{"id":5083,"date":"2015-06-16T10:34:28","date_gmt":"2015-06-16T01:34:28","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=5083"},"modified":"2015-06-16T10:36:38","modified_gmt":"2015-06-16T01:36:38","slug":"ume-juice","status":"publish","type":"post","link":"https:\/\/www.hyogoajet.net\/hyogotimes\/2015\/06\/ume-juice\/","title":{"rendered":"Ume Juice<\/b>"},"content":{"rendered":"

You\u00e2\u20ac\u2122re probably familiar with the wonderful beverage that is umeshu<\/i>, but have you heard of ume <\/i>juice before? It\u00e2\u20ac\u2122s basically a less sweet, non-alcoholic version of umeshu<\/i> and makes for a super refreshing drink, especially in the sweltering summer heat.<\/p>\n

Like umeshu<\/i>, it is very simple to make and the homemade version is a lot more delicious than the shop-bought stuff. However, while you have to wait a few months to taste the fruits of your labour with umeshu<\/i>, ume<\/i> juice is ready to drink in a week or so.<\/p>\n

TIME: Preparation and actually making the ume<\/i> juice takes less than an hour but it takes 1-2 weeks to complete.<\/p>\n

\"OLYMPUS<\/a>\"11-<\/a>INGREDIENTS & MATERIALS<\/p>\n

1kg large ume<\/i><\/p>\n

1 kg rock sugar<\/p>\n

100ml white vinegar (I used rice vinegar)<\/p>\n

Glass jars that are large enough to hold the ume<\/i> and sugar<\/p>\n

 <\/p>\n

\"OLYMPUS<\/a>METHOD<\/p>\n

    \n
  1. Sterilise the glass containers with boiling water or a tasteless spirit. Leave to completely dry.<\/li>\n
  2. Using a toothpick, remove the little stub near the stem of the ume<\/i>. Wash and leave to completely dry (leave overnight if you have time).<\/li>\n
  3. Layer the sugar and the ume<\/i> in the jar. Add the vinegar towards the end. Close the jar and refrigerate for 1-2 weeks or until most of the sugar has dissolved. To speed up the process, gently turn the jar every couple of days.<\/li>\n
  4. Serve over ice with water or soda water to taste. Store in the fridge.<\/li>\n<\/ol>\n

    \"OLYMPUS<\/a>HINTS AND TIPS<\/p>\n