Syrup of Plum

Syrup of plum has a history of more than a thousand years. As one of the oldest traditional drinks in China, it has been a good summer drink since ancient times. The recipe of syrup of plum we drink today came from the Qing Dynasty. At that time, syrup of plum was popular in the imperial palace and especially loved by Emperor Qianlong. It has a great effect of relieving heat, dispelling phlegm and quenching thirst. Later it was spread to the folk, and it was recorded that vendors sold this drink in high streets and back lines in the Qing Dynasty.
Syrup of plum is easy to make and can be made at home. First, wash 30g of dark plum, 10g of orange peel, 30g of dried hawthorn slices and 5g of licorice, and soak for more than half an hour. Then pour the soaked ingredients into a pot, add 1500-2000ml of water and bring to a boil. Turn down the heat and cook for 40 minutes, add an appropriate amount of rock sugar and stir until it melts. And then simmer for 10 minutes. Finally, strain the dregs through a gauze, and it is best served chilled.