Ayako was given a bag of ume (like green apricots but sour tasting) from her sister last week. And just like if you are given a bag of lemons, you make lemonade, we decided to make ume juice. The other option was to make ume liqueur . We went to the supermarket and bought a ume juice container, some fruit alcohol, and sugar cubes that gradually dissolve. We put everything together and it looked like this:
The alcohol is needed to make sure that the ume doesn't go bad. To make ume liqueur, you just add a greater amount of alcohol. The sugar cubes took a week to melt so that the sugar gradually went into the ume to produce a sweet and sour syrup. Twice a day we shook the jar to mix everything together. After one week, we had this:
We strained it and had a ume syrup. We added four times as much water to produce a juice. We thought it was good, although not as thick or sour as I used to drink in Korea. Her sister took us tonight though that she usually lets it sit for 3 weeks. So Ayako is off to the store to buy more ume and we'll see what 3 weeks produces. Stay tuned...
The alcohol is needed to make sure that the ume doesn't go bad. To make ume liqueur, you just add a greater amount of alcohol. The sugar cubes took a week to melt so that the sugar gradually went into the ume to produce a sweet and sour syrup. Twice a day we shook the jar to mix everything together. After one week, we had this:
We strained it and had a ume syrup. We added four times as much water to produce a juice. We thought it was good, although not as thick or sour as I used to drink in Korea. Her sister took us tonight though that she usually lets it sit for 3 weeks. So Ayako is off to the store to buy more ume and we'll see what 3 weeks produces. Stay tuned...
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