Yangmei soup, a beloved summer delicacy in China, is cherished for its sweet-tart flavor and cooling properties. Making this refreshing drink is simple, and here’s a comprehensive guide to perfect it.
Classic Recipe: Start with 500g fresh yangmei (waxberries), rinsed and soaked in salt water for 15 minutes to remove impurities. Drain and crush lightly to release juices. In a pot, combine the yangmei with 1L water and 100g rock sugar (adjust to taste). Simmer for 20 minutes over medium heat, then let it cool. Strain the liquid, add ice cubes, and serve chilled. For extra zest, a pinch of salt or a slice of lemon enhances the flavor.
Variations:
- Honey Version: Replace rock sugar with 2 tablespoons of honey, added after cooling to preserve its nutrients.
- Herbal Twist: Add 10g dried hawthorn or 5g mint while simmering for a deeper, aromatic taste.
- Sparkling Yangmei Soup: Mix chilled yangmei soup with sparkling water or soda for a fizzy treat.
Tips: Choose ripe, firm yangmei for the best balance of sweetness and tang. Store leftovers in the fridge for up to 3 days. Enjoy this vibrant, homemade drink to beat the heat!
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