Plum Juice

Taste: Sweet and sour; Cooking method: Other; Time-consuming: Several days; Difficulty: Simple.

Steps for making Plum Juice

Pick out the too soft and damaged plums, wash them with water once or twice.

Soak in salt water to remove the bitterness of the plums. Soak for at least two hours, or overnight.

Pick the plum stems. At this time, the salt water is slightly bitter. The specific bitterness depends on the quality of the plums and the density of the salt water.

Wash again (to remove the salt) and select the plums, do not keep the too soft or bad ones. Dry them in a cool and ventilated place, do not dry them in the sun.

After drying, I put them in the refrigerator for one day, and then seal them with a layer of rock sugar and a layer of plums. You can also do this without freezing them.

After eight hours, it looks like this. Put it in a cool and ventilated place and do not disturb it.

After one night, the big jar is rock sugar, and the small jar is honey. I just tried it out of curiosity.

After one week, the rock sugar has completely dissolved, and the plums are wrinkled. The small bubbles on the surface are produced by fermentation. At this time, there is a slight wine aroma. You need to release the gas every day and turn the plums upside down to prevent the top layer from spoiling. The plum juice made with rock sugar is relatively clear and has a sour and slightly alcoholic taste, with almost no bitterness, which is considered half successful.

The plum juice made with honey has a stronger fermentation, in addition to being sour and alcoholic, it also has a unique floral and fruity aroma of honey. The taste is strong, but not transparent and more turbid.