Osmanthus sour plum soup is a refreshing, traditional Chinese beverage, perfect for hot summers. Here’s a simple, step-by-step guide to making this sweet and tangy treat at home.
Ingredients:
- Dried sour plums (10–15), pitted
- Rock sugar (50g, adjust to taste)
- Dried osmanthus flowers (1 tablespoon)
- Water (1 liter)
- Optional: Goji berries, hawthorn slices, or lemon juice for extra flavor.
Steps:
1. Prepare the plums: Soak dried sour plums in warm water for 30 minutes until softened. Remove any impurities.
2. Cook the base: In a pot, add the plums, rock sugar, and water. Bring to a boil, then simmer on low heat for 20–25 minutes until the plums are tender and the sugar dissolves.
3. Add osmanthus: Stir in dried osmanthus flowers and cook for 2–3 minutes. Turn off the heat and let the flavors infuse for 10 minutes.
4. Chill and serve: Strain the soup into a pitcher, discard the solids, and refrigerate until cold. For a twist, add goji berries or a splash of lemon juice before serving.
Tips: For a richer taste, use dark rock sugar. Adjust sourness by adding more plums or a pinch of salt to balance flavors. Enjoy this fragrant, thirst-quenching drink on a scorching day!
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