Raspberry tincture at home - an explosion of flavor! How to prepare raspberry tincture at home using alcohol, vodka, moonshine, cognac. Preparing raspberry liqueur or tincture at home

Raspberry tincture is a tasty healthy drink that can be prepared all year round from fresh and frozen berries. There are many recipes for obtaining it, but regardless of their characteristics, the berries are always sorted out, getting rid of spoiled fruits and twigs - they worsen the taste of the drink. An ideal liquid base for raspberry tincture is quality spirits from the store, refined moonshine and natural alcohol diluted to 45 ° C.

Classic raspberry recipe

To prepare the drink, you need to collect the following ingredients:

• sugar - 500 g;
• berries - 1.3 kg;
• water - 400 and 300 g;
• vodka - 1 l.

Next, put the raspberries in a colander, rinse with water and allow the liquid to drain. Crushed berries that have released juice are not washed. In any case, the product is poured into a jar and crushed with a rolling pin to a mushy state. At the next stage, water and alcohol are poured into the container and the composition is thoroughly mixed. The dishes are cleaned in a warm place for 10 days, and its contents are periodically shaken.

On the 11th day, they begin to filter the infusion. The product is passed through several layers of gauze and the cake is squeezed out. The liquid is combined with a syrup made from sugar and 300 ml of water, and removed for repeated infusion, but already for 2 to 3 weeks. As soon as the precipitate falls, the drink is drained. At the exit, it turns out to be strong, but it does not leave an alcohol aftertaste after use.

Fragrant cake can be poured with moonshine and let it stand for a couple of weeks. So from one set of components you get two different drinks.

Unsweetened Raspberry Pie Recipe

Having collected ripe clean berries in a bottle, they are poured with such an amount of vodka that they are completely covered with an alcoholic component. Then the container is gently shaken, achieving the dissolution of air bubbles. The jar is corked with a nylon lid and cleaned in a dark place for a 2-month infusion. The temperature in the room should be room temperature.

After the specified time, the liqueur is passed through a thick sieve. For 2 months, the berries should completely lose their color, and the cooked product should be saturated with raspberry juice and acquire a beautiful shade. If the drink seems sour, it can be diluted with honey or sugar syrup the day before drinking.

A surprisingly tasty drink is obtained from berries (750 g) and cognac (1 l). The absence of sugar in the recipe allows the liqueur to retain the specific taste of noble alcohol. Consider the cooking process step by step.

1. Carefully selected berries are placed in a bottle.
2. Cognac is added so much that its level exceeds the berry layer by 3 cm.
3. The dishes are closed with a tight lid and removed for 2 months. in warm conditions.
4. The drink is removed from the sediment and filtered through cotton wool.
5. The finished drink is bottled.

Raspberry jam liqueur

The following recipe will help give new life to unnecessary raspberry jam. An important condition for obtaining a quality drink is the absence of mold in a jar of jam or jam. Otherwise, instead of tincture, you get mash.

The recipe for making jam liqueur is as follows:

• 300 g of jam is put in a jar and poured with an alcoholic drink (300 g).
• The contents of the bottle are well mixed and closed with a lid.
• The dishes are cleaned for 4 days in a dark corner. If the jam has strayed into crystals, then it is recommended to visit the tincture a couple of times a day and shake the mass.
• The drink is passed through a cotton-gauze bandage.

If you want to lower the strength of the finished liquor, add a little water to it.

Liquor "Fruit Mix"

The so-called blended tincture is obtained from an equal amount of ripe berries:

1. blackberry;
2. raspberries;
3. currant;
4. sour cherries.

The berries are ground on a sieve and the juice is collected, which is subsequently combined with moonshine (0.5 l), crushed black peppercorns (10 pieces) and 400 g of sugar (can be replaced with purified molasses).

The resulting mass is thoroughly stirred and poured into prepared containers. The drink is allowed to settle well, and then proceed to the tasting.

Raspberry ratafia

The recipe for this drink is also simple. 1 kg of berries are crushed and mixed with 3 liters of moonshine. The dishes are closed and left in a room where the mode is maintained at 19 - 21 ° C. After a few days, the mixture is filtered and 250 g of sugar are stirred into the liquid. Cinnamon, white pepper and nutmeg are sprinkled in a pinch.

Red currant and raspberry liqueur

The recipe for this drink requires the hostess:

• berries of both shrubs - 300 g each;
• moonshine - half a liter;
• orange and lemon - 1 pc.;
• sugar syrup - 1 glass;
• cinnamon - 1 stick;
• vanillin - 2 tsp

The sorted and washed berries are poured into a convenient jar and cinnamon with citrus is added. In the process of peeling oranges and lemons, they try to remove the white skin as much as possible. The whole mass is poured with moonshine and insisted for 1.5 months, periodically shaking the jar. The work is completed by filtering the product, adding syrup and vanilla sugar.

Vanilla raspberry liqueur

To enjoy this delicious drink, you need to pour half a kilo of high-quality berries with diluted alcohol (700 g) and leave for 2 weeks with continuous stirring. Next, the product is passed through gauze and cotton wool until completely clarified. The syrup is prepared from an equal amount of water and sugar, after which it is introduced into the liqueur along with vanilla sugar (20 g). The drink is aged for 1 week (or longer) and served at the table.

As you can see, there is nothing complicated in the recipes for alcoholic beverages. Their benefit lies in the content of essential oils, pectins, vitamins A, B, C, tannins, zinc, iron, cobalt, and other minerals. Periodic use of liqueurs and vodka infusions improves mood and relieves stress.

Contraindications to taking "hot" raspberry drinks are kidney problems, diabetes, gastritis, bronchial asthma, urolithiasis, gout and stomach ulcers. People with allergies are also not recommended to drink aromatic berry liquid. Other consumers can indulge in pleasure and indulge in a glass or two.

Found an error? Select it and click Shift+Enter or

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.

Secrets of a stunning raspberry tincture on vodka

We hope the above metaphor is just a poetic exaggeration, and not the result of a "fiery liquid" with a magical taste!

• Only ripe or even overripe berries are suitable for a drink. Those that have not yet ripened can be safely left on the bushes.
• Do not grab the first alcohol that comes across from the store shelf - only a high-quality product will fit to create a delicious drink. It is better to pay a little more than to be disappointed with the fruits of your labor later.
• It would seem that what could be wrong with water, which appears as a component of many homemade alcohol recipes? But even here everything is not easy: we need not ordinary boiled water, but filtered water.

Raspberry tincture "Kalinka-malinka"

Ingredients

• Ripe raspberries - 1 l + -
• Vodka - half a liter + -
• - 250 g + -
• — half glass + -

Cooking

The name of the drink was not chosen by chance. Both the soul and the body are asking to dance! Still: if you did everything right, then the result will be beyond praise and will surpass in taste everything that you have ever tried before!

What is unusual in traditional cooking is the first and last steps of the recipe below! They are separated by a period ... a few months long! But are you ready to endure in anticipation of our raspberry delight?

1. First we need to take care of the berries - the main component of our recipe. We carefully examine each for the presence of pests, and at the same time remove the stalks and adhering leaves.
2. Very carefully pour the raspberries into a colander and rinse it (we do not turn on the water at full power so as not to damage the delicate pulp). We place the colander on a deep plate and let the "garden gifts" drain well.
3. We shift the berries into a liter glass container and fill with vodka so that the liquid completely covers the contents of the jar. We remove the tightly closed jar in the refrigerator and forget about it for a month and a half.
4. After this period, we proceed to the further preparation of raspberry tincture on vodka. To do this, we separate the "raspberry" liquid from the berries and pour it into a bottle or into another container (you can do this with gauze).
5. Sprinkle raspberries with sugar and put both containers in the refrigerator for a period similar to the previous one.

After another month and a half, we boil half a glass of filtered water and dilute the raspberry-sugar mixture with it. We decant the resulting syrup, trying not to damage the berries. We mix the viscous liquid with vodka, which was waiting in the fridge for its hour, cool it and ... enjoy the raspberry tincture on vodka!

It seems that even French winemakers would not refuse such a masterpiece drink! Taste, aroma, strength - by all criteria the highest score!

• A jar of sugar and berry contents should be taken out once a week and shaken vigorously so that the mass is more homogeneous.
• If you want to get a less strong drink, you need to take not half a glass, but a glass of water.
• In exactly the same way, you can make alcohol from other berries: currants, blackberries, cherries.

And now, when we have finally come to the finale, it's time to raise a glass for the patience and talent of the cook who prepared the raspberry tincture with vodka!

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)

Pouring, which is prepared without the addition of vodka, alcohol or other strong drinks, can be called liquor 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.

Pour 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.

Among the features of the alcoholic drink that comes out of these berries, it should be noted the softness of taste, unsurpassed aroma, excellent compatibility with other ingredients in cocktails. Of course, a lazy person can go to the store and buy raspberry vodka there, but believe me, it cannot be compared with a home-made product. Moreover, in the case of liquor, you have more than one recipe and all the possibilities for a fine selection of ingredients and obtaining a result that exactly meets your taste. Let's take a closer look at a variety of recipes.

Raspberry liqueur

Preparing raspberries

So, option number one includes only two ingredients: raspberries and vodka. Raspberries for harvesting should ideally be from a home garden, the same one that you ate from a bush in the summer. If you don’t have such wealth, but you want to make liquor, go to the market - the product from local grandmothers is also good. If the market is unlucky, the berry can be purchased at the supermarket, although here it may lose its aroma due to storage and transportation conditions.

If such berries come across, take them without a doubt.

Raspberry varieties Meeker

Choosing vodka

The second ingredient must also be chosen with great care, the taste and aroma of the final product depends on the quality of vodka, in case of failure, instead of raspberries, you will only smell alcohol, which is not very pleasant. Standard vodka can serve as a guide, do not buy products cheaper and of lower quality if you want to get an acceptable result.

Choose quality vodka

Cooking features

After the ingredients are purchased, we proceed to their processing. We pour out two liters of raspberries, remove the ponytails from the berries, so as not to spoil the taste of the drink with excessive astringency. We wash and sort with special care - everything unripe and overripe, turned into porridge, damaged by insects and diseases should be filtered out. Now that only the best berries have been selected, pour them into a jar and fill with vodka so that the liquid completely covers the raspberries. The mixture should be further mixed, after which the jar can be closed and placed in a dry and warm place.

Vodka should be infused for at least 7 days, during this week, stir the contents of the jar every day, and after the expiration date, try what you got. First of all, pay attention to the raspberry notes in the taste and the corresponding aroma, if these signs are not sufficiently pronounced, you should replace the berries (pre-treatment according to the scheme above) and continue infusion until you are finally satisfied with the taste. At this stage, it remains to filter the liquid, for which, for example, a coffee filter is suitable. In the final version, which will be stored in the refrigerator, there should be no sediment or suspension.

Please note that the recipe does not contain specific proportions of vodka and raspberries, because there is no friend for the taste and color. In this case, both the quality of the original ingredients and your diligence in mixing can greatly affect the final result. At the initial stage of mastering the recipe, practice on small test volumes, so you can calculate the proportion that you personally like. Regarding the options for "semi-dry" and "semi-sweet" tinctures, the proportions do not affect as much as the original sweetness of raspberries. Check the berries when buying, because you can’t solve the problem with sugar in the process of preparing the liqueur. If the final result did not suit you in terms of sweetness, we recommend using this liqueur as part of cocktails, and prepare another one for individual use. Finally, there are two ingredients in this drink, and in your experiments there should also be two of them (in various proportions), you should not add other fruits or berries, since the compatibility of raspberries with them is very doubtful. The result, as a rule, upsets the experimenters both in taste and in appearance.

Alternatives with sugar

Of course, lovers of home-made strong drinks could not limit themselves to one option, because berries and fruits can be turned into alcohol by fermentation, by mixing with pure alcohol and many other liquids. We will not limit ourselves to fantasy and we will consider another option for vodka, however, it is significantly different in technology.

We will need 1.3 kilograms of raspberries, a liter of vodka, as well as 700 milliliters of water (400 at the first stage and 300 for syrup) and 400-600 grams of sugar. Yes, this recipe has completely different approaches, both to the ingredients and to the consistency. Rinse the berries through a colander, drain the remaining water. It is not necessary to separate or somehow specially wash the crumpled raspberries that have let the juice, because then we will turn the entire berry mass into porridge. Pour the raspberries into a jar, crush (a rolling pin or pestle is suitable for this operation), add vodka and water, mix all the ingredients properly. Obviously, in this case, the interaction between raspberries and the alcohol-containing liquid will be more active. However, in terms of time, the infusion period takes 8-10 days, the place should be sunny. Infusion is accompanied by periodic mixing of the contents.

Raspberries
Water Vodka
Sugar

Having met the deadlines, you can move on to filtering the liqueur. For this, as a rule, gauze is used, folded in several layers, do not forget to squeeze the cake. When the infusion is properly filtered, syrup (200-300 milliliters of water and sugar) is added to it, after which the components are mixed and another waiting period begins.

At this stage, you will have to wait two to three weeks, keep an eye on the drink all the time, filter the precipitate that may form in the process. Your expectation and diligence will be generously rewarded, according to this recipe you will get a strong drink at the exit, but with a very mild taste, where alcohol itself is practically not felt.

The cake obtained during the filtration and pressing process can be reused to make raspberry tincture according to another recipe, for example, according to the principle of simply pouring vodka.

Another recipe involves adding sugar in its pure form, without boiling the syrup. In this case, initially, the berries are placed in a sunny place and wait until fermentation begins, with the material softened and acquiring a specific aroma, then they proceed like this. Put a layer of berries in a jar, sprinkle them with sugar, put another layer of raspberries on top and pour, when you consider the number of layers sufficient, pour the mixture with vodka until it is completely covered. The infusion period is 10 days, at the end the liquid is filtered (gauze, cotton wool is used as usual).

Gauze is used as a filter for liquid

I have one more recipe for those who are especially patient. In this case, very ripe raspberries are taken (300 grams, choose juicier varieties), high-quality vodka (half a liter, you can focus on the same Standard), purified, 100 grams of sugar and water. The preparatory stage includes cleaning of insects and stalks, so that only juicy berries remain. They, in turn, are washed in a colander with tap water (in order not to damage the berries, put gauze on the bottom), at the end of the procedure, wait until all the water has drained. Then the raspberries are poured into a jar and filled with vodka to a level two centimeters above the berry mass.

The jar closed with a lid is sent to a cold dark place - a basement or a refrigerator - for a period of two months. At the end of it, the fractions are separated: the infused vodka is poured into a bottle, and the raspberries remain in the jar.

Dark cool place - 2 months
Then refrigerator - 1.5 months

Next, we send the vodka to the refrigerator for a month and a half (yes, patience and patience again), and add sugar to the jar, close and shake. Now you can put it next to raspberry vodka, but do not forget to check and shake it every two weeks. When a month and a half of shaking is finally over, vodka and candied raspberries should be taken out of the refrigerator and heated under natural conditions to room temperature. Add boiling water to the jar, then strain and wait until the drained liquid has cooled. Finally, both components of the liquor should be combined and bottled for storage. The whole process takes about 3.5 months, but we note that the result is worth it.

As you can see, there are plenty of options with vodka, but it is not necessary to be limited to them, raspberries can be fermented without adding alcohol-containing products, or you can insist berries on liquids other than vodka. Each time you get a characteristic taste and aroma, but with its own twist.

The process takes a lot of time, but the result is worth it.

We prepare liquor on alcohol, cognac and moonshine

In this case, alcohol for liquor is taken especially strong - either pure alcohol at 96%, or diluted to 65%. It is recommended to choose berries with a sufficient sugar content, ripe and already soft (in this case, they will not have to be crushed additionally).

Raspberry on alcohol

Rinse the raspberries and put them in a jar in which you will continue to infuse, pour alcohol so that the liquid completely covers the berries. Close and place in a cool place out of direct sunlight. It is necessary to withstand the pouring for a month, after which it can be drained through the filter. If you need to add sugar to your taste, use sugar syrup (cook in a water bath so as not to spoil the taste with caramel notes). This way you will adjust the level of sweetness, also do not forget to dilute the result with water to get the desired level of strength, since the initial 65-96% is a bit too much.

Pouring on moonshine

Even more unusual options are liquor on moonshine and even cognac. For a moonshine drink, after washing, the berries should be mashed (you can use a meat grinder or a rolling pin / pestle). The classic volume in this case is a three-liter jar, where two liters of raspberries are poured, 3 tablespoons of natural honey are added and the remaining volume is poured with moonshine (45% strength). The terms of readiness of the infused product are determined by eye, a clear sign that the liqueur is ready is the discoloration of raspberries. Now it can be filtered and filtered, use gauze folded several times and a cotton pad for this.

Raspberry with cognac

For cognac pouring, proportions of 0.75:1 are used, where the largest measure refers to cognac. No sugar-containing products are added (neither honey nor syrup) in order to preserve the noble combination of cognac and raspberry taste. The cooking process is close to the first two-ingredient version of vodka liquor - pour raspberries into a jar, pour it with alcohol-containing liquid (cognac) to a level of 2-3 centimeters over the berries, close tightly and put in a warm place. The waiting period is 45-60 days, after which it can be drained and filtered. It is recommended to store the drink in the future in bottles in a cold place.

The resulting drink has two main uses - entertainment, in which the alcohol component of the liquor greatly contributes, and healing - raspberries, which are so rich in vitamins and other important biologically active substances, are responsible for this part. Feel free to offer raspberry liqueur to guests when you gather them at the table, just warn your friends about moderation. Given the pleasant and sweet taste of the drink, you can forget about its strength and drink too much. In autumn and winter, when you don’t feel like going to anyone anymore, but there’s not enough heat, take out a raspberry liqueur and use it to warm up. It will be a good reason to use a cold, cough or sore throat. The prophylactic use of berry tincture contributes to a general increase in immunity and purification of blood vessels, preventing the possible formation of sclerotic plaques. The reason for this action is the chemical composition of raspberries, which includes "a lot of fiber, vitamins A, B, C, copper, iron, magnesium, essential oils, zinc, cobalt, as well as pectin, tannins and nitrogenous substances." Salicylic acid, which is contained in this product, will help to relieve the temperature during a cold. After consultation with a doctor, it is possible to use raspberries for the treatment of kidneys, gastrointestinal tract, and anemia.

A good reason to use raspberry liqueur is a cold

However, there are contraindications to the use of raspberries both raw and in liqueurs. They are associated with possible allergic reactions to red berries, raspberries are not suitable for patients with nephritis or gout, constipation, stomach or duodenal ulcers. For liver problems, you should also be moderate in the use of raspberries. Finally, all the contraindications characteristic of alcohol apply to the liquor - pregnant, lactating women, children should refrain from drinking the liquor.