🇰🇷 South KoreaCatalog recipe · Jeju
A fragrant winter tea spooned from jars of honeyed yuja citron — bright, floral and gently soothing on a sore throat.
For 8 servings.
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Scrub the citrus well in warm water, dry, halve, and flick out every seed you can find.
💡 Seeds are the one thing that can turn the syrup bitter — be ruthless.
Slice the fruit, peel and all, into the thinnest strips you can manage.
Toss the strips with the sugar and honey until every piece is coated and the sugar starts to slick.
Pack into a sterilized jar, press down so syrup covers the fruit, and let it macerate in the fridge for at least 24 hours.
💡 The tea deepens for weeks — a jar made in December is at its best in January.
To serve, stir 2 generous tablespoons of the citron syrup into a mug of hot water, fruit strips and all, and float a few pine nuts on top.
Yuja, the perfumed citron of Korea's warm southern coast and Jeju island, is too tart and seedy to eat out of hand — so Koreans preserve it in sugar and honey instead. Jars of yuja-cheong syrup are put up in early winter and stirred into hot water all season long, as much a home remedy as a drink.
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