syrup of plum

Sour plum soup has a history of thousands of years, and it is one of the oldest traditional drinks in China. It's no exaggeration to say that sour plum soup is an excellent "time-honored" summer drink. The ancient records of "ebony flooding epidemic", "red chamber allusions" and "stewed plum water" all refer to this kind of drink, and then sour plum soup became popular in the court, with the embryonic form of today's sour plum soup, which has been passed down to this day. Now, in the hot summer, most people still buy ebony and cook it themselves (bayberry can also be used instead of ebony), put some sugar to remove the acid, and drink it after cooling. The basic raw materials of sour plum soup are ebony, hawthorn, osmanthus, licorice and rock sugar. Today, our homemade sour plum soup is more raw materials, which makes it more rich and delicious. What is it-Luoshen flower, that is, rose eggplant?

foodstuff

Ingredients

40g ebony

30g hawthorn

4 Luoshen flowers

10g dried osmanthus fragrans

5g licorice

50g rock sugar

1800ml water

Steps/methods

1 Prepare all materials. If there is no dried osmanthus, osmanthus sauce can be used instead.

Wash the mume, hawthorn and Luoshen flowers with water several times to remove impurities, and then soak them in a bowl for about 20 minutes.

3 Put the soaked materials into the pot, and add licorice and water at the same time.

Bring the fire to a boil, turn to medium and small fire for 40 minutes, add the rock sugar, and turn off the fire after the rock sugar is completely dissolved.

5 After cooling, filter out the materials and pour them into a bowl.

6 In the same way, decoct again, reducing the amount of water and prolonging the decocting time, cooling, filtering, mixing with the sour plum soup decocted for the first time, and putting it in the refrigerator for ice cooling.

Dried ebony and hawthorn bought from pharmacies and markets must be boiled in water first.