Umeshu Jelly

Hiroko Liston

Ingredients

  • 1 tablespoon Gelatine Powder *10 to 12g
  • 200 ml ‘Umeshu’ *can be replaced with other fruit liqueur
  • 400 ml Water
  • 4 tablespoons Sugar

Directions

  • Sprinkle Gelatine powder into 2 tablespoons of cold water and let it soak for a while.
  • Heat Water and Sugar in a saucepan and bring it to a boil. Remove from heat and add soaked gelatine and dissolve it well.
  • Add ‘Umeshu’ and mix well. Pour it into serving glasses and cool to set. *Note: Today I added the Ume fruit as well.
  • *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’.