The article last year described how to turn ume (Japanese plums) into umeshu. The process was simple. Buy ume, wash them, pull out the little stems, place in a large glass jar, add Japanese rock sugar and a large bottle of vodka, put in a cool dark place and come back in a year.
I brought them a bottle of the umeshu and every time we came in during the year they asked if it was time to drink the umeshu. Not yet. Last month it was a year. Time to celebrate.
What they also told me was that after a year bathing in the vodka, the hard green ume would become sweetly edible.
sangria with chopped up fruit, so I'm continuing the idea with umeshu.
For Zester Daily I wrote about how to make cherry infused vodka and umeshu. The recipes are there. Enjoy!