Umeshu (Japanese 'Plum' Liqueur)

Name: Umeshu (Japanese 'Plum' Liqueur)
Total time: 8640 h 40 min
Ingredients: 500 g green apricots (or green ume, see note); 250 g rock sugar; 500 ml shochu (or a 50:50 combination of vodka and sake) (see notes on varieties and variations below)

www.diversivore.com

Your recipes

Total: 518440

Servings: 12

Ingredients

Remove All · Remove Spices · Remove Staples

500 g green apricots (or green ume, see note)250 g rock sugar500 ml shochu (or a 50:50 combination of vodka and sake) (see notes on varieties and variations below)

Export 2 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Thoroughly clean green ume or apricots and remove any bad spots with a sharp knife. Make sure to remove any bits of stem. Try not to expose the pits - discard any fruits that need that much trimming.

Step 2

Transfer the fruit to a clean jar. Add the sugar, then cover the mixture with shochu (or with the vodka/sake combination - see note).

Step 3

Shake the container gently to distribute the sugar and help it begin dissolving. Leave for 6 months (or longer), gently shake the mixture ever few days during the first week or two.

Step 4

Pour the finished liqueur through a filter to strain out any solids, then bottle. The finished umeshu can be consumed immediately or further aged in bottles.