Directions
Presoak peach jelly for at least 5 hours or overnight. Clean and drain.
Place peach jelly and red dates in a pot and fill with purified water to cover at least 1-2 inches over the ingredients.
Bring to boil and then cover. Continue to cook over low heat for about 2 hours.
Peach jelly soup is ready when the texture is slightly gelatinous.
Sweeten with monk fruit or your favorite sweetener.
Garnish with osmanthus flowers.
Recipe Note
To make a batch:
1. soak a handful or about 20 grams of peach gum, in cool water for at least half a day (if not 24 hours) until soft.
2. Remove impurities and black parts from the peach trees.
3. Wash it again, remove debris.
4. Stew in boiling water for 15 minutes.
5. At this point, you can add some extra flavoring, such as goji berries and osmanthus blossoms, sugar, milk, honey, Chinese date, Longan fruit, if needed.
6. After you let it cool, it's time to scoop it out into a bowl or cup and eat.
The final product is sort of like jello sitting in a thin syrup (with some berries and flowers floating on top). During the cooking process, the orange color is released into the water, so the jelly itself is colorless. It’s a nice snack, slightly sweet, and very refreshing in the summertime.
Other Recommended Pairings:
- Enhance moisture: boil with pear, papaya, snow fungus, almond
- Nourish Blood: boil with red dates, goji berries, longan meat
Functions:
- promotes bowel movements
- invigorates skin elasticity, nourishes and adds moisture to skin
- harmonizes stomach and spleen
