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Ume-shu (Japanese Plum Juice)

Ume juice is extracted by preserving the fruits in sugar. It tastes sweet, smooth, and acidic, and is a refreshing drink, often enjoyed in the summer. The taste and aroma of ume-shu can appeal to even those people who normally dislike the taste of alcohol.

Source and licence

"Ume-shu (Japanese Plum Juice)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ume-shu_(Japanese_Plum_Juice), revision 4505270), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ume-shu_(Japanese_Plum_Juice)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4505270

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

  • 1 kg raw Japanese ume plums
  • 1 kg rock sugar
  • Honey to taste
  • White liquor to taste

Method

  1. Wash plums and wipe dry.
  2. Cram plums tightly into container with rock sugar. Add liquor if using.
  3. Pour honey into container on top of ume.
  4. Seal container, and leave in a cool, dark place until the plums are shriveled and leathery.
  5. Remove fruit from container.
  6. To drink, dilute the plum liquid with two times as much water.