Kagatsuru Umeshu' Recipe
digestif: tart plum, hibiscus, polished grains (3oz)
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Ingredients
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Plum Base
Hibiscus Infusion
Finishing Touches
Method
Preparing the Plum Base
- 1
- 2
Add Sugar
Pour the granulated sugar over the ume plums in the jar, ensuring they are well-coated.
- 3
- 4
Infusion Period
Store the jar in a cool, dark place for at least 1 month (up to 3 months) to allow the flavors to meld.
Hibiscus Infusion
- 5
Boil Water
In a saucepan, bring 500 ml of water to a boil.
- 6
Steep Hibiscus Flowers
Once the water is boiling, remove it from heat and add the dried hibiscus flowers. Cover and let steep for 15-20 minutes.
- 7
Strain the Hibiscus
After steeping, strain the hibiscus flowers from the liquid. Allow the infusion to cool to room temperature.
Finishing Touches
- 8
Prepare the Polished Rice
Rinse the polished rice under cold water until the water runs clear. Cook the rice according to package instructions.
- 9
Combine and Serve
Once the ume plum infusion is ready, strain it to remove the plums. Mix the infused liquid with the hibiscus infusion and the cooked rice. Add honey if desired. Serve chilled or at room temperature.