Any feast will become more cozy if it is decorated with blackcurrant liqueur, prepared with alcohol or vodka according to the favorite recipe of the holiday hosts. This drink is not only beautiful and aromatic, but also healthy. The main ingredient gives it medicinal properties, vitamins and useful microelements. Additional ingredients such as cloves, honey or Brown sugar increase the health value of the drink. By varying the holding time, you can make the liqueur more or less strong. Learn the secrets of making the drink and choose a recipe for yourself.
How to make blackcurrant liqueur
If you want to prepare blackcurrant liqueur according to classic recipe, use alcohol only highest quality. You can use alcohol, vodka, add sugar. Often they resort to two methods of making the drink:
- In the first method, you first need to mix the fruits ripe berries with sugar. Next, the mass undergoes a fermentation process for a period of one month to six months. After fermentation is complete, you need to drain the fermented juice, add alcohol to it and seal it. The remaining raw materials are poured strong alcohol. The result is a “second pour.”
- Another method is to add alcohol to the berries and sugar syrup at the same time.
General tips for making aromatic blackcurrant liqueur:
- It is important to choose the right raw materials. If you prepare blackcurrant liqueur at home, you will need to stock up on tasty, ripe fruits.
- You need to prepare a currant drink using glass or enamel dishes; others will not work.
- If currant tincture is prepared in the summer, for more fast process When it matures, it is taken out under Sun rays. If the preparation occurs during the winter, the container is stored next to a hot radiator.
- Even if no alcohol has been added to the liqueur, you need to shake it.
- When the currant tincture has been thoroughly infused, before filling the glass container with it, you need to filter out the sediment formed during the fermentation period. This involves using a glass funnel covered on top with a couple of layers of gauze.
- If the syrup is thick, you can dilute it a little cold water, leading to the fortress table wine.
- If the tincture is cloudy, it must be strained.
- You can improve the color of the tincture using egg white, which needs to be whipped into foam and added to the drink. After this procedure currant tincture the vodka should sit in a warm place for three days so that the sediment that appears can be easily drained.
- Wanting to preserve the aroma and amazing taste, blackcurrant tincture at home should be kept sealed and in a cool, dark place. If the preparation structure is maintained correctly, then the liqueur will not lose its qualities for a very long time.
- It is best to make currant liqueur with the addition of good vodka, less often - white rum. At the time of preparation, you should not use a lot of sugar, you can not add it at all.
Blackcurrant liqueur recipes
There are many recipes for making blackcurrant tincture. Some of them will be revealed below. By following the recommendations, you will create your own “zest”. Your own currant liqueur will look better than in any photo! Having served such a drink to festive table, you will amaze your guests and serve their health well. Homemade blackcurrant tincture will not leave anyone indifferent.
On vodka
- Time: 18-20 days.
- Calorie content of the dish: 174 kcal per 100 g.
- Purpose: for a holiday.
- Cuisine: Russian.
- Difficulty: easy.
When using a recipe to get an excellent liqueur, you need to understand that the berries are boiled and softened, only then will they give best smell. The berries give the liqueur a heady aroma, and the addition of vodka, inherent in Russian cuisine, makes the recipe stand out from the crowd. Regardless of light alcoholic degree, berry infusion has medicinal properties.
Ingredients:
- vodka – 0.5 liters;
- black currant – 400 grams;
- sugar – 250 grams;
- distilled water – 200 ml.
Cooking method:
- Initially, you need to mix water and sugar and bring to a boil.
- Add currants and stir. Boil for three minutes.
- Mash the berries using a masher.
- Cool the mixture by adding vodka, pour into a jar and close tightly with a lid.
- Leave in a dark place for about eighteen days.
- Strain the liqueur.
- Fill the bottles with it and close them.
- Store in the basement, refrigerator.
On alcohol
- Time: 7 days.
- Number of servings: for 15 persons.
- Calorie content of the dish: 230 kcal per 100 g.
- Cuisine: Russian.
- Difficulty: easy.
This recipe for making early ripening liqueur will appeal not only to you, but also to your friends. The taste will be excellent! Don’t be lazy, find hours to prepare it, the recipe takes less time than the others. The tincture is suitable for lovers of a wide range of alcoholic beverages home origin. It contains a large number of vitamins
Ingredients:
- black currant – 0.3 kg;
- blackcurrant leaves– 2-3 pcs.;
- distilled water – 0.75 l;
- alcohol – 0.5 l.
Cooking method:
- You need to pour syrup over the berries that are intended for pouring, letting them sit for a couple of days.
- After seven days this drink must have time to get ready.
- Then it should be strained, diluting with water in a ratio of three to two.
- Can be bottled.
On cognac
- Time: 14 days.
- Number of servings: for 10 people.
- Calorie content of the dish: 192 kcal per 100 g.
- Cuisine: Russian.
- Difficulty: easy.
Another liqueur recipe that will cheer up any company. The richness and strength of this tincture are incomparable to any store-bought drink. The only negative is the preparation time, because the liqueur needs to be properly seasoned and infused. Aging is a guarantee of its original uniqueness. The drink will appeal to fans of homemade liqueurs.
Ingredients:
- black currant – 0.3 kg;
- sugar – 0.1 kg;
- cognac – 0.5 l.
Cooking method:
- Wash the berries and pour them into a glass bottle.
- Add sugar and cognac there.
- Close nylon cover, shake well.
- Send the blackcurrant juice to infuse for two weeks, preferably in a warm place, shaking it occasionally.
- Then strain through cotton wool or gauze and fill the containers prepared in advance with the resulting liquid.
On moonshine
- Time: 20 days.
- Number of servings: for 30 persons.
- Calorie content of the dish: 196 kcal per 100 g.
- Purpose: homemade drink.
- Cuisine: Russian.
- Difficulty: easy.
Using the presented recipe, you will create a skillful drink of bright ruby color, which can complement any dish, becoming an aperitif. The beautiful color of the liqueur would be appreciated not only by French gourmets, but also simple amateurs homemade alcohol. They will be delighted by the exceptional, rich aroma of the liqueur. Long cooking will not spoil the final result.
Ingredients:
- moonshine – 1 l;
- sugar – 0.5 l;
- distilled water – 400 ml;
- black currant – 800 g.
Cooking method:
- Fill enamel pan water.
- Add sugar and gently bring the syrup to a boil.
- Add washed berries.
- Boil for five minutes, let cool.
- Add moonshine, mixing all ingredients, pour the mixture into three liter jar.
- Leave for about twenty days.
- Then filter, pour into jars and leave for five days in a cool, dark place, allowing the drink to mature.
From gin
- Time: 21 days.
- Number of servings: for 15 people.
- Calorie content of the dish: 150 kcal per 100 g.
- Purpose: exquisite drink.
- Cuisine: Russian.
- Difficulty: medium.
Who said that tincture can only be prepared using vodka or alcohol? There is a recipe that will expand the boundaries of your understanding of early ripening liqueurs! To prepare a tincture using gin, follow the instructions below. All other ingredients can be found in every refrigerator. The tincture is prepared without any particular difficulties, the main thing is that desire and patience must be present.
Ingredients:
- gin – 750 ml;
- black currant – 1 kg;
- lemon – 180 g;
- powdered sugar – 300 g;
Cooking method:
- IN two liter jar add grated lemon zest.
- Fill the jar ¾ full with berries.
- Then add powdered sugar.
- Top up with gin.
- Let it brew for three weeks.
- The drink is ready when the berries begin to float.
Without vodka
- Time: 7 days.
- Number of servings: 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 fermentation of berries, the result is tasty and, most importantly, weak alcoholic drink. Only used for cooking ripe fruits. Any dish will reveal a different side if you taste it with this delicious late-ripening liqueur. It's amazing how currants can open up if used correctly.
Ingredients:
- sugar – 0.8 kg;
- distilled water – 1 glass;
- black currants – 2 kg.
Cooking method:
- Wash the berries, pour them into a three-liter jar, sprinkle with layers of sugar.
- Mash the berries in a jar using a masher, pour in water, and stir.
- Cover the neck of the container with a medical glove and secure it with an elastic band.
- When the glove comes down, it will mean that the fermentation process is over.
- Use a nylon lid to drain the finished liquor from the jar. If necessary, strain it using one layer of gauze.
- Let the liqueur thicken for another two days, then filter again.
- Bottle.
Frozen currant tincture
- Time: 20 days.
- Number of servings: for 30 persons.
- Calorie content of the dish: 167 kcal per 100 g.
- Purpose: homemade drink.
- Cuisine: Russian.
- Difficulty: medium.
Frozen blackcurrant berries can be used not only as an addition to desserts, but also to make a tincture out of them, which will be simply unforgettable! You can always treat guests or relatives with this drink on one of the cold days. winter evenings. Such an aperitif will not go unappreciated, because it contains so much useful substances and vitamins.
Ingredients:
- vodka – 0.5 l;
- sugar - to taste, but no more than a glass;
- black currant – 400 g;
- distilled water - 250 ml.
Cooking method:
- Place a deep saucepan on the fire, fill with water and sugar.
- Add remaining ingredients.
- Keep the pan on the fire for three minutes.
- Remove from heat and mash all ingredients.
- When the blackcurrant syrup has cooled to room temperature, pour it into a jar and add alcohol there.
- You need to infuse the drink for twenty days, remembering to shake the bottle every three days.
- Finally, strain the tincture through cheesecloth, fill the jars with it, and store in a dark place.
Spiced
- Time: 6 weeks.
- Number of servings: for 50 persons.
- Calorie content of the dish: 183 kcal per 100 g.
- Purpose: festive drink.
- Cuisine: Russian.
- Difficulty: medium.
This drink does not require large expenditures, both power and material. The tincture goes very well with snacks, both spicy and not very spicy. The presence of cloves in the recipe, in addition to currants, gives the drink beneficial properties This spice can therefore be used for medicinal purposes. For example, for colds (antimicrobial effect), to reduce fever (diaphoretic effect) and even against helminths.
Ingredients:
- black currant – 1 kg;
- sugar – 400 g;
- cloves – 5 pcs.;
- vodka – 1 l.
Cooking method:
- Pass the berries through a meat grinder.
- Pour into a bottle, add cloves and vodka.
- Cover very tightly and leave in the sun for about six weeks.
- Strain, add sugar.
- After the sugar has completely dissolved, the drink is ready.
With honey
- Time: 30 days.
- Number of servings: for 100 persons.
- Calorie content of the dish: 290 kcal per 100 g.
- Purpose: festive drink.
- Cuisine: Russian.
- Difficulty: medium.
Blackcurrant liqueur can become healing drink, for example, if you add honey and brown sugar (instead of white) to it. This combination of components gives the drink antiviral properties, thanks to the presence of honey and black currant, and brown sugar is the champion in the presence of calcium and copper, and also contains zinc, iron, and potassium. It is not stored as fat, like its white counterpart, but provides clean energy to the body. This drink is worth making.
Ingredients:
- black currant – 1 kg;
- alcohol – 0.5 l;
- vodka – 0.5 l;
- honey - to taste;
- brown sugar - 2 tbsp.
Cooking method:
- Fill the jar with clean berries.
- Add alcohol and vodka.
- Send to infuse in a dark place for a month.
- Strain and add sugar to suppress them.
- Leave the sugar in the berries for ten days, then strain.
- Mix together thick syrup from currants and the resulting infusion, add honey to it.
- After seven days, strain again through cheesecloth.
- Pour into bottles.
Video
From currants it is delicious drink who are not ashamed to decorate a home feast. In addition, during the infusion process healthy berries alcohol based transition nutrients and vitamins in tincture.
Basic rules for making alcohol from currants at home:
- fresh or frozen red or black berries are suitable for the drink, giving the liquid a rich color scheme, pleasant taste, strong aroma;
- utensils you will need: enamel or glass containers, bottles, a meat grinder, a sieve, a container into which the prepared currant liqueur is poured;
- Before eating, the berries must be washed and sorted, separating green fruits and debris from the useful mass;
- to prepare a simple recipe berry liqueur, you may need granulated sugar, strong alcohol, spices (to give the necessary aroma to the product). Honey is often used instead of sugar;
- Regardless of how currant liqueur is produced: with or without boiling the raw materials, the quality of the drink practically does not suffer.
Classic liqueur recipe
From a glass of sugar and the same amount of water needs to be welded sweet syrup , into which, after boiling, add washed and dried black currants (400 g). While stirring, it is recommended to boil the composition at low heat for 4-5 minutes, then cool. The completely cooled preparation must be mixed with vodka base or good quality.
Let the currant liqueur infuse with vodka in a cool dark cellar by closing the container with an airtight lid. The minimum period recommended by the recipe is 3 weeks. For better saturation It is advisable to shake the container regularly.
Strained and bottled, blackcurrant liqueur does not lose its quality throughout the year.
Similarly, you can prepare an alcoholic drink from currants of a different color.
Recipe for liqueur from twisted raw materials
Collect red berries (4 kg) at the stage of technical ripeness, rinse under running water, separating debris and fruit branches. Strain the product through a colander to drain excess liquid. Gently grind the prepared raw materials in a meat grinder into a homogeneous paste and add 1.3 liters clean water. Mix the raw materials and squeeze through several layers of gauze, adding to berry juice 1.2 kg sugar.
Add 3 liters of 50° moonshine, well purified, to the sweet mixture. The preparation must be put in the cold to brew for 4-6 months, after which the red currant liqueur is poured into glass bottles and stored in a cool place until consumed.
A simple recipe for a delicious liqueur:
- liter jar currant berries(sort, rinse, dry, crush with a masher) pour into a 3-liter container;
- pour raw materials sugar syrup(take 1 liter of water for 1 kg of sugar) so that the sweetness covers the berries by 0.5-1 cm;
- pour strong moonshine on top up to the shoulders of the container;
- It is not recommended to stir the ingredients;
- seal the liquid hermetically and place it in the cool of a dark cellar;
- The readiness of red currant liqueur at home occurs after 4 months.
If you plan to use the drink more than once, then the alcohol should be filtered and bottled into smaller bottles.
How does the taste of alcohol improve?
In order for red currant liqueur to have an original aroma, you can add seasonings and spices that have a beneficial effect on taste qualities homemade alcohol:
- ginger V fresh has a scalding taste;
- Adding a spicy taste adds carnations, allspice, cinnamon, nutmeg;
- women like the scent vanilla, cinnamon, cardamom, star anise, anise.
You can change the initial strength and sweetness of the product. Sugar is often replaced bee honey, giving alcohol a noble shade.
Red currant liqueur with vodka in one day
Frozen black or red currants (300g) must be placed in a multicooker bowl, sprinkled with sugar (200g). Boil the raw material for a couple of minutes and leave on “heating” for 18-20 hours.
The hot berry should be poured with 0.5 liters or strong moonshine and left until it cools completely. It is recommended to crush the raw materials thoroughly to release the juice. Strain the mixture through several layers of gauze and the drink is immediately ready to drink.
There are many ways to prepare liqueur from red and black currants. Each moonshiner puts a piece of his soul into the preparation of alcohol, making the drink unique.
White currants do not have a distinct smell or taste, so the preparation of alcoholic beverages requires a relatively large amount of raw materials. However, the result is worth the effort; the result is homemade tincture white currant with mild taste, light berry scent and subtle citrus tones.
You need ripe currants without signs of spoilage; you can take fresh or frozen fruits (pre-defrost and use with thawed liquid).
Be sure to remove the berries from the branches, otherwise the tincture will turn out bitter with a herbal aftertaste.
The optimal alcohol base is vodka, diluted ethanol or gin. Also suitable is purified moonshine (preferably fruit distillate) without odor or inexpensive but natural cognac (it will give light oak notes aged in a barrel).
Ingredients:
- white currant berries – 350 grams;
- vodka (alcohol 40-45%, moonshine, gin, cognac) – 0.5 liters;
- sugar – 100 grams;
- orange zest - 10 grams dried or 25 grams fresh.
Add sugar to taste, depending on the desired sweetness; honey in this recipe is not the best The best decision, because it interrupts the aroma and taste of the berries. Orange zest adds light citrus notes.
White currant tincture recipe
1. Separate the berries from the branches, wash and place in a jar for infusion. Add sugar, shake several times. Mash the currants and sugar with a wooden rolling pin until smooth.
2. Pour in alcohol base, add orange zest, mix and close tightly.
Attention! What you need is the zest (the yellow part of the peel without the white pulp), and not the usual orange peels, otherwise the white pulp will make the drink bitter.
3. Leave for 14 days in a dark place with room temperature. Shake the jar every 2-3 days.
4. Strain the finished white currant tincture through 2-3 layers of gauze, squeeze the pulp dry. Taste and add additional sugar if desired.
5. Pour the tincture into bottles for storage. Close tightly. Leave in the refrigerator or basement for 2-3 days to stabilize the taste. If sediment or cloudiness appears, filter through a coffee filter or cotton wool.
Shelf life – up to 3 years. Strength – 22-24%.
Currant is a low berry bush belonging to the gooseberry family. These days it is difficult to find a garden plot where black, red or white currant. The currant bush blooms in May, and already in July it is covered with ripe fruits. The most fragrant of all types of currants is black currant. But other types of this plant also have beneficial properties. In addition to garden plots, black currants can also be found in wild areas, for example, in Siberia or Kazakhstan.
In Rus', currants began to be grown back in the Middle Ages, but they began to be in demand after their vitamin and mineral composition was established. Since then, currants have been used not only in culinary arts, but also in folk medicine.
As healing agent In addition to jams, decoctions and teas, many make tinctures from berries, shoots and currant leaves. Red and black currant leaves in medicinal purposes They are harvested in June and the fruits are harvested in July or August. After this, they are used to make teas, all kinds of infusions, decoctions, tinctures, make jam or dry them for the winter.
Homemade blackcurrant tincture
Black currant rightfully occupies a high position in the ranking of the most useful and delicious berries. Its fruits contain various vitamins. These are ascorbic acid, carotene, vitamins B, P, retinol. Among minerals Potassium, copper, sulfur, magnesium, and lead can be distinguished contained in black currants. But these are not all the beneficial substances that are found in the tasty berry. By eating just a handful of black currants you can saturate your body with pectins, essential oils, phytoncides and tannins.
Among currant medicines, alcohol tincture takes pride of place. Blackcurrant tincture is an excellent preventative against Alzheimer's disease, malignant tumors, and cardiovascular diseases. By using the tincture you can avoid problems with memory, vision and prevent the development of diabetes mellitus. It has long been proven that black currant increases the intellectual abilities of older people. It is important to note that during the preparation of the tincture, almost all useful substances smoothly pass into the alcohol-containing base.
Homemade currant tincture is often used for throat diseases, sore throat, hoarseness, swelling, urolithiasis and other diseases of the urinary system. No less useful is blackcurrant tincture for diseases of the respiratory system, liver and progressive atherosclerosis.
Blackcurrant and medicinal drugs based on it can saturate the body with vitamin C and anthocyanidins, which have obvious antioxidant properties. Therefore, black currant has anti-inflammatory and antimicrobial effects. Due to its good tonic effect, blackcurrant juice tincture is useful to drink after severe and long-term illnesses, operations, and also when the body is weakened.
Tincture of black currant berries helps with bleeding gums, anemia, and hypertension. If you have a severe cough, you can add it to the prepared tincture. natural honey. And if you dilute the tincture with water and often gargle with this solution, you can get rid of a sore throat in a matter of days.
Blackcurrant tincture is also used in cosmetology. So, if you dilute the tincture with water and regularly wipe your face with this product, you can significantly improve the condition of your skin. Namely, get rid of acne, age spots, acne, and also make the skin tone lighter.
Homemade redcurrant tincture
Red currant berries contain a variety of antioxidants. Therefore, red currant tincture, as well as others medicines from red berries can stop the growth of cancer cells. It has been scientifically proven that regular use red currant prevents the development oncological diseases. As for ascorbic acid, there is much less of it in red currants than in black currants. However, both of these berries surpassed strawberries and raspberries in vitamin C content. But there are more vitamins P and A in red berries than in black ones. Red currant tincture contains iron, so it is recommended to take it for anemia. Potassium contained in red currants has a beneficial effect on the heart and blood vessels, prevents the appearance of swelling and bags under the eyes, and also effectively removes water from the body.
Infused red currant reduces elevated body temperature and has an excellent general strengthening effect. In hot weather, red currant tincture should be taken as a tonic. And these are not all the advantages of red currant tincture. In addition, berry tincture suppresses vomiting, stimulates intestinal motility, and has a hemostatic, anti-inflammatory, laxative and choleretic effect.
Preparation of currant tincture
Making currant tincture is not at all difficult. Just follow the right recipe. Even a novice housewife can prepare currant tincture using alcohol, vodka or moonshine.
Blackcurrant tincture with vodka
You will need 100 g granulated sugar, a liter of vodka and 1 kg of black currants.
Sort the currant berries, sort, rinse and pour into glass containers. Required amount add sugar to vodka and stir. Pour the sweetened vodka over the currants. Close the jar with a lid and shake it several times. Place the jar in a dark place and leave for a week. After seven days, open the jar of tincture, strain it, pour into glass bottles and seal.
Blackcurrant tincture with alcohol
To prepare alcohol tincture from black currant, take the following
ingredients: 1 kg of sugar, 250 ml of seventy percent alcohol and three kilos of black currants.
Sort the currant berries, then rinse and place in glass jar, sandwiching the berries with sugar. Then place the container with the berries on the windowsill so that direct sunlight falls on the berries and the natural fermentation process begins. Shake the jar periodically. Once the berries have fermented, put a water seal in the lid of the jar and leave the berries for another 40 days. After fermentation is complete, filter the tincture, add alcohol and bottle.
Currant tincture “Pyatiminutka”
To make a quick blackcurrant tincture, take: 0.8 liters of water, a kilogram of sugar, 0.8 liters of vodka and 1 kg of currants.
Sort and rinse the currant fruits. Squeeze out the juice. Separately, boil water and dissolve sugar in it. Cool the syrup slightly. Mix it with blackcurrant juice. Bring the berry juice to a boil, then remove from the heat, cool and pour in the required amount of vodka. Stir the tincture, pour into bottles and seal. Store blackcurrant tincture in the refrigerator.
Currant tincture with moonshine
To prepare a moonshine tincture you will need: 2 liters of moonshine, dried pears– 100 g, 80 g raisins and the same amount of black currant leaves.
Place dried pears, raisins, and moonshine leaves in a sterilized jar. Cover with a lid. Leave it for a week. After seven days, strain the tincture and bottle it.
Redcurrant tincture recipe
To prepare the tincture, take 500 g of red currants, 250 ml of nutmeg, 1 liter of vodka.
Place the red currant berries in a glass container. Mix nutmeg with water and pour this liquid over the berries. Place the jar in a dark place for 10 or 14 days. After 2 weeks, filter the tincture and pour into a bottle.
Currant jam tincture
It often happens that winter is already over, just around the corner new harvest, and last year’s jam is still languishing in the cellar. Don't miss the chance and make a delicious and healing drink from jam.
To prepare a tincture of blackcurrant jam you will need: 300-350 g of blackcurrant jam and 300 ml of vodka.
Place the blackcurrant jam in a glass container and add vodka to it. Mix thoroughly, close the jar with a tight lid and do not think about it for 5-7 days. After this, filter the tincture, pour it into a bottle and seal it. If you wish, you can add a little sweet syrup to the tincture.
White currant tincture
To prepare white currant tincture you will need: 200 g sugar, 50 ml water, 200 g white currants, vanillin on the tip of a knife and 1 liter of vodka.
Sort and rinse the currant berries. Place the currants in a saucepan, add 50 ml of water and bring the berries to a boil. There is no need to boil them. Cool the currants, transfer to a glass container and fill with vodka. Infuse the berries for 14 days. Shake the jar well every 2 days. After two weeks, strain the tincture and bottle it.
Despite all the benefits of black and red currants, treatment alcohol tincture Contraindicated for pregnant and lactating women, as well as people suffering from hepatitis, peptic ulcer stomach, thrombophlebitis or those with a tendency to increased blood clotting.
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