Spiced Yellow Plum, Charred Lemon and Jasmine Anise Soda
An original aromatic drink that combines homemade yellow plum syrup with lightly charred lemon, chilled jasmine tea, a touch of star anise, and sparkling water for a fresh, floral, delicately spiced finish.
Ingredients
- 300 g ripe yellow plums, cut into wedges (boneless)
- 80 g sugar (for the jarabe)
- 240 ml water (for the jarabe)
- 1 unit yellow lemon (cut a the mitad)
- 2 units star anise (whole)
- 480 ml jasmine tea (cold and ya infusionado)
- 480 ml chilled sparkling water (for servir)
- 30 ml fresh lemon juice (freshly squeezed)
- 400 g ice (approx.)
- 8 g fresh mint leaves (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Brew the jasmine tea and let it cool completely before using.
- 2
Heat a skillet or grill pan over medium-high heat. Once hot, place the lemon halves cut-side down and char for 2 to 3 minutes until golden and lightly caramelized. Remove and set aside.
- 3
In a small saucepan, combine the yellow plums, sugar, water, and star anise. Cook over medium heat for 10 minutes, stirring occasionally, until the fruit softens and the liquid becomes richly colored.
- 4
Carefully squeeze the charred lemon halves into the saucepan and add the fresh lemon juice as well. Cook for 2 more minutes to blend the flavors.
- 5
Remove from the heat and let it rest for 5 minutes. Then lightly crush the fruit with a spoon and strain the syrup for a smooth liquid. Chill the syrup completely before assembling the drink.
- 6
Fill 4 glasses with ice. Divide the plum syrup among the glasses and add the chilled jasmine tea evenly.
- 7
Top each glass with chilled sparkling water and stir gently so the drink stays bubbly.
- 8
Garnish with fresh mint leaves and serve immediately.
Chef tips
For a bolder version, leave a little of the plum pulp in the strained syrup. For a more elegant presentation, chill the glasses for 10 minutes before serving.
Substitutions
You can replace yellow plums with red plums for a deeper flavor. Mint can be replaced with fresh lemon balm. If you prefer less sweetness, reduce the sugar to 60 g (4 1/2 tbsp).
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
