Fresh Hawthorn Berry Drink (Shan Zha Lu)

Why people make this drink

Fresh hawthorn berries appear in early summer and these small, jewel-red fruits have been part of Chinese kitchen wellness for a very long time — valued not just as a sour-sweet snack but for what they bring to the body. Modern food-science research has looked at hawthorn and found compounds associated with dilating blood vessels, supporting healthy blood pressure and cholesterol levels, and providing antioxidant activity. Interestingly, the high acidity of the fruit actually protects its vitamin C through cooking — so unlike many fruits, heating hawthorn does not destroy this benefit. This simple recipe, just berries and a little rock sugar simmered down to a fragrant drink, is an approachable way to bring hawthorn into your routine.

Method

1. Rinse the hawthorn berries thoroughly.
2. Place in a ceramic, clay or glass pot — do not use a metal pot.
3. Add 1.2 L of water.
4. Bring to a boil, then simmer for 15 minutes.
5. Use the back of a ladle to gently crush the softened berries against the side of the pot to release more flavour.
6. Add the rock sugar and stir until dissolved.
7. Strain out the berry pulp and seeds, and pour into a cup.
8. Drink warm, or allow to cool and serve chilled — it tastes delicious either way.

Nourilo’s Tips

Fresh hawthorn is usually in season in early summer — look for it at Chinese or Asian grocers and organic produce shops. If fresh berries are not available, dried hawthorn slices from a Chinese herb shop work too, using about 11 g (15 g) as a substitute. The drink can be served warm or cold — cold is particularly refreshing in summer. For those looking for additional support for blood pressure or blood lipids, you can make a daily tea by combining a small handful of dried hawthorn slices with chrysanthemum flowers (ju hua) and cassia seeds (jue ming zi) steeped in hot water. Remember: never use a metal pot for this drink.