Kou Kentetsu shares his family's secret recipe for homemade plum syrup. Made with ripe plums, honey, and black vinegar, this refreshing drink is perfect for hot summer days. The process from preparation to aging is explained in detail, resulting in a versatile syrup that can also be used in cooking.
Ingredients
Main Ingredients (Generous batch)
- Ripe Plums 500g
Seasonings
- Honey 400-500ml
- Black Vinegar 100ml
- White Liquor (for steeping) (as needed)
Steps
- Remove the stems from the ripe plums.
- Wash the plums thoroughly and dry them completely. [Key Tip!] Failing to dry them properly can introduce bacteria and cause fermentation.
- Prepare a heat-resistant storage jar and sterilize it by pouring hot water over it, then letting it cool.
- Pour White Liquor into the sterilized jar and coat the entire inside surface to further sterilize. [Key Tip!] As this is for preservation, meticulous sterilization is crucial to prevent bacterial contamination.
- Add 500g of ripe plums, completely dried, into the sterilized storage jar.
- Pour 400-500ml of honey over the plums.
- Add another 100ml of black vinegar.
- Seal the jar, then turn it upside down and shake to mix everything, ensuring the syrup coats the plums.
- Store in a cool, dark place and age for about 1 month, turning the jar daily. [Key Tip!] If the plums are not submerged in the syrup in the early stages of steeping, it can lead to mold.
- Cut oven paper as needed and place it on top of the syrup to cover all the plums. [Key Tip!] This ensures the plums are fully submerged, leading to a delicious and efficient outcome.
- After steeping for about 1 month, transfer to the refrigerator for storage. [Key Tip!] It's recommended to use within six months to a year.
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