Strong drinks from blackcurrant. The benefits of blackcurrant tincture

Currant is a storehouse of vitamins and nutrients. You can improve your health not only by eating fresh berries, but also by using alcoholic extracts based on berries. Currant tincture improves immunity, improves the production of gastric juice, and eliminates inflammation of the bladder. But many gourmets are attracted by the exceptionally refined taste of the drink, awakening the desire to learn how to make this tincture.

Principles of making alcohol with currants

If you do not deviate from the recipe and take the matter seriously, the drink often turns out to be even tastier than purchased alcohol made in accordance with GOST.

It is not difficult to make currant tincture so as not to doubt its quality. You only need to follow the rules dictated by the tincture recipe:

• for the manufacture of alcohol at home, it is recommended to use only the fruits of black or red berries, which give currant tincture a unique taste and rich color;
• if now is “not the season” for fresh black and red berries, frozen ones are quite suitable;
• when using freshly picked fruits, they must first be cleaned of small twigs, debris and rot (if the product was purchased, loading it into a container could damage it) and rinsed;
• boiling and shaking the extract is not necessary.

As a fixer for a drink, you can choose different types of alcohol. The recipe allows you to use wine, moonshine, alcohol or cognac.

Red currant tincture

Ingredients:

• 500 g of berries;
• 100 g cherry leaves;
• 350 g of granulated sugar;
• half a teaspoon of citric acid;
• 0.25 l of vodka or alcohol;
• 1 liter of water.

To prepare, take 2 pots for boiling the future tincture, a sieve and a storage container. Pour the leaves with two glasses of water and boil for 5-10 minutes. Now the finished decoction of homemade fruits needs to be cooled to room temperature. In another bowl, put the remaining water and sugar on the fire. When it boils for a few minutes, you can add currants and a decoction of the leaves to the pan. Bring the mixture back to a boil and cool. Limited time home tincture is ready! It can be bottled and stored in a cool, dark place.

Classic blackcurrant tincture

Ingredients:

• 700 g of fruits;
• half a liter of vodka.

To prepare the extract, you will need a two-liter jar in which you place the currant. It must be filled with vodka or alcohol, then hermetically seal the container and put in a warm, dark place. In two or three weeks, currant alcohol will be ready, just strain it to eliminate the sediment through cheesecloth.

In the manufacture of currant extracts using undiluted alcohol, the strength of the drink should be taken into account. To reduce its rate, it is enough to dilute alcohol with water in a ratio of 2: 3 of the composition.

blackcurrant vodka recipe

Ingredients:

• 600 g of fruits;
• 300 g of granulated sugar;
• 300 ml vodka

To cook currants, boil the berries over low heat with 200 grams of sugar. Cool the broth, add alcohol and the rest of the sugar. The extract must be infused for a month. The drink is moderately sweet and very rich. You can safely store currants for two years in a cool cellar, tightly corking it with a lid.

If you strictly follow the recipe for making delicious currants, it will absolutely not matter which of the recipes you prefer. Currant tincture prepared for each of them will be equally sweet and fragrant. Be sure that this drink will decorate any feast.

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Homemade liqueurs and tinctures are the pride of any owner, no matter if he lives in a city high-rise building or in a rural estate. Indeed, unlike strong drinks, sweet liquor products are prepared quite simply and the biggest difficulty is not to be tempted to taste them ahead of time.

The effect of "pulling" useful and tasty components from fruits by immersing them in alcohol solutions has long been known. The beneficial properties of berry drinks, unfortunately, are greatly exaggerated, but, of course, there is some truth. In the end, it's just delicious, not everyone likes goosebumps running down their backs from a strong homemade product.

Currant berry liqueurs, depending on the recipe, in fact, retain a certain proportion of vitamins, however, they give much more benefit as stomach irritants. By stimulating the secretion of gastric juice, such a drink improves digestive functions, and simply improves appetite. It is also suitable as a home remedy in case of a well-known misfortune - “the stomach has stopped”, when it seems to be too early to take medicines and the condition is already “not very good”.

Try to cook currant liqueurs according to our recipes and appreciate them on a cold winter evening. The aroma and taste will remind you of such a distant, or vice versa, already close summer.

Homemade currant liqueur - general principles of preparation

Homemade currant liqueur is prepared quite simply. For its manufacture does not require any intricate devices. It is enough to take several enameled vessels, glass containers (one or several large bottles), a sieve for filtering and containers for bottling the finished product. You may need a meat grinder or pusher to knead the berries. To make a ripe liqueur, you will need a slow cooker.

The liqueur is made from red and black currants. It is these fruits that have a strong taste, rich aroma and color the drink well. Berries can be either fresh or frozen.

Before use, freshly picked berries must be separated from green twigs and leaves. Remove spoiled fruits. Then washed and dried well. Frozen thaw or use as is.

To make homemade currant liqueur, you will need a very modest set of components: berries, granulated sugar and strong alcohol to choose from - vodka, alcohol, cognac, wine or moonshine.

Often, to give currant liqueur a special taste, cumin or fresh leaves of cherries and currants are added to it, and honey is used for sweetening.

Currant liqueur can be prepared with or without boiling. The manufacturing technology is described in the recipe and, if strictly observed, the result can surpass drinks produced in the factory.

Pouring blackcurrant on vodka

Ingredients:

Half a liter of high-quality wheat vodka;

250 ml of filtered drinking water;

Two glasses of blackcurrant (about 400 gr.);

Refined pure sugar - 250 gr.

Cooking method:

1. Pour the granulated sugar into a small enameled container. Pour in all the water, stir and put to cook over low heat.

2. When the sugar crystals dissolve well and the syrup boils, pour clean, dry berries into it.

3. Stirring constantly, boil the mixture for four minutes on low heat and remove from heat.

4. Mix well-cooled blackcurrant syrup with vodka and pour into glass jars. Seal tightly with reusable lids and place for 20 days in a cool place, if possible, without access to light. Shake the contents of the containers well twice a week.

5. Filter the liquid that has settled through a dense layer of gauze with cotton wool and seal it in clean bottles.

6. Such blackcurrant liqueur is stored in a cool place for more than a year.

Red currant liqueur with cognac

Ingredients:

300 gr. ripe red currants;

One liter of cognac;

150 gr. granulated sugar.

Cooking method:

1. Remove the berries from the green branches, wash with water and dry well.

2. Put dry berries in clean three-liter jars, without fail pouring all layers with granulated sugar.

3. Then pour in the cognac and seal with a tight lid. Shake the container well several times and put it in a warm place without light for half a month. Be sure to shake the jar well every four days.

4. Filter the aged currant liqueur, and, spilling into containers, put it away for storage.

Red currant vodka

Ingredients:

Currant, ripe, red variety - 4 kg;

1.2 kg only refined, white sugar;

Half liter bottle of wheat vodka.

Cooking method:

1. Sort the berries from accidentally falling leaves and remaining green twigs. Be sure to rinse the fruits well under water and dry on a towel or colander.

2. Then twist the dry berries in a meat grinder. Pour 1.3 liters of drinking filtered water into the mass and leave for half an hour, but no more, otherwise fermentation may begin.

3. Immediately, after the specified time, strain the berry mass on a sieve, trying to grind the pulp thoroughly. Gather the rest on gauze, tie a bag and wring out thoroughly.

4. Dilute sugar well in currant juice and mix with vodka. Pour the liquor into bottles and put it in the refrigerator for three months.

Caraway blackcurrant liqueur on moonshine

Ingredients:

Half a kilo of ripe black currants;

Five grams of cumin seed;

One and a half liters of pure sugar moonshine;

50 grams of fresh blackcurrant leaves.

Cooking method:

1. Rub the cumin seeds well in a mortar. Rinse the blackcurrant leaves and pat dry with a towel. Tear off the berries from the green tassels, put them in a colander and rinse well under the tap, dry.

2. Then pour the dry berries into an enameled container and carefully knead with a crush. You can twist the fruits in a meat grinder.

3. Add moonshine to the berry puree, dip the crushed cumin seeds and currant leaves.

4. Stir and pour the berry mass into a large glass container. Close the lid tightly and place in a dark place for one month.

5. After that, filter the finished drink and pour into tightly closed containers.

Red currant liqueur with alcohol

Ingredients:

A liter jar of red currant berries;

A dozen fresh red currant leaves;

600 gr. white granulated sugar;

600 ml filtered water;

300 ml 72% alcohol.

Cooking method:

1. Pour the sorted and well-washed berries into a three-liter glass jar. Pour them with alcohol, close with a nylon lid and set to infuse in any place inaccessible to light.

2. After a month and a half, strain the alcohol tincture through a rare sieve lined with gauze. Squeeze the juice well from the filtered berries and strain it again through cheesecloth.

3. Pour water into granulated sugar and boil the syrup. It should not contain sugar crystals.

4. Pour the cooled syrup into the drink and, after bottling, put it away for a week to ripen in a cool place.

Quick blackcurrant vodka

Ingredients:

One kg of fully ripe black currants;

Three glasses of drinking water;

One kg of granulated sugar;

800 ml wheat vodka.

Cooking method:

1. Peel the berries from twigs and leaves. Rinse under water in a colander and leave in it, allowing to dry completely.

2. Transfer to a clean enameled bowl and rub thoroughly with a masher. Then squeeze the juice from the blackcurrant puree through a gauze filter.

3. Pour three glasses of water into granulated sugar. Put on a very slow fire, and stir several times. When all the sugar is well dissolved, turn up the heat and bring to a boil quickly.

4. Pour the filtered juice into the boiling syrup and, stirring constantly, bring the contents of the container to a boil.

5. Cool slightly and pour in the vodka. Stir well and put on a small fire again. Cook, stirring constantly, until the mixture thickens slightly.

6. Then cool the finished liquor well and pour into prepared clean containers.

Instant currant liqueur with cherry leaves on vodka

Ingredients:

One glass of red or black currant;

One hundred cherry leaves;

Twenty blackcurrant leaves;

600 gr. refined sugar;

A teaspoon of "lemon";

A half liter bottle of quality vodka.

Cooking method:

1. Rinse well with water all freshly picked leaves, picked from berry branches, and dry them thoroughly with a towel. Transfer the leaves and berries to a large saucepan, pour two liters of filtered water and put on a small fire.

2. When the water in the pot boils, lower the heat and cook the berry-leaf pick at a low boil for 20 minutes. Cool slightly and strain through a sieve, lightly pressing the berries with a spoon.

3. After that, add sugar and bring it to a boil. Pour in citric acid and cool well.

4. Pour in the vodka, stir and pour into the prepared container.

5. This liqueur can be consumed immediately.

Black currant liqueur with honey

Ingredients:

One kilogram of blackcurrant berries;

Half a liter of 96% alcohol;

Half a liter of vodka;

Two glasses of brown sugar;

Liquid light honey.

Cooking method:

1. Transfer the sorted and thoroughly washed berries to a large glass container.

2. Add vodka mixed with alcohol, close with a nylon lid and place in a warm, dark place for one month. Be sure to shake the container vigorously twice a day.

3. After infusion, drain the liquid and put it in the refrigerator. Remember the berries lightly, sprinkle with sugar and leave.

4. After ten hours, strain the resulting syrup, mix with blackcurrant infusion. Sweeten with honey and put away again in a dark place for a week.

5. After that, filter the liquor again and soak for about a month in a cool room or refrigerator.

Currant liqueur - "Skorospelka" in a slow cooker

Ingredients:

200 gr. granulated sugar;

300 gr. frozen currants;

Half liter bottle of vodka.

Cooking method:

1. Transfer the frozen currants to the cooking bowl of the multicooker, sprinkle the berries with sugar.

2. On the panel, set the “Steaming” option for 2 minutes and turn on the multicooker.

3. After that, keep the currants on the “Heating” for at least 18 hours. The longer the better. The berries should be well rested and their color should turn dark brown.

4. Then put the currants in a saucepan, fill with vodka and leave it in it until it cools completely.

5. Immediately strain the contents of the container twice through a rare sieve.

6. Mash the remaining berries well and strain the juice released from them to the bulk. For transparency, you can filter the liquor through a thick layer of gauze.

7. Currant liqueur "Skorospelka" is ready. You can bottle and take the first sample.

Homemade currant liqueur - cooking tricks and useful tips

The liqueur made on undiluted alcohol is more saturated. It is alcohol that is responsible for the extraction of flavoring and aromatic substances.

To reduce the strength of currant liqueur, it is diluted with cold boiled water or a decoction (compote) of currant berries.

It is possible to make homemade currant liqueur not only from fresh berries. A drink made from frozen fruits is no worse.

Defrost frozen fruits in the container in which you will prepare the liqueur. The juice released during thawing is needed and should not be poured out.

When making liqueur from frozen fruits, reduce the amount of water added to the liqueur.

You can use all varieties, the main thing is that it is ripe. Fresh, frozen and dried berries are suitable for making an aperitif. The organoleptic will change, but not so clearly as to give preference to one of them. At the same time, frozen ones will make a more fragrant liqueur, since they contain more juice.

Before starting, it must be thoroughly washed and, if possible, removed from the branches, remove rotten and moldy.

Tincture of moonshine on berries at home is of high quality if the raw materials have been double distilled, additionally purified and the strength is at least 65 °. Juice reduces the concentration of alcohol and, accordingly, the fortress, which also needs to be taken into account.

Any fruit and berry components are insisted for at least 2 months, ideally - 4. If you filter the drink earlier, it will acquire the desired color, but will not get the desired bouquet. The place should be protected from sunlight and the temperature in the room should be within 20-24°C.

As an alcohol base, you can use not only strong moonshine and diluted alcohol, but also vodka, although in this case you will get a liqueur.

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Classic recipe

This technology is based on lightly boiled mashed berries. If you insist on alcohol correctly, you get a very fragrant drink with a beautiful maroon color. He comes from Ukraine, where currants are called porichka.

This classic recipe includes only 3 components - berries, sugar and alcohol with a strength of 70 °. Today, such a strong degree is considered excessive, so water was added to the recipe.

Ingredients:

• black porichka - 4 cups or 800 gr.;
• sugar - 0.5 kg;
• water - 400 ml.

Cooking method:

1. Sand and water are mixed in a saucepan with high sides and syrup is made - boil for 3-4 minutes, after which, without turning off the fire, the berry is poured. Cook another 3 minutes.
2. Remove from heat, crush with a fork or crush while still hot. Cool down to room temperature.
3. Pour moonshine, close tightly with a lid, shake vigorously. They send it to a dark place for 2 months, I try to shake it up every 2-3 days.
4. After 8 weeks, it is passed through a gauze filter, bottled and closed with lids. Now you can start tasting. Stored for a year in a cool place, but not in the refrigerator.

Simple pouring

The most primitive way without additional manipulations, but time-consuming.

If the freezer is not closed from the summer harvest. you can do it very simply - berry + distillate, and in a month it will be possible to take a sample

Ingredients:

• distillate 60 ° - 1 liter;
• fresh ripe crop - 1 kg.

Cooking method:

1. Rinse the base, sort it out, remove from the branches.
2. Pour into a glass container, pour alcohol, cork and shake vigorously.
3. Send to a dark place for 2-4 months, shaking at least once a week to mix the sediment.

For such a simple base, you should not use a frozen base - abundant juice greatly “steals” a degree.

1. After insisting, strain through a gauze filter and pour into prepared bottles. It is stored for at least two years in a place closed from sunlight.

Red Ribes

The advantage of this raw material is in the bright red color of the finished drink and rich taste. Such a liqueur is often called a woman's liqueur - it is drunk easier than wine, but in the end it turns out to be more intense.

What you need:

• distillate with a strength of 60 ° - 1 liter;
• red currant - 600 gr.;
• sugar - 300 gr.

How to cook:

1. Fall asleep with sugar and mix so that the juice begins to stand out, and the sugar melts.
2. Pour the liquid with moonshine or vodka, cover with a lid and shake vigorously for a couple of minutes to mix everything.
3. After that, it is removed from the sediment, filtered and bottled in beautiful bottles. Stored for at least a year in a dark, cool place.

Porichka + leaves

In this case, the leaves add a touch of spice.

Ingredients:

• alcohol 92-96 ° - 1 sheet;
• porichka - 600 gr.;
• sugar - 600 gr.;
• water - 200 ml;
• fresh leaves - 10 pcs.

Cooking method:

1. The berries are sorted, washed, removed from the branches and put in a glass container.
2. They fall asleep with sand and mix, add the whole leaves, if they are very large, you can tear them into several pieces with your hands.
3. Sent to a dark place for 2-4 months, shaking regularly.

If you open the drink earlier, the taste will be rough, very tart. By the end of the 3rd month of infusion, the taste softens and spicy notes appear.

White on alcohol

White differs from black not only in color - the aroma differs most of all. Liqueurs or tinctures are rarely made from this variety, but no one says that they do not enjoy a certain popularity.

Ingredients:

• alcohol 92-96 ° - 1 sheet;
• currant - 600 gr.;
• sugar - 600 gr.;
• water - 200 ml;
• fresh leaves - 10 pcs.

Cooking method:

1. The base is sorted out, washed, removed from the branches and put in a glass container.
2. They fall asleep with sand and crush it with a flea market so that the sugar dissolves, and the berry gives its juice to the maximum.
3. Pour the liquid with alcohol, mix, add water, close the lid and shake vigorously for a couple of minutes to mix everything.
4. Sent to a dark place for 4-8 weeks, shaking regularly.

Porichka + coffee + lemon

Original organoleptics and a combination of unusual ingredients distinguish this recipe from all others. To taste, an alcoholic drink is more like a liquor, although it still belongs to the first option in terms of strength and consistency.

What you need:

• distillate with a strength of 60 ° - 1 liter;
• currant - 4 tbsp.;
• coffee beans - 5-6 pcs.;
• sugar - 120 gr.

Cooking method:

1. Wash, clean and sort, crush, add grains twisted on a coffee grinder.

You can use ground coffee instead of beans, but then the taste of the drink will not be accentuated.

1. We fall asleep with sand, mix, fill with alcohol. We send it to a dark place for a couple of months.
2. We remove from the sediment, filter, add figuredly cut lemon peels into pre-prepared bottles and pour alcohol. Tasting.

Before use, currant tincture is always filtered from the berry sediment, filtering through several layers of gauze. No additional filters (coal column, cotton wool with coal, drinking filter, etc.) should be used. The most important thing, we repeat, is to use pure high-quality alcohol so that the taste of the liquor is really pleasing.

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Fans of homemade tinctures have long noticed drinks made on the basis of currants. It's delicious, natural and affordable, so how is currant? the berry is not expensive, and in most cases it is completely free, because it grows in every second garden. In addition, it is a real storehouse of vitamins. Different types of currants contain approximately the same amount of B, C, E vitamins, as well as calcium, iron, phosphorus and other minerals useful for the body.

Is any variety of currant suitable for making homemade tincture? be it red, black or rare white. In advance, the berries must be properly washed, cleaned of the remaining debris and selected the most ripe. For some recipes, fresh-frozen currants are also suitable, which you can prepare yourself or buy in a store. So, such tinctures can be prepared all year round. Consider the most simple and popular recipes for making currant tincture.

Recipe?1

What you need:

• Diluted alcohol? 500 ml
• Black currant? 400 g (about 2 cups)
• Water? 200 ml (1 cup)
• Granulated sugar? 250 g (1 cup).

You must first boil the berries, and then crush them to get the best flavor. The prepared tincture will be a rich dark red color and with a pleasant berry smell.

Mix sugar with water, boil the resulting mixture. Add currant berries to the syrup and mix everything. Boil the resulting mixture for about 3 minutes and remove the pan from the heat. Blend the berries into a puree. Currant syrup, cooled to room temperature, mix with diluted alcohol, pour into a jar and close tightly. Leave the resulting tincture in a warm, dark place for 18 to 20 days. Shake the jar every couple of days to better dissolve the ingredients. Then filter the finished drink with cheesecloth, bottle, cork tightly and store in the refrigerator or basement. Shelf life? about a year.

Recipe?2

Only fresh currants are suitable for this recipe, as frozen ones contain a large amount of melt water. This method of making a homemade blackcurrant drink is easier, as it does not require boiling, crushing berries and adding sugar.

So, what is needed for cooking:

• Black (optionally red or white) currant? 600 g (3 cups)
• Pure alcohol (70-96 degrees)? 500 ml.

Undiluted alcohol absorbs the berry extract better. The prepared tincture is necessary
dilute with water in a ratio of 2:3 to lower the degree of fortress.

To prepare, fill a liter jar with currant berries to ?. Pour undiluted alcohol to the top and close tightly. Leave the jar to infuse in a dark, dry place for 2 weeks. Then filter the tincture with cheesecloth and bottle. This homemade liqueur can be stored in a cool place for up to 2 years.

Recipe?3

You will need:

• Red Ribes? 300 g (1.5 cups)
• Alcohol? 500 ml
• Granulated sugar? 100-150 g.

To prepare, wash and clean the red currants from debris and pour into a 1 liter jar. Pour sugar into the berries and pour the base in the form of alcohol. Close the lid, shake well and leave in a warm, dark place for 14-16 days. Shake the jar every 3-4 days for best results. Filter the finished drink through cheesecloth and bottle. This tincture can be stored in the refrigerator or basement for more than a year. An alcoholic drink on red currant will be easy to drink and have a subtle taste of berries.

Recipe?4

This recipe differs from the above in a large number of ingredients, but it is still easy to prepare.

Ingredients:

Rinse the berries, let the water drain and put them in a jar. Fill it no less than half, and pour alcohol on top, almost to the very top. Close the lid tightly and leave in a dark, warm and dry place for 2 months. After the specified time, remove the alcohol tincture, strain it, and transfer the berries to a colander and squeeze well with gauze. Mix water and sugar, boil syrup, cool properly and mix with filtered tincture and juice squeezed from berries. Pour the resulting mixture into bottles, close the lid tightly and leave in a cool place. The tincture can be drunk immediately after cooling, but it is better to let it brew for another one to two months. Then the tincture will have a particularly rich and at the same time mild taste that will appeal to both men and women.

Recipe? 5

It often happens that you want to make a homemade drink on currants, but it’s winter outside, you can’t get fresh berries, you don’t want to buy frozen ones, and there is a jar of jam in the refrigerator. Take advantage of this and make a tincture of what is available.

You will need:

• Currant jam? 300-350 g
• Alcohol? 300 ml.

Take a 1 liter jar, put the jam into it, pour in the alcohol and mix thoroughly. Leave the closed jar to infuse for 5-7 days in a dark place, protected from light and moisture. Then filter the resulting mixture with gauze, pour into a bottle and cork tightly. If desired, you can add a syrup made from water and sugar. This drink is very easy to make and does not require a long exposure time.

(especially black) ? a popular drink among lovers of homemade alcohol. Simple preparation, low cost of the necessary ingredients and a fairly long shelf life? undeniable advantages in favor of making tinctures on this particular berry. A light, unobtrusive berry drink will fit at any family dinner. If the tincture is too strong? just dilute it with a little water. And to create a unique drink, you can experiment a little with the alcohol used. Try to make a tincture not only on alcohol, but also on vodka, then on moonshine, and after? on cognac. The difference in tastes will allow you to choose a homemade drink to your liking.

Currant-based vodka tincture is used for disorders of the gastrointestinal tract, as well as for the prevention of vitamin C deficiency. How to prepare such a drug at home, let's find out together.

Blackcurrant, like many other domestic fruits, contains a storehouse of useful substances. In particular, this species is rich in vitamins C, B, P, A, organic acids, contains a lot of thiamine and riboflavin. It is good to use berries fresh, but they retain all their useful properties when preparing tinctures. The recipe for how to make a drink from black or red berries can be found below.

Recipe for vodka

Vodka is an excellent base for making a variety of healthy drinks. This drug is very tasty and healthy. The drink, even after several months of storage, retains all the healing qualities. According to experts, it is rich in both vitamins and trace elements. Therefore, it is used not only as prescribed by a doctor, but also as a preventive measure, for example, to normalize blood cholesterol, relieve inflammation and remove poisons from the body. Of course, only adults can use it.

The easiest way to make currant tincture with vodka. This recipe is easy to remember and implement.

1. All you need is an ordinary bottle of vodka, berries, sugar and bush leaves.
2. So, we take one glass of black currant, wash it, add a glass of pure base, half a glass of sugar and bring the mixture to a boil.
3. After that, remove the jam from the fire, cool.
4. Then we take the desired container, pour the berries with syrup, pour vodka, add a guest of fresh leaves and close tightly.

Another easy option:

1. Take a bottle, add a few fresh, only torn leaves, a teaspoon of sugar to it.
2. Leave for 10 days in a dark place.

But there are also more sophisticated options. Every day, according to the recipe, the mixture should be shaken well, insisted for about two weeks, after which it can be removed in a cool place. Before drinking, it is advised to filter the drink several times until the turbidity disappears.

on alcohol

Another option for preparing a medicinal drink is a tincture of alcohol. In principle, the cooking technology is the same as with vodka. Only the amount of base is less. And another beauty of this recipe is that the product is ready in a few days. Before use, be sure to dilute the drug with water - 2 parts with 3 parts of water. Do not be tempted to use a 1:1 solution, the taste is better, but after all, alcohol is not entirely safe for the mucosa.

From red

Since ancient times, red currant tincture has been one of the most popular Slavic drinks. It was prepared both for the holidays and as a medicine. It is known that although these berries do not contain as much vitamin C as black ones, they contain a lot of potassium and iron. That is why such a drink is advised to be taken as a tonic, as well as to maintain the heart and good condition of the vessels. It is often used as a diaphoretic.

Recipe for vodka

Tincture on healthy red currant is prepared quickly and easily.

It will take

• 100 grams of sugar;
• 200 grams of red berries;
• 500 ml of vodka and some time.

Cooking

1. Before cooking, fresh berries must be washed and sorted out, then transferred to the desired container.
2. Sprinkle with sugar.
3. Pour in vodka, shake well, close and leave to infuse for 2 weeks in a dark, cool place.
4. Periodically, it is advised to shake the mixture to raise the sediment.
5. After two weeks, the tincture is ready and can be stored in the refrigerator or cellar.

on alcohol

This is another fairly popular recipe for making a healthy redcurrant drink. In such an infusion, you can also add fresh leaves of the bush for taste and aroma.

Ingredients

• take leaves, red berries;
• about 800 grams of sugar;
• 2 glasses of water and alcohol.

Cooking

1. We take currants, leaves, fall asleep in a jar.
2. Fill with water for a large part, top up the rest with alcohol.
3. We fall asleep sugar and send to infuse.
4. After about 7 weeks, a healthy and tasty drink is ready.

Before use, it is also desirable to strain the mixture, squeeze and add back only the juice.

Unlike the black berry, the red berry requires a longer exposure time, so its taste will only get better with the shelf life.

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