Sour Plum Drink – Suanmeitang

Looking for a cool, refreshing beverage on a hot summer day? Look no further! A cup of iced sour plum juice can really hit the spot.

Prep Time 2 hours

Cook Time 30 minutes

Servings

50 grams of smoked plum. Smoked plum is mainly produced in Sichuan Zhejiang, Fujian, Hunan, Guizhou and other places in China. In Japan, before consumption, they are salted and called umeboshi. Eating smoked plum stimulates the bodies production of parotid hormones, that helps promote cell function and trigger metabolism. Having one or two a day is a great way to stay healthy, in this drink or by itself.
Rock sugar 80 grams. Authentic sour plum juice must be made with these large crystals of sugar. In my experience it is best to simmer the ingredients for a specific period of time, and if you use plain white sugar whilst brewing it for a long period of time, it will become bitter and will not be enjoyable. Using this type of rock sugar is different, the juice will maintain its flavor but also can neutralize excess acidity.
3 grams of Osmanthus
3 grams of dried Rose Petals
2 liters of Water

Soak the smoked plums (a total of about 2 hours, can reduce the smoky flavor).
Drain the water.
Using a dish or pot that is can be heated on your stove, add 1.5 – 2 Liters of water and the smoked plums, and bring to a boil.
After the water has come to a boil, turn down the heat and let simmer for about 25 to 30 minutes. You can add the sugar and stir slowly until it is completely dissolved at this point.
After it has simmered, add the dried osmanthus and rose petals.
Turn off the heat and let cool. Strain the liquid into a clean container and put in the refrigerator (or you can fill a glass with ice and enjoy immediately. Or you can also pour the juice into an ice cube tray and freeze it so that it will not reduce the flavors).