Homemade liquors and tinctures are the pride of any owner, and it does not matter if he lives in an urban high-rise building, or in a rural estate. Indeed, unlike hard drinks, sweet liquor products are prepared quite simply and the biggest difficulty is not to be tempted to taste them ahead of time.
The effect of “pulling” useful and tasty components from fruits by immersing them in alcohol solutions has long been known. The beneficial properties of berry drinks, unfortunately, are greatly exaggerated, but there is, of course, some truth. In the end, it’s just delicious, not everyone likes goosebumps from a strong homemade product.
Pouring currant berries, depending on the recipe, in fact, retains a certain share of vitamins, however, they give much more benefit as irritants to the stomach. By stimulating the secretion of gastric juice, such a drink improves digestive functions, and simply improves appetite. It is also suitable as a home remedy in case of a well-known disaster - "the stomach stopped", when it seems that it is too early to take medicine and the condition is already "not very."
Try to prepare currant liquors according to our recipes and evaluate them on a cold winter evening. Aroma and taste will remind you of such a distant, or, on the contrary, already close summer.
Homemade currant liquor - general principles of preparation
• Homemade currant liqueur is prepared quite simply. For its manufacture does not require any intricate devices. It is enough to take several enameled dishes, glass containers (one or more large bottles), a sieve for filtering and containers for filling the finished product. You may need a meat grinder or crush to knead the berries. For the manufacture of precocious liquor will need a slow cooker.
• The filling is made from red and black currant berries. It is these fruits that have a strong taste, rich aroma and color the drink well. Berries can be both fresh and frozen.
• Before use, freshly picked berries must be separated from green twigs and leaves. Remove spoiled fruits. Then washed and dried well. Frozen thawed or used as is.
• To make homemade currant liquor, you will need a very modest set of components: berries, granulated sugar and strong alcohol to choose from - vodka, alcohol, cognac, wine or moonshine.
• Often, to give currant liquor a special taste, caraway seeds or fresh leaves of cherries and currants are added to it, and honey is used for sweetening.
• Currant filling can be prepared with and without boiling. The manufacturing technology is described in the recipe and, if it is strictly followed, the result can exceed the drinks produced in the factory.
Pouring blackcurrant on vodka
Ingredients:
• half a liter of quality wheat vodka;
• 250 ml of filtered drinking water;
• two glasses of black currant (approximately 400 gr.);
• Refined pure sugar - 250 gr.
Cooking method:
1. Pour granulated sugar into a small enameled container. Pour in all the water, stir and cook on low heat.
2. When the sugar crystals dissolve well and the syrup boils, pour clean, dry berries into it.
3. Constantly stirring, boil the mixture for four minutes on low heat and remove from heat.
4. Mix well-cooled blackcurrant syrup with vodka and pour into glass jars. Seal tightly with reusable caps and place for 20 days in a cool place, if possible, without access to light. Shake the contents of the containers well twice a week.
5. Filter the settled liquid through a thick layer of gauze with cotton and seal in clean bottles.
6. Such blackcurrant cordial is stored in a cool place for more than a year.
Brandy red currant
Ingredients:
• 300 gr. ripe red currants;
• one liter of cognac;
• 150 gr. granulated sugar.
Cooking method:
1. Remove the berries from the green twigs, wash with water and dry well.
2. Put dry berries in clean three-liter jars, pouring without fail all layers with sugar.
3. Then pour in the cognac and seal with a tight lid. Shake the container well several times and put it in a warm place without access of light for half a month. Shake the jar well every four days.
4. Filter out the long-standing currant filling, and, after pouring into containers, put it away for storage.
Pouring redcurrant on vodka
Ingredients:
• currants, ripe, red varieties - 4 kg;
• 1.2 kg of only refined, white sugar;
• a half-liter bottle of wheat vodka.
Cooking method:
1. Sort the berries from randomly picked leaves and remaining green twigs. Be sure to rinse the fruits well under water and pat dry on a towel or colander.
2. Then twist the dry berries in a meat grinder. Pour 1.3 liters of filtered filtered water into the mass and leave for half an hour, but no more, otherwise fermentation may begin.
3. Immediately, after the specified time, strain the berry mass on a sieve, trying to carefully grind the pulp. Collect the residues on cheesecloth, tie a bag and squeeze thoroughly.
4. In currant juice, dilute granulated sugar well and mix with vodka. Bottle the bottle and put it in the refrigerator for three months.
Black currant caraway on moonshine
Ingredients:
• a pound of ripe black currant;
• five grams of caraway seed;
• one and a half liters of pure sugar moonshine;
• 50 grams of fresh blackcurrant leaves.
Cooking method:
1. Mash caraway seeds well in a mortar. Rinse blackcurrant leaves and wipe dry with a towel. Dip the berries from the green tassels, transfer them to a colander and rinse well under the tap, dry them.
2. Then pour the dry berries into an enameled container and thoroughly knead with a nibble. You can twist the fruits in a meat grinder.
3. Add moonshine to the berry puree, dip the crushed cumin seeds and currant leaves.
4. Stir and pour the berry mass into a large glass bowl. Close the lid tightly and place in a dark place for one month.
5. After that, filter the finished drink and pour into tightly closed containers.
Red currant pouring on alcohol
Ingredients:
• liter jar of red currant berries;
• a dozen fresh leaves of red currant;
• 600 gr. white sugar;
• 600 ml of purified water;
• 300 ml of 72% alcohol.
Cooking method:
1. In a three-liter glass jar, pour the sorted and well-washed berries. Pour them with alcohol, close the capron lid and set to insist in any place inaccessible to the light.
2. After a month and a half, strain the alcohol tincture through a rare sieve with gauze lined on it. Squeeze out the juice from the filtered berries and strain it through gauze again.
3. Pour water into the granulated sugar and boil the syrup. No sugar crystals should remain in it.
4. Pour the cooled syrup into the drink and, after bottling, clean for a week to ripen in a cool place.
Blackcurrant quick vodka
Ingredients:
• one kg of fully ripe black currant;
• three glasses of drinking water;
• one kg of sugar;
• 800 ml of wheat vodka.
Cooking method:
1. Peel the berries from twigs and leaves. Rinse under water in a colander and leave in it, allowing to dry completely.
2. Transfer to a clean enameled bowl and thoroughly mash with a pusher. Then squeeze the juice from the blackcurrant puree through a gauze filter.
3. Pour three cups of water into the granulated sugar. Put on a very slow fire, and mix several times. When all sugar has dissolved well, increase heat and boil quickly.
4. Pour the filtered juice into the boiling syrup and, while constantly stirring, bring the contents of the container to a boil.
5. Lightly cool and pour vodka. Stir well and put on a small fire again. Cook, stirring systematically, until the mass is slightly thickened.
6. Then cool the prepared liquor well, and pour into prepared clean containers.
Currant instant liquor with cherry leaves on vodka
Ingredients:
• one glass of red or black currant;
• one hundred cherry leaves;
• twenty leaves of black currant;
• 600 gr. refined sugar;
• teaspoon "lemons";
• a half-liter bottle of quality vodka.
Cooking method:
1. Rinse well with water all freshly picked leaves, taken from the branches of the berry, and thoroughly dry them with a towel. Transfer the leaves and berries to a large pot, fill with two liters of filtered water and put on a small fire.
2. When the water in the pan begins to boil, lower the heat and cook the berry-leafy collection at a low boil for 20 minutes. Cool a little and strain through a sieve, gently squeezing the berries with a spoon.
3. After that add sugar and bring it to a boil. Pour citric acid and cool well.
4. Pour in vodka, stir and pour on prepared containers.
5. Such a liqueur can be consumed immediately.
Pouring black currant with honey
Ingredients:
• one kilogram of blackcurrant berries;
• half a liter of 96% alcohol;
• half a liter of vodka;
• two glasses of brown granulated sugar;
• liquid light honey.
Cooking method:
1. Transferred and thoroughly washed berries to a large glass container.
2. Add vodka mixed with alcohol, close the capron lid and place in a warm, dark place for one month. Be sure to shake the container vigorously twice a day.
3. After insisting, drain the liquid and put it in the refrigerator. Berries slightly remember, pour sugar and leave.
4. After ten hours, strain the resulting syrup, mix with blackcurrant infusion. Sweeten with honey and clean again in a dark place for a week.
5. After that, filter the liquor again and soak for about a month in a cool room or refrigerator.
Currant filling - "Skoropelka" in the slow cooker
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 cooking bowl of the multicooker, sprinkle the berries with sugar.
2. On the panel, set the option "Steaming" for 2 minutes and turn on the slow cooker.
3. After that, keep the currants on the “Heat” for at least 18 hours. The longer the better. Berries should be well-worn and their color should become dark brown.
4. Then transfer the currants into a saucepan, pour vodka and leave it to cool completely.
5. Immediately strain the contents of the container twice through a rare sieve.
6. Mash the remaining berries well and filter the juice released from them to the bulk. For transparency, you can filter the filling through a thick layer of gauze.
7. Currant filling "Skorospelka" is ready. You can bottle and take the first sample.
Homemade currant liqueur - cooking tips and tricks
• Producing on non-diluted alcohol liquor is more saturated. It is alcohol that is responsible for the extraction of flavoring and aromatic substances.
• To reduce the strength of currant filling, it is diluted with cold boiled water or broth (compote) from currant berries.
• It is possible to make homemade currant liqueur not only from fresh berries. A drink made from frozen fruits is no worse.
• Defrost frozen fruits in the container in which you will prepare the liquor. The juice released during thawing is needed and cannot be poured.
• When making liquor from frozen fruits, reduce the amount of water added to the liquor.
