A couple of days ago I shared that we gathered some ripe Bael fruit (other names aegle marmelos (лат), wood apple, stone apple,). It’s already too soft to dry it for tea. I’ve tried it this way: all the insides from one fruit, together with the seeds and the resin that covers the seeds, I boiled for about 10 minutes, let it cool down and infuse for some time, then strained (use a close-meshed sieve), and finally added some forest honey and juice from one sweet lime.
While it’s boiling some white scum was coming up, I think that’s because I didn’t scoop away the seeds and the resin. I was removing the scum.
Then stir it and let it cool down. Yummy-yummy! Add some ice cubes!
The rest of the fruit pulp I’m letting it to dry on the Sun, and I’ll use it the same way for the drink.
I use a hammer to break Bael’s shell, its aroma is like a magic, not yet created, perfume, I will try to put it into aromatic bags to keep for good smell at home, in closets, in a car.
Almost the same method Tes describes in her cozy bog