A favourite winter drink base in Korean cooking, yuja cheong is made by drying yuzu peel in an air fryer and steeping it with the fruit in sugar. It is stirred into hot water as a drink or spread on breakfast bread.
Cut the yuzu peel into thin strips and dry in the air fryer on a low setting for fifteen minutes.
Finely chop the yuzu flesh and remove any seeds.
Mix the dried peel, chopped flesh, sugar and lemon juice in a jar.
Let the jar sit at room temperature for fifteen minutes, stir well, and then store in the fridge.
Do not overlap the peels in the air fryer basket, or they will not dry evenly.
If you do not have an air fryer, you can also dry the peels by leaving them by a sunny window for a day, though it takes longer.
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