Blackcurrant liqueur

Category: The drinks
Kitchen: Russian
Blackcurrant liqueur

Ingredients

Black currant 3 Kg
Vodka 1 l
Sugar 500 g
Water 500 g

Cooking method

  • Filling. The most common homemade currant liqueur. Black. Very tasty and aromatic, by the way.
  • Remember it was summer recently? (Talk about the summer past). No, actually, there was almost no summer as such. But was it "calendar"? It was. And since it was summer, then there were currants. I won't lie, this year it, the currant, was not very large and almost not sweet at all. What to do? The sun was not enough. But, nevertheless, what no, and the harvest was. So we collected the berries.
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  • We went through them and washed them. And then they dried it a little. Here they are.
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  • Then everything goes along the knurled track. We put the berries in jars and fill, which is very important, with good vodka. Necessarily good. Otherwise, all efforts will go to waste.
  • Pour it so that the vodka "on the finger" covered the berries.
  • And remove the jars ... preferably in a dark and cool place. Although with a "vodka" mix - this is not critical. Two weeks, at least, let them stand for themselves. Cool off.
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  • In two weeks there will be such a picture. There will be no vodka "over" the berries. And the berries themselves, although they "turn pale", will obviously add in volume.
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  • We drain the "vodka extract". Through a sieve.
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  • This is how the product turns out. The scent is absolutely stunning. And the taste is ... not very good yet. The berry, remember, was sour. Hence the taste. Not vinegar, of course, but the vigor ... not very pleasant.
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  • We distribute the berries among the jars so that ..., in general, as in the picture. What for? And for further convenience.
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  • So…. Then I overdid it a little. Due to the excessive acidity of the resulting "vodka extract", I decided to take more sugar than I usually use. See? Almost one and a half volumes, if you take from the number of berries in the jar. Looking ahead, I will say - a maximum of two-thirds of it would be enough. In general, adjust depending on the degree of acidity of the taste, I repeat. Currants are such a berry.
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  • Shake well. Try to distribute the sugar evenly among the berries.
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  • This is where it makes sense to put the cans in a cool place. Because, although the berries are saturated with vodka, sugar and berries can cause a fermentation reaction. Better to be safe.
  • Here it is. In the foreground "vodka extract", and then jars with a sugar-berry mixture.
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  • Two weeks passed. And although I was constantly shaking the cans so that the sugar would not settle, but would dissolve, but, as already mentioned, the sugar was “too much”. Before draining the syrup, I shook the cans for a long time, but still I achieved almost complete dissolution of these excess.
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  • And again we throw the berries through a sieve. And the resulting syrup is mixed with "vodka" extract "and mix well. By virtue of what was said about the excess sugar, I got a very thick and sweet liquor practically.
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  • We continue the process. Pour water into jars with berries. Again, don't skimp. Water must be taken fresh and tasty. If there is no well or spring, buy a bottled one. Still and good quality. This is important.
  • Water must be poured so that it covers the berries on a finger - two.
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  • After the next two weeks we drain. This water will draw out all the sugar and vodka contents remaining in the berries.
  • We mix everything together. That is, "vodka extract", syrup and the water that was the third infusion. Mix well.
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  • The berries ... I threw away. But they can be used for baking or, for example, making candy. They are actually quite sweet and the taste of alcohol is present.
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  • In my case, the liqueur turned out to be too sweet and almost no alcohol was felt in it.Rather, it tasted like syrup with a slight hint of alcohol. So I added water and vodka. How many? And here is a matter of taste and preferences. Stronger or sweeter there. Adjust yourself.
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  • Well. It turned out like this. The scent is absolutely amazing. Currant so ... summer and very appetizing. And the color ... however, judge for yourself.
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  • I do not drain, that is, I do not filter the liquor thoroughly. I prefer some berry dissemination to be preserved. This does not interfere with use, it seems to me that if you filter, then something will be lost. But this is - IMHO.
  • Angela for you at your meal!
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The dish is designed for

3 liters

Time for preparing:

6 weeks

Olesya425
Ivanych, theme! I really like to make tinctures on fruits - berries. Made from currants, but not so fancy. I got a very strange jelly with the taste and smell of currants. And here is the topic! I will definitely do it. I think that frozen berries should also work out fine.
Thank you!!!
Vinokurova
Ivanych, I bookmark it, hide it!
Tumanchik
Ivanych, I have read how I am licked! I pay tribute to the beauty of the recipe and description! I see your recipes, I know what will be interesting! Thank you.
Ivanych
Chesslovo - you won't regret it !!!
Nana
Here's my favorite liqueur again. It's just divine ambrosia! Thank you for such a wonderful method of healing the body.
Oroma
I did it this year at the dacha for the first time in my life on recommendations from the websad forum. It turned out great, but the technology is even simpler. We just first put two-thirds of the berries in a bottle or jar, sprinkling them with sugar, and then add vodka and remove for forty-five days in a dark place. Shake occasionally to dissolve the sugar. At the end we filter and drink. I have already started buying vodka for liqueur for next season ...
Vinokurova
Yesterday I poured the second portion of currants with vodka ... tomorrow I will drain the extract from the first portion ... I will definitely try ...
knob

Hurrah! I found the recipe!
Ivanych, I am now at the first stage of the process. Chuika is probably present. I poured the berries with vodka, I insist for two and a half weeks and keep thinking, what to do next? But it turns out you have already thought, and done, and tasted. So I believe you 100% and I will continue to act strictly according to the recipe. Thank you!
Ivanych
I promise you will love it
vedmacck
Currant season is in full swing! Need to try!
Vinokurova
Ivanych, Thank you!
delicious .... the color is lighter than that of Cherry ... the taste of currants was conveyed remarkably ... the vodka is not felt at all (in the aroma its complete absence) ..
the tasters were satisfied, send you THANKS)))
Ivanych
Health!

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