Home-made umeshu

Name: Home-made umeshu
Yield: Makes about 4 litres/7 pints/8½ US pints
Cuisine: Japanese
Ingredients: Put some of the apricots in a 4 litre/7 pint/8½ US pint screw-top jar, cover with a handful of sugar. Repeat the process until all the apricots and sugar are in the jar.; Put some of the apricots in a 4 litre/7 pint/8½ US pint screw-top jar, cover with a handful of sugar. Repeat the process until all the apricots and sugar are in the jar.; 1.75 litres/3 pints/7½ cups shochu; 675-800 g/1½-1¾ lb crystallized sugar or 500 g/1¼ lb/scant 3 cups granulated sugar; 1 kg/2¼ lb unripe apricots; 675-800 g/1½-1¾ lb crystallized sugar or 500 g/1¼ lb/scant 3 cups granulated sugar

Preparation info

Makes about
4
litres

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

A great summer drink, pour over ice or dilute with ice-cold water.

Ingredients

1 kg/2¼ lb unripe apricots
675-800 g/1½-1¾

Asia
Japan
Drinks
Vegan
Summer

Method

Remove the calyx from the apricots. Wipe each one with kitchen paper or dry dishtowel.
Put some of the apricots in a 4