China
Smoked plums, black dates, hawthorn and a few spices soaked, simmered twice, sweetened with rock sugar, scented with osmanthus and chilled.
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Measuring cups and spoons · Mixing bowl · Cooking pot · Stirring spoon · Fine-mesh strainer
6 clear steps
Rinse everything except the osmanthus and rock sugar, and soak it in 1.5 L room-temperature water for at least 2 hours.
Bring to a boil over medium-high heat, cover, and simmer on low heat for 40 minutes for the first decoction.
Put the rock sugar in a large bowl, strain the hot first decoction onto it, and stir until the sugar dissolves.
Return the solids to the pot with 600 ml water, bring to a boil over high heat, cover, and cook on medium heat for 20 minutes for the second decoction.
Combine the second decoction and the sugar liquid while hot. When it has cooled to 60–70°C, add 3 g dried osmanthus (never above 80°C), cover, and let cool.
Refrigerate for at least 3 hours. Strain out the osmanthus when drinking.
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