I've received countless requests to make this plum lemonade. People love the combination of sweet and sour plums with a hint of salt. You can make this with ripe purple plums or umeboshi paste.
Prep Time5 minutesmins
Cook Time0 minutesmins
Total Time5 minutesmins
Course: Drinks
Cuisine: American
Keyword: lemonade, lemons, plum, salted, umeboshi
Servings: 6people
Calories: 79kcal
Author: Chef Sara Furcini
Ingredients
6lemons
4ripe plumsor 2 teaspoons umeboshi paste
1/4tspsaltonly add extra salt if NOT using umeboshi paste
1/3cupsugar
4cupsfiltered water
Instructions
Strain the lemon juice over a pitcher.
Remove any stems from the plums and cut them in half to expose the seeds. Use your fingers to pry the pit out of the plums and place the flesh into a blender. Blend on high to completely puree into a smooth sauce.
Pour 1/4 of the plum sauce over the strainer into the pitcher. Reserve the rest of the plum sauce in the fridge.
Stir in salt, sugar, and filtered water. Taste and add more sugar if you like a sweeter lemonade. Serve with ice or add slices of fresh plum.
Notes
In order to cover the blades of your blender, you need to make more plum sauce than you actually need for this recipe. You can use the extra plum sauce to serve with grilled fish or roast duck. Of course, you could also make a really big batch of lemonade (24 lemons should do the trick).Umeboshi - This recipe was originally developed with 2 teaspoons of umeboshi paste, which is salt cured/fermented Japanese plum paste. If you want to use umeboshi, then do not add extra salt. Note that the color will be lighter than the fresh purple plum version in the photo.