Pickled Plum Drink
(Suānméi Yǐn 酸梅饮)
Pickled plums have been part of Chinese food culture for centuries, valued for their sharp, concentrated flavor and their ability to refresh without heaviness. Unlike modern sweet beverages, plum drinks were traditionally diluted, lightly sweetened, and consumed in small amounts. They were often prepared at home or purchased from street vendors during warmer months, not as a thirst-quencher but as a way to restore balance after heat or rich foods.
The plums used for these drinks are not fresh dessert plums, but preserved ones—salty, sour, and deeply aromatic. When dissolved into warm water, they produce a drink that is complex rather than sweet, with acidity softened by time and dilution.
This version stays close to traditional practice while remaining practical for a modern kitchen.
Ingredients: Serves 3–4
- 2–3 Chinese pickled plums (suānméi or salted preserved plums)
- 3–4 cups hot water
- Optional sweetener: rock sugar, honey, or allulose, to taste
Method:
Place the pickled plums in a heatproof bowl or teapot.
Pour hot water over the plums and allow them to steep for 10–15 minutes, gently pressing them with a spoon to release flavor. Remove pits if they separate easily.
Taste the liquid and add a small amount of sweetener only if needed. The drink should remain predominantly tart, with sweetness used only to round the edges.
Strain if desired, or leave small fragments of plum in the drink.
Serve warm or at room temperature.
Notes on Use and Variation:
This drink is intentionally diluted. Strong concentration overwhelms rather than refreshes. Adjust the number of plums rather than adding more sweetener if the flavor feels unbalanced.
Different preserved plums vary widely in saltiness and intensity. Start with fewer plums and increase gradually.
Visually, this drink is best kept simple: a clear cup or glass, amber-brown liquid, and minimal styling. It pairs naturally with meals or other light foods rather than standing alone as a sweet beverage.
