Korean Plum Liqueur Cool & Fresh Soju Recipe

Prepare plums

Wash the plums thoroughly and remove any stems. Pat dry with a clean towel and discard any bruised fruit. For each plum, use a toothpick to prick the skin 3–4 times or halve and remove pits if you prefer faster extraction (halving speeds infusion but gives slightly more cloudiness).

Sterilize jar

Choose a 2–3 L wide-mouth glass jar with an airtight lid. Sterilize it by rinsing with hot water and pouring boiling water into the jar, then draining, or by washing and heating in a 120°C oven for 10 minutes. Let cool slightly but keep dry.

Layer plums and sugar

Place a layer of plums in the bottom of the jar, then add a layer of rock sugar. Continue alternating layers (plums then rock sugar) until the jar is about three-quarters full, ending with a layer of sugar on top. This layering helps draw juices from the fruit.

Add aromatics (optional)

If using aromatics, add the sliced ginger and crushed cardamom pods evenly among the layers or on top with the final sugar layer. Do not add lemon peel at this stage (it can be added later for freshness).

Pour soju

Pour the soju over the layered plums and sugar until all contents are fully submerged and there is about 2–3 cm (0.8–1.2 in) headspace. Ensure sugar is mostly covered; it will dissolve as the plums macerate.

Seal and store

Seal the jar tightly and store it in a cool, dark place at room temperature (15–22°C / 59–72°F). Gently invert or swirl the jar once every day for the first week to help dissolve the sugar, then once every week thereafter.

Infusion time

Allow the plums to infuse for 2–3 months for a bright, fruity profile. For a richer, deeper flavor wait 6–12 months. Taste at 2 months and again monthly. The alcohol will draw out color, aroma, and flavor; rock sugar will mostly dissolve into a clear, golden liqueur.

Strain and bottle

When the liqueur has reached your desired flavor, strain the liquid through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean pitcher. Press fruit gently to extract remaining liquid but avoid forcing pulp through the cloth. Discard solids (or reserve plums for cooking or desserts).

Adjust sweetness and aromatics

Taste the strained liqueur. If it is too strong or dry, add up to 100 ml of simple syrup (1:1) to taste. If you want a fresher note, add the lemon peel to the strained bottle and rest 2–3 days, then remove. If you used no aromatics initially, you can steep the ginger and crushed cardamom in the strained liquid for 2–5 days and then re-strain.

Bottle and age briefly

Transfer the finished liqueur to sterilized bottles, seal, and store in a cool dark place. It can be served after 1–2 weeks of rest, but will continue to mellow and integrate over months. Refrigerate after opening.

Serve chilled or over ice in a short glass. For a refreshing cocktail, mix 45 ml plum liqueur with 90–120 ml chilled soju or soda water and a squeeze of lemon; garnish with a thin slice of fresh plum or lemon peel.

Use as a dessert drizzle, in spritzers, or to flavor cocktails that call for fruit liqueurs (substitute for ume liqueur where appropriate).