chilled sour plums
AuthoryvonneCategoryDifficultyBeginner

Try this refreshing and delicious homemade infusion! Leaves you wanting for more.

Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

I love this chilled sour plum infusion with osmanthus flower. It’s refreshing and delicious. A slice of licorice root has natural anti-inflammatory properties. However, a possible side effect of licorice root is high blood pressure. If you are having this symptom, go easy with the licorice root.

Ingredients

 56 pieces of Sour Plum (suanmei)
 2025 pieces of sliced dried hawthorn fruits (shanzha pian)
 56 pieces of sliced dried licorice root (gancao)
 3 pieces of tangerine peel (chenpi)
 4 cups 9.5pH Kangen water
 1 piece of honey rock sugar to taste
 2 tbsp dried osmanthus blossoms (guihua)

Instructions

Preparation
1

Place the sour plums, hawthorn fruits, licorice root, and tangerine peel in a sieve and rinse them well under running 9.5 Kangen water.

blending final product

2

Shake them dry and place them in a pot.

3

Pour 4 big cups of 9.5 Kangen water over the dry ingredients and let them soak for at least an hour to soften and extract the flavor.

Cook it
4

Bring the pot to a full boil.

5

Then, lower the heat to a gentle simmer for about 1 hour.

6

Add in rock sugar and simmer the infusion until the sugar melts; taste and add more if you want.

7

Add the osmanthus blossoms last and turn off fire so that the flavors can steep together.

8

Let the infusion cool to room temperature.

9

Chill it overnight to allow the flavors to develop.

Serve it
10

Strain and add cold water to make 4 cups, or to taste. Serve chilled.

Ingredients

 56 pieces of Sour Plum (suanmei)
 2025 pieces of sliced dried hawthorn fruits (shanzha pian)
 56 pieces of sliced dried licorice root (gancao)
 3 pieces of tangerine peel (chenpi)
 4 cups 9.5pH Kangen water
 1 piece of honey rock sugar to taste
 2 tbsp dried osmanthus blossoms (guihua)

Directions

Preparation
1

Place the sour plums, hawthorn fruits, licorice root, and tangerine peel in a sieve and rinse them well under running 9.5 Kangen water.

blending final product

2

Shake them dry and place them in a pot.

3

Pour 4 big cups of 9.5 Kangen water over the dry ingredients and let them soak for at least an hour to soften and extract the flavor.

Cook it
4

Bring the pot to a full boil.

5

Then, lower the heat to a gentle simmer for about 1 hour.

6

Add in rock sugar and simmer the infusion until the sugar melts; taste and add more if you want.

7

Add the osmanthus blossoms last and turn off fire so that the flavors can steep together.

8

Let the infusion cool to room temperature.

9

Chill it overnight to allow the flavors to develop.

Serve it
10

Strain and add cold water to make 4 cups, or to taste. Serve chilled.

Recipe: Chilled Sour Plum Infusion with Osmanthus Flower