Chinese · Dessert
Sour Plum Ice Drink
A lightened take on suanmeitang, the smoky-tart Chinese sour plum drink, turned into a scraped granita: a cinnamon-and-star-anise steep sharpened with lime, frozen and scraped into loose, refreshing ice crystals instead of being served as a liquid.
$0
10 minsPrep
5 minsCook
245 minsTotal
EasyLevel
Nutrition per serving
50Calories
0.4gProtein
0.2gFat
12.8gCarbs
10.9gSugar
0.9gFiber
1mgSodium
0mgChol
0gSat Fat
64mgPotassium
16mgCalcium
0.5mgIron
0mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
German Wheat Beer
local
Chrysanthemum Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Combine the boiling water, chopped dates, cinnamon and star anise in a heatproof jug and let steep for 20 minutes to pull out the smoky-sour plum-style flavour.
2
Stir the sugar into the still-warm liquid until fully dissolved, then strain out the spices and dates through a sieve, pressing to extract all the liquid.
3
Chill the strained liquid in the fridge for at least 2 hours, or until fully cold.
4
Stir the fresh lime juice into the cold base to sharpen the sourness.
5
Pour into a shallow tray and freeze for 1.5-2 hours, scraping with a fork every 30 minutes to break up ice crystals into a loose, granular texture.
6
Just before serving, fold the crushed ice through the granita to loosen it, then scrape into two chilled glasses and serve immediately with a spoon or straw.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g boiling, for steeping water
- 0.4 oz12g pitted, chopped, simmered with the plums date
- 0 oz1g cinnamon ground
- 0.1 oz2g whole pod, steeped star anise
- 0.5 oz14g dissolved into the hot steep sugar white
- 0.4 oz10g fresh-squeezed, stirred in after cooling lime juice
- 2.1 oz60g crushed, folded through before scraping ice
