This 'tea' is delicious, and very soothing on the throat through the winter. In Korea, it is made with pomelo or citron, but I have also enjoyed it with lemon, and have heard that it can be made with any citrus fruit. Among my small circle of Korean friends, no one makes this at home, so I learned from some kind of sketchy instructions off the internet, and am enjoying the results. I've made two batches so far, and they turned out quite differently. One was delicious, the other was bitter enough that I doubt most people would want to drink it--though I still find it good. The only think I can figure out that might have made the difference was that the good batch sat and extra hour with the sugar on it before I added the honey, and included more of the pith. Anyone with insight on how to minimize the bitterness of the peel, please tell me!