Pouring black currant at home - a simple recipe

Recipes

But from the berries of both types of currants, they make alcoholic tinctures with excellent taste, color and aroma. We offer you some recipes for drinks.
Recipe 1.

Blackcurrant tincture with alcohol or vodka. In order to make a tincture, you will need: 2 glasses of currant berries, a glass of water, 250 grams of sugar, 500 ml of vodka or alcohol. For this recipe, you can take frozen or fresh berries.

Make a syrup from sugar and water, bring it to a boil and add black currant berries. Boil the mixture for 3 minutes and remove from heat. Crush the berries completely and cool the resulting compote, when it cools down, pour into a three-liter jar and add alcohol.

Close the jar tightly and place in a dark and warm place for 18-20 days. Shake the contents of the jar from time to time. When the tincture is ready, strain it and bottle it. Store in the refrigerator.

Recipe 2.

Alcoholic tincture of black currant berries. To prepare this drink, only fresh berries are needed - there should be 3 glasses of 500 ml of vodka or alcohol diluted to 70 degrees. After completing the infusion process, the strength of the drink can be reduced to the desired percentage.

Put clean berries in a glass jar and fill them with vodka or alcohol. Close the lid tightly and leave for 15 days in a warm, dark place. Then strain through cheesecloth, bottle and store in the refrigerator.

Recipe 3.

Tincture of black currant berries with vodka or alcohol with honey. To make this tincture, take 1 kg of black currant, rinse, dry, fold into a three-liter jar. fill it with alcohol or vodka almost completely - leaving 5-6 cm of free space. Close with a tight lid and leave in a warm, dark place for 1 month.

Then strain, add 10 grams of honey, stir it properly, and let it brew for another 1 week. After that, the tincture can be used as a dessert alcohol. Its strength is regulated by the addition of water.

Recipe 4.

Black currant tincture with vodka or alcohol with leaves. Take 4 cups of blackcurrant berries and mash them completely using any method. Fold the mass into a three-liter jar, put 20 black currant leaves, 3 tbsp. sugar or honey, pour alcohol, not reaching the edge of 5-6 cm.

Close the jar with a tight lid and put it in a dark, warm place for 1 month. Then strain the drink and pour it into beautiful bottles.

Recipe 5.

Alcohol tincture on red currants. Take 300 grams of berries, 500 ml of vodka or alcohol, 100-150 grams of sugar.

Peel the berries, rinse and dry, and then put them in a glass jar. Add vodka and sugar, stir until sugar is completely dissolved. Cover the jar with a lid and put in a dark place for 15 days, shaking every 3-4 days.

Strain the finished tincture and bottle. Red currant tincture will turn out to be reddish in color, with a pleasant aroma and almost completely odorless of alcohol.

Recipe 6.

Alcoholic tincture of black currant with ginger. To prepare it, take 2 cups of berries, 3 tbsp. mashed ginger, 2 tbsp. honey - put all the ingredients in a glass jar and fill with a liter of vodka.

Leave for 25 days, and then strain and pour into beautiful bottles. The drink will turn out with excellent taste and aroma, and medicinal properties. It can be used as a vitamin remedy, as a remedy for the treatment and prevention of colds.

Recipe 7.

Alcoholic tincture of black currant with spices. Take 1 liter of vodka or alcohol, 3 cups of black currant berries, 3-4 caps of cloves, a pinch of ground nutmeg, 1 tsp. ground ginger, 0.5 tsp. cinnamon, 2-3 tablespoons honey or sugar.

Put the berries with spices and honey in a jar and fill with alcohol. Cover the jar with a lid, and put in a dark, warm place for 3 weeks, then strain.

Recipe 8.

Tincture from a mixture of black and red currants. Take 1 glass of black and red currants, rinse, dry and put in a glass jar. Add 1 liter of alcohol or vodka, close the lid and leave in a dark and warm place for 1 month.

Then strain and drink to your health!

Recipe 9.

Alcoholic tincture of black currant and wild strawberry leaves. Wild strawberry leaves have unique properties - they reduce inflammation and temperature, improve blood formula, and have an astringent effect. In combination with black currant, the drink will turn out to be both tasty and very healthy.

Take a handful of wild strawberry leaves, a handful of black currant leaves, 1 cup of currant berries - put the raw materials in a jar, pour 1 liter of alcohol. Let it brew for 3-4 weeks, stirring occasionally. Then strain and add 2-3 tbsp. honey. The tincture will be even tastier if you let it stand for at least 1 week after adding the honey.

Cranberry tincture "Klukovka"

Cranberries are considered the best base for homemade liquor. Since it is a seasonal fruit, freeze can be used. You should choose ripe, not rotten cranberries, otherwise one can ruin the drink. So, to make "Klukovka", you should prepare:

• 500 ml of 40–45 ° alcohol (best of all vodka);

• Art. l. drinking water.

The specified ingredients are enough for 550 ml of liqueur. You should sort out the fruits well so that there are no spoiled ones left. Place in a liter jar. From the berries you need to make "porridge", and then pour alcohol. Stir well, close the dish tightly with a lid and place in a warm place for about 2 weeks.

After the specified time, strain the mixture first through cheesecloth, and then pass through a cotton filter. Having tried to determine the readiness. If you like everything, then the tincture is ready. In the event that the alcohol gives off sourness, you will need to add a little syrup. To make a syrup, Art. l. Dissolve sugar in 50 ml of water, and then keep the tincture for another day.

A cold tincture is used, and the longer it is aged, the better the taste will be. Since the liqueur is made on the basis of strong alcohol, it must be used carefully, because intoxication can come much faster than expected.

What else can you make a liqueur?

• Apricot liqueur recipe
• Cherry plum liqueur recipe
• Pineapple liqueur recipe
• Orange tincture and liqueur recipe
• Quince tincture and liqueur recipe
• Barberry tincture and liqueur recipe
• Banana tincture and liqueur recipe
• Hawthorn liqueur recipe
• Lingonberry liqueur recipe
• Elderberry tincture and liqueur recipe
• Jam liqueur recipe
• Cherry liqueur recipe
• Clove liqueur recipe
• Pomegranate tincture and liqueur recipe
• Pear liqueur recipe
• Viburnum liqueur recipe
• Strawberry liqueur recipe
• Cranberry liqueur recipe
• Lemon liqueur recipe
• Raspberry liqueur recipe
• Honey liqueur recipe
• Sea buckthorn liqueur recipe
• Rowan liqueur recipe
• Plum liqueur recipe
• Tea rose liqueur recipe
• Prune liqueur recipe
• Chokeberry liqueur recipe
• Apple liqueur recipe

Homemade blackcurrant liqueur

Black currants have the highest vitamin C content compared to other fruits and berries. Homemade tincture on it helps not only to have a great holiday, but also to cure colds in the cold season. In addition, this drink has a mild and pleasant taste. It is used as an aperitif and as a digestif - it perfectly stimulates the appetite and can serve as a sweet end to a meal. The berry aroma of the liqueur will remind you of summer on cold winter evenings.

General principles

Making a liqueur is quite easy - easier than wine or beer. You will need a large glass bottle, enamel pots, a strainer, and a crush. Ingredients - berry, sugar and alcohol to choose from.

The basis can be:

• vodka;
• moonshine;
• alcohol;
• cognac;
• Red wine;
• whiskey;
• gin.

The main thing is that the base drink belongs to the category of hard alcohol. The essence of the preparation of the liqueur is mixing berries with alcohol and sugar and subsequent infusion. Pouring can be done with or without boiling - each recipe has its own characteristics.

In the process of infusion, the degree will decrease to about 18-20 °, and the taste will soften. All vitamins from raw materials will go into the drink, it will acquire a rich color. The infusion stage is called maceration. It will take about 2-3 months. Only after this period has expired, the drink will become tasty and completely ready to drink.

Tips before "starting"

Here are some basic guidelines to help you achieve great results:

Berries can be taken both fresh and frozen

But it is important that no more than two days pass after their collection. Before starting cooking, be sure to thoroughly clean the fruits from twigs and leaves, as well as other debris. Throw away spoiled, punctured or crumpled berries

They can spoil the taste of the drink. Wash the berries before use and pat dry on a paper or clean cloth towel. If you don't have a large glass bottle, regular 3-liter jars will do.

Interesting: to give the drink an original taste, you can add caraway seeds or fresh cherry leaves.

Choosing bird cherry for home tincture

To begin with, as usual, a little materiel. Bird cherry ordinary (it is, by the way, "Bird cherry") - a common plant for our latitudes, it is found from Moldova to the Far North, both in the wild and in cultivated form. Its black, somewhat similar to elderberry, small berries are rarely used in cooking due to their low sugar content and peculiar taste. All sorts of simple sweets and compote - that's the whole range of applications.

True, we also have another type of this berry - red, it is also the Virginia bird cherry. This is a product of the selection of bird cherry and cherry proper, its fruits are sweeter, smell weaker and their color, respectively, from scarlet to brown. Tincture of red bird cherry on vodka turns out to be sweeter, but not pronounced, and the characteristic "amaretta" note is almost not felt in it. In general, it is always better to use wild fruits for fruit infusions, so that there is more flavor. Sweets can be added later with syrup or fructose. The red variety is perfect for liqueurs, which we will talk about in the next article, or for a very rare bird cherry wine.

And another product for tinctures is dried bird cherry. It is sold both as whole berries and as a powder. For homemade alcohol, the whole is better - the powder can make the drink too harsh, especially since it contains crushed seeds, the aroma of which alcohol absorbs faster than the aroma of the pulp.

Useful Tips

Currant liqueur is a great addition to the festive table. Many housewives have already written down a suitable recipe in the cookbook and use it every year. There are some tips for making a really tasty and aromatic alcoholic drink:

• it is better to choose overripe berries than green ones - the latter can not only turn out to be sour, but also cause poisoning;
• the quality of the alcohol is critical - don't try to save money on this ingredient;
• during cooking, use only wooden spoons;
• alcoholic tinctures are not suitable for treating children - it is better to prepare a decoction for them.

Currant liqueur will fully replace expensive imported liqueur. Another advantage of it is that you can add those seasonings and spices that suit your taste, as well as adjust the amount of sugar. In addition, this drink perfectly strengthens the immune system and helps fight seasonal infections.

Contraindications

Traditional medicine claims that home-made drinks with vodka have almost no contraindications. This statement applies to people who know everything about their health. Home-made compositions on ethyl alcohol are completely contraindicated for people with some diagnoses:

• Gastritis, stomach ulcer, other inflammation of the gastrointestinal tract. The use of alcoholic beverages is especially prohibited during periods of exacerbations or periods of rehabilitation after surgery;
• Diseases of the blood. Alcohol and currant berries, which have an active effect on the body, are contraindicated for people with blood counts that differ from normal;
• Hypertension. With pressure surges, alcohol-based home-made compositions are completely excluded. The inability to control the processes associated with blood pressure can lead to serious consequences;
• Diabetes. The sweetener and alcohol affect the increase in hemoglobin parameters, provoke complex diabetic conditions.

Frozen Blackcurrant Tincture Recipes

There are quite a few homemade tincture recipes from frozen blackcurrant berries. They may differ not only in their components, but also in the technology of preparation. But in the end they will have a great rich color, taste and aroma.

Tincture on frozen currants with alcohol

Alcoholic blackcurrant tincture will preserve the greatest amount of essential oils and other useful substances. To prepare this drink you will need:

• 800 g black currant;
• 1 liter of alcohol;
• 400 g of sugar (brown can be used);
• 400 ml of water.

1. If, before freezing, the currants were well sorted, cleaned of leaves, branches, other debris and washed, the berries can only be slightly defrosted. Otherwise, you need to wait until it is completely defrosted and rinse the berries well, removing the floating debris.
2. Pour water into a saucepan of a suitable size, add sugar. Put the mixture on fire and bring to a boil, stirring to dissolve the sugar.
3. Add berries to the syrup, bring to a boil again and boil over low heat for 5 minutes. During this time, the berries will burst and juice will be released. To be sure, you can knead them with a spoon or a crush during the cooking process.
4. The blackcurrant mixture must be completely cooled. Only then add alcohol.
5. Pour the well-mixed mixture into a glass container, for example, into a jar and close with a lid that will ensure tightness. Place in a dark place.

In this form, the infusion should stand for about 3 weeks. During this time, it is periodically shaken, about once every 2-4 days. Due to the fact that the currants have softened during cooking, it will give the maximum amount of nutrients. But at the same time, it will make the tincture very thick. After the due period of infusion, the main task will be to filter the drink in order to rid it of the pulp. It is best to do this with cheesecloth folded in 4-6 layers. After the first filtration, you need to let the resulting solution settle a little so that the remaining pulp settles to the bottom of the jar. Then carefully so as not to shake up the sediment, strain again through cheesecloth, drain the sediment. For best results, you can repeat it again.Pour the filtered tincture into clean bottles and close tightly.

There is another option for making alcohol infusion. It is much easier to execute, as it allows you to omit the difficulties associated with the preparation of the sweet component. But thanks to new ingredients, it turns out to be no less tasty and healthy.

Tincture of frozen black currant with vodka

The recipe for frozen blackcurrant vodka tincture is a fairly common option. After all, vodka is the most affordable and versatile basis for making a healing drink. It does not require the correct dilution ratio, such as alcohol. And the taste of vodka liqueur will be softer than that of alcohol, so women especially like it. The preparation method is simple, but the requirements for the quality of the ingredients are high. The thawed berry must be whole, washed in lukewarm water, laid out in one layer on a towel to dry, and spoiled berries are removed.

1. Fill a 3 liter jar with black currant half or more.
2. Fill to the top with high-quality vodka, close tightly with a plastic lid and place in a place inaccessible to sunlight for 2-3 weeks. During this time, periodically shake the jar.
3. After the allotted time, strain the contents of the can through several layers of gauze and pour the resulting drink into clean bottles, tightly closing them.

This tincture will have a pronounced taste and smell of black currant. But for those who like a sweeter taste, you can add sugar or sucrose - for every 100 ml of the drink you need 50-70 g of the sweet product.

Frozen currant moonshine tincture

Blackcurrant tincture on moonshine can have a slightly harsh taste. But if you use high-quality moonshine that has undergone the required cleaning to prepare a drink, the taste will soften. This infusion will be more appreciated by the strong half of humanity. You can prepare it in the ways described above.

1. Boil black currants with sugar syrup, and then pour moonshine into the cooled mixture. The proportions are the same as in the alcohol recipe. Insist in a dark place for 2-3 weeks, shaking occasionally. Strain and bottle.
2. You can simply pour the defrosted currant berries into a jar and pour in moonshine. In this recipe, the juice released during defrosting can not be drained if the strength of the moonshine exceeds 50%. Sweet lovers add sugar.

How to prepare berry tinctures: rules and recommendations

By default, all berries are washed before use, shaken off excess moisture, dried if possible, unless otherwise specifically specified in the recipe. You can mash the berries in a blender, but it is advisable to do it by hand with an ordinary wooden crush.

If the tincture is made from black currant, it is better to use only the peel. For this, the currants are washed, the pulp is squeezed out and separated from the shells. The resulting peel is used for infusions. Thanks to this, the finished drink is not so sour. By the way, the main taste, color and smell of currants is contained in the skin!

For the preparation of any tinctures, the amount of plant materials prescribed by the recipe is poured into a glass container, poured with alcohol and left alone? two weeks in a warm, preferably dark place. The higher the ambient temperature, the faster the flavoring agents interact with alcohol. After the specified period, the contents are filtered and left for several more days, but already at a lower temperature (10-150). As a rule, the precipitate will fall out again soon. It is also filtered off. The resulting drink is a tincture.

Important. Sometimes pure 96% alcohol is used for tinctures, but it has been experimentally proven that the optimal strength of the alcoholic component is 70%. The degree may be weaker, but not lower than 450.

Without vodka

• Time: 7 days.
• Servings Per Container: For 3 Persons.
• Calorie content of the dish: 135 kcal per 100 g.
• Purpose: homemade drink.
• Cuisine: Russian.
• Difficulty: medium.

This tincture is prepared on the basis of berry fermentation, which results in a delicious and, most importantly, low-alcohol drink. Only ripe fruits are used for cooking. Any dish will open up on a different side when tasted with this delicious late-ripening liqueur. It's amazing how currant berries can open up if used correctly.

Ingredients:

• sugar - 0.8 kg;
• distilled water - 1 glass;
• black currant - 2 kg.

Cooking method:

1. Wash the berries, pour them into a three-liter jar, sprinkle with layers of sugar.
2. Grind the berries in a jar with a pusher, pour in water, stir.
3. Close the neck of the container with a medical glove, which must be secured with an elastic band.
4. When the glove is lowered, it will mean that the fermentation process is over.
5. Use a nylon lid to drain the finished liqueur from the can. If necessary, strain it with a single layer of cheesecloth.
6. Let the liqueur thicken for another two days, then filter again.
7. Bottle.

Cherry liqueur recipe with leaves

• Cooking time: 3 weeks.
• Servings Per Container: 40 Persons.
• Calorie content: 1050 kcal.
• Purpose: dessert liqueur.
• Cuisine: Russian.
• Complexity of preparation: medium.

Used cherry leaves give the drink a unique spicy taste and aroma. He will also acquire useful properties, receive many additional vitamins. Such cherry differs from most recipes in that the liquid is infused not on berries, on syrup obtained from a decoction of leaves and berries. Adding the leaves will also add the subtle woody flavor of the whiskey.

• Blackcurrant pouring
• Cherry compote for the winter
• Pear compote without sterilization for the winter

Ingredients

• cherry - 700 g;
• cherry leaves - 1 glass;
• sugar - 1500 g;
• vodka - 1500 g;
• water - 1 l.

Cooking method

1. Rinse the cherries, remove the seeds, chop the leaves into dust.
2. Boil the pulp and leaves in 1 liter of water along with all the sugar, filter thoroughly.
3. Pour the resulting broth into a container, add water, let it brew for 3 weeks.

Pouring black currant with your own alcohol

The berries initially contain a sufficient amount of substances for the independent synthesis of alcohol, and the bacteria on their surface contribute to the fermentation process. The finished product does not require distillation, so it can be considered half pouring, half wine. The strength of the drink ranges from 8 to 14 degrees, depending on the aging period.

Ingredients

Since this recipe does not use alcohol as an ingredient, the quality of the berries must be very high. Mold or sour pulp will damage the entire batch.

In general, the process of making liqueur goes according to the following plan:

1. First, you need to select only whole fruits, and they do not need to be washed - the water will wash off some of the wild yeast necessary for fermentation.
2. Next, the selected berries must be folded into a separate container and sprinkled with sugar.
3. The next step is to chop the fruits and mix them with sugar until smooth. For these purposes, you can use a wooden crush or a metal potato grinder.
4. Now it is necessary to pour water into the mixture so that the jar is filled no more than 3/4, the empty space will be filled when the mass rises from fermentation.
5. On the container, you need to install a water seal from a glass bottle and hoses or a simpler version with a punctured glove.
6. Next, the container must be moved to a room with room temperature, but without access to sunlight. An ideal option is an in-house closet storage room.The aging period ranges from 25 to 50 days, the end of the fermentation process is determined by the absence of bubbles on the surface of the water in the bottle or the complete deflation of the glove.
7. After the end of fermentation, the liquid must be filtered through a cotton filter, then bottled and sent to the basement or refrigerator for exposure for a period of 2 to 4 months.

The benefits of cherry liqueur

The beneficial healing properties of cherries have long been known to mankind. Syrup from it is used in the treatment of colds, dilution of many medicines. The fruit itself has a beneficial effect on the human circulatory system. In the finished tincture, cherries have the following positive effects on the body:

• strengthens the nervous system;
• helps with weight loss;
• has an antipyretic effect;
• lowers blood pressure;
• helps with arthritis, gout, joint pain;
• eliminates edema, helps to normalize kidney function.

Double blackcurrant liqueur

This version of the drink has pronounced Polish roots. Accordingly, one cannot do without liquid honey.

Ingredients

1. Black currant - 1 kg
2. Vodka - 500 ml
3. Pure grain alcohol - 500 ml
4. Sugar - 400 g
5. Flower honey - as appropriate

Cooking method

1. Pour the washed berries into a jar, add alcohol, close tightly and shake thoroughly.
2. Send the container prepared in this way for a month in a dark, warm place.
3. Then, pour the alcohol into another jar, and knead the berries remaining in the same container and cover with sugar.
4. Leave tightly closed currants and no less tightly closed alcoholic infusion in a warm dark room for another 10 days.
5. After this time, carefully strain the currant syrup, squeeze the cake into it and mix with the alcohol base.
6. If necessary, add honey and mix everything again (in principle, sugar will do, but it will not be authentic and I would even say: not poetical).
7. Close the almost finished drink again and return it to a warm, dark place for another week.
8. Strain the result again, bottle it and send it to the cellar to wait in the wings (in this case, again, it is better not to rush).

How to make blackcurrant liqueur without vodka?

In order to immediately clarify, let's place some accents: “no vodka” does not mean no alcohol. For "non-alcoholic liqueur" is as much an oxymoron as non-alcoholic beer. Then cook the syrup and do not call it the noble word "liqueur".

But the product that comes out after the implementation of our recipe cannot be called currant wine either - it is too sweet for wine. So - liqueur. Weak, occupying the same niche as low-alcohol sweet liqueurs with a strength of 15 to 23⁰, which are served with coffee, tea and ice cream.

You can prepare such a fresh drink both in winter and in summer, since frozen currants are sold in supermarkets all year round. And for our purpose, this is quite suitable. The main thing is that during the pre-sale storage in freezers, it does not thaw. Then things are bad, your product will surely turn sour.

And one more thing: currants frozen and thawed in your home are slightly sour than fresh ones, keep this in mind. And the abundance of ascorbic acid released after freezing can slow down the fermentation process a little. Therefore, it will take longer to withstand the fermenting mass, and the sugar consumption will be 10 percent more.

Ingredients:

• Fresh or frozen currants - 2 kg.
• Granulated sugar - 750 g (800-850 for frozen).
• Boiled cooled settled water - 300 ml.
• Cinnamon or natural vanilla pods - 0.5-1 g (at the final stage of cooking).

How to make a low-alcohol liqueur:

1. Sort the berries, remove the leaves, blades of grass, stalks. If it is possible not to wash, do not wash. This will significantly reduce the fermentation time of the berry mass.

2.Grind the berries in a meat grinder or immersion blender, until a uniform mass of their seeds, pulp, juice, skin is obtained. Stir the resulting berry puree with sugar until it is completely dissolved. It will take several hours, stirring 2-3 times every hour.

3. Pour the prepared water. The jar must be 2/3 full. The maximum - by ¾ of the volume - should be the output that accumulates after the beginning of the fermentation process of gases. Stir the sweet berry mass well in this water. The pulp should partially float, partially sink to the bottom. But in the process of fermentation, it all rises up.

4. Put on a rubber glove with a small hole in one of the fingers on the neck of the can.

5. Put the jar in a warm place, you can even in the sun. Fermentation under such conditions will take about 10 days, after which the glove will deflate - this will mean that all the berries involved in the manufacture of the liqueur have mainly fermented.

6. Pour the resulting through several layers of cheesecloth into another jar. Squeeze the pulp there (the pulp can then be thrown away). Run in its natural state, that is, not ground cinnamon or vanilla, and leave the resulting liquid to ferment under a rubber glove for another 2-3 days. After that, the liqueur can be sealed with a tight lid and stored in a cool (10-15⁰C) place for about a month. Everything. The filling is ready. Now it is poured into suitable containers and served on the table.

If you want a guaranteed safety of the drink for any length of time, make it a little fortified by increasing the number of alcohol revolutions to 20-25% by adding pure alcohol or double distilled and purified moonshine to the liquid. After adding strong alcohol, in this case, it is necessary to additionally withstand the liqueur for 7-10 days after this procedure.

Terms and conditions of storage

Homemade blackcurrant tincture with vodka is stored for 2 - 3 years. Basements where the air temperature is low is considered a suitable place for storing the stuck liquid. To prevent the processes of chemical reactions inside the liquid, prepared homemade drinks are stored in glass containers, tightly fitting stoppers or screw caps are used. The sealing prevents air from entering, prevents the drink from being exposed to oxygen entering it. The following exceptions are taken into account during storage:

• home compounds are not stored near heating appliances;
• homemade blackcurrant liqueurs with vodka are not stored at subzero temperatures, which allow the liquid to freeze and further defrost;
• during storage, avoid direct sunlight, which can activate chemical reactions inside the liquid.

Currant pouring - "Skorospelka" in a multicooker

Ingredients:

• 200 gr. granulated sugar;

• 300 gr. frozen currant berries;

• a half-liter bottle of vodka.

Cooking method:

1. Transfer the frozen currants to the multicooker cooking bowl, sprinkle the berries with sugar.

2. On the panel, set the "Steam cooking" option for 2 minutes and turn on the multicooker.

3. After that, keep the currants on the "Heating" for at least 18 hours. The longer the better. The berries should be well rested and their color should become dark brown.

4. Then put the currants in a saucepan, fill with vodka and leave in it until it cools completely.

5. Strain the contents of the container immediately through a fine sieve twice.

6. Mash the remaining berries well and strain the juice released from them to the bulk. For transparency, you can filter the filling through a thick layer of cheesecloth.

7. Skorospelka currant liqueur is ready. You can bottle and take your first sample.

Pouring black currant at home - a simple step-by-step recipe for vodka

You need to be especially careful with vodka for blackcurrant liqueur. After all, it is no secret that often the so-called "mote" takes place on sale - alcohol expelled from wood waste.

Just don't tell me that it is identical in chemical composition to bread! There are differences, and significant ones, at the level of the spatial molecular structure. Although the chemical formula written in a line for ethyl alcohols obtained from different raw materials is the same: C₂H₅OH. Therefore, you need to try to get real wheat vodka, proven alcoholic producers, and there are many of them.

Have you got it? Then let's look at the recipe for a liqueur with whole berries, with an intact shell. Because there are also recipes for currant liqueur made from berries ground with sugar. This drink has a difference in color, consistency, and taste.

Ingredients:

• Wheat vodka - 0.5 l.
• Ripe currant - 500 g.
• Filtered water - 250 ml (1 faceted glass).
• Refined sugar - 250 g.

Preparation of the liqueur:

1. Pour the sugar into a clean, well-torn enamel bowl or an equally clean stainless steel saucepan. Pour a glass of purified water, boil until the sugar crystals are completely dissolved. That is, cook the classic jam syrup without letting the sugar mass burn (the syrup should have only a slightly yellowish tint, remaining transparent).

2. Sort out the currant berries. Peel off the stalks and dry tails of the sepals at the end opposite from the stalk. Only without violating the integrity of the berries. If, when tearing off a dry sepal, break the skin, then it is better not to use such a berry.

Dry sepals break off when you don't want the tart, slightly astringent flavor of the liqueur - they contain tannins. By the way, you can not cut them off, but cut them off with nail scissors, although this is a time-consuming and tedious procedure.

3. Wait for the berry mass to boil with the formation of a foam and turn the heat to minimum. In this mode, cook for 4 minutes, gently skimming off the foam and melting the berries with a spoon.

4. Cool blackcurrant syrup to room temperature, pour vodka into it, stir until it is evenly dissolved, keeping the liquid and berry mass in equal proportions, pour it into bottles or jars.

5. Having tightly sealed the containers with reusable lids, put them in a cool place for 20-25 days, protecting them from light.

6. Twice a week, bowls with liqueur should be shaken or shaken in a circular motion.

7. At the end of 20-25 days, drain the resulting drink from the grounds and filter through a cotton-gauze thick filter with a throughput of about 100 ml per minute.

Such liqueur can be guaranteed to be stored at room temperature for a year. If part of the wheat vodka is replaced with medical 96% alcohol, which increases the strength of the drink to 40% or more, then even longer, almost indefinitely. Which, however, is unlikely to happen: the liqueur is very tasty.

Which currant is healthier: black or red

Different varieties of this plant differ not only in the color and taste of the berries. Their chemical composition is similar, but black currant leaves contain more vitamin C. In addition, they contain essential oils, which give them a special aroma. However, black currant is higher in calories than red currant and contains more sugars, which is why it should not be consumed in large quantities by people who are overweight and have high blood glucose levels.

Otherwise, the chemical composition of currant leaves and berries of different crops is almost identical. They contain:

• vitamins A, B, D, E, K, and P. A handful of 20 currant berries contains the daily vitamin norm of the human body;
• anthocyanins - plant pigments necessary for the immune and cardiovascular systems;
• organic acids: malic, phosphoric, oxalic and citric.They have anti-inflammatory properties, slow down the aging process of cells and prevent the formation of free radicals that cause the development of cancerous tumors;
• phytoncides are biologically active elements that prevent the reproduction of pathogenic bacteria.
• tannins that accelerate the regeneration processes in the body.
• micro and macro elements: calcium, iron, copper, manganese, potassium, magnesium, silver and many others. These elements are vital for the normal functioning of all body systems.

Chokeberry: benefits and contraindications

Harm to use

Despite the numerous positive properties, a number of negative aspects of the use of blackberries can be noted. They can manifest themselves with the active use of the presented fruit. The most significant contraindications leading to serious health problems are:

• thrombophlebitis, varicose veins;
• peptic ulcer, lesions of the digestive system;
• cystitis, diseases of the urinary system;
• gallstones, kidney problems;
• gastritis, heartburn;
• low pressure;
• individual intolerance to the components.

Recipes and instructions for making sweet liqueurs

It is not difficult to make a good blackcurrant tincture on moonshine, but you will need to follow the basic rules and tricks of experienced moonshiners.

The simplest

For a quick and easy tincture recipe you will need:

• a kilogram of black currant;
• 2.5 kg of granulated sugar;
• a glass of alcohol.

Cooking method:

1. Place the berries in a large glass jar with sugar.
2. Put on a water seal or a rubber glove on top, put it in a sunny place and keep it for a month.
3. After fermentation, add alcohol and leave for a couple of months.

Infusion with added sugar

Blackcurrant tincture on moonshine with sugar has a pleasant taste and a noble dark red hue.

Components:

• a kilogram of black currant;
• a liter of 40% moonshine;
• 0.5 liters of purified water;
• a pound of granulated sugar.

Moonshine tincture on black currant

Crafting recipe:

1. Boil fresh berries for 15 minutes, knead for a full flavor.
2. Pour sugar into a saucepan and pour water, bring the syrup to a boil.
3. Put currants in syrup and cook for about 5-7 minutes.
4. Cool down.
5. Pour moonshine into the cooled syrup and mix thoroughly.
6. Leave to infuse for 20 days, occasionally shaking the bottle.
7. Filter through pharmacy gauze and pour into prepared containers.

The tincture is stored in the refrigerator for about 5 days, after which it can be tasted.

With cumin

The recipe for moonshine tincture on black currant leaves with caraway seeds is quite complicated for beginners, but amazingly aromatic with an unusual taste.

The aftertaste of the liqueur is rather unusual and spicy, and the color is greenish.

Ingredients:

• a pound of black currant;
• 100 g of currant leaves;
• 5 g cumin;
• 2 liters of vodka 40% strength.

Sequencing:

1. Wash and dry the berries, crush with a crush.
2. Pour vodka into a container with mashed currant and mix thoroughly.
3. Crush the caraway seeds in a separate container and add to the berry mixture.
4. Leave the rabble for 2 months to insist.
5. After the fermentation time, strain through pharmacy gauze and evenly pack in prepared bottles.

Leave the dishes with the tincture in the refrigerator or cellar for three days.

Blackcurrant tincture with caraway seeds

Red currant

Red currant reduces the risk of cancer, increases hemoglobin levels and improves heart function when consumed regularly.

For the recipe you need:

1. Crush a pound of red currants and pour 1 liter of vodka or moonshine into it.
2. Insist for a couple of weeks in a dark place.
3. The mixture must be filtered using gauze.

For therapeutic effects, take 40 ml before dinner.

"Raspberry nectar"

Cooking does not require the use of rare products. It is enough to stock up on delicious raspberries during the season and then use them both fresh and harvested in the freezer. To make a delicious drink you will need:

• 3.5 kg of raspberries;

To begin with, raspberries are moved and infused in a warm place for 3 days in vodka. After the liquid has absorbed the taste and aroma of raspberries, it is poured into another dish. Syrup is added there. After thoroughly mixing all the components, the jar is closed and infused for about 20 days in a place with a low temperature, where the sun's rays do not fall. After the specified time, the nectar is ready for consumption and can be stored for a long time in a cool place.

Light berry liqueur is a good alternative to expensive wine and besides that, we always know what we are drinking.

After all in homemade liqueur, everything is used only natural, there are no dyes, no flavor enhancers, stabilizers and everything that is marked on purchased products as "identical to natural"))).

Pouring can be made from both fresh berries and frozen ones.

For preparation of liqueur from frozen berries, you will need the same ingredients as in its usual preparation, these are berries, vodka and sugar.

One a half-liter bottle of vodka will need to take 400 grams of frozen berries and 200 grams of sugar. Put all this in a baking container, for example, in a clay pot (the main thing is that there is no oxidation of the metal), close the container tightly with the same fresh dough so that the alcohol does not evaporate during the process and put it in a warm oven at 80 degrees for five hours. six.

After After that, the liqueur is filtered, cooled, and that's it. - ready to use.

Himself I make liqueur from frozen berries a little differently.

Specially I freeze the black chokeberry and green cherry leaves (now is the time to harvest the leaves while they are green). In winter, I simply take a glass of chokeberry, about 100 cherry leaves and 200-300 grams of sugar. I put the berries with cherry leaves in an enamel pan and pour 1 liter of water, put on the fire. After boiling, I boil for thirty minutes over low heat. After that, I take out the cherry leaves, chop the berries and filter the resulting solution. Then I add sugar and bring it to a boil again (so that the sugar dissolves).

Already in I dilute the prepared syrup with vodka (0.5 liters). What makes this method so convenient is that the syrup can be prepared ahead of time and stored in the refrigerator, and if necessary, simply “add vodka”)).

Taste This liqueur resembles cherry liqueur, but the color of dark ruby ​​wine. Fortress in the region of 15 degrees.

In that To the recipe, sugar can be immediately added along with berries and leaves, but then it will be more difficult to filter, because the syrup turns out to be viscous.

No related posts