Luysia
Quote: Gabi

Lucia, I love you immensely, thank you!


milf
Luysia, yes, of course, it is better not to do it from home, but I was just interested in how you can dispose of it deliciously, well, not for grinding, in fact, leave all 1.5 liters. I hope that this liqueur will turn out delicious, as I try to write, for the next I will buy good vodka.
DJ
Crochet thank you very much for Liqueurs
however, when I was buying wine, I messed up and accidentally bought rose wine, but the result is excellent !!!!
Story
"Georgette's orange wine" and with a "nice couple" made ooooooooooooo delicious in the summer!
Tell me what you can create (alcohol) from raspberries frozen with sugar, strawberries? Pts need to empty the freezer
obgorka_gu
Quote: tatianaskazka

Tell me what you can create (alcohol) from raspberries frozen with sugar, strawberries? Pts need to empty the freezer

I make it from fresh or overripe raspberries, but I think you can try from thawed frozen ones, since you have sugar, it is probably better to slightly reduce the amount of sugar, write later what happened. I didn't make it from strawberries, maybe you can also try, but I would probably feel sorry for the liqueur for strawberries, I'd rather make sherbet (like ice cream). According to the same recipe, I made it from cherries, it also turned out well, only a little thinner.
Raspberry liqueur
1.25 kg of berries + 1.25 kg of sugar (3-4 liters of a can is better for this amount with a wide neck, well, or whatever it is), mix, cover with gauze (a mush may appear
mka
I constantly make liqueurs and give them to my friends. And I used to make it from fresh berries, but now, since there are none, I make it from frozen ones.
I defrost the berries, 400g or 2 cups of berries, put them in a glass container and pour 1 liter of good vodka. I close the lid and leave it for two weeks. During this time, the berries give all their aroma and taste to alcohol. After two weeks, I filter and squeeze the berries through cheesecloth. I heat it over a fire, adding up to 1 cup of sugar (depending on the sweetness of the berries), stirring the sugar without boiling. Let it cool, pour it into bottles and put it in a dark place. The best taste is obtained after two months. But no one complained even after a couple of weeks.
Most of all I like cranberry and black currant.
This one is made from strawberries, there is less sugar:
Liqueurs
And this one is made from cranberries:
Liqueurs

Sorry, we couldn't insert the reduced size.
Hairpin
TatianaFairy tale!

I also advise you to try making kvass. This is a creative business, but I advise you to try it. Fruit + Sugar + Yeast. It turns out cool. Just don't try it on a large scale. By a little. Suddenly you don't like it ...

I experimented right here
Story
Quote: Hairpin

TatianaFairy tale!

This is a creative business, but I advise you to try it. Fruit + Sugar + Yeast. It turns out cool. Just don't try it on a large scale. By a little. Suddenly you don't like it ...
Hairpin, thank you. Yeah ... or I'll create or vytryu something ...
Sveta3
CURRANT TINCTURE
Rinse fresh black currant berries and pour into a 3-liter jar on the shoulders, add 1 glass of sugar and pour all this with vodka or moonshine. Keep in a dark place for 40 days, then strain into bottles
I made this tincture on homemade moonshine, it turned out a ruby-colored tincture with a bright currant aroma. It can probably stand as long as you like, last year my bottle stood for a little over a year, the taste is wonderful. My husband said: "That's it, I'm planting currants in half of the garden."
milf
She promised to report back. As I wrote, I made a liqueur from viburnum and homemade moonshine. He insisted on me for a little over a month, filtered it.There is no smell of moonshine at all, it smells magical, it tastes too. Why am I still a lover of alcohol, and I really liked it, but on a cold winter evening
Admin

Drink to your health - on a winter evening
Margit
Found an excellent book "All About Liqueurs" I. Dubrovin
Those interested can download the link:
🔗
File reader:
🔗
Kamusik
Girls, I want to insert my 5 kopecks (a couple of proven recipes). Maybe someone has already posted these, then let the moderator delete it.

LIQUEUR "BOLT"
1 bottle. vodka
2 yolks
1st stage + 1st stage l. Sahara
1b. condensed milk
1-2 tbsp. l. cocoa

Beat 2 yolks with 1 tbsp. Sahara. 1-2 (better 2) tbsp. l. grind cocoa with 1 tbsp. l. sugar and mix with yolks. Add 1b. condensed milk and mix everything well. Then pour in 1but. vodka, mix everything again and refrigerate for 3-4 hours.
Well, sooo tasty !!!

LIQUOR CHERRY

150 pcs. cherry leaves
750 ml water
0.5 tbsp. chokeberry
0.5 kg sugar
0.5 tbsp. l. citric acid

Rinse the cherry leaves and bring to a boil with water. Add chokeberry and simmer for 8-10 minutes, while crushing rowan berries. Cool and drain. Add sugar and citric acid, boil again.
Cool slightly and pour in vodka.

I would be glad if it is useful to someone!
Tanyusha
Kamusik, how much vodka is needed in cherry liqueur?
Kamusik
, missed the most important -1 bottle.
fugaska
and yesterday we made a watermelon punch! where to shove it?
Svitla
I drink very little and rarely. Every summer I make Tea Rose and Ruby Liqueur. And I have enough to treat guests for the whole year, and give someone else with me ...
So, Liqueur "Ruby"
1 kg of currants (black or red, raspberries or strawberries)
120 currant leaves
120 cherry leaves
Boil all this for 10 minutes, after boiling over low heat.
Strain, cover, let it brew for 1 night.
Add 1.5 kg of sugar and again on fire for 10 minutes.
When it stops, add 700-800 ml of alcohol to the warm one (or the corresponding amount of vodka)
Bottle, store in a cool place.

The amount of alcohol can vary depending on your requirements for the strength of the drink ...
Korata
Although 4 years have passed since the beginning of this tough dispute about the vodka + microwave duet, I ran through the topic and I see that no one gave a clear answer))))
I have been making this recipe for 4 years. Microwave in place. And I never thought to take off or even spark. I don’t know why my recipe was deleted after all (or maybe she herself asked that there would be less negativity on the forum. I don’t remember to be honest). But since the recipe has been tested countless times, I can safely repeat:
0.5 kg of any fruit ((can be frozen) this is a good recipe, which is like a pizza - what is in the refrigerator from that we do.) + 0.5 kg of sugar - for 10 minutes in a glass dish to a maximum in the microwave.
They got it - mixed it up.
Poured 0.5 liters of vodka and for another 6-8 minutes at 80% power in the microwave (I write such a spread in time, since it was originally in the recipe. I myself look - as soon as it starts to boil, I turn it off).
They took it out, cooled it at room temperature - and put it in the refrigerator. We did it in the evening. you can drink in the morning.

Made from grapefruit, lemon, black and red currants. I love sweet and sour tastes. Even a gelatinous consistency is obtained from red currants.
happy
Korata, please tell me, what proportions with grapefruit? Now made with cherries stands, cools. Nothing exploded, nothing sparked! I will try other flavors. I love liqueurs, I do it in the usual way, that is, with prolonged infusion. But there are times when such "rapid-fire" recipes are needed! I'll try it tomorrow. Thank you!
Korata
The proportions were always the same 1: 1: 1 (fruit: sugar: vodka)
it turns out interestingly and a mixture of grapefruit with lemon.
I think you will also like this method. It really turns out very quickly and tasty.

happy
Thanks for the answer! I will try to do it with citrus fruits. And the cherry one turned out to be very tasty!
Lisss's
Quote: Krosh

And I make this liqueur for mine:

LIQUOR "SWEET STEAM"

Kroshik, the second time plus does not allow to put, therefore I am personally grateful - it turns out very cool liquor I make it now all the time, and I use it where the orange liquor goes according to the recipe, thanks for sharing !!
Crochet
Lyudochek, dear, and you ponra ?! Suppa !!!

Oh, well, what am I glad to be you at least a little useful !!!

Me too eI used that liqueur both in the tail and in the mane, until I secured 3 large bottles of citrus (lemon, tangerine, orange) liqueur from the trip, so I still don't use one ...

Luysia
Pouring "Assorted"

1 kg strawberries
1 kg cherries
1 kg of black currant
1 kg of raspberries
1 kg apricot
2.5 kg sugar
5 liters of vodka

Pour 1 kg of strawberries into a large bottle, pouring 500 g of sugar into it. And so, in turn, as they ripen, add all the berries and sugar.

From the very beginning, the bottle with berries is placed in the sun, the bottle is not closed, but only very carefully tied with gauze.

After filling the last layer, the bottle is kept in the sun for another 2 weeks. Then pour vodka at the rate of 1 liter per 1 kg of berries. Now they close it tightly with a cork and put it in a cool place for 1 month.

Then everything is filtered, bottled, corked and only after 3-4 months you can drink. Delicious!
Kokoschka
Quote: Krosh
LIQUOR "SWEET STEAM"
Krosh is a cool liqueur, made with oranges mainly for a birthday.
With the move, everything got mixed up ...

Cherry brandy
Girls Vishnevka of course I will share, a very tasty thing, but to do 5 seconds.
We take a three liter jar
Pour cherries with a stone to the top, if my memory serves me about 2.5 kg
You can have a little sugar so that the taste is pleasant. I do not really like sweet, slightly the same. For me, a nice calculation for 200 grams is 1 teaspoon. This is a French recipe from 1990 with us. There is no sugar in the original recipe.
Buy good vodka and pour the cherries to the very top.
We roll it up, and write the date on the lid with a marker.
Ready in three months.
Usually leaves for New Years!
Then we squeeze the seeds and cake thoroughly to a drop. I throw away
In the topic about Limoncella, they came to the conclusion that it is not necessary to leave the cake, as it is worked out. But whoever likes it leaves.
Pour it into a beautiful crystal decanter and onto the festive table. All ....: to the bank.
There was also a great recipe for "44" orange with coffee. But cherry is tastier.
Merri
What a colorful theme! Liqueurs are often needed in the preparation of desserts. For example, this year they needed blackcurrant liqueur. Well, don't buy a whole bottle! I cooked it myself, and, for one, raspberry and cherry, just in case.
Radushka
Quote: Merri
Liqueurs are often needed in the preparation of desserts
who needs different liqueurs for impregnation and flavoring of sauces, make tinctures! And liqueur is a tincture mixed with syrup. I make a tincture on rose petals, on cherries, on black (aromatic) currants, on lemons (you can whole, you can remove the zest, remove the white subrust, cut the pulp. You can use one zest), on oranges. Probably, you can also use grenades, I don't know, I didn't. I made a tincture on young pine cones, by the way. For impregnation, you can use a 1: 1: 1 mixture. 1 part of water + 1 part of sugar = boil the syrup, cool. Combine with 1 part of the tincture. As a liqueur, it is better to age from 2 weeks to 2 months. The longer the better. The liquor becomes thick, gooey
Sveta3
Quote: Luysia
Pouring "Assorted"

1 kg strawberries
1 kg cherries
1 kg of black currant
1 kg of raspberries
1 kg apricot
2.5 kg sugar
5 liters of vodka
Last year, I used this recipe for tincture. It turned out delicious, moderately sweet. This year I have already poured raspberries on this tincture, I will continue to do so. I liked the recipe. You just need to really stand, when I was filtering last year, I decided to try. I didn’t like it, to put it mildly, I was upset that I spoiled so many berries and alcohol. But ... when I tried it after a few months. This is a completely different drink. Very nice. Put it on trial, you will not regret it.
Radushka
Sveta3, all liqueurs are good when they last at least a couple of months. And, more ... you need to drink them without cooling
OgneLo
Quote: Kokoschka
Buy good vodka and pour cherries to the very top
it is better to pour brandy / cognac, not vodka
Zhanna2
Quote: Hairpin

I will only add that I always insist on shungite for vodka. Where did you find shungite?

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