Hello, this is Sato, Ume Concierge at the Kyoto store.
The extreme summer heat continues, and chilled desserts are exactly what we crave! Following the sherbet from my last post, I’d like to share another dessert recipe perfect for this season.
This time, it’s Ume Anmitsu, made with beet sugar syrup. Even the agar jelly is flavored with ume syrup, allowing you to fully enjoy the fruity sweet-sour taste of ume.
Using beet sugar gives the syrup a rich, deep flavor similar to kuromitsu, making it a perfect match with sweet red bean paste.
【Recipe】（Serves 2 / Cooking time: 15 minutes, excluding chilling time for agar）
- 60 ml ume syrup
- 2 infused ume
- 300 ml water
- 2 g powdered agar
- 3 tbsp sweet red bean paste (tsubuan)
- 2 tbsp ume syrup (for finishing)
1.In a saucepan, combine ume syrup, water, and powdered agar. Simmer for about 2 minutes until the agar dissolves.。
2.Let cool slightly, then pour into a container. Cover with plastic wrap and chill in the refrigerator until set.
3.Once firm, cut into 1 cm cubes.
4.Place in serving bowls, drizzle with the finishing ume syrup, and top with ume and sweet red bean paste.
This recipe highlights the flavor of ume in a simple way, but you can also add seasonal fruits, shiratama (rice flour dumplings), or even ice cream as toppings to create your own ume dessert.
Refreshing with a pleasant tartness, this ume anmitsu is the perfect dessert for summer.