Old Beijing Sour Plum Soup

Name: Old Beijing Sour Plum Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 30g Ume; 25g Hawthorn; 10g Licorice; 5g Tangerine peel; 5s Roselle; 60g crystal sugar; 1500ml pure water; A handful of Osmanthus

by Leyla REIRA

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The traditional old Beijing Sour Plum Decoction is made from ebony plums that are sour and greasy, hawthorn for reducing blood pressure and blood pressure, licorice for nourishing skin, sweet-scented osmanthus for clearing away heat and fire, and rock sugar for replenishing qi and nourishing lungs. Roselle and tangerine peels are added here to increase acidity, which is definitely a thirst quenching drink for summer.

Ingredients

30g Ume
25g Hawthorn
10g Licorice
5g Tangerine Peel
5s Roselle
60g Crystal Sugar
1500ml Pure Water
A handful of Osmanthus

Old Beijing Sour Plum Soup

1. The main materials are available.

2. Wash ebony, hawthorn, tangerine peel, licorice and roselle with water and put it in the pot;

3. Add 1.5 liters of pure water and soak for 2 hours;

4. Bring to a boil on high fire, simmer on low fire for 30 minutes, add rock sugar;

5. Turn off the heat to filter, sprinkle some sweet-scented osmanthus and let cool or chill.

Tips:
1. 1.5 liters of water can cook about 1.2 liters of sour plum soup;
2. The material can only be boiled once, and it is not suitable to boil repeatedly;
3. For pregnant women, please be sure to remove the hawthorn before cooking.

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