How to make raspberry tincture. How to use raspberry tincture for medicinal purposes

Raspberry tincture is one of the popular types of homemade alcohol, the main task of which is to have a healing effect. Wonderful aroma, color, sweetness and the presence of vitamins make the berry an ideal basis for this kind of drink. It is prepared on vodka, alcohol or cognac, creating healing preparations of different taste and strength.

How to make raspberry tincture?

Raspberry tincture is made from berries and a strong alcohol base (vodka, alcohol, moonshine or cognac). The principle is that during the infusion, the alcohol base is saturated with the aromatic and nutritional qualities of the berry and the drink acquires a pleasant raspberry flavor with a hint of the alcohol used at the moment.

1. Each recipe for raspberry tincture begins with the selection and sorting of berries. They must be without spoilage and of sufficient maturity. Unripe will not give the right taste, and overripe will cause excessive fermentation.
2. Raspberry tincture at home is good with a variety of choice of alcohol base. You can use both vodka, moonshine, cognac, and alcohol. The main thing is that its fortress should be no more than 50%.
3. When diluting alcohol, use exclusively cold water. Warm - will make the drink cloudy.

Classics of the genre. Vodka is one of the effective bases for "pulling" useful qualities from raw materials, it is affordable and has a mild taste (unlike alcohol or moonshine). Cooking on it is a pleasure. All you need is to combine it with berries, strain after 4 days, add syrup and taste after 3 weeks.

Ingredients:

• raspberries - 3.5 kg;
• vodka - 1 l;
• sugar - 200 g;
• water - 250 ml.

Cooking

1. Place the raspberries in a handy glass container, crush a little and fill with vodka.
2. Leave warm for 4 days.
3. Strain the liquid, squeeze the berries.
4. Pour boiling water over sugar. Wait for complete dissolution.
5. Strain, cool and mix with tincture.
6. Raspberry tincture is stored in a sealed form in a cool dark place for 3 weeks.
7. After that, it is filtered and ready for use.

Raspberry is universal. The weaker sex is delighted with the aroma, and the strong one is delighted with the strength of the drink. This is the advantage of moonshine. Being a home-made product, it does not contain impurities, and therefore, it is of high quality and safe. It initially has the desired strength, which facilitates and speeds up the cooking process.

Ingredients:

• moonshine 45% - 1.5 l;
• honey - 60 g;
• raspberries - 2 kg.

Cooking

1. Purée the raspberries.
2. Add moonshine and honey. Stir.
3. Raspberry tincture is in a sealed container for 3 weeks.
4. After, it is filtered through gauze and a cotton pad and becomes ready for use.

Raspberry tincture on alcohol - recipe

Raspberry tincture for alcohol is rather a medicinal drug, in which alcohol acts as a custodian of the useful properties of the berry, in order to further raise the tone and strengthen the consumer's immunity. This tincture should be treated with extreme caution, if it is too strong, dilute it with water and let it brew for at least a month.

Ingredients:

• raspberries - 500 g;
• alcohol 60% - 600 ml;
• fresh mint leaves - 4 pcs.;
• sugar - 50 g.

Cooking

1. Grind raspberries with mint.
2. Pour in the moonshine and put it in a cool place for a couple of weeks.
3. At the end of time, filter, take a sample. Strong drink - dilute with water, not sweet - sweeten.
4. Wait 30 days before use.

The fact that the leaves are not inferior in vitamin properties to fruits and berries makes it possible to utilize the green cover with health benefits. Confirmation is a tincture of currant leaves, raspberries and cherries under the catchy name "100 leaves". This is a symbiosis of taste and aroma based on decoction and vodka, ready for immediate consumption.

Ingredients:

• currant, raspberry and cherry leaves - 33 pieces each;
• currant - 250 g;
• vodka - 500 ml;
• water - 800 ml;
• citric acid - 10 g;
• sugar - 250 g.

Cooking

1. Pour the leaves and berries with water and cook under the lid for 30 minutes.
2. Strain through a colander.
3. Add sugar, citric acid to the broth and warm slightly.
4. Pour vodka into warm broth.
5. Raspberry leaf tincture is ready to drink immediately after cooling.

Raspberry tincture without alcohol

Raspberry tincture without vodka is an alternative option for those who do not like strong alcohol. Given that the classic tincture is always a degree and a short ripening time, a drink without alcohol will be prepared exclusively by natural fermentation for about 2 months. The result is good-quality alcohol with a strength of 25 degrees.

Ingredients:

• raspberries - 2 kg;
• sugar - 800 g;
• water - 200 ml.

Cooking

1. Sprinkle the berries with sugar, add water and mash.
2. Place under a water seal in a warm place for a month.
3. Strain, pour over and refrigerate for a week.
4. Release the air and seal for a month.
5. After time, use.

Raspberry jam tincture is a great way to recycle old canning. Only moldy and sugary will do, fermented is out of the question. The preparation process is simple: you should mix the jam with alcohol and forget about the tincture for 45 days. After, act according to the knurled scheme with filtering and filtering.

Ingredients:

• raspberry jam - 500 g;
• vodka - 500 ml;
• sugar - to taste.

Cooking

1. Thoroughly mix the jam with vodka.
2. Close the lid and keep warm for 60 days, shaking the contents every 3 days.
3. Drain from the sediment, taste, adjust the sweetness with sugar and blockage for a day
4. raspberries are filtered three times, after which it becomes usable.

Raspberry and cherry tincture on vodka is an ideal alcoholic drink, where each component complements each other. Cherry, having no aroma, has a pleasant sour taste, and raspberries, being a sugary-sweet berry, are very fragrant. A great combination for a vodka base, which will help to combine everything and keep it for as long as possible.

Ingredients:

• pitted cherries - 800 g;
• raspberries - 800 g;
• vodka - 1.7 l;
• sugar - 350 g.

Cooking

1. Sprinkle the berries with sugar, knead well and set aside for 2 days.
2. Strain, squeeze the berries and remove.
3. Pour in vodka, mix, cork for 2 weeks.
4. Filter and bottle.

Raspberry tincture at home is good because it can be made at any time of the year, using a frozen blank and a strong alcohol base that is at hand. Traditionally, it is prepared in winter, combining raspberries with spicy and warming spices - pepper and ginger. Before cooking, the berries are thawed.

Ingredients:

• frozen raspberries - 250 g;
• alcohol 70% - 700 ml;
• water - 500 ml;
• fructose - 90 g;
• ginger - 20 g;
• chili - 1/2 pc.

Cooking

1. Defrost raspberries.
2. Add ginger, chili, alcohol and keep warm for 15 days, shaking the jar every other day.
3. Strain, squeeze out the pulp.
4. Dissolve fructose in boiling water. Let the syrup cool and add it to the tincture.
5. After 7 days of storage in a cool place, start tasting.

Raspberry tincture on brandy is delicious and incredibly healthy. Cognac is a powerful fighter in the fight against respiratory diseases, strengthens blood vessels, immunity, and calms well. It is initially good: strong, fragrant, viscous, has a burning taste caused by the presence of sugar, due to which the tincture is prepared without this component.

Raspberry tincture belongs to the category of traditional Russian alcohol. This alcoholic drink has a rich aroma, has beneficial properties. Recipes for raspberry liqueurs do not require the use of special techniques. Raw materials for the drink can be obtained in large quantities and at a low price. These factors contribute to the growing popularity of raspberry liqueur among home winemakers.

Raspberries for liqueur

Raspberries are harvested from mid-summer to September. It is better to do this on warm sunny days, because. rainwater can wash off bacteria necessary for fermentation from the surface of the berries. Raspberry tincture is made only from whole fruits, even slightly spoiled or moldy berries should not be allowed to enter the must, as they can affect the taste of the drink. Leaves and stems should also be removed.

For raspberry on vodka, you can use any variety. If you take black berries, then the consumption of sugar will be higher. From yellow varieties, the tincture is lighter, the aroma is less saturated. But this alcohol can be consumed by people suffering from allergies.

To wash raspberries or not to wash, is specified in the recipe for the tincture that is decided to be made. If washing is necessary, then it should be done in a colander under a slight pressure of running water. Recycled raw materials should not stand for a long time, because. raspberries quickly release juice and can ferment ahead of time.

General rules for preparing tincture

Each recipe has its own rules for making tincture, but there are general recommendations that should be followed by those who decide to make this alcoholic product on their own. The advice boils down to:

The proportions indicated in the recipes can be adjusted depending on the taste preferences of the winemaker.

Raspberry liqueur differs from tincture in that granulated sugar is added to it. The main components for the latter are alcohol and the berry itself. Alcohol should be of high quality. If it is, then it must be cleared twice.

The tincture will get a special taste if you add spices to it, for example, cumin, ginger, cardamom or cloves. You can add a few fresh mint leaves as well.

Raspberry vodka pour

Raspberry liqueur at home can be prepared in many ways. The classic recipe includes the following components: 5 kg of raspberries, 1 kg of granulated sugar, 1.5 liters of vodka and 1 liter of water.

Raspberries should be sorted out, mashed a little and poured into a glass container. Then the fragrant mass is poured with vodka, while the liquid should be 2-3 cm above the level of the berries. The container is wrapped with dense material and left in a warm room for 7-8 days.

After the specified time has passed, the liquid should be drained, squeezing into it the one that was in the sediment. Then the remaining mass is mixed with sugar and water. This mixture must be transferred to a suitable container, brought to a boil and heated over low heat for another 5-6 minutes, be sure to remove the oncoming foam.

The blank of berries must be cooled to room temperature and pour alcohol into it. The mixture must be filtered through double gauze and poured into a clean glass dish. Raspberry tincture with vodka should stand for another 30-35 days, after which it can be bottled. Alcohol should be stored at a temperature of + 7 ... + 16ºС.

There is an old recipe for liqueur with a raspberry base. Take 1 kg of berries, 0.5 l of vodka and 200-300 g of granulated sugar.

Raspberries are poured into a ceramic or clay container, pour 250 ml of alcohol. The neck of the dishes is tightly closed with paper and holes are made in it with a fork. Then the container is placed in the oven. Heat the mixture until the berries turn brown. After that, the liquid is drained with a colander, sugar and the rest of the vodka are added to it. If the liqueur has too much strength, then it can be diluted with the juice of the berries remaining after filtering.

In order to make a folk robin, you should take 2 cups of berry juice, 200 g of sugar, 1 bag of vanilla sugar, 0.5 cups of water, 1 lemon and 0.5 vodka.

The lemon is poured with boiling water, wiped, peeled off the zest and juice is squeezed out of half of the citrus. Simple sugar and vanilla, lemon juice and water are mixed and syrup is boiled. After that, it is cooled and raspberry juice and alcohol are added to it. The liquor is kept for 30-35 days in a sealed container, left in a place suitable for infusion, after which it is cleaned and poured into smaller containers.

Pouring from raspberries on alcohol and moonshine

Quite often winemakers use alcohol instead of vodka. It is bred to a strength level of 40-45º and a raspberry tincture is prepared with alcohol using the same technology as with vodka.

Using diluted alcohol at home, the tincture can be quickly prepared with little time. To do this, take raspberries, sugar and vodka, and the ratio of ingredients can be adjusted by the winemaker himself. The berries need to be sorted out, then put in special heat-resistant bottles, tightly close this dish and put in a saucepan with cold water. Then the container is placed on fire and brought to a boil, after which the mixture must be boiled over low heat for 1.5 hours.

When the set time has elapsed, the bottles should be cooled and their contents filtered through a suitable filter. The raspberry juice is then mixed with sugar and alcohol. The proportions can be as follows: for 1 liter of juice, take 200-400 ml of alcohol and 100-300 g of sugar.

If it is decided to make raspberry tincture on moonshine, then the manufacturing process will be slightly different. As raw materials, you can take fresh berries or frozen. The ingredients are as follows: 2.5 kg of raspberries, 0.5 l of moonshine with a strength of 40-45º and 250 g of granulated sugar.

Thawed berries are placed in a container, sugar is poured on top and then poured with alcohol. The contents of the bowl are left for 1 hour, then mixed, while kneading the berries. The resulting mixture is poured into a suitable container, tightly closed and placed in a dark place for 30-35 days, after which the raspberry tincture with moonshine can be cleaned through gauze or cotton wool and then bottled.

Raspberry jam pour

If you have candied raspberry jam on hand, you can make raspberry liqueur from it. However, it should be noted that the product for this recipe is only suitable if it has not fermented. Raspberry liqueur is prepared simply and involves the following components: 500 ml of jam and 1 liter of vodka.

Alcohol and berries are mixed in a glass container, covered with a tight lid and placed in a room that does not receive direct sunlight. After 7 days, the mass is passed through a double layer of gauze and bottled.

You should not rush to get rid of jam from fresh berries, if it has fermented. 1 liter of this raspberry must is mixed with 1 liter of vodka and 30 g of vanilla sugar. A closed container with this mass is placed for 7-10 days in a dark place, after which it is cleaned with a filter, bottled and tightly sealed.

Raspberry has not only a pleasant taste, but also an anti-inflammatory effect, so it is often used for symptoms of SARS.

Raspberries are sweet and tasty berries. With its help, you can make a tincture with vodka or alcohol, endowed with a pleasant taste and benefits. If you want to make a drink in season from fresh berries, you need to wait for it to ripen. But you can save time and prepare a tincture on frozen berries.

Raspberry tincture recipes

According to the first recipe, raspberry tincture is prepared from the following components:

• kilogram of ripe raspberries;
• water;
• five hundred milliliters of vodka;
• two hundred and fifty grams of granulated sugar.

Raspberry tincture is prepared from meticulously examined collected berries. It is recommended to wash it afterwards. Place the selected and clean berries in a glass container and close the lid tightly. Let the berries stand for a month and a half in this form in the refrigerator. Drain the raspberry juice into another bowl. Sprinkle the pulp of raspberries with sugar and place in the refrigerator for a month and a half. The resulting syrup should be mixed with primary juice, pour it with vodka and place in a cold place. Drink on moonshine or vodka prepared at home is ready to drink.

Raspberry tincture is prepared using alcohol or moonshine at home. You need to prepare:

• Liter of alcohol.
• Glass of water.
• Two hundred and fifty grams of sugar.
• Three kilograms of raspberries.

Pure dry raspberries are poured into a glass container, and vodka, moonshine or alcohol is poured on top. For three days, the drink is infused at home in a dark place. Make syrup using water and sugar. Mix it with the resulting tincture, which had to be poured into another container. At home, the mixed product is infused for fourteen days. Then you need to strain the drink and bottle it.

Raspberry tincture can also be prepared using cognac. The choice of the base of the drink depends on your preferences and imagination. Use seven hundred grams of raspberries and a liter of cognac. Buy a good drink so that it is real cognac, not fake.

Washed dried berries are poured with cognac two centimeters above the level of raspberries. The drink will be infused for a couple of months in a cool and dark place. Then you only need to strain the drink and pour into the desired and convenient glassware.

As mentioned earlier, it is not necessary to have fresh or frozen berries, you can make a tincture using berry jam. Just mix jam with vodka and close with a tight lid, leave for three days. Stir the jar periodically. When expired, strain and bottle. Everything is simple and fast.

The benefits and harms of tincture

Alcoholic beverages should be consumed with caution. There are benefits from using raspberry tinctures, but harm should not be ruled out. Contraindications are associated with the alcohol component and with the reaction to the use of berries.

Raspberries contain many vitamins, including vitamin C. Its composition is preserved with the proper preparation of tinctures. More useful in decoctions and teas with raspberries than in alcoholic beverages, they constrict blood vessels and negatively affect the body, suppress concentration and dull the reaction.

If you have health problems associated with the activity of the digestive tract, or you have intolerance, the use of tinctures, decoctions and teas is contraindicated. You can not use raspberries during pregnancy. If you have any doubts about the indications for use, it is better to consult with a specialist.

You should not experiment on yourself and use the tincture prudently in limited quantities. Excessive consumption has a negative effect on the human body.

Allergic people who react to red foods will also have a reaction to raspberries and products made from them.

Preparing a tincture of berries is easy. As you can see, this will not require supernatural efforts. You just need to do everything carefully and make sure that it can be used. You can make a tincture with any raw material you want. The most important thing is to correctly withstand the period of infusion of the drink and mix everything in certain proportions.

You can overdo it with sugar or alcohol and the tincture will turn out either too sweet or too bitter. There are more benefits from eating fresh berries and decoctions if you are aiming to improve your health. Raspberry strengthens the immune system, makes a person more resilient and active.

The effect of berries on the body in the absence of contraindications has long been known to everyone. In tinctures, the benefits are lost, but if you cook it correctly, you can save, if not all, but at least part of the nutrients, trace elements and vitamins.

Raspberries have long been famous not only for their wonderful taste and sweetness, but also for their beneficial properties. Raspberry vodka tincture (alcohol, moonshine), the recipe of which is described below, is a dessert, but a properly prepared tincture will help the body overcome fever and colds, and cope with nervous disorders. Raspberries are rich in iron, copper, organic acids, vitamins C, B1 and B12. Raspberry also has a diaphoretic effect, helps to cope with fungal and staphylococcal infections.

For the preparation of tincture, fresh or frozen berries are suitable. Also in this article we will look at the recipe for raspberry jam tincture. Pay special attention to the quality of the alcohol base for the tincture: buy proven vodka, if you use alcohol, then it is better to take medical, diluted to a strength of 40-45 degrees. An excellent solution for raspberry tincture would be homemade moonshine, especially if it was obtained from mash on raspberry jam. Such a tincture will be even more rich and fragrant. You can find on . Moonshine for tincture use double distillation with a strength of 45 degrees. To obtain high-quality moonshine, we recommend (we recommend choosing an apparatus with a distillation column of the brand or with a dry steamer of the brand): so you can be completely sure of the origin and quality of the drink.

Raspberry tincture recipes for alcohol (vodka, moonshine) are very easy to prepare. See for yourself!

Raspberry tincture recipes for alcohol

Ingredients:

• raspberries - 3.5 kg
• alcohol with a strength of 40-45 degrees - 1 liter
• granulated sugar - 250 grams
• pure water - 250 ml

Preparing the tincture:

1. Sort the berries, remove the spoiled ones.
2. In a fermentation container, pour the berries with alcohol.
3. Remove with a tightly closed lid in a dark place for four days.
4. Next, separate the liquid from the berries.
5. Boil sugar syrup.
6. With continuous stirring, pour in the cooled syrup obtained raspberry alcohol
7. Place the future tincture in a cool dark place for two to three weeks.
8. After the tincture, strain, pour into a container for storage and put in a cool place (cellar, refrigerator).

Recipe for raspberry tincture on moonshine from frozen berries

Ingredients:

• frozen raspberries - 250 grams
• moonshine double distillation with a strength of 40-45 degrees - 500 ml
• pure water - 500 ml
• fructose - 100 grams
• fresh ginger - 30 grams
• fresh chili pepper - half a small pod

Preparing the tincture:

1. Defrost the berries and transfer to a container for infusion.
2. Add chopped ginger and half a chili pepper to the berries.
3. Pour the mixture with moonshine, put it in a dark place at room temperature for 1.5-2 weeks. Strain the tincture after.
4. Cook fructose syrup.
5. With constant stirring, pour the syrup into the tincture.
6. The finished tincture is allowed to “rest” for 5-7 days.

Recipe for raspberry tincture with raspberry jam vodka

Use fresh or slightly candied jam. Old fermented or moldy is no good!

Ingredients:

• raspberry jam - 0.5 l
• vodka - 0.5 l

Preparing the tincture:

1. Pour the jam with vodka, mix well.
2. Close the container with a lid, leave for 4-5 days in a dark place, shaking occasionally.
3. Strain the finished tincture.

Residents of Western Europe prefer liqueurs to all other sweet alcoholic drinks. In Eastern Europe, of which we are also a part, they do not refuse liqueurs, but prefer to make them from their own berry and fruit raw materials. sweet liqueurs, including those without the addition of alcohol. Raspberry in this sense ranks first in popularity. Homemade raspberry liqueur can be found in every farmer who cultivates raspberries. An important technological point in the manufacture of raspberry liqueur, common to other drinks from this series, is the use of ceramics at home as the necessary containers. In the technological process, glassware will also be needed, and ceramics, in extreme cases, can be replaced with enamel.

How to make raspberry liqueur at home

The main concern of the manufacturer of raspberry liqueur is the quality of the raw materials. Berries, jam, alcohol-containing drinks, water - everything must meet the standards and be used in clean dishes.

Preparing berries

In the classic version, when raspberries are going to be used immediately, they are carefully sorted out, clearing any debris. Then the berries are slightly kneaded and poured into a glass container. But there are other possibilities when the liqueur is going to be made from raspberry jam or from frozen berries, which is also quite simple at home.

Did you know? Raspberries should be frozen no later than two hours after harvest.

How to make raspberry liqueur at home (without adding alcohol)

The liqueur, which is prepared without the addition of vodka, alcohol or other strong drinks, can be called liqueur very conditionally. It would be more correct to talk about raspberry wine, since the technology is quite consistent with the production of homemade wine by traditional fermentation. The advantage (or disadvantage - as you like) of raspberry liqueur, made according to the "wine" recipe, is in the low alcohol content. Required Ingredients:

• 2 kg raspberries;
• 0.8 kg of sugar;
• 0.2 l of water.

First, raspberries and sugar are placed in a glass jar (3 l) in layers, after adding water, all this is crushed with a wooden spoon (you can use a rolling pin). Exhibited in a warm place (where, for example, there is more sun), the container should be closed with a lid that has a water seal. If this is not the case, you can pull on an ordinary rubber glove by making a puncture in it. When the mixture ferments, the resulting liquor is carefully filtered and, poured into a clean dish, left closed in the cellar or in another place where it is dark and cool. After two or three days, the final bottling can be done for subsequent storage at a lower temperature or immediately used for its intended purpose.

Alcohol-based raspberry liqueur recipe

Raspberries already in glassware are poured with vodka (or food alcohol diluted to 40-45 degrees) so that they are about 3 cm below the liquid level. After that, the bottle closed with a dense cloth should spend a week warm.

Then the resulting liquid is drained, and the precipitate is squeezed out, moved to another container suitable for heating, and mixed with water and sugar. The resulting substance is brought to a boil and boiled for 5 minutes over low heat, freeing itself from the periodically occurring foam. After the thick syrup reaches room temperature, it is mixed with the previously drained raspberry tincture.

The final stage consists of straining through cheesecloth, pouring into prepared glassware and simmering for a month to reach final maturity, in coolness and darkness. The process is crowned by filtration, bottling (or other preferred containers). The optimal storage conditions for raspberry liqueur on vodka, the recipe of which has just been described, is considered to be a plus temperature of 6 to 16 degrees. The quantitative proportions of the ingredients used are as follows: raspberries / sugar = 5 kg / 1 kg, vodka / water = 1.5 l / 1 l.

Raspberry liqueur is not necessarily made with ordinary state-owned vodka. Owners who prefer natural products can use homemade vodka, that is, moonshine, to make it. For this, there is a wonderful recipe for frozen raspberry liqueur. It will need 2.5 kg per quarter kilogram of sugar and half a liter of 45-50-degree moonshine. Raspberry liqueur according to this recipe is prepared as follows:

• thawed raspberry berries placed in a bowl are covered with sugar and poured with homemade vodka;
• after an hour, the ingredients are mixed (the berries are crushed) until a homogeneous mass is formed;
• the resulting mixture is preserved (you can just close it very tightly) in jars, which are then kept in the dark for a month;
• after a month, the finished liquor is filtered and poured into suitable containers for subsequent use.

Important! Make sure that homemade vodka is well purified.

For lovers of old exotics, we can recommend a recipe for raspberry vodka liqueur, which was practiced in rural noble estates 1.5-3 centuries ago. Summer residents and villagers can use the oven for this, if there is one, while others will have to be content with the oven.

A ceramic (clay) pot is placed in it, in which a kilogram of raspberries is pre-filled with a quarter of vodka. The neck of the pot should be tied with paper with thin holes pierced (a fork is enough for this). When slowly heated, the berries should turn brown. The resulting composition, after passing through a colander, is mixed with another quarter of vodka and sugar (from 100 to 300 g). Such a liquor for unprepared people can be strong(you should try it right away), which is eliminated by adding squeezed juice from the berries remaining in the colander to it.

Did you know? Liqueurs, which in the old days were cooked in the oven, were called casseroles.

Finally, a quick recipe for making liqueur, which will be ready in a day:

• high-temperature-resistant sealed containers with berries are set on fire in a basin of cold water;
• after boiling, the potion languishes on a minimum fire for 1.5 hours;
• well-strained juice after this procedure is mixed with vodka and sugar (all ingredients are used in proportion corresponding to real circumstances, with an eye to the classic version);
• the bottled drink takes another 24 hours to reach the desired maturity.

How to make raspberry jam

Freshly harvested raspberry liqueurs may not be enough for the entire autumn-winter period. This is where technology will come in handy, how to make raspberry liqueur when there are no more fresh berries. And jam will replace fresh berries in both cooking options - with and without alcohol.

Recipe for making liquor without alcohol

No matter how much you want to make a drink from raspberries without the use of strong drinks, you cannot do without the natural fermentation process. A curious recipe is very good, involving the use of fresh raisins (0.1 kg) as one of the ingredients (wild yeast). Instead, you can use unwashed grapes, strawberries, or just wine yeast. The other two components are traditional: a liter of jam and a liter of water.

Important! The sugar content of the water-jam mixture should not be higher than 30% and not less than 20%.

The cooking technology is as follows:

• one and a half months to store the liquor in a dark place at a temperature of 18-25 degrees;
• filter liquids through gauze, pour it into another, hermetically sealed container and keep it in a cold place for 3-4 months;
• Pour into bottles or other sealed containers.

If you cook a lot of such liquor, the strength of which reaches 12 degrees, then you can enjoy it for up to 3 years, maintaining the tightness of the dishes and the temperature regime - from 6 to 16 degrees.

Pouring jam at home on alcohol or vodka

The proposed method for making raspberry liqueur from jam is, in fact, universal in nature, that is, it can also be used when jam is made from other berries. After preparing the usual sugar syrup (100 g of water and sugar each), it is added to 0.4 liters of jam and boiled over low heat for half an hour after boiling. A liter of vodka (diluted alcohol) is added when the temperature of the future liquor has dropped to +20 degrees. Infusion takes at least a week, during its course the container with the drink is shaken from time to time. It is desirable to drain from the sediment as many times as necessary so that there is no sediment at all, and the last infusion lasting a month and a half takes place in the dark and cold in a tightly closed container.