Iced Sour Plum Soup
A refreshing traditional Chinese summer beverage featuring smoked plums, tart hawthorn, and subtle floral notes. This cooling drink is perfectly balanced between sweet and tangy, making it an ideal thirst-quencher on hot days.
Story
This classic drink is traditionally served ice-cold. The stovetop method yields a deeply flavored concentrate that develops overnight in the fridge. For a faster version, a pressure cooker cuts the cooking time significantly.
Ingredients
Instructions
Soak the herbs
Place the smoked plums, hawthorn, tangerine peel, licorice root, and hibiscus in a bowl. Pour in 600ml of cool water and let everything soak for 30 minutes. This helps release the flavors before cooking.
First boil
Transfer the soaked ingredients and their liquid into a large pot. Add another 2 liters of fresh water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Let it cook uncovered for about 30 minutes—you'll see the liquid turn a beautiful deep red color.
Add sweetener and finish
Stir in the rock sugar and continue simmering on low for another 20 minutes. The sugar should be fully dissolved and the liquid should be slightly thickened. Taste and adjust sweetness if needed.
Strain and chill
Strain the liquid through a fine mesh sieve into a large pitcher or container. Discard the solids (or save them for a second weaker brew). Let the liquid cool to room temperature, then cover and refrigerate overnight or for at least 6 hours until thoroughly chilled.
Serve
Pour the iced plum soup into glasses over ice. Sprinkle a pinch of dried osmanthus on top just before serving for a lovely aromatic finish. The flavors are most vibrant when served ice-cold.