No curve was too sharp for them and their bicycle. No puddle was deep enough to stop them. -- Friends by Helme Hein

23 June, 2010

Homemade Umeshu

In May and June, Japanese apricots cover the ume (うめ ) trees and are for sale in grocery stores all around Tokyo. It's the season of homemade fruit liquor. James and I are big fans of umeshu, the sweet, fruity liqueur that is called "plum wine" but is actually made from these Japanese apricots. I've yet to figure out why we call these apricots, plums. Before we left for America for the summer, I looked up a recipe for homemade umeshu and I tried my hand at a simple recipe.

Start with freshly cleaned and stemmed green apricots.

Rock sugar, white liquor and a big glass jug are the only other ingredients.

Layer apricots and sugar until you are about tw0-thirds full and then pour the white liquor over the top.
We'll let you know how it tastes in about a year.
**Or maybe you could taste it yourself when you come to visit?**

1 comment:

Scott and Heather said...

I am super curious to know how this tastes in 9 months to a year.