By making a marmalade from pears, yuzu juice, and grated ginger, you create a shelf-stable base for a whole summer’s worth of refreshing iced tea. For a refreshing bit of textural contrast, mix in a few tablespoons of fresca konjac jelly or grass jelly.
- Put the toppings, if using, in a glass. Add the marmalade and the ice. Pour the water gently over the ice. Gently give your drink a stir to mix everything together before drinking.
- Peal the pears, core them, and cut the flesh into 1-inch cubes. In a small saucepan, combine the pear cubes, water, and yuzu juice. Bring the contents to a rolling boil over high heat. Turn the heat down to medium and simmer, stirring occasionally, until the pears have softened and two-thirds of the water has cooked away, about 12 minutes.
- Add the ginger, lemon zest, sugar, and pectin to the pears. Bring the mixture back up to a boil over high heat and let it boil for 1 minute. Take the pot off the heat, let it cool until warm, and for best results, use a standard blender or a stick blender to blend it until smooth. Using a fine-mesh strainer, strain out the pear granules. Let the marmalade cool to room temperature. Store it in the fridge overnight before serving. You can store the marmalade in the fridge for up to 2 weeks.