Servings: 12 servings
Calories: 13kcal
Ingredients
- 3 yuzu or 2 lemons plus 1 orange for the peel
- 1 cup allulose
- 1 tablespoon grated ginger (optional)
- Hot water to serve
Instructions
- Scrub the fruit well with baking soda and rinse. Halve them, squeeze out the juice and remove the seeds.
- Slice the peel and pulp into very thin strips.
- Mix the peel, juice, ginger and allulose in a clean jar until coated. Let it sit at room temperature for 1 day, stirring a few times, until the allulose dissolves into a syrup. Then refrigerate.
- To serve, stir 1 1/2 tablespoons of the marmalade into a mug of hot water. Eat the peel as you drink.
Notes
Yuzu is sometimes available fresh in late autumn at Korean and Japanese markets. Lemon with a little orange peel makes a very good substitute. Each serving here is 1 1/2 tablespoons of marmalade.
Chef's Tip: Remove some of the bitter white pith from the peel for a sweeter, more delicate tea.
Keto Swap: Store-bought yuja-cha is roughly half sugar by weight. Allulose creates the same thick, syrupy marmalade.
Success Tip: Stir a spoonful into sparkling water with ice for a refreshing yuja ade in summer.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 13kcal | Fiber: 0.6g
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