1. Wash the grapefruit, oranges and lemons thoroughly. I usually soak in vinegar and water. Then rub the rinds dry vigorously with a clean dishtowel. You want to make sure to get any wax off the rind. Also, although organic, to be sure there isn't any remnant pesticide or toxins from overspray.

2. Peel the skin of the grapefruit and oranges and place in the stockpan. If there are bigger size peels tear into smaller, even pieces.

3. Cut the peel off the lemons. There are a few ways to do this. Lemons don't peel easilly by hand, so I prefer to cut the ends off then cut the rinds off in a downward motion. Place the even size peel pieces into the stock pan.

Measure 4-6 cups of filtered water and pour over the peels. If the water isn't covering the peels, add more water until the peels are covered.

Cover the stock pot and bring the peels to a boil. Once boiling, turn down and let simmer for 3 hours. Once it's hit 3 hours, turn off the stove and move the pot off the burner. Let cool to room temperature.

Place a large bowl in the sink and the strainer on top of the bowl. Pro tip: use a bowl with a pour spout. Pour the peel/water mixture which is now Homemade Hydroxychloroquine into the strainer a little at a time so it doesn't overflow.

Pour into a glass quart jar and store in the fridge. Do not cover until cool.

Quick Tip: Pour the Hydroxycholorquine into silicone ice cube trays and freeze. Once frozen, remove from trays and place in storage container or bag. For a quick burst of nutrients, place 4-6 cubes into your morning smoothie.