Earlier in the year I was at a Korean resteraunt and tried a type of plum rice wine. It was quite sweet with a marzipan-like taste, quite strong and came in bottles containing a whole plum.
Well, I have a plum tree that has lost a large branch in bad weather and contains lots of ripe and unripe plums. I don't like things going to waste so I'm looking at things to do with the early glut. One I came accross is Umeshu - a Japanese plum liqueur.
http://japanesefood.about.com/od/japanesedrinkgreentea/r/plumwine.htm
2 1/4 lbs unripe ume plums
2 lbs rock sugar
7 1/2 cups shochu (35% alcohol)
I'm going to replace the 'shochu' with vodka and see what happens. I've made sloe gin and damson gin before but it would be nice to replicate the marzipan taste (maybe cheat with almond essence)
With the ripe plums I'm going to make plum wine and plum cheese from the Cook on the Wildside book.
Any other ideas, especially for unripe plums.
James
Well, I have a plum tree that has lost a large branch in bad weather and contains lots of ripe and unripe plums. I don't like things going to waste so I'm looking at things to do with the early glut. One I came accross is Umeshu - a Japanese plum liqueur.
http://japanesefood.about.com/od/japanesedrinkgreentea/r/plumwine.htm
2 1/4 lbs unripe ume plums
2 lbs rock sugar
7 1/2 cups shochu (35% alcohol)
I'm going to replace the 'shochu' with vodka and see what happens. I've made sloe gin and damson gin before but it would be nice to replicate the marzipan taste (maybe cheat with almond essence)
With the ripe plums I'm going to make plum wine and plum cheese from the Cook on the Wildside book.
Any other ideas, especially for unripe plums.
James
