Maesil-cheong (Green Plum Syrup and Plum Ade)
Green plums layered with sugar until they give up a tangy, fruity syrup. Stir it into iced sparkling water for Korea’s favourite summer ade.
Ingredients
- 1 kg green plums (maesil)
- 1 kg Sugar
- sparkling or still water, to serve
- ice, to serve
Method
- Choose firm, bright green plums with no bruises. Wash them, pick out the little stems with a toothpick and dry them completely; any water left on them can make the syrup go mouldy.
- Sterilise a large glass jar with boiling water and let it dry.
- Layer the plums and sugar in the jar, finishing with a thick layer of sugar on top. Cover with a cloth or a loose lid.
- Keep in a cool, dark place. Gently stir or swirl the jar every few days for the first two weeks, until all the sugar has dissolved.
- After about three months, strain out the plums and bottle the syrup. Keep it in the fridge; it lasts a year.
- To serve, stir 2–3 tbsp syrup into a tall glass of ice and sparkling water. Hot water makes a soothing tea, and a spoonful is a classic marinade sweetener.
Tips
- Never eat raw unripe green plums or their stones, which contain compounds that can release cyanide; the strained syrup is safe and widely enjoyed.
- If fizzing or a white film appears, skim it off and stir in a little more sugar.
Sources
Written in our own words after cross-checking these recipes:
Open Maesil-cheong (Green Plum Syrup and Plum Ade) in Nouns Cooking