Umehachimitsu

Ume (梅) - Japanese plum

Hachimitsu (はちみつ) - Honey

So, yeah, this drink is primarily made from ume and honey.

This drink was first introduced to me in Japan. I fell in love with it. It is especially refreshing during the hot summer in Osaka.

Over time, I tend to forget the recipe as well, so I decided to write it down. When I do forget the recipe, this blog is particularly useful.

Here is my version of the recipe:

1. 500 g of Unriped ume
2. 500 g of rock sugar
3. Some honey for taste
4. 1 cup of (any) vinegar
5. A glass jar sufficient to host everything

First, wash, clean and dry the plums. In my first trial, I did not remove the little parts connected to the stems. These tend to come off at the end and float all around in the liquid.

Clean and dry the jar. Most website recommend to sterilize the jar using hot water.

I would prefer to put the ume at the bottom, followed by rock sugar and pour vinegar and honey all around.

Leave it for 3 weeks and shake the whole bottle once in a while. To drink it, I love to mix it with some water and ice and give it a good stir before drinking.

I have seen the back of the rock sugar packaging, with a couple of recipes: lemon and strawberry. I think I can try with something sour native to Malaysia.