Ume Liqueur Recipe D.I.Y.
Hey Guys and Gals, are you Looking for an awesome Ume Liqueur Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Ume Liqueur in the world.
- 1 pounds green, unripen ume
- 1 1/2 cup of Chinese rock sugar, white or yellow
- 3 cups of shochu and/or vodka
Clean and place the Ume’s into a tub of water and let them soak for 2-4 hours this helps remove bitterness.
Poke the fruits outer skin and place into your container.
Smash the rock sugar and measure the granolas if you do not have Chinese rock sugar you can use regular sugar. Measure and put into your container.
Add your Alcohol, to the container if you are using shochu use a higher percentage it lasts better.
After all the ingredients are in the container close it and shake well.
Aging, Straining, Filtering,and Drinking Your Ume Liqueur
Let recipe steep for at least 3 months in a cool dark place.
Next step strain the liquid and fruit through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point of where you have strained everything out, you cangently wring the cheesecloth to extract all of the liquid and juice.
If you still need to you can strain your Ume Liqueur one more time through a coffee strainer.
Water down to taste.
Congratulations On Your Ume Liqueur
You now need a bottle, and a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.
I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
– A large glass jar (I used a 3 liter jar)
– large plastic bowl
– measuring cups (liquid and dry)
– metal strainer
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one.
Notes on Utensils: And ingredients
- Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.
- Use organic inngredients to avoid pesticide residues.
Other Great Recipes for you to checkout!
- Hawthorn Liqueur Recipe D.I.Y.
- Jenipapo Liqueur Recipe D.I.Y.
- Mayhaw Liqueur Recipe D.I.Y.
- Chokecherry Liqueur recipe D.I.Y
- Grapefruit Liqueur Recipe D.I.Y.
- Black Cherry Liqueur recipe D.I.Y.
- Maple Syrup Liqueur Recipe D.I.Y.
- Vanilla infused Brandy Liqueur D.I.Y.
- Saffron Infused Liqueur Recipe D.I.Y
- Jasmine Liqueur recipe D.I.Y.
Enjoy Your Day,
Master Distiller and Mixoligist,
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.