Sour Plum Drink Recipe: Suan Mei Tang 酸梅汤

Why You’ll Love This Chinese Plum Juice

When summer temperatures rise and you’re searching for something truly refreshing, Chinese Plum Juice (Suan Mei Tang) delivers a cooling sensation like no other beverage. This traditional Chinese summer drink has been quenching thirst for centuries, and once you try it, you’ll understand why it remains a beloved staple in Chinese households and street markets alike.

• Ease of preparation: Despite its complex flavor profile, this sour plum drink requires minimal hands-on time. Simply rinse, soak, simmer, and strain. Most of the cooking time is passive, leaving you free to handle other tasks while the ingredients steep into a beautiful magenta infusion.
• Health benefits: In traditional Chinese medicine, Chinese plum juice is valued for its ability to clear body heat and improve digestion. The combination of dried sour plums and hawthorn berries provides antioxidants and vitamin C, making this a nourishing alternative to sugary commercial beverages. According to Healthline, plums offer numerous health benefits including digestive support and antioxidant properties.
• Versatility: This beverage adapts beautifully to your preferences. Adjust the sweetness with more or less rock sugar, dilute with ice water for a milder taste, or serve it as a mocktail base for gatherings. It pairs wonderfully with both light salads and heartier Chinese dishes.
• Distinctive flavor: The sweet-tart balance is what makes this drink unforgettable. The sour plums provide a tangy kick, while hawthorn berries contribute their unique tartness. Licorice root adds subtle sweetness, and hibiscus flowers give it that stunning deep red color and floral notes.

Essential Ingredients for Chinese Plum Juice

Making authentic Chinese Plum Juice at home requires sourcing a few specialty ingredients, most of which you can find at Asian markets or online retailers. Each component plays a specific role in creating the signature sweet-tart flavor and beautiful magenta color.

Here’s your complete ingredient list with precise measurements:

• 2.5 liters water (about 10 cups) – The base liquid for steeping all the dried ingredients
• 50 to 100 grams dried hawthorn berries (山楂片) – Provides tartness and supports digestion
• 30 to 100 grams dried sour plums (乌梅) – The essential ingredient that gives this drink its signature tangy flavor
• 3 to 10 grams dried tangerine peel (陈皮) – Adds bright citrus notes and aromatic complexity
• 3 to 10 grams dried licorice root (甘草) – Contributes natural sweetness and throat-soothing properties
• 10 to 20 grams dried hibiscus flowers (洛神花) – Creates the beautiful deep magenta color and adds floral tartness
• 1 to 3 grams dried osmanthus flowers (optional) – Imparts delicate floral sweetness to the finished drink
• 100 grams rock sugar (or to taste) – Sweetens the beverage and balances the sour notes

Special Dietary Notes:

• Vegan: This recipe is naturally vegan-friendly as all ingredients are plant-based.
• Gluten-free: Chinese plum juice contains no gluten ingredients, making it suitable for those with gluten sensitivities.
• Low-calorie: Reduce the rock sugar amount or substitute with a natural low-calorie sweetener like stevia to decrease the calorie content.

How to Prepare the Perfect Chinese Plum Juice: Step-by-Step Guide

Creating Chinese Plum Juice at home is a straightforward process that yields incredibly rewarding results. The key to success lies in proper preparation of the dried ingredients and patient simmering to extract maximum flavor.

Step 1: Prepare and Rinse Your Ingredients

Start by gathering all your dried ingredients: dried sour plums, hawthorn berries, tangerine peel, licorice root, hibiscus flowers, and osmanthus flowers if using. Place them in a colander and rinse thoroughly under cold running water. This removes any dust or impurities that may have accumulated during storage. Some ingredients like hawthorn berries can be quite dusty, so don’t skip this important step.

If you prefer easier cleanup, you can wrap the dried ingredients in a piece of cheesecloth or a spice bag before cooking. This makes straining much simpler at the end, though it’s not strictly necessary.

Step 2: Combine and Soak

In a large pot, combine 2.5 liters (about 10 cups) of water with all your rinsed dried ingredients. If you’re using the cheesecloth method, simply place the wrapped ingredients into the pot with the water.

Let the mixture soak for 1 hour at room temperature. This soaking step is crucial because it helps soften the dried ingredients and begins the extraction process. You’ll notice the water starting to take on a reddish tint as the hibiscus flowers begin releasing their color.

Step 3: Bring to a Boil

After the hour-long soak, place the pot over high heat and bring the mixture to a rolling boil. You’ll see the color deepen significantly as the temperature rises. The liquid will transform from a light pink to a rich, deep magenta shade.

Once boiling, immediately reduce the heat to low. The vigorous boiling has done its job of releasing the initial flavors.

Step 4: Simmer Covered

Cover the pot with a tight-fitting lid and let the mixture simmer gently for 45 minutes. This slow simmering allows all the flavors to meld together harmoniously. The dried sour plums will release their signature tartness, the hawthorn berries will contribute their unique tangy profile, and the licorice root will impart its subtle natural sweetness.

During this time, your kitchen will fill with an incredible aroma that’s simultaneously tart, sweet, and floral. This is exactly what traditional Chinese Plum Juice should smell like as it cooks.

Step 5: Add Rock Sugar and Dissolve

After 45 minutes of simmering, add 100 grams of rock sugar to the pot. Stir gently but continuously until all the sugar has completely dissolved. Rock sugar adds a clean sweetness that doesn’t overpower the complex tart flavors from the plums and hawthorn berries.

Taste your Chinese Plum Juice at this stage. If you prefer it sweeter, add more rock sugar in small increments until you reach your desired sweetness level. Remember that you can always add more sugar, but you cannot remove it once dissolved.

Step 6: Cool and Strain

Turn off the heat and allow the mixture to cool slightly in the pot. Once it’s cool enough to handle safely, strain the liquid through a fine-mesh strainer or cheesecloth into a clean container. Press down gently on the solids to extract every bit of that precious flavorful liquid.

Discard the spent ingredients they’ve given all their flavor to your beautiful Chinese Plum Juice. You should have approximately 1.5 to 2 liters of finished beverage depending on how much liquid evaporated during simmering.

Step 7: Serve and Enjoy

For the best experience, serve your Chinese Plum Juice well-chilled over plenty of ice. The cold temperature enhances the refreshing quality of this traditional summer beverage. If you find the flavor too concentrated, feel free to dilute it with additional ice water to suit your taste.

This beverage pairs wonderfully with Chinese meals, especially during hot summer months when you need something cooling and revitalizing.

Preparation Time Summary

this …

Dietary Substitutions to Customize Your Chinese Plum Juice

While traditional Chinese Plum Juice follows a time-honored recipe, there’s room for customization based on your dietary preferences, ingredient availability, or personal taste. Understanding which ingredients are essential and which can be adjusted helps you create a beverage that suits your specific needs.

Essential vs. Adjustable Ingredients

The dried sour plums (wumei) and hawthorn berries are absolutely essential for authentic flavor. These two ingredients create the foundation of the drink’s signature sweet-tart profile. As noted in our tips, you should not substitute or omit these ingredients if you want genuine Chinese Plum Juice flavor.

However, the other ingredients offer flexibility:

• Tangerine peel: You can use fresh orange or tangerine zest as a substitute, though dried tangerine peel provides a more concentrated, complex flavor.
• Licorice root: If unavailable, you can omit it entirely. The drink will simply be less sweet and miss the subtle throat-soothing quality that licorice provides.
• Hibiscus flowers: These primarily contribute color and additional tartness. You can adjust the amount based on how deep you want the magenta color and how tart you prefer your drink.
• Osmanthus flowers: Completely optional. If you love floral notes, add them. If you prefer a more straightforward sour plum flavor, leave them out.

Sweetener Alternatives

Rock sugar is the traditional sweetener for Chinese Plum Juice, prized for its clean, subtle sweetness. However, you have alternatives:

• Honey: Add after the mixture has cooled slightly to preserve its beneficial enzymes. Honey adds its own distinct flavor profile.
• Maple syrup: Creates a unique twist with caramel undertones that complement the tart flavors.
• Stevia or monk fruit: For a low-calorie version, use these natural sugar substitutes. Start with a small amount and adjust to taste.
• Regular granulated sugar: Works fine if rock sugar isn’t available, though the flavor profile will be slightly different.

For a naturally sweeter version without added sugar, try pairing this beverage with something indulgent from our recipe collection, like our Shirley Temple drink for a non-alcoholic treat that kids and adults both enjoy.

Mastering Chinese Plum Juice: Advanced Tips and Variations

Once you’ve mastered the basic Chinese Plum Juice recipe, you can take your preparation to the next level with these expert techniques and creative variations.

Pro Cooking Techniques

The secret to the most flavorful Chinese plum juice lies in the quality of your dried ingredients and patience during the simmering process. Never rush the soaking or simmering steps if you want the deepest flavor extraction.

• Source quality ingredients: Look for dried sour plums and hawthorn berries that are plump and have a strong aroma. Avoid any that look overly shriveled or lack fragrance.
• Don’t over-soak: While the one-hour soak is beneficial, soaking longer than two hours before cooking can lead to a flat flavor profile.
• Second extraction: Don’t discard those spent ingredients just yet! You can add fresh water and simmer them again for a lighter, milder second batch. This is economical and reduces waste.

Flavor Variations

Traditional Chinese Plum Juice is delicious on its own, but consider these creative twists:

• Ginger boost: Add 2-3 slices of fresh ginger during simmering for a warming element that complements the cooling properties of the base ingredients.
• Citrus spark: Squeeze fresh lemon or lime juice into the finished beverage just before serving for an extra vitamin C kick and bright flavor.
• Sparkling version: Mix your finished Chinese plum juice with sparkling water for a fizzy, soda-like experience without artificial ingredients.
• Herbal infusion: Add a small handful of goji berries during the last 15 minutes of simmering for additional color and subtle sweetness.

Presentation Tips

Serve your Chinese Plum Juice in tall glasses filled with ice. Garnish with a slice of fresh lemon, a sprig of mint, or a few dried osmanthus flowers floating on top for a beautiful presentation. The deep magenta color looks stunning in clear glass, making this beverage a showstopper at summer gatherings.

Make-Ahead Options

This beverage is perfect for batch preparation. Double or triple the recipe and store in the refrigerator for up to 3-4 days. The flavors often develop and improve after the first day as everything continues to meld together. Just like our eggnog milkshake, some beverages simply taste better after the flavors have had time to marry.

How to Store Chinese Plum Juice: Best Practices

Proper storage ensures your homemade Chinese Plum Juice remains fresh, flavorful, and safe to drink. Understanding the signs of spoilage helps you enjoy this beverage at its best quality.

Refrigeration Guidelines

Store your finished Chinese Plum Juice in an airtight glass container in the refrigerator. Glass is ideal because it doesn’t absorb flavors or odors, and you can easily see the liquid’s clarity and color. Properly stored, the beverage will keep for 3-4 days.

Always check for these signs of spoilage before consuming:

• Air bubbles forming in the liquid
• Color turning opaque or cloudy
• Off smells or fermented odor
• Unusual fizziness

If you notice any of these signs, discard the entire batch immediately. When in doubt, throw it out.

Freezing for Longer Storage

For longer storage, Chinese Plum Juice freezes beautifully. Pour the cooled beverage into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container, where they’ll keep for up to 1 month. Thaw as many cubes as you need and dilute with water or serve over ice.

This freezing method is particularly convenient because you can thaw small portions without having to defrost an entire batch.

Meal Prep Considerations

If you’re planning to make Chinese Plum Juice for meal prep or weekly beverages, consider these strategies:

• Make smaller batches more frequently for the freshest flavor
• Label your containers with the preparation date
• Keep the beverage in the main body of the refrigerator, not the door, for consistent temperature
• Never store at room temperature, as this promotes fermentation

FAQs: Frequently Asked Questions About Chinese Plum Juice

Chinese Plum Juice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🍑 Refresh with this traditional Chinese sour plum drink (Suan Mei Tang) – a sweet-tart elixir that cools the body on hot days!
🥤 Hydrating, digestive-friendly from TCM, and batch-friendly for easy summer sipping anytime!

• Total Time: 2 hours 45 minutes
• Yield: 10 cups

Ingredients

– 2.5 liters water (about 10 cups) for the base liquid for steeping all the dried ingredients

– 50 to 100 grams dried hawthorn berries (山楂片) for tartness and digestion support

– 30 to 100 grams dried sour plums (乌梅) for signature tangy flavor

– 3 to 10 grams dried tangerine peel (陈皮) for bright citrus notes and aromatic complexity

– 3 to 10 grams dried licorice root (甘草) for natural sweetness and throat-soothing properties

– 10 to 20 grams dried hibiscus flowers (洛神花) for deep magenta color and floral tartness

– 1 to 3 grams dried osmanthus flowers (optional) for delicate floral sweetness

– 100 grams rock sugar (or to taste) for sweetening and balancing sour notes

Cook Mode Prevent your screen from going dark

Instructions

1-Step 1: Prepare and Rinse Your Ingredients Start by gathering all your dried ingredients: dried sour plums, hawthorn berries, tangerine peel, licorice root, hibiscus flowers, and osmanthus flowers if using. Place them in a colander and rinse thoroughly under cold running water. This removes any dust or impurities that may have accumulated during storage. Some ingredients like hawthorn berries can be quite dusty, so don’t skip this important step. If you prefer easier cleanup, you can wrap the dried ingredients in a piece of cheesecloth or a spice bag before cooking. This makes straining much simpler at the end, though it’s not strictly necessary.

2-Step 2: Combine and Soak In a large pot, combine 2.5 liters (about 10 cups) of water with all your rinsed dried ingredients. If you’re using the cheesecloth method, simply place the wrapped ingredients into the pot with the water. Let the mixture soak for 1 hour at room temperature. This soaking step is crucial because it helps soften the dried ingredients and begins the extraction process. You’ll notice the water starting to take on a reddish tint as the hibiscus flowers begin releasing their color.

3-Step 3: Bring to a Boil After the hour-long soak, place the pot over high heat and bring the mixture to a rolling boil. You’ll see the color deepen significantly as the temperature rises. The liquid will transform from a light pink to a rich, deep magenta shade. Once boiling, immediately reduce the heat to low. The vigorous boiling has done its job of releasing the initial flavors.

4-Step 4: Simmer Covered Cover the pot with a tight-fitting lid and let the mixture simmer gently for 45 minutes. This slow simmering allows all the flavors to meld together harmoniously. The dried sour plums will release their signature tartness, the hawthorn berries will contribute their unique tangy profile, and the licorice root will impart its subtle natural sweetness. During this time, your kitchen will fill with an incredible aroma that’s simultaneously tart, sweet, and floral. This is exactly what traditional Chinese Plum Juice should smell like as it cooks.

5-Step 5: Add Rock Sugar and Dissolve After 45 minutes of simmering, add 100 grams of rock sugar to the pot. Stir gently but continuously until all the sugar has completely dissolved. Rock sugar adds a clean sweetness that doesn’t overpower the complex tart flavors from the plums and hawthorn berries. Taste your Chinese Plum Juice at this stage. If you prefer it sweeter, add more rock sugar in small increments until you reach your desired sweetness level. Remember that you can always add more sugar, but you cannot remove it once dissolved.

6-Step 6: Cool and Strain Turn off the heat and allow the mixture to cool slightly in the pot. Once it’s cool enough to handle safely, strain the liquid through a fine-mesh strainer or cheesecloth into a clean container. Press down gently on the solids to extract every bit of that precious flavorful liquid. Discard the spent ingredients they’ve given all their flavor to your beautiful Chinese Plum Juice. You should have approximately 1.5 to 2 liters of finished beverage depending on how much liquid evaporated during simmering.

7-Step 7: Serve and Enjoy For the best experience, serve your Chinese Plum Juice well-chilled over plenty of ice. The cold temperature enhances the refreshing quality of this traditional summer beverage. If you find the flavor too concentrated, feel free to dilute it with additional ice water to suit your taste. This beverage pairs wonderfully with Chinese meals, especially during hot summer months when you need something cooling and revitalizing.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍒 Do not omit dried sour plums or hawthorn for authentic flavor.
🌿 Adjust tangerine peel, licorice, hibiscus to your taste preference.
🧊 Dilute with ice water if the concentrate is too strong.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Soak & Simmer Time: 1 hour 45 minutes
• Cook Time: 45 minutes
• Category: Beverages
• Method: Stovetop
• Cuisine: Chinese
• Diet: Vegan

Nutrition

• Serving Size: 1 cup
• Calories: 48 kcal
• Sugar: 12 g
• Sodium: 16 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 0 g
• Cholesterol: 0 mg