When I was little, I looked forward to the brightly colored fruit punch that my mother would make with soda for my birthday party. This time, I made Shiratama Fruit Punch using Kaguya (peach) and Azuma Shizuku (grape) from Fukushima. Azuma Shizuku is a large, seedless grape that is easy to use in desserts. Enjoy the gentle sweet fruit punch with its natural peach color and the sparkle of the water bubbles.
INGREDIENTS: 4 servings
Shiratama dango (rice cake ball)
60g (2oz) Shiratama ko (glutinous rice flour)
50-60ml water
Fruit & Syrup
1 peach (230g, 8oz)
300ml water
60g (2oz) granulated sugar
1 tablespoon lemon juice
12 grapes (seedless)
200-300ml sparkling water
Mint leaves (garnish)
INSTRUCTIONS
STEP
Soak fruit in syrup
Wash the peach well. Cut the peach lengthwise around the seed. Twist and split it in half. Remove seeds with a spoon.
Put water and granulated sugar in a pot and put it on medium heat. Once boiling, add the lemon juice. Turn the heat down and place the peaches skin side down. Cook on low heat for 3 minutes, turn over and simmer for another 3 minutes. Turn off the heat and let it cool.
Peel the peach skin and cut into bite-sized pieces. Peel the grapes.
Place the peaches, grapes, and syrup in a bowl and chill in the refrigerator for about 1 hour.
STEP
Make Shiratama Dango (rice cake ball)
Put shiratama ko (glutinous rice flour ) in a bowl, add water little by little and knead until it becomes as hard as an earlobe. Divide into 12 equal parts and make dango balls.
Place the dango balls in boiling water, and boil for about 4-5 minutes (boil for about 1 minute after they float). Chill in cold water.
After it cools down, add it to the syrup and chill in the refrigerator (about 20 minutes).
STEP
Serve in a bowl
Put well-chilled fruit, dango balls, and syrup in a dessert bowl.
Pour sparkling water into a bowl, mix lightly, and garnish with mint leaves.
NOTES
The grapes were peeled relatively thinly and neatly by peeling them from the side opposite to the hole in the bunch. You can also soak the grapes in boiling water for about 20 seconds and then put it in cold water to peel.
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