還在喝可樂嗎⁉️比汽水還解渴 Don’t drink Coke in the summer 🍷 It quenches your thirst even better than soda🍑Homemade Sour Prune Drink

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打開一般家庭的冰箱，總會有一打半打的汽水或紙包飲品。丁媽覺得這些紙包飲品含色素、糖精和防腐劑，給孩子喝無益，所以家裏的冰箱都是自家煮的糖水、甜品、豆漿。「無益飲品」只有外出吃飯可以喝。肥丁小時候曾羡慕同學可隨意喝這些「無益」飲料，上學時把零用錢儲起來買汽水。不過丁媽的味覺教育很快生效，有甚麼比錢買不到的家庭飲料更好呢 ﹗ 肥丁最想在夏天喝的飲料，不是可樂，是酸梅湯﹗

有著千年歷史智慧的傳統飲料，除了消暑開胃，其實殊不簡單。人體內若乳酸含量高便會導致疲勞，有研究指出酸梅湯含的成份可以抑制乳酸，因此能迅速消除疲勞，恢復體力。夏天人體的腸道殺菌能變弱，但人們都喜歡吃生冷食物，酸梅湯的抗菌能力可幫腸胃把關，防止腹瀉，同時幫助消化，增進食慾。酸梅湯又能降肝火，肥丁是肝火盛的人，喝了酸梅湯晚上睡得比較好。這麼多的好處，是不是比碳酸飲料健康得多呢？

更重要的是，是酸梅湯的材料，十元八塊就買得到，走一轉藥材鋪，材料便可全部買齊。肥丁還加了通經活絡、養顏的玫瑰花，和馨香的糖桂花，未入口已聞花香，夏天喝酸梅湯，真是人生一大享受。

◤材料

• 烏梅 Smoked Plum   78 g ( 2 両 )
• 山楂乾 Dried Chinese Hawthorn  38 g ( 1 両 )
• 甘草 Chinese liquorice 3 g ( 3 片 )
• 陳皮 Chen Pi ( Dun-Dried Tangerine Peel )   3 g ( 3 片 )
• 乾玫瑰花 Organic Dried Rose 20 朵 ( 可省略 )
• 糖桂花 Osmanthus Scented Syrup 2 大匙 ( 可用乾桂花代替，效果不及糖桂花的好 )  ( 製作糖桂花的方法可點擊這裏 )
• 麥芽糖 Maltose    3 大匙 ( 自製麥芽糖點這裡 )
• 原蔗冰糖 Raw Rock Sugar  100 g  ( 若覺得太酸，可增加糖量 )
• 清水 Water 3000ml

◤酸梅湯寒天凍 ♦ 材料

• 酸梅湯 Sour Prune Drink 250 ml
• 寒天 Kanten 4 g

◤做法

1. 將烏梅、山楂乾、甘草、陳皮先淨，烏梅、山楂乾、甘草用清水浸泡 30 分鐘。陳皮用剛煮沸的熱水浸泡 30 分鐘，用湯勺刮去內部白囊。將用來泡過材料水倒掉

2. 在鍋中加入 3000 ml 的清水煮沸，加入泡好的烏梅、山楂乾、甘草、陳皮加入沸水中，煮沸後改以小火熬 40 分鐘

3. 加入糖桂花、麥芽糖及冰糖，用勺子攪拌一下

4. 當冰糖完全溶解後，大火再次煮沸，用布袋或茶袋盛好玫瑰花，熄火，放入花茶袋，加蓋焗 10 分鐘，讓玫瑰花釋出味道，然後將花茶袋取走。玻璃煲有個好處，煮沸後熄火仍會沸騰達數分鐘，可將玫瑰花味都泡出來。剛熬起還有一點澀味，所以不要立即喝。將湯汁連湯渣一起放入雪櫃冰泡一個晚上， 第二天用隔篩過濾，味道變得很醇完全沒有澀味

小叮嚀

• 熱煮酸梅湯和熬中藥的原理差不多的，第一次熬過的湯渣可翻煲，但味道淡很多
• 若酸梅湯放在夏天攝氏三十多度的常溫下，很容易變質，如在靜置的狀態下，表面有細細的泡沫浮起，酸梅湯便已經變質不能喝了。所以一天喝不完的酸梅湯，最好放進冰箱裏存放
• 烏梅其實是未成熟的青梅，利用烟火燻製，或曬乾烘製，味道極酸。

Ingredients

• 78 g Smoked Plum
• 38 g Dried Chinese Hawthorn
• 3 g Chinese liquorice
• 3 g Chen Pi ( Dun-Dried Tangerine Peel )
• 20 Organic Dried Rose
• 2 tbsp  Osmanthus Scented Syrup ( Osmathus Scented Jam Recipe Click here )
• 3 tbsp Maltose
• 100 g Raw Rock Sugar
• 3000ml Water

Sour Plum Jelly ♦ Ingredients

• 酸梅湯 Sour Prune Drink 250 ml
• 寒天 Kanten 4 g

Instructions

❶ Soak the dried black plums, hawthorn, licorice, and dried tangerine peel first. Soak the dried black plums, hawthorn, and licorice in clean water for 30 minutes. Soak the dried tangerine peel in freshly boiled hot water for 30 minutes, then scrape off the inner white membrane with a spoon. Discard the water used for soaking the ingredients.

❷ In a pot, add 3000 ml of clear water and bring it to a boil. Add the soaked dried plums, dried hawthorns, licorice root, and dried orange peel to the boiling water. After boiling, reduce the heat and simmer for 40 minutes.

❸ Add osmanthus syrup, maltose, and rock candy, and stir with a spoon.

❹ After the rock sugar has completely dissolved, bring to a boil again over high heat, place the rose flowers in a fabric bag or tea bag, turn off the heat, and let the tea bag steep covered for 10 minutes to allow the rose flowers to release their flavor, then remove the tea bag. One benefit of using a glass pot is that it continues to boil for several minutes even after turning off the heat, which helps to fully extract the rose flavor. Initially, there may be a slight bitterness, so do not drink immediately. Place the liquid along with the sediment in the refrigerator to chill overnight; the next day, strain it, and the flavor will become rich and completely free of bitterness.

Tips

• The principle behind brewing hot sour plum soup is similar to simmering traditional Chinese medicine; the residue from the first brew can be cooked again, but the flavor will be much milder.
• When sour plum soup is left at room temperature in the summer, where it can exceed thirty degrees Celsius, it can easily spoil. If there are fine bubbles rising to the surface while it sits, the soup has already spoiled and should not be consumed. Therefore, any leftover sour plum soup that cannot be consumed in a day is best stored in the refrigerator.
• The Smoked Sour Plum (Wu Mei) is actually the unripe green plum, which is smoked or dried using fire, and has an extremely sour taste.