→ Tasting currant liqueurs. How to make a recipe with your own hands? Making currant liqueur at home Red currant liqueur with vodka

Tasting currant liqueurs. How to make a recipe with your own hands? Making currant liqueur at home Red currant liqueur with vodka

Redcurrant liqueur

Sort out the red currant berries, wash and dry. Rinse currant leaves (4–5 pieces) with hot water. Then pour the berries into a clean bottle, add leaves to them and pour vodka. Place the bottle in the sun or in a warm place for 5-6 weeks, then strain the juice. Boil thick sugar syrup and mix with the resulting juice. Pour into clean bottles and seal. After 5 days the liqueur is ready.

Ingredients: red currant berries – 1 kg, currant leaves, vodka – 1 l, syrup (sugar – 800 g, water – 500 ml).

From the book All about alcoholic drinks author Dubrovin Ivan

RED CURRANT LIQUEUR Required: 1 liter of freshly squeezed currant juice, several currant leaves, 1.5 liters of vodka or alcohol as a filling. For syrup: 800 g of sugar, 2 glasses of water. Method of preparation. Wash the currants thoroughly, sort and separate

From the book Canning without salt, sugar author Melnikov Ilya

BLACKCURRANT LIQUEUR Required: 1 kg of currant berries, 750 g of sugar, 1 liter of alcohol or vodka for pouring. Method of preparation. Wash the currants, sort them and pour them into a bottle along with sugar. Place the bottle in a warm place and let it brew for one

From the book Therapeutic nutrition for respiratory diseases author Rychkova Yulia Vladimirovna

Red currant juice Red currant berries give off juice well without heating. To preserve color, pour crushed berries with water heated to 60 degrees and keep covered for 3 hours. The juice obtained by pressing requires immediate processing. To do this, place the juice in

From the book 1000 delicious dishes [for reader programs WITH SUPPORT OF tables] author DRASUTENE E.

Red currant tea Ingredients: red currant berries – 1 tbsp. spoon, black currant leaves - 2 tbsp. spoons. Method of preparation: Pour 1 glass of hot water over the fruits and leaves and leave for 15–20 minutes. Drink warm 2-3 times a day

From the book of 100 recipes for dishes rich in vitamin C. Tasty, healthy, soulful, healing author Vecherskaya Irina

616. THICK KISSEL FROM REDCURRANT, BLACKCURRANT AND LINGONBERRY 3 cups of berries, 4 tbsp. spoons of starch, 1-1? glasses of sugar, 4 glasses of water, spices. Jelly from these berries is cooked in the same way as cranberry jelly (615). The berries must be ripe and

From the book The Best Homemade Wine Recipes author Kashin Sergey Pavlovich

From the book Easter Table. Cooking like professionals! author Krivtsova Anastasia Vladimirovna

Blackcurrant liqueur Ingredients: blackcurrant, blackcurrant leaves – 10 pcs., vodka or alcohol; for syrup: sugar – 750 g, water – 4 cups. Place 3/4 of its volume in a bottle of black currant berries, add a dozen washed in cold boiled water

From the book there are 200 recipes for 200 calories. Delicious dishes for breakfast, lunch and dinner author Boykova Elena Anatolyevna

Wine from red currants Due to the fact that a lot of juice is obtained from red currants, and wine from them is easily clarified, this berry is very often used to make wine. Although red currants have one significant drawback - the almost complete absence

From the book Encyclopedia of Home Economics author Polivalina Lyubov Alexandrovna

Blackcurrant and blueberry liqueur Ingredients 8 l blackcurrant wine, 2 l blueberry wine, 2 kg

From the book Wine, liqueurs, liqueurs author Pyshnov Ivan Grigorievich

Homemade blackcurrant liqueur 1 kg blackcurrant 1 kg sugar 1 liter vodka? l water currant leaves Place the berries in bottles, fill with vodka, add the leaves and leave for 5 weeks. Then cook syrup from sugar and water. Strain the tincture, pour in the syrup, stir,

From the book Canning for Lazy People. Tasty and reliable preparations quickly author Kizima Galina Alexandrovna

Red currant compote 4 servings 78 kcal Ingredients: 400 g red currants, 2 sprigs of mint, 2 black currant leaves, 1 tablespoon of dry oregano herb, 3 tablespoons of honey. Method of preparation Sort the currants, rinse, dry. Mint and blackcurrant leaves

From the book Easter Table author Kashin Sergey Pavlovich

Red currant compote 1 kg of currants, 750 g of sugar. Place the peeled currants in a saucepan, add sugar, cook for 10–15 minutes, shaking the pan periodically. Cool, transfer to jars, sterilize for 20 minutes at

From the book 365 recipes for delicious Russian cuisine author Ivanov S.

Blackcurrant liqueur Peel ripe currant berries from the stalks, wash, pour into a bottle, fill with alcohol, seal, leave for 7 days, shake daily. Strain the resulting liquid through cotton wool into another bottle. Mash the berries slightly, add sugar,

From the author's book

Red currant juice For 2 liters of juice, 1-2 kg of sugar to taste. Red currant juice can be prepared without sugar, since this berry itself is a good preservative.1. Squeeze the juice from washed red currants, heat to 60 degrees, adding sugar.2. Straightaway

From the author's book

Homemade blackcurrant liqueur Ingredients: 1 kg of black currants, 1 kg of sugar, 1 liter of vodka, ? l water, currant leaves. Method of preparation Place the berries in bottles, fill with vodka, add the leaves and leave for 5 weeks. Make syrup from sugar and water. Tincture

From the author's book

362. Red currant compote 700 g red currants 300 g sugar pinch of vanillin 2 liters of water. Sort the currants, rinse, drain in a colander, separate the berries from the stalks. Prepare a syrup from sugar and water, boil and place the prepared berries in it,

Blackcurrant liqueur with vodka.

Ingredients:

1 kg black currants,

750 g sugar,

1 liter of strong vodka.

To prepare this recipe for currant liqueur, we sort out the berries, wash them, separate the berries from the branches and pour them into a jar along with sugar.

We close the jar, and after 1.5-2 months we filter the released juice, add strong vodka or alcohol, filter and bottle.

Blackcurrant liqueur with cognac.

Blackcurrant liqueur with cognac is prepared from: 1 kg of berries, 500 g of sugar, 0.25 l of water, 1 l of cognac and currant leaves.

We sort the currants, wash them, separate the berries from the branches, pour them into a jar, and mash them with a masher.

Add a few currant leaves and fill with alcohol.

We close the jar, let it sit for 1 week, and then strain.

Prepare syrup from sugar and water and mix it with strained juice.

We pour the finished liqueur into bottles.

Spiced blackcurrant liqueur.

Ingredients: 1 kg of black currants, 400 g of sugar, 5-6 buds of cloves, 1 liter of vodka.

We sort the currants, wash them, separate the berries from the branches, pass them through a meat grinder, place them in a bottle, add cloves and fill them with vodka.

We close the bottle, put it in a sunny place and let it sit for about 6 weeks. Then we filter the contents of the bottle and squeeze it through gauze folded in 4-5 layers. Add sugar to the resulting liquid and pour into bottles. Shake the bottles from time to time. When the sugar has melted, homemade blackcurrant liqueur is ready to drink.

Ingredients: 1.5 kg of red currants, 4-5 red currant leaves, 800 g of sugar, 2 glasses of water, 1.5 liters of vodka.

We sort the currants, wash them and separate the berries from the branches.

Pour the berries into the bottle along with the leaves and pour. We cork the bottle and keep it in a sunny place for 5-6 weeks.

Then drain the infusion, strain and add thick syrup made from sugar and water.

Filter the red currant liqueur, bottle it and seal it well.

The best recipes for currant liqueur (black and red)

We will look at how to make currant liqueur at home using two proven recipes. Any variety is suitable, but you cannot mix red and black berries in the same drink. Before cooking, the fruits should be separated from the ridges and carefully sorted, removing spoiled and moldy ones, otherwise the taste of the drink will deteriorate. The alcohol base (alcohol diluted to 40 degrees, vodka, double-distilled moonshine or cognac) must be of high quality. There are no other requirements, you just need to adhere to the technology.

    Black or red currant berries (separately) - fresh, dried (half as much as in recipes) or frozen (defrost first, then use together with the released liquid); currant leaves - improve the aroma; sugar - can be replaced with liquid honey or fructose; alcohol (vodka); water – reduces the strength and is needed for making syrup.

When using honey instead of sugar, in order to preserve the beneficial substances, do not bring the syrup to a boil, but heat it to a maximum of 40°C and stir until the honey is completely dissolved in the water.

Attention! When infusing, it is important to choose the right container; the alcohol base should cover the layer of berries by at least 2-3 cm; if necessary, pour in more alcohol.

Blackcurrant liqueur recipe

Ingredients:

    Berries – 1 kg; leaves – 6-8 pieces; vodka (alcohol, moonshine) – 1 liter; sugar – 1 kg; water – 750 ml.
Preparation

1. Place the washed berries and leaves in a jar, pour in the alcohol base, and close the lid tightly. Leave for 5-7 weeks in a warm, dark room. Shake once every 5-6 days.

2. After aging, filter the contents of the jar through gauze or special filter paper. Squeeze the berries dry (no longer needed).

3. Make sugar syrup. To do this, boil water, add sugar and simmer over low heat until foaming begins (about 4-6 minutes). Then remove the syrup from the heat and cool to room temperature.

4. Mix currant tincture with sugar syrup. Pour the resulting drink into bottles and close tightly. Refrigerate for 5 days to improve taste.

Blackcurrant liqueur

Serve chilled. Shelf life when stored away from direct sunlight is up to 3 years. Strength – 15-17 degrees.

Redcurrant liqueur recipe

Ingredients:

    Berries – 1 kg; leaves – 5-6 pieces; vodka (alcohol, moonshine) – 0.5 liters; water – 0.5 liters; sugar – 800 grams.
Preparation

1. Place the berries in a glass bottle or jar. Add currant leaves and vodka (alcohol) there. Close tightly and keep for 5-6 weeks in a sunny place (on a windowsill). Shake once every 7 days.

2. Strain the resulting infusion through cheesecloth. Squeeze the berries.

3. Prepare sugar syrup using the technology described in the previous recipe.

4. Add cold syrup to the currant infusion, stir, pour into glass bottles and close tightly.

After 5-6 days you can start tasting.

If sediment or turbidity appears, filter through cotton wool.

Redcurrant liqueur

Strength – 10-11%. Shelf life (in a dark room) – up to 3 years.

Despite the fact that the given recipes for currant liqueurs differ only in the proportions of ingredients, the taste of the drinks is very different.

Homemade black and red currant liqueur, crème de cassis

How to cook:

Wash the currants, remove all stems and sort. Crush in small batches (you can use a blender or food processor at low speed) - here the main task is to crush each berry, but at the same time keep the seeds intact. Pour the crushed berries into a jar of the required volume and fill it with vodka. The berries need to be soaked for at least 1 month (this process is called maceration) in a cool, dark place.

After a month, you need to squeeze out the berries: take gauze and use it to squeeze out all the alcoholized juice. Then the drink can be filtered several times and passed through a cotton filter. We measure the resulting amount of liquid. Now add sugar: if you need regular blackcurrant liqueur, then add 20% sugar of the total volume of liquid (that is, for each liter of drink - 200 g of sugar), if you want to get Creme de Cassis - 45% (this option is only suitable for mixing cocktails ).

Sugar needs to be added to the juice and mixed in a blender at low speed for about 5 minutes until the sugar is completely dissolved (this can be done in small batches, as well as mixing by hand). The final stage is bottling and capping the liquor, it is important that the drink is tightly closed. The fact is that the liqueur oxidizes very quickly, literally in a couple of months, and this greatly affects its color - from a noble dark purple it becomes a dull brown. So after opening another bottle of homemade Creme de Cassis, invite your guests 😉

Creme de Cassis half-breed

This is a lighter version of the French liqueur. It is prepared from red and black currants.

Homemade blackcurrant liqueur recipes

Homemade blackcurrant liqueur: recipes

To prepare blackcurrant liqueur with vodka at home, you will need a lot of time - 6-8 weeks. But the result will be worth it: the drink will be aromatic, viscous-sweet, rich. If you have very little time and the liqueur must be ready by a certain date, use cognac as the alcoholic base. This recipe can be recreated in just 7 days, and the finished drink is in no way inferior to its brother infused with vodka.

Attention! When preparing liqueur, choose only ripe and fresh fruits; the same applies to alcohol - it must be of high quality and not cheap. The variety of currant is not important.

A huge advantage of this drink is not only its delicious taste, but also its healing effect. It has been proven that it helps with colds, diseases of the gastrointestinal tract and strengthens the immune system. Naturally, we are talking about dosed consumption of liquor - in significant doses it will only cause harm to the body.

Black currant liqueur (vodka)

To make blackcurrant liqueur at home, prepare the following ingredients:

    fruits and leaves of black currant – 1 kg and 6-8 pcs. respectively; granulated sugar – 1 kg; vodka – 1l; water – 750 ml.

Place fresh, whole berries and chopped currant leaves in a glass jar. Pour vodka over the ingredients, seal the container tightly and leave to steep for 6 weeks. To infuse, choose a dark but warm place. Pass the aged drink through a double gauze filter. Now you can start cooking the syrup. To do this, boil water and add sugar to it. Keep the mixture over low heat until foam appears (usually 8-10 minutes), then remove the container from the stove and cool its contents to room temperature. Mix the cooled sugar syrup with the currant infusion and stir thoroughly. Pour the drink into glass bottles, seal tightly and place in a dark place for 7 days. During this period, the liqueur will ripen and acquire its signature viscousness.

The finished drink should be drunk chilled.

Blackcurrant liqueur with cognac

The following recipe is designed for impatient people - blackcurrant liqueur is prepared in just a week. True, its taste will not be as rich as in the first version.

Ingredients for cooking at home:

    cognac (brandy is also suitable) – 500 ml; black currant fruits (can be dried) – 250 g; water (for dried berries) – 250 ml; sugar syrup – 200 ml.

When using fresh berries, simply rinse and crush them. In the case of dried currants, place them in boiling water, cover with a lid and keep for 5-7 minutes, then drain in a colander.

Red currant liqueur - recipe with photo Strawberry cheesecake

Classic cheesecake in a slow cooker

Cheesecake “New York”

Curd cheesecake without baking

Cheesecake with blueberries

No Bake Pumpkin Cheesecake

New York cheesecake in a slow cooker

Cottage cheese cheesecake in a slow cooker

Cheesecake in the microwave

Rainbow cheesecake

Making currant liqueur at home

Black currants differ from white and red currants not only in the color and appearance of the berries, but also in the taste and shape of the berry tassels. It has a more extensive list of beneficial substances and medicinal properties.

Blackcurrant liqueur is an aromatic, tasty drink of rich color, which, when consumed in moderation, enriches the body with useful substances, improves immunity, and helps with colds.

Ingredients:

    Black currant (berries) – 1.2 kg; currant leaves – 7–9 pcs.; sugar – 1 kg; vodka 40 0 ​​– 1 l; water - 750 ml.

Separate the berries from the grains. Be sure to remove rotten berries, as they will worsen the taste of the wine. You won’t be able to prepare the alcoholic component without it; you won’t be able to make currant liqueur: you should choose high-quality vodka, and in extreme cases, dilute the food alcohol to 40 degrees. It is better not to use moonshine for making liqueurs, as this will affect the taste and smell of the liqueur. If you still want to infuse blackcurrant liqueur with this home-made product, then it must undergo high-quality double distillation. Pour whole sorted berries into a glass bottle. Wash the currant leaves, chop and add to the berries. Pour vodka/alcohol and seal tightly. The preparation should be infused in a warm place for five to seven weeks. Then the hop mixture must be filtered through clean gauze, a sieve, or special paper filters. Now you need to prepare the sweet syrup. Pour boiled water into a saucepan, add sugar. Cook over low heat, stirring until foam forms (8–10 minutes). Cool the finished syrup to room temperature. Add it to the currant tincture and stir. Pour the resulting liquid into the prepared container. Close tightly. You can taste the drink only after 5–10 days. During this time, the blackcurrant liqueur will infuse and reveal its amazing taste and aroma more clearly.

Using this recipe, you can make currant liqueur of any variety at home. Basic rule: you cannot mix red/white and black fruits in one drink.

Homemade redcurrant liqueur recipe

We take:
    500g strawberries
    500ml vodka (you can use alcohol diluted to 40-45%)
    250-300g sugar
    Half a lemon
    200ml settled water

Remove the stems from dry, clean berries and divide them in half (large ones into quarters).

Pour them into a jar (1 liter). The vodka should cover them or reach the edge of the vessel.

Squeeze the juice of half a lemon here, which is designed to give the drink a piquant sourness.

The jar sits in a warm place for 7-10 days (this could be a windowsill that receives sunlight).

You should not squeeze the strawberries, pouring the infusion through cheesecloth - put sugar here.

After corking, set aside. Lightly shake the jar with berries and sugar and remove it - in 2-3 days the sugar will dissolve. After draining the syrup, add water and, after stirring, add the syrup again.

Now let’s take out the strawberry infusion with the resulting syrup and, pour it into a jar, forget about the still unprepared drink for 3-5 days. When it becomes clear, remove it from the sediment and filter it.

The color of this incomparably delicious liqueur with a strength of no more than 15% will turn out to be a beautiful “strawberry”. Both the taste and aroma of the chilled drink are simply incomparable.

Cherry liqueur

We take:
    3 kilograms of cherries
    2 kilograms of sugar
    1 liter of vodka
Step-by-step cooking recipe:

Cherry liqueur will be delicious from well-ripened fruits. But we don’t choose the seeds - the kernels will give the drink a pleasant bitter taste and aroma of almonds.

Place the cherries in a three-liter bottle. Pour a kilogram of sugar on top and pour half a liter of vodka. Let it sit for 6-7 days, shaking the contents of the bottle daily.

After this time, filter and add the remaining sugar and vodka. To dissolve it, everything needs to be warmed up a little.

To filter the cherry liqueur until transparent, take a layer of cotton wool.

After standing for a day, cherry liqueur, prepared at home, is bottled. Don't forget to seal them tightly.

Raspberry liqueur

We take:
    1 kilogram of raspberries
    1 kilogram of sugar
    1 liter of alcohol
    1 liter of water
Step-by-step cooking recipe:

Pour alcohol into the berry, mashed in a convenient way, and let it sit for fifteen days (shake the container often!).

Cool the syrup made from sugar and water to 30-40 degrees, pour it into a bottle.

The mixture should sit for a couple of weeks.

The filtered drink is bottled.

Liqueur "Fiery"

We take:
    1.5kg sugar
    2kg red currants
    2l vodka
Step-by-step cooking recipe:

Pour clean and dry berries into a bottle or jar.

Add sugar, wait from half a month to two.

After straining, pour vodka into the juice and bottle it.

Redcurrant liqueur

We take:
    800g sugar
    1l red currant juice
    750ml vodka
    2 glasses of water
    4-5 currant leaves
Step-by-step cooking recipe:

Vodka should cover the currants and leaves.

The sealed bottle should be placed in the sun (for 5-6 weeks).

Add syrup to the strained currant juice.

After filtering the liqueur, pour it into bottles and close it.

Blackcurrant liqueur

We take:
    800g sugar
    500ml water
    200g flower honey
    1l currant liquid and vodka
    2-3 currant leaves
Step-by-step cooking recipe:

After placing the berries in a jar, add vodka.

Let it steep with currant leaves for 5-6 weeks.

After filtering, add honey and syrup (pre-cooked from sugar and water).

Don't forget to strain.

Emerald liqueur

We take:
    2 kilograms of green gooseberries (without stalks)
    1 liter of alcohol
    30 young cherry leaves
    1 kilogram of sugar
    500ml water
Step-by-step cooking recipe:

Pour the alcohol into a bowl with gooseberries and leaves. Let it stand for 7 days.

Pour the syrup prepared from water and sugar into a jar and let it sit for a week.

Afterwards we strain it and, after bottling it, seal it.

Chokeberry liqueur

We take:
    1 kilogram of black currants
    1 kilogram of sugar
    1 liter of vodka (40%)
    0.75l water
    6-8 currant leaves
Step-by-step cooking recipe:

Let's grind the berries as convenient as possible and put them in a three-liter bottle with leaves - you need to fill them with vodka.

We will send the well-closed vessel to a warm place for six weeks (30-40 degrees).

Cook the syrup for 8-10 minutes over low heat, removing it after it foams.

After straining, pour in the cooled syrup.

Pour the liqueur into bottles and seal tightly. Let it sit in a cool place for a week - it will be even tastier.

Sea buckthorn liqueur

We take:
    2.6l syrup
    750ml sea buckthorn juice with alcohol (1kg fresh sea buckthorn)
    10ml blueberry juice (4g dried blueberries)
    0.2g vanillin
    3g citric acid
    600-750ml water
Step-by-step cooking recipe:

Mix the base in the form of sea buckthorn juice with alcohol, blueberry juice and 66% syrup.

Dilute the mixture with color, vanillin and citric acid, which will add acidity to 0.4 g/100 ml.

Boil the water and dilute the vodka so that the strength of the future drink is not higher than 25 percent.

Let's filter the drink. Its bright yellow color with a reddish tint, sweet and sour taste with a sea buckthorn aroma will delight you.

Cranberry liqueur

We take:
    4 cups cranberries
    0.5kg sugar
    0.75l water
Step-by-step cooking recipe:

You need to mash the berries - everyone has their own way.

Add vodka to them and let them sit for 3-4 days.

After straining this beauty, add sugar and send it to the fire.

Without bringing it to a boil, remove it and put in the cloves and cardamom for about five minutes (wrapped in gauze).

Pour into bottles, not forgetting to strain (the more thorough the straining, the more transparent the liquor). Place the bottles in a cool place.

Rowan liqueur

We take:
    1l syrup
    1kg rowan
    2l vodka
    (can be with cloves, cinnamon, lemon peel)
Step-by-step cooking recipe:

Let's put the berries in a bowl.

Fill them with chilled sugar syrup and vodka and close tightly. Let it sit for three weeks in a warm place.

Filter and bottle.

Viburnum liqueur

We take:
    1.5kg viburnum berries
    1.2kg sugar
    1l vodka
    400ml water
Step-by-step cooking recipe:

Pour boiling water over the berries and let the water drain.

Pour the berries into a jar and add 2 cups of sugar to them and put them in a warm place.

After 1-2 days, we’ll pour vodka in here - let everything sit for 7-10 days.

Prepare syrup from the remaining water and sugar. After cooling to 30-40 degrees, add it to the bottle and leave for a month.

After filtering, we put the drink into bottles and seal it.

Mint liqueur

We take:
    4 sprigs of mint
    Liter of vodka
    200g sugar
Step-by-step cooking recipe:

Fill the mint with vodka. Let's seal the container well and let it sit for a couple of weeks.

Strain the drink and add sugar.

By heating it all over the fire, we will ensure that the sugar is dissolved.

Place the cooled drink into bottles.



Currant berries are a delicacy for everyone. Quite tart, not everyone likes them, although almost all owners of summer cottages plant currant bushes.

After all, currants do not require special care, are unpretentious, and the harvest is almost always excellent.

It probably doesn’t make sense to provide any evidence in favor of homemade alcohol over store-bought alcohol. In the case of currants, we get not just a healthy drink, rich in vitamins, tannins, and acids necessary for the body, but also an excellent treat for guests.

Full, rich taste, bright color - all this lifts the mood and turns the evening after the most difficult day of work into a very pleasant one. Currants in themselves have excellent taste, and therefore require a minimum of additional ingredients.

Recipes at home

Here are 8 simple recipes that you can use as soon as the harvest at your dacha ripens.

Basic blackcurrant liqueur

This liqueur turns out to be quite strong. To prepare it, take:

  • currants (1.5 kg);
  • sugar (3 kg);
  • liter of water;
  • fresh currant leaves (300 g).

“Fixing” component – alcohol or vodka. If it is vodka, then 900 ml. If it is alcohol, then take the same amount, but first dilute it to 40-45 0.

We wash the leaves. Fill them with alcohol and forget about them for a few days. Cover the berries with sugar, add water on top, set the shutter and keep at room temperature, waiting for the mixture to ferment. Then we filter. Combine with tincture of leaves. Strain the resulting mixture. We insist for another week. We put it in the refrigerator.

From red currant

For 2 kg of berries you will need:

  1. sugar – 5 kg;
  2. vodka – 2 l.

Combine berries and sugar. Let stand for 2 months, filter and fill with vodka. Strain again and store in a cool place.

Currant mix liqueur

We will mix black currants (500 g) and red currants (250 g). Let's also prepare vodka (0.7 liter bottle) and sugar (half a kilo). You will need more water (a little more than a glass).

After mashing the berries, pour them with vodka and leave them to steep in the room. Then put it in the refrigerator for 10 days, and then strain. Prepare syrup from water and sugar. Mix syrup and infusion. Place in the refrigerator or underground for 3 months.

Almost "Creme de cassis"

The liqueur a la Creme de cassis turns out to be very sweet, so it will surely appeal to the ladies. It is prepared according to the same principle as the previous one: the syrup is boiled separately from water and sugar (per kilogram of sugar - 500 ml of water).

In another container, black currants (1.5 kg) are infused with brandy (1.5 l). Then the infusion is filtered, mixed with syrup and refrigerated.

Spotykach

Spotykach is good because it leaves the user with an absolutely clear head. But your legs don’t obey you well, so you have to count on your strength.

Prepare:

  • kilogram of black currants;
  • half a kilo of sugar;
  • half a liter of water;
  • 750 ml vodka.

Mash the berries and squeeze the juice out of them. Make syrup from sugar and water.

Cherry and raspberries

Take 100 raspberry and cherry leaves, as well as 10 currant leaves. Pour a glass of black currants into the same container. Boil for 20 minutes. Drain and filter. Then add sugar (500 g) and citric acid (1.5 tsp). Bring the mixture to a boil. Remove from stove and cool.

All that remains is to filter the drink and add vodka to it (in a volume of 0.7 l). You can taste it right away.

Clove seeds and currants

Collect a kilogram of black currants. You will also need:

  • clove seeds – 4 pcs;
  • sugar – 300 g;
  • vodka - liter.

Mash the berries, pour vodka, add cloves to the mixture. Let this “blank” stand in the sun for 45 days. Then we filter it, add sugar, put it in a dark place and wait until the sugar is completely dissolved. After this, store in the refrigerator.

Black Johanna

This recipe requires 2-3 cups of currants. Since Johanna is black, the currants, of course, need black. Mix the berries with a glass of water and a liter of vodka. We insist 3 weeks. Then add sugar (a glass) and put it in a dark room. After 2 weeks, filter. Place in the refrigerator, pouring into clean bottles.

Currant liqueurs are very tasty and pleasant. If this berry grows at your dacha, prepare yourself such a treat. You won't be disappointed!

Do you prefer liqueur among all alcoholic drinks? You are not alone in this world. Indeed, for many, the appearance on the festive table of this sweet, high-grade crepe-alcoholic drink, made from aromatic and healthy juices of fruits and berries, herbal infusions, etc., is a tradition.

For lovers of this pleasant drink, several recipes are offered for their preparation.

Strawberry liqueur

We take:

    500g strawberries
    500ml vodka (you can use alcohol diluted to 40-45%)
    250-300g sugar
    Half a lemon
    200ml settled water

Remove the stems from dry, clean berries and divide them in half (large ones into quarters).

Pour them into a jar (1 liter). The vodka should cover them or reach the edge of the vessel.

Squeeze the juice of half a lemon here, which is designed to give the drink a piquant sourness.

The jar sits in a warm place for 7-10 days (this could be a windowsill that receives sunlight).

You should not squeeze the strawberries, pouring the infusion through cheesecloth - put sugar here.

After corking, set aside. Lightly shake the jar of berries and sugar and remove it - in 2-3 days the sugar will dissolve. After draining the syrup, add water and, after stirring, add the syrup again.

Now let’s take out the strawberry infusion with the resulting syrup and, pour it into a jar, forget about the still unprepared drink for 3-5 days. When it becomes clear, remove it from the sediment and filter it.

The color of this incomparably delicious liqueur with a strength of no more than 15% will turn out to be a beautiful “strawberry”. Both the taste and aroma of the chilled drink are simply incomparable.


Cherry liqueur

We take:

    3 kilograms of cherries
    2 kilograms of sugar
    1 liter of vodka

Step-by-step cooking recipe:

Cherry liqueur will be delicious from well-ripened fruits. But we don’t choose the seeds - the kernels will give the drink a pleasant bitter taste and aroma of almonds.

Place the cherries in a three-liter bottle. Pour a kilogram of sugar on top and pour half a liter of vodka. Let it sit for 6-7 days, shaking the contents of the bottle daily.

After this time, filter and add the remaining sugar and vodka. To dissolve it, everything needs to be warmed up a little.

To filter the cherry liqueur until transparent, take a layer of cotton wool.

After standing for a day, cherry liqueur, prepared at home, is bottled. Don't forget to seal them tightly.

Raspberry liqueur

We take:

    1 kilogram of raspberries
    1 kilogram of sugar
    1 liter of alcohol
    1 liter of water

Step-by-step cooking recipe:

Fill the berry, mashed in a convenient way, with alcohol - let it sit for fifteen days (shake the vessel often!).

Cool the syrup made from sugar and water to 30-40 degrees, pour it into a bottle.

The mixture should sit for a couple of weeks.

The filtered drink is bottled.

Liqueur "Fiery"

We take:

    1.5kg sugar
    2kg red currants
    2l vodka

Step-by-step cooking recipe:

Pour clean and dry berries into a bottle or jar.

Add sugar, wait from half a month to two.

After straining, pour vodka into the juice and bottle it.

Redcurrant liqueur

We take:

    800g sugar
    1l red currant juice
    750ml vodka
    2 glasses of water
    4-5 currant leaves

Step-by-step cooking recipe:

Vodka should cover the currants and leaves.

The sealed bottle should be placed in the sun (for 5-6 weeks).

Add syrup to the strained currant juice.

After filtering the liqueur, pour it into bottles and close it.

Blackcurrant liqueur

We take:

    800g sugar
    500ml water
    200g flower honey
    1l currant liquid and vodka
    2-3 currant leaves

Step-by-step cooking recipe:

After placing the berries in a jar, add vodka.

Let it steep with currant leaves for 5-6 weeks.

After filtering, add honey and syrup (pre-cooked from sugar and water).

Don't forget to strain.

Emerald liqueur

We take:

    2 kilograms of green gooseberries (without stalks)
    1 liter of alcohol
    30 young cherry leaves
    1 kilogram of sugar
    500ml water

Step-by-step cooking recipe:

Pour the alcohol into a bowl with gooseberries and leaves. Let it stand for 7 days.

Pour the syrup prepared from water and sugar into a jar and let it sit for a week.

Afterwards we strain it and, after bottling it, seal it.

Chokeberry liqueur

We take:

    1 kilogram of black currants
    1 kilogram of sugar
    1 liter of vodka (40%)
    0.75l water
    6-8 currant leaves

Step-by-step cooking recipe:

Let's grind the berries as convenient as possible and put them in a three-liter bottle with leaves - you need to fill them with vodka.

We will send the well-closed vessel to a warm place for six weeks (30-40 degrees).

Cook the syrup for 8-10 minutes over low heat, removing it after it foams.

After straining, pour in the cooled syrup.

Pour the liqueur into bottles and seal tightly. Let it sit in a cool place for a week - it will be even tastier.

Sea buckthorn liqueur

We take:

    2.6l syrup
    750ml sea buckthorn juice with alcohol (1kg fresh sea buckthorn)
    10ml blueberry juice (4g dried blueberries)
    0.2g vanillin
    3g citric acid
    600-750ml water

Step-by-step cooking recipe:

Mix the base in the form of sea buckthorn juice with alcohol, blueberry juice and 66% syrup.

Dilute the mixture with color, vanillin and citric acid, which will add acidity to 0.4 g/100 ml.

Boil the water and dilute the vodka so that the strength of the future drink is not higher than 25 percent.

Let's filter the drink. Its bright yellow color with a reddish tint, sweet and sour taste with a sea buckthorn aroma will delight you.

Cranberry liqueur

We take:

    4 cups cranberries
    0.5kg sugar
    0.75l water

Step-by-step cooking recipe:

You need to mash the berries - everyone has their own way.

Add vodka to them and let them sit for 3-4 days.

After straining this beauty, add sugar and send it to the fire.

Without bringing it to a boil, remove it and put in the cloves and cardamom for about five minutes (wrapped in gauze).

Pour into bottles, not forgetting to strain (the more thorough the straining, the more transparent the liquor). Place the bottles in a cool place.

Rowan liqueur

We take:

    1l syrup
    1kg rowan
    2l vodka
    (can be with cloves, cinnamon, lemon peel)

Step-by-step cooking recipe:

Let's put the berries in a bowl.

Fill them with chilled sugar syrup and vodka and close tightly. Let it sit for three weeks in a warm place.

Filter and bottle.

Viburnum liqueur

We take:

    1.5kg viburnum berries
    1.2kg sugar
    1l vodka
    400ml water

Step-by-step cooking recipe:

Pour boiling water over the berries and let the water drain.

Pour the berries into a jar and add 2 cups of sugar to them and put them in a warm place.

After 1-2 days, we’ll pour vodka in here - let everything sit for 7-10 days.

Prepare syrup from the remaining water and sugar. After cooling to 30-40 degrees, add it to the bottle and leave for a month.

After filtering, we put the drink into bottles and seal it.

Mint liqueur

We take:

    4 sprigs of mint
    Liter of vodka
    200g sugar

Step-by-step cooking recipe:

Fill the mint with vodka. Let's seal the container well and let it sit for a couple of weeks.

Strain the drink and add sugar.

By heating it all over the fire, we will ensure that the sugar is dissolved.

Place the cooled drink into bottles.



 

 
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