If you like sweet and fruity, i.e. the flavor of plums and sugar - I think you'll love this recipe. Umeshu can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter. Lapponia Lakka Cloudberry Liqueur is made from the rare wild cloudberry, growing in wetlands and marshes of Northern Hemisphere. Lapponia in Latin means Lapland and Lakka is the Finnish name for cloudberry. You are thinking of Slivovitz. It is a fruit brandy made from damson plums. Read more about Slivovitz here. Strain into pretty bottles. The flavor will continue to develop, it’s even better at 6-9 months. The color can get paler over time, but it's still delicious. Store in a cool and dark place.

These raw green plums are not edible as they are too tart and bitter (also if you eat too many of them, it is said you’ll likely have a stomachache). We only take the extract of the fruits by fermenting them with lots of sugar or salt. Where to Get Ume Plums Frozen damsons can be used in this recipe. Simply remove them from the freezer and look to see if the skins have split open already. If they have not, bash with a rolling pin to split the skin and proceed with the instructions The making process is relatively simple and is usually done in two stages – macerating and distilling. Production takes typically from a few weeks to a couple of months. Although, sometimes liqueurs are left to rest for 6 to 9 months for increased flavour and depth. How Strong Is Fruit Liqueur? Lapponia Liqueurs was founded by Anders Nordfords in 1867, after being granted permission by Czar Alexander II to produce an alcoholic beverage. Located in the south-west part of the historical city Turku, dating the 13th century, the company continues hundreds of years of manufacturing tradition of Finnish berry liqueur. This attention to literally molecular-level detail results in a fine-tuned, perfectly balanced product. UME’s bright acidity is in perfect equilibrium with its sweetness, while having a relatively low sugar content compared to other aperitifs. This balancing act also extends to its ABV of 17% — making it ideal for both mixing and sipping.Turkish sour plums – A reader in Europe got them from a Turkish market and used them in this recipe. He said his umeshu tasted as good as the one he had in Japan! Rounding out the plum spirit offerings is UME, a delightfully tart and subtly sweet fruit liqueur with a rather unique quality… a dazzling royal purple hue. If Umeshu and Slivovitz are the plum spirits of the past, UME Plum Liqueur may very well be the plum spirit of the future. Conceived in 2020, UME takes inspiration from the traditional methods of Japan and Eastern Europe and brings them into the 21st century, resulting in a totally new yet familiar experience. Founders Jenn Toyzer and Katy Brandes partnered with California molecular spirits producer Endless West to, well, science the sh*t out of a new kind of plum liqueur. Slivovitz] has very distinct qualities that you cannot find in other brandies … or any other spirit, for that matter. I love how the subtle sweetness of the plum breaks through the heat of the alcohol, giving [it] a very hot, slightly fruity body.” Indian fennel and coriander seeds. They're slightly more aromatic than other kinds and a little sweeter in flavor. I was looking for a spices to go with the liqueur, not fight it.

It all depends on what you like or what you have on hand. But make sure you don't use wine, cider, or beer, those are not a spirit or distilled alcohol - which is needed to make a liqueur. We’ve looked for something plum flavored, but what was available commercially left a lot to be desired. It was way too strong and had no fruit flavor. I thought I would try making my own, Polish Plum Liqueur (nalewka śliwkową), and did a test run over the weekend. Weigh out around 500g of plums. The wilder the better. (But we won’t tell if you get some President plums from the supermarket and pretend you found them in a far flung hedge). Give them a scrub and roughly chop in half. You don’t need to remove the stones – these will impart mellow, almond flavours to the final drink. The most common and most versatile base alcohol is vodka. This is because it is flavorless - or rather neutral in taste - and other ingredients can shine instead. Start by adding sliced plums to a clean glass jar with a tight lid. Cover the plums with sugar, then pour vodka over until it covers all the plums. Do this in two turns, so that it will be two layers of plums, two of sugar, and two of vodka.

Our easy wild plum and cardamom liqueur recipe

Endless West analyzed which molecules were responsible for the desired characteristics of a perfect plum liqueur, including fruitiness, tartness, sweetness, acidity, aroma and mouthfeel. Next, they went to work extracting identical molecules from plums, grapes, dark cherries, and other all-natural sources. UME’s stunning purple color? That comes from anthocyanin — a natural pigment found in red cabbage, lavender, and butterfly pea flower. Due to anthocyanin’s unstable pH, UME has a mesmerizing color-changing effect depending on the acidity or alkalinity of what it’s mixed with. Yeah, science! Taste notes: Smooth and fruity in taste, this sophisticated drink is very soft, yet rich with cherry flavour. The perfectly balanced bittersweet spiciness is a result of tart grapefruit peel and slightly bitter gentian. Reduce the sugar by 25 percent, if you want to hedge on the sweetness. Add extra sugar later if it’s not sweet enough. Umeshu ( 梅酒) is a Japanese liqueur made by steeping ume plums (while still unripe and green) in liquor ( 焼酎, shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki. Varieties are available with whole ume fruits contained in the bottle, and some people make their own umeshu at home. Homemade infused alcohols are purely luxury items. And therein, I suppose, lies the argument. (Excuse me while I get the door. The grammar police are here.) In the New York Times Cookbook, Amanda Hesser has this to say of making brandied peaches: