Early in the summer I made ume syrup. Ume plums are used for making umeboshi, umeshu (liqueur), and ume syrup for an ade. This time, I used middle-sized ume plums and raw beet sugar. Ume syrup generally calls for the same weight of sugar as ume plums, but I reduced the sugar to two thirds of it. After sitting for days at room temperature it turned out a lovely syrup, yay.