Plum syrup and plum wine receipes
For those that are interested or really liked Plum syrup and Plum wine, here is the recipes which I have found on Youtube.
Just in case that some of you guys are not able to understand what the host is talking about, I will try to simplified it
Let's go on with the ingredients first.
Plum Syrup
-500g Green plum (unriped)
-500g Rock sugar
-50ml Vinegar
Plum Wine
-500g Green plum (unriped)
-250g Rock sugar
-900ml Shochu (35% alcohol by volume)
Name of the show: Cooking with dog (Not cooking the dog)
Preparation of the containers
Wipe the pre-washed and dried air-tight containers (double-lid type preferred) with shochu using damp kitchen paper. Wipe the inner sides of the containers thoroughly. This is a important sanitizing process to allow the Plum wine to age properly. Repeat this procedure to the lid covers as well.
Preparation of the Plum
1. Separate the plum into two bowls, one for the syrup while the other for wine. Soak the plum in plain water for around 2 hours to remove its bitterness.
2. Drained the plum from the water and dried the plums thoroughly using clean cloths and kitchen paper. Try not to damage the plum's skin during the process.
3. Remove the bitter end of the plum using bamboo skewer (tooth pick.
Making of Plum Syrup
1. Add the plum into the container and then the rock sugar in two times. I think it is done as not to cluster the rock sugar together later.
2. Add in vinegar to prevent the plum from fermentation. Close the container with the air-tight lids covers.
3. Shake the container frequently everyday until the rock sugar has dissolved into the vinegar. Let the container be set away for about three weeks so that the plum juiced would then be extracted from the plums.
4. Remove the plums and store the syrup into the refrigerator.
Making of Plum Wine (Umeshu)
1. The first process is the same for making plum syrup. Add in the plums and rock sugar into the container.
2. Add in the shochu to container and make sure that the ingredients are submerged in the wine. Store the wine in dark and cold place. Shake the container occasionally so that the rock sugar and plum would be mixed well.
It take at least 6 months before the Plum wine become drinkable. The longer it is left, the better it would taste.
Just in case that some of you guys are not able to understand what the host is talking about, I will try to simplified it
Let's go on with the ingredients first.
Plum Syrup
-500g Green plum (unriped)
-500g Rock sugar
-50ml Vinegar
Plum Wine
-500g Green plum (unriped)
-250g Rock sugar
-900ml Shochu (35% alcohol by volume)
Name of the show: Cooking with dog (Not cooking the dog)
Preparation of the containers
Wipe the pre-washed and dried air-tight containers (double-lid type preferred) with shochu using damp kitchen paper. Wipe the inner sides of the containers thoroughly. This is a important sanitizing process to allow the Plum wine to age properly. Repeat this procedure to the lid covers as well.
Preparation of the Plum
1. Separate the plum into two bowls, one for the syrup while the other for wine. Soak the plum in plain water for around 2 hours to remove its bitterness.
2. Drained the plum from the water and dried the plums thoroughly using clean cloths and kitchen paper. Try not to damage the plum's skin during the process.
3. Remove the bitter end of the plum using bamboo skewer (tooth pick.
Making of Plum Syrup
1. Add the plum into the container and then the rock sugar in two times. I think it is done as not to cluster the rock sugar together later.
2. Add in vinegar to prevent the plum from fermentation. Close the container with the air-tight lids covers.
3. Shake the container frequently everyday until the rock sugar has dissolved into the vinegar. Let the container be set away for about three weeks so that the plum juiced would then be extracted from the plums.
4. Remove the plums and store the syrup into the refrigerator.
Making of Plum Wine (Umeshu)
1. The first process is the same for making plum syrup. Add in the plums and rock sugar into the container.
2. Add in the shochu to container and make sure that the ingredients are submerged in the wine. Store the wine in dark and cold place. Shake the container occasionally so that the rock sugar and plum would be mixed well.
It take at least 6 months before the Plum wine become drinkable. The longer it is left, the better it would taste.
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