Umeshu Jelly

Name: Umeshu Jelly
Yield: 4 servings
Cuisine: British
Ingredients: 1 tablespoon Gelatine Powder *10 to 12g; 200 ml ‘Umeshu’ *can be replaced with other fruit liqueur; 400 ml Water; 4 tablespoons Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Umeshu’ is a Japanese liqueur made by steeping unripe Ume fruits (similar to apricot) in strong alcohol, such as Shōchū, with Sugar. It has quite high alcohol content. Believe or not, I was allowed to drink it when I was a child. It was mixed with plenty of icy cold water, though. This jelly is very alcoholic and only for grown-ups. ‘Umeshu’ can be replaced with other fruit liqueur.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 tablespoonGelatine Powder *10 to 12g
200 ml‘Umeshu’ *can be replaced with other fruit liqueur
400 mlWater
4 tablespoonsSugar

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Steps

1

Sprinkle Gelatine powder into 2 tablespoons of cold water and let it soak for a while.
2

Heat Water and Sugar in a saucepan and bring it to a boil. Remove from heat and add soaked gelatine and dissolve it well.
3

Add ‘Umeshu’ and mix well. Pour it into serving glasses and cool to set. *Note: Today I added the Ume fruit as well.
4

*Note: The jelly is very alcoholic, only for grown-ups. If you like stronger ‘Umeshu’ flavour, reduce the amount of Water and add more ‘Umeshu’.