Recipe of Favorite Ume syrup - Japanese plum syrup (plum juice base)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Ume syrup - Japanese plum syrup (plum juice base). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Ume syrup - Japanese plum syrup (plum juice base), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ume syrup - Japanese plum syrup (plum juice base) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Ume syrup - Japanese plum syrup (plum juice base) using 2 ingredients and 6 steps. Here is how you can achieve it.

If you want to enjoy Japanese plum flavor drink but prefer juice to alcohol beverage, home made plum juice is perfect fit! You can drink it cut with water, soda or even hot water when you want it in cold winter. I like use this syrup on shaved ice in summer time too! We need just two ingredients, fresh green plum and rock sugar. Enjoy the refreshing tastes of Japanese plum! - You can start using this syrup after it’s been resting for at least 2 weeks.

Ingredients and spices that need to be Take to make Ume syrup - Japanese plum syrup (plum juice base):

1. 1 kg green plums (unripe)
2. 1 kg rock sugar (crystallized white sugar)

Instructions to make to make Ume syrup - Japanese plum syrup (plum juice base)

1. To sanitize a glass jar, pour boiling water in the jar, drain well and air dry.
2. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar.
3. I recommend using rock sugar for making plum wine. It takes time to dissolve and that means it helps to extract the flavors from the plums at a slower pace.
4. Layer the plums and the sugar alternately in the jar
5. Put the lid on the jar and store in a cool, dark place. You can start using this syrup after it’s been resting for at least 2 weeks. Give it a gently shake the jar everyday to mix sugar. That helps the extract comes out from the plum. Better to write the date you started on the jar so that you can remember when the plum gets ready to be used!

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