Recipes for viburnum drinks at home. How to make tincture from viburnum

In the article we discuss viburnum on vodka, for what purposes it can be used and how to combine the components correctly in order to get not only tasty, but also healing drink. You will learn different ways of infusing viburnum, in which it retains vitamins and minerals. Tincture and pouring viburnum on vodka is used as medicine and served at the festive table.

Tincture and liqueur with viburnum on vodka

Tinctures and liqueurs are made from viburnum. Between the recipes for viburnum tincture on vodka and liqueurs, the difference lies in the fact that sweet ingredients are added to the latter - honey, sugar, raisins. The drink acquires a tart, bittersweet taste. The tincture can be prepared without sugar-containing ingredients. The liqueur is served to the table as an alcoholic drink, and the tincture can be used as a medicine.

Recipes for pouring viburnum on vodka allow the use of other berries, for example, rose hips, sea buckthorn. Red viburnum tincture contains water, berries, vodka or alcohol. Berries are harvested in late October - early November. After the first frost, they lose their bitterness. Drinks based on viburnum get original taste. For their preparation, it is not necessary to expose the berries heat treatment, so they keep medicinal properties.

What are useful drinks on viburnum

Kalina has a slight sedative effect, it is used for sleep disorders, stress and depression.. It helps with flatulence and diarrhea due to its astringent properties. Regular use of viburnum improves appetite. The fruits of the plant have an anti-inflammatory effect in colds, relieve swelling, improve sputum discharge from the lungs with a dry cough.

Kalina contains:

• valeric, palmitic, acetic, linoleic acids;
• vitamins A, E, P, K;
• tannins;
• phytoncides;
• minerals - zinc, iron, phosphorus, iodine, manganese, selenium.

Viburnum tincture on vodka helps with diseases and conditions:

• disorders of the central nervous system;
• vasospasm;
• excess bad cholesterol in the blood;
• vegetative-vascular dystonia;
• hypertension;
• colds;
• lung disease;
• metabolic disease;
• asthenia;
• anemia.

To the beneficial properties of viburnum tincture on vodka, you can add its ability to cleanse the body of toxins and poisons that enter the body with dietary supplements and medicines containing chemical components.

To prepare viburnum tincture at home on vodka, you need glass or enameled dishes. Plastic bottles, as well as containers made of aluminum cannot be used.

original recipes

Recipes for viburnum drinks contain sweet and sour components, due to which tinctures and liqueurs are different in taste and content of nutrients. For example, rosehip and lemon - additional sources vitamin C. Honey enhances the bactericidal properties of the drink. Raisins speed up the fermentation process.

Traditional "Kalinovka"

The most popular viburnum tincture recipe is Kalinovka The classic viburnum tincture recipe does not contain sweet ingredients, so the drink can be drunk in in large numbers in diabetes and metabolic disorders. Kalinovka regulates indicators blood pressure, stimulates the gastrointestinal tract, relieves flatulence and diarrhea.

Ingredients:

• viburnum - 0.5 kg;
• vodka - 0.5 liters.

How to cook:

1. Harvest the berries after the first frost, when the bitterness is gone. Sort viburnum and wash under running water. Select whole berries.
2. Spread the viburnum on a towel, let excess moisture drain from it.
3. Wash thoroughly glass jar with a capacity of 2 liters.
4. Pour the berries into a bowl.
5. Fill viburnum with vodka so that the liquid covers the berries.
6. Close the jar with a lid and put it in a cool dark place for 1 day.
7. Pour the remaining alcohol into the jar.
8. Infuse drink in cool place at least 2-3 weeks. Shake the container periodically.
9. By the end of this time at the bottom glassware sediment will occur. Strain the liquid through a clean cotton cloth or several layers of gauze. Do not pour the infusion to the end so that sediment does not get into the filtered liquid.
10. Pour the drink into bottles, plug the holes and store in a dark, cool place. It must be out of reach of children.

calories:

Calorie content of 100 g of traditional "Kalinovka" - 123 kcal.

Healing liqueur with honey

Honey contains:

• glucose;
• sucrose;
• fructose;
• vitamins K, E, C, B;
• carotene;
• enzymes;
• folic acid.

An infusion of viburnum on vodka, to which honey is added, relieves colds, softens coughs, promotes sputum discharge, and relieves irritation of the nasopharyngeal mucosa. The recipe for viburnum tincture with alcohol or vodka with honey strengthens the walls of blood vessels, cleanses them of cholesterol, and improves blood microcirculation.

Ingredients:

• viburnum - 0.5 kg;
• vodka or alcohol - 0.5 liters;
• fresh honey - 2-3 tbsp. l.

How to cook:

1. Gather viburnum, clean it from bunches, select undamaged berries.
2. Crush the berries with a mortar enamelware or grind in a blender.
3. Add honey to the pulp of berries, mix until smooth.
4. Pour vodka or alcohol into the berries with honey.
5. Pour the mixture into a 2 liter glass jar. Close the lid and mix the ingredients by gently shaking the jar.
6. Put the dishes in a cold dark place and leave to infuse for 2-3 weeks. Optimal time- 1 month.

For medicinal purposes, viburnum on vodka is consumed in an amount of 50 ml 2 times a day.

calories:

The calorie content of the infusion per 100 g is 135 Kcal.

Other drink recipes from viburnum

If you add lemon to the liqueur, the content of vitamin C in it will become 2 times more. In the absence of honey, sugar is poured into the drink. The quality of the tincture will not suffer from this. Add moonshine instead of vodka or alcohol, then the liqueur can be safely served at the festive table. No one will experience a hangover the next day.

Recipe for viburnum liqueur with sugar

The recipe attracts lovers of bitter berries with its accessibility. Kalina gives the liqueur a tart bittersweet taste. The drink is combined with meat and vegetable dishes, fruits and low-fat varieties cheese.

Ingredients:

• vodka - 1 liter;
• viburnum - 1 kg;
• sugar - 0.2 kg.

How to cook:

1. Collect large, intact berries in mid-October - early November. Clean them of debris, rinse under running water in a sieve or colander. Lay on a towel or paper towel to absorb excess moisture.
2. Pour the berries and sugar into a glass jar.
3. Pour vodka into the mixture of viburnum and sugar.
4. Close the jar tightly with a lid and put it in a dark place.
5. The term of infusion of liquor is at least 1 month. Don't forget to shake the jar occasionally.
6. After 1-1.5 months, strain the liqueur. Do not pour out the sediment - it is better to throw it away.
7. Pour the liquor into bottles, store in the basement.

calories:

Calorie content per 100 g of liqueur is 140 kcal.

Recipe for viburnum liqueur with lemon

Used to make a delicious drink. lemon peel and lemon juice. The zest contains twice as much vitamin C as the juice. The liqueur acquires a pronounced sour-sweet taste.

Ingredients:

• viburnum - 0.5 kg;
• sugar - 0.2 kg;
• water - 200 ml;
• vodka or alcohol - 0.5 liters;
• lemon - 1 pc.

How to cook:

1. Grind the berries washed and cleaned of debris.
2. Dissolve sugar in water and make syrup. Bring the liquid to a boil and remove the foam. Keep on low heat for another 10 minutes.
3. Cool the liquid to a warm state and pour it into the berries.
4. Add lemon zest and lemon juice to the drink.
5. Mix the ingredients and pour the mixture into a glass jar.
6. Put in a cool dark place for 2-3 weeks. Shake periodically.
7. Strain the mixture, pour into bottles, close them with lids and put them in the basement or refrigerator.

calories:

Calorie content per 100 g of liqueur is 135 kcal.

Moonshine recipe with viburnum

Moonshine is an alcoholic drink made from sugar, water and yeast. Natural ingredients do not cause a hangover feeling. Kalina colors moonshine pink, gives it a pleasant astringency and barely perceptible bitterness, enriches it with vitamins and minerals.

Ingredients:

• viburnum - 0.5 kg;
• moonshine - 0.5 liters.

How to cook:

1. Harvest large, ripe berries after the first frost. Clean them of debris, rinse under running water. Lay on a towel and let the moisture drain.
2. Pour viburnum into a glass jar, fill with moonshine so that it barely covers the berries.
3. Leave the liquid in a dark place for 1 day.
4. After this time, pour the rest of the moonshine into the jar.
5. Remove the infusion liquid for another 1-1.5 months. Make sure the place is out of the reach of children.

calories:

Calorie content per 100 g of the product is 150 kcal.

For more information on how to make a liqueur with viburnum, see the video:

What to remember

1. So that bitterness is not felt in the viburnum, collect it after the first frost.
2. If it is not possible to pick berries in late autumn, put it in the freezer for several hours.
3. Use high-quality vodka or medical alcohol to prepare tinctures and liqueurs on viburnum.
4. After cooking sugar syrup on fire, be sure to cool it.
5. Tinctures and liqueurs acquire a pronounced taste only after 2-4 weeks.

It's no secret that viburnum is an excellent remedy for many diseases. Probably, everyone has a memory from childhood, in which a caring grandmother prepares tea with the berries of this plant or spreads fragrant viburnum jam on a piece of fresh bread. And this taste is impossible to forget. Today we invite you to consider several alcoholic versions of this amazing medicine, besides, preparing viburnum tincture is quite simple.

Enjoying the taste and aroma of the infusion, you can support your immune system and normalize the functioning of the cardiovascular system.

Advice! Kalina is best harvested after the first frost, when its fruits become sweet and fragrant. Otherwise, you risk spoiling the taste of homemade tincture by giving it too much bitterness.

Popular aromatic medicine recipes

Combined with other ingredients, healing viburnum berries become the strongest immune stimulant and excellent remedy to combat avitaminosis. A homemade remedy, prepared with your own hands, will rid the body of toxins, normalize metabolic processes, and also have a diaphoretic and diuretic effect.

Attention! This infusion should be used with caution. This is especially true for people suffering from chronic kidney disease, high acidity and hypotension.

So, let's figure out how to make viburnum tincture.

On vodka

To create a fragrant drink, you need to prepare only two ingredients: half a kilogram of viburnum and half a liter of vodka.

The technology is as follows:

• carefully sort the berries, rinse in plenty of running water and dry;
• transfer the viburnum to a glass container - the berries should fill half the volume;
• pour enough vodka so that it completely covers the viburnum;
• close the container with a tight-fitting lid and transfer to a warm place;
• after a day, get viburnum tincture and pour in the rest of the alcohol;
• return the container to its original place and insist for a month;

  Advice! The longer you infuse the remedy, the more useful it will be as a result.

• after the specified time, the drink should be filtered and it is completely ready for use.

Tincture on viburnum and vodka can be slightly bitter, but at the same time have a pleasant taste. tart taste. It perfectly increases appetite and is suitable for any solemn feast.

It is important to know! A slight bitterness is an integral part of viburnum infusion. This is due to the presence in the berries of a special substance - viburnin, which allows the human body to effectively fight infections and has an antibacterial and analgesic effect.

An infusion prepared according to this recipe will gently calm the central nervous system, help overcome stress, get rid of depression and restore night sleep. This action is due to the presence of valeric acid in viburnum, which perfectly copes with the consequences of various kinds of psychological trauma.

Advice! If you use this drink only for medicinal purposes, then the number of berries can be increased. But remember that in this case the infusion will be more concentrated.

With honey

Viburnum tincture with honey deserves a huge amount positive feedback. To prepare this remedy, you must do the following:

• sort out two kilograms of viburnum, rinse and dry;
• put viburnum in a large jar;
• add half a liter of high-quality cognac;
• put 500 g of natural honey;
• pour 1.5 liters of boiled water;
• close with a tight lid and put in a dark cool place;
• after 6 weeks filter the drink and bottle it.

The resulting remedy must be taken in small portions, literally one tablespoon at a time with meals.

The beneficial properties of this drink are unique. After a short period of time, viburnum tincture normalizes blood pressure and strengthens the entire body.

With it, you will improve the functioning of the digestive system and the entire gastrointestinal tract. This tincture is recommended for use in edema caused by impaired kidney and heart function, as well as gastritis with low acidity.

Important! A drink prepared according to this recipe can be stored for quite a long time, since cognac and honey will play the role of preservatives.

With sugar

Viburnum tincture with sugar or liqueur is prepared very simply:

• Sort out 700 g of viburnum, rinse and dry;
• Dissolve 300 g of granulated sugar in a glass of warm water, cool;
• pour syrup into a glass container, add berries and half a liter of vodka;
• close the jar tightly and shake the contents;
• put the mixture in a cool shaded place to infuse.

After six weeks, strain the drink and it is ready to drink.

But making viburnum tincture is only half the battle. To benefit your body, you should use it correctly. IN preventive purposes the resulting composition is drunk in small portions of 20-30 ml before meals.

If you suffer from insomnia, then this drink can be added to warm tea. Just a couple of spoons will be enough, and you will again be able to sleep soundly, and in the morning you will feel vivacity and a surge of strength.

Attention! With hypotension and the presence of heart disease, this remedy should be used with extreme caution. It is best to consult with your doctor first.

Since all of the above recipes for viburnum tincture contain alcohol, this drink is contraindicated for children. Babies after six months can be given viburnum fruit drinks and compotes of low concentration. Their regular use helps to strengthen child's body and treatment of allergic reactions.

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

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Kalina is a well-known shrub or tree 3-4 meters high with bright red, bitter berries. Among the Slavic peoples, viburnum is a symbol of girlish beauty, youth, happiness and love. A person has long known the healing properties of a tree, a plant with bright fruits could not help but attract his attention, and ethnoscience uses all its parts - fruits, flowers, and bark.

The chemical composition of viburnum

The fruits, flowers and bark of the plant have a diuretic, choleretic, wound healing, hypotensive, anti-inflammatory, antispasmodic, antipyretic, anticonvulsant, antipyretic, sedative effect.

Useful properties of viburnum are given by a whole set of wonderful substances. Viburnum berries contain:

invert sugar, or a mixture of fructose and glucose, which is also part of honey. Invert sugar strengthens the cardiovascular system.

Pectin - normalizes the activity of the digestive tract.

Vitamins A, C, E, P and minerals - magnesium, phosphorus, iodine, calcium, potassium, vanadium, manganese and zinc - strengthen the body, help it fight infections.

Saponins, tannins, resin have a hemostatic effect, they are used for internal bleeding.

In the bark of viburnum there is a substance viburnin, which also has a hemostatic effect, but loses it during heat treatment. beneficial features, therefore, it is better to make alcohol tinctures from the bark.

In addition, viburnum juice contains acetic, isovaleric, formic acids, which maintain the acid-base balance in the human body, and normalize digestive processes and metabolism.

Isovaleric and valeric acids normalize the activity of the heart, have an antispasmodic effect, reduce the excitability of the central nervous system.

Recipes for medicines from viburnum

From flowers, berries and bark of viburnum, you can prepare various medications - tinctures or decoctions, in order to fully use all the beneficial properties of this wonderful plant. How to make tincture from viburnum? We offer you recipes, thanks to which the preparation of preparations will be simple, and the result is wonderful. You will be able to independently prepare medicines for yourself from affordable, natural raw materials.

Recipe 1.

Viburnum tincture with vodka or alcohol (50%). For its preparation, you will need viburnum berries, slightly seized by frost - it is in this state that they lose some of their bitterness and become more palatable.

Take 1 kg of viburnum berries and 1 liter quality vodka or alcohol with a strength of 50 degrees. Pour the whole berries into a glass jar - you do not need to knead them. Fill them with alcohol, close the jar tightly and put it in a dark and cool place. After a month, strain the drink, pour into beautiful dishes, serve to the table, or take as a drink that has medicinal properties.

If you intend to make a drink exclusively for medicinal purposes, you can put more berries - the beneficial properties of the tincture will increase.

Viburnum tincture on vodka or alcohol - good remedy at high blood pressure, colds, nervous disorders. For treatment and prevention, the tincture should be consumed 2-3 times before meals, not more than 50 ml per day.

Recipe 2.

Tincture on viburnum on vodka or alcohol with sugar. In this recipe, the tincture will turn out sweet, and even more delicious, although this is a matter of taste. Take 200 ml of juice squeezed from viburnum berries, 1 liter of vodka or alcohol, 200 ml of water, 150 grams of sugar.

Make syrup from water and sugar, pour it into a glass jar and add viburnum juice and vodka. Stir the contents of the jar so that the sugar dissolves, close tightly and place in a cool, dark place. In three weeks, viburnum tincture will be ready.

Recipe 3.

Tincture of viburnum with honey on alcohol or vodka. To prepare it, you will need 0.5 kg of viburnum berries, 0.5 kg of honey, 1 liter of vodka or alcohol with a strength of 50%. The berries need to be mashed and rubbed through a sieve, put in a jar, pour alcohol and liquid honey. Infuse for 1 month, then strain and take as a therapeutic and prophylactic agent. Honey and alcohol will reliably and permanently retain the beneficial properties of viburnum. In the cold season, viburnum tincture will save you from many diseases; during a flu epidemic, you need to take it 20-30 ml three times a day before meals.

Recipe 4.

Tincture of viburnum and currant leaves. To prepare it, you will need 200 pieces of ripe, red viburnum berries and 100 cherry or currant leaves, as well as 0.5 liters of vodka, 2 cups of water, 1 cup of sugar.

Berries need to be crushed. Boil the syrup from water and sugar, pour the leaves into the pan and cook for 5 minutes. After that, the broth must be filtered and mixed with berries and vodka. Place all components in a glass jar, close it tightly and put it in a dark place.

In a month, the tincture of viburnum and leaves will be ready, it will need to be filtered and taken as dessert alcohol, or medicinal infusion with useful features.

Recipe 5.

Tincture on viburnum and raspberry. To prepare it, you will need 0.5 kg of raspberries and viburnum, 1 cup of sugar, 1 liter of purified vodka or alcohol. Mash viburnum berries, pour in three liter jar, add 0.5 kg of raspberries and alcohol. Close the lid tightly and place in a dark place.

In a month, the tincture on viburnum and raspberries will be ready, it remains only to strain and pour into another bowl.

Alcohol tincture on viburnum and raspberries is an excellent prophylactic and vitamin remedy, thanks to which diseases will bypass you in winter and especially in spring.

Recipe 6.

Alcoholic tincture of viburnum flowers. Fill a liter jar with viburnum flowers, you do not need to compact, and fill them with vodka or alcohol with a strength of 50%. Place the jar in the refrigerator for 1 month, then strain through cheesecloth.

Alcohol will retain all the medicinal properties of viburnum flowers, the tincture will turn out to be tasty and healthy. It can be used for gargling with sore throat, as well as for rubbing and compresses on sore joints, and on the bronchial area for coughing and bronchitis.

Recipe 7.

Juice from viburnum berries with sugar or honey. Squeeze juice from well-ripe, red berries, mix it with honey or sugar, add carrot juice - all ingredients must be taken in equal proportions. Put in a cool place, drink 2 tablespoons 3 times a day after meals as a vitamin, tonic and prophylactic.

Recipe 8.

Mix viburnum juice with honey in equal proportions and instill 1 drop of an eyesore at night.

In addition, traditional medicine prescribes a mixture of viburnum juice with honey to treat oncological diseases blood, and some types of hepatitis.

Recipe 9.

A decoction of viburnum berries with sugar or honey should be drunk as a sedative, hypotensive, anticonvulsant, half a cup three times a day. The broth can be boiled with sugar, but honey should not be heated too much, it can be eaten separately, washed down with viburnum broth.

Recipe 10.

We should not forget about the healing properties of the viburnum bark, it can also be used to prepare decoctions for the treatment of a variety of ailments. 1 tablespoon of bark removed from a young viburnum should be poured with a glass of water and boiled for 10 minutes over low heat.

The decoction should be taken in 2 tbsp. spoons 3 times a day after meals for scrofula in children, internal bleeding, colds.

Contraindications

Kalina reduces pressure, which means that it should not be used by hypotensive patients.

Kalina increases the secretion of gastric juice, besides, it contains a lot of bitter substances - therefore, it is contraindicated in stomach ulcers, duodenal ulcers, and gastritis with high acidity. At the same time, it should be remembered that often the cause of heartburn is not hyperacidity stomach, but bile acids, and viburnum just has a choleretic property.

Kalina increases blood clotting - so it should not be taken with a tendency to form blood clots.

With great care, preparations from viburnum should be taken during pregnancy and lactation, one should not forget about the individual intolerance of the plant.

Knowing about the beneficial properties of berries, people often ask: what to make from viburnum? These are predominantly sweet varieties of dishes. Kalina has a characteristic sourness, which saves desserts from excessive cloying. Find out what useful properties the berry has, how to harvest it for the winter, and detailed recipes cooking original desserts and drinks.

How to cook viburnum

The viburnum berry belongs to the genus of woody flowering plants, distributed mainly in the northern hemisphere. The fruits are red or black in color, less often yellow with one seed. Viburnum has a slightly bitter taste, which can be removed by freezing or blanching. Many from childhood remember unusual taste berries, which I didn't quite like. To improve taste qualities product can be made from viburnum a variety of sweet dishes.

Energy value viburnum is only 26 kcal per 100 grams of product. The berry contains many nutrients, including vitamins C and P, manganese, carotene, iron, caprylic, formic, isovaleric, acetic acids, 32% invert sugar, flavonoids, pectin, viburnin, tannin and tannins. In addition to these substances, the berry contains phosphorus and provitamin A, which are an order of magnitude greater than in citrus fruits.

Kalina normalizes blood pressure, has antiseptic, anti-inflammatory, hemostatic, sedative and diuretic properties. It lowers cholesterol levels, activates metabolism, normalizes the function of the gastrointestinal tract. Fresh viburnum is a laxative and diaphoretic, as well as a powerful cure for headaches. An infusion of the berry is drunk for ulcers and pain in the heart. Juice is taken diabetes. It is contraindicated to use viburnum for pregnant women, people with increased blood clotting, prone to thrombosis.

In cooking, viburnum is used in different states, it is dried, frozen, dried, squeezed juice. Compotes, jams are cooked from it, fruit drinks, kissels, jelly, marmalade, mashed potatoes are made, added to sauces for meat, in various pastries. Alcoholic drinks are often prepared on the basis of this berry, and people who adhere to healthy lifestyle life, are content with useful and fragrant viburnum tea.

How to prepare viburnum for the winter

The viburnum season begins in early October. It is recommended to wait for the first frosts, and then harvest. To use the berry for different purposes throughout the year, it must be properly prepared. So it will retain all the useful properties. There are different ways to make viburnum blanks for the winter, the simplest of them are freezing and drying.

frozen

The freezing method is one of the simplest, while it preserves as much as possible useful qualities berries. Step by step recipe preparations of frozen viburnum for the winter:

1. Rinse whole bunches, dry well.
2. Send them to plastic bags or containers, seal tightly.
3. Send to the freezer shelf.
4. To save space in the chamber, you can put not whole bunches, but shift individual berries in layers.
5. Defrost not at room temperature, but on the shelf of the refrigerator, so they better retain their color and shape.
6. To prepare compotes, berries do not need to be thawed; they can be thrown directly into boiling water.

Dried

There are several ways to dry viburnum, one of which was used by our grandparents, they strung the berries on a string and hung them out in the fresh air. Using household appliances dried viburnum for the winter is harvested much faster:

1. Select the ripest berries without visible damage.
2. Rinse well, remove the stalks, dry thoroughly, spread the berries on a paper or clean kitchen towel.
3. Line a baking sheet with parchment paper and arrange the berries in a thin layer.
4. Preheat the oven, the temperature should not exceed 60°C.
5. Place the baking sheet in the oven, keep the door slightly ajar.
6. As soon as the berries are wrinkled, you can get it.
7. Let them cool, transfer to a glass or plastic container with a tight-fitting lid.
8. Before use, soak the berries in hot water; drying can be used for compote.

Recipes from viburnum

Original recipes from viburnum for all occasions will help brighten up the ordinary and festive table. Mostly these are desserts and drinks that will not only satisfy the need for sweets, but also improve the body. Prepare delicious viburnum dishes, please your friends, loved ones, take care of their health, regardless of the time of year and the weather outside, they will always be relevant.

Compote

• Time: 30 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 15 kcal / 100 grams.
• Cuisine: Russian.
• Difficulty: easy.

Delicious viburnum compote is very easy to cook at home for a record a short time. You can drink the drink warm or chilled, depending on the season. Compote goes well with sweet desserts, it favorably sets them off. For cooking, you can use fresh, frozen or dried fruits. Honey can be substituted regular sugar in the same proportion.

Ingredients:

• viburnum - 1 kg;
• water - 2 l;
• honey - 50 g.

Cooking method:

1. How to cook viburnum compote: defrost the berries, rinse the fresh ones, get rid of the stalks.
2. Put a pot of water on the fire, when it boils, throw in the fruit.
3. To make the compote more saturated in taste and color, mash the berries with a potato masher or a fork, this can be done directly in the water.
4. Add honey to taste.
5. Boil compote until it has acquired the desired shade.
6. Ready drink strain from the cake, pour into a glass container, send to cool or consume warm.

Syrup

• Time: 20 minutes.
• Number of servings: 60 persons.
• Calorie content of the dish: 151 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Viburnum syrup has a pleasant red tint. It is often used as a sauce for different desserts. For example, they can pour over pancakes, pancakes, ice cream and much more. It is best to prepare syrup from fresh berries, that is, in the fall, after the first frost. The yield of syrup from the recipe is enough for long time, subject to moderate consumption.

Ingredients:

• viburnum - 2 kg;
• sugar - 1 kg.

Cooking method:

1. Peel fresh berries, dry well.
2. Puree with a blender or pass several times through a meat grinder with a fine grate.
3. Strain the resulting mixture through a sieve to get rid of pieces of bones, as shown in the photo.
4. Transfer the pure berry mass to a large frying pan or stewpan.
5. Put on fire, add sugar and at the first sign of boiling, remove from the burner.
6. Pour the finished syrup into clean glass bottles.
7. Store in a dark cool place.

Juice

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 77 kcal / 100 grams.
• Purpose: for dessert, snack.
• Cuisine: Russian.
• Difficulty: easy.

One of the options for conservation for the winter can be viburnum juice. It is also better to cook from fresh fruit to get the most out of it. The juice is more concentrated in taste, unlike compote. If you decide to drink freshly squeezed viburnum juice, then it should be diluted with clean carbonated or non-carbonated water. In a concentrated form, it is highly undesirable to use it.

Ingredients:

• viburnum - 1 kg;
• sugar - 200 g;
• water - 200 ml.

Cooking method:

1. Sort the berries, peel off the branches, rinse under running water.
2. Squeeze the juice with a juicer or in any convenient way.
3. Transfer the resulting cake to a saucepan, fill with water and boil for 5 minutes.
4. Strain the broth, the cake is no longer needed.
5. Dissolve sugar in warm water and let cool.
6. Mix sweet decoction with fresh juice boil the resulting liquid.
7. hot juice Pour into a sterile container, roll up hermetically, as shown in the photo.

Kvass

• Time: 1 day 20 minutes.
• Servings: 50 persons.
• Calorie content of the dish: 12 kcal / 100 grams.
• Purpose: for dessert, snack.
• Cuisine: Russian.
• Difficulty: medium.

The active cooking time of viburnum kvass takes no more than half an hour, but the drink itself can be consumed no earlier than a day later. First, he needs to simmer in the oven, then stand for the yeast to disperse and make regular drink slightly carbonated. This recipe does not use sugar, you can add it to taste. It is worth noting that adding sugar can increase yeast growth.

Ingredients:

• water - 10 l;
• viburnum - 600 g;
• rye malt for kvass - 350 g;
• yeast - 30 g.

Cooking method:

1. How to cook viburnum kvass: mix fresh berries or cake with malt.
2. Dilute the mixture with a little water to the consistency of a thick dough.
3. Put in the oven at low temperature for 12 hours.
4. After the allotted time, dilute the workpiece with water, add yeast.
5. Leave the liquid in a warm place for another 12 hours.
6. Ready kvass strain, pour into a clean container, drink chilled.

Jam

• Time: 19 hours.
• Servings: 40 persons.
• Calorie content of the dish: 173 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: medium.

Classic cooking recipe berry jam, V this case viburnum. This jam can be used as a sauce for pancakes or other pastries. It can also be bred hot water and get a health drink in cold period year, or add a little to tea to diversify the taste. This recipe involves cooking, but there are recipes for "raw" jam.

Ingredients:

• viburnum - 1 kg;
• sugar - 800 g;
• water - 200 ml.

Cooking method:

1. Clean the viburnum from debris, branches, spoiled fruits.
2. Rinse well, transfer to a wide, not very deep container that can be heated.
3. Put on fire, add a little water, blanch until the fruit is soft.
4. In a separate saucepan, mix the amount of water indicated in the recipe with sugar, boil until the sugar is completely dissolved.
5. Place soft berries in sugar syrup and boil everything for about half an hour, stirring constantly.
6. Make several such boils with a break of 6 hours.
7. After extreme boiling, boil to the desired density.
8. Arrange the jam in sterilized jars, seal tightly, turn over and cool under a thick cloth, blanket.
9. Then store the jam in a cool dark place.

Paste

• Time: 45 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 195 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: medium.

A dessert such as pastila is not often prepared at home, although it is not difficult to make it. Dessert has an average calorie content, so it is better to limit its consumption in the afternoon. From a thin layer of marshmallow, you can form original portioned desserts that will become a real decoration. holiday table. For cooking, you can use both fresh and frozen berries.

Ingredients:

• viburnum - 300 g;
• sugar - 250 g;
• citric acid - 2 g.

Cooking method:

1. How to cook viburnum marshmallow: defrost the berries, if necessary, clean the fresh ones from debris, rinse and dry.
2. Pass the fruits through the juicer.
3. Pour the juice into a saucepan, put on fire and boil until thick puree.
4. Add sugar citric acid.
5. Simmer over low heat, stirring regularly, for about 10 minutes until the mixture thickens even more.
6. Line the vegetable drying tray parchment paper and lay the workpiece in a thin layer over the entire area, level the surface with a silicone spatula, as shown in the photo.
7. In about half an hour, the pastille will be ready.
8. It can be rolled up and presented in an original way.
9. If there is no drying, you can make marshmallows in the oven, for this, spread the mixture on a baking sheet with parchment and send it to dry in the oven for 15-20 minutes at a minimum temperature.

Jam

• Time: 45 minutes.
• Servings: 90 persons.
• Calorie content of the dish: 133 kcal / 100 grams.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: medium.

If you are still wondering: what can be made from viburnum, then prepare for the winter delicious jam, thus you solve the problem of breakfasts and snacks. Jam can be spread on fresh bread, toast or whole grain bread. It can also be used as a filling for pies and buns. To extend the shelf life of the product, do not roll the jam into a large container and follow the storage conditions.

Ingredients:

• viburnum - 3 kg;
• sugar - 1.5 kg;
• water - 600 ml.

Cooking method:

1. Separate the berries from the branches, wash well, transfer to a large saucepan or stainless steel pan.
2. Pour water so that it covers the berries, about a glass per kilogram of fruit, send to the fire.
3. Boil the berries until soft, so it will be easier to grind them.
4. Let the mixture cool slightly, then strain through a colander or squeeze with cheesecloth.
5. Pour the resulting juice with pulp into a saucepan, bring to a boil, boil for another 10 minutes and remove from heat.
6. Let the jam cool, then repeat the procedure.
7. Put the saucepan on the fire for the third time, let it boil, put it in a sterile glass container and roll it up tightly.
8. It is better to use jars of small volume, no more than 700 grams, so the jam will thicken better.
9. Store on a refrigerator shelf or in the basement.

Video

Kalina is a typical Russian berry, which everyone has known since childhood thanks to the phrase from the Russian folk tale "milk rivers, jelly banks." In ancient times, this berry was valued and prepared different dishes and drinks from it.

Nowadays, few people use viburnum in its natural form because of the specific bitter taste. But in vain, because red berries contain many vitamins and will help cure a variety of diseases.

You can get all the benefits of the berry by preparing jam, compotes, tea, and even alcoholic drinks- pouring viburnum on vodka and even liquor. The use of small amounts of these drinks will help cure some diseases and recharge your batteries.

Let's get acquainted with the principles and methods of making liqueur from viburnum on vodka.

Some useful information

By themselves, viburnum berries in frozen, dried or dried form are able to retain their healing properties for a year or two. Ready-made viburnum liqueur at home will last for decades if done correctly. And all this time it will be possible to use it in small doses in order to increase your tone and treat some diseases.

And the range of diseases that these beautiful winter berries help with is very wide:

• hypertension;
• stomach ulcer and gastritis;
• diabetes;
• inflammatory processes;
• kidney disease;
• poor blood clotting;
• diseases of the respiratory system;
• neurosis, increased fatigue, difficult falling asleep;
• heart diseases.

With the help of drinks from viburnum on alcohol, you can defeat a cold, reduce uterine bleeding, reduce pain (gives an antispasmodic effect), even stop viral diseases(is a natural antibiotic).

Important: viburnum is a natural raw material that has a very strong effect on the body, so in some cases it is better not to use it. So, the liquor should not be drunk by people:

1. with low pressure;
2. increased blood clotting;
3. exacerbated renal and hepatic diseases.

The composition of the magic berry contains almost all trace elements, of the vitamins it contains:

• A - 278% of the daily value in 100 grams;
• C - 91% of d.s.;
• E - 13% of d.s.

So liqueurs, wines and decoctions on viburnum are also an elixir of youth and beauty, because it is these vitamins that provide regenerative processes, actively fight antioxidants.

Choosing the ingredients

Kalinovka has long been valued in Rus' not only for its pleasant aroma and color, but also for its healing properties. It would seem that only viburnum, alcohol and sugar are needed for pouring viburnum. However, everything is not so simple. Of course, if it is most important to get a medicinal tincture, then alcohol and viburnum will be enough. But if you also want to make a drink for the soul, then you need to carefully approach the choice of ingredients.

The stories of numerous alcohol producers always speak of the attention with which they approach the choice of products in a particular production. It makes sense to take an example from them.

Kalina should be fully ripe, only in this case the liqueur will be useful and retain the maximum of useful properties. Ripe viburnum is a viburnum of a bright scarlet color, which bursts when the berry is lightly pressed. If you do not want to use sugar, then the viburnum should be removed from the bush after the first frost. During this period, it increases the sugar content and concentrate useful material.

• Most often, the recipe suggests taking vodka. This is a good option.
• However, if you can use purified alcohol or white rum, you will get better results.
• You can use cognac, but it must also be good, which implies a high price.

There is little sugar in viburnum, even if the first frosts were strong. Therefore, in order for viburnum liqueur to be sweet, sugar must be added to it. If you are negative about sugar, take good honey. It can affect the taste of the liqueur, so you do not need sunflower or buckwheat honey. Much tastier than liqueurs with honey obtained from herbs.

If your prescription calls for citrus peels, other berries or herbs, then you need to monitor their quality and expiration date. It is not advised to use frozen raw materials. In a pie, such a berry is good, but the liqueur from it turns out to be bad.

nalivali.ru

Basic cooking principles

Among the fruit and berry abundance, which has become available thanks to the benefits of civilization, the modern consumer is increasingly remembered viburnum only as a medicinal raw material recognized by official pharmacology, or a remedy often used in folk medicine.

Completely wrong! winter berry has an invaluable set beneficial vitamins, micro and macro elements, is a source of essential amino acids and minerals. You will not find viburnum berries on supermarket shelves, but, nevertheless, if you wish, they can be collected on a personal plot or in a forest, in a park, wherever there is moist soil.

At the same time, it is not necessary to say that the cost of the source of health and beauty will consist only in the time spent on a useful walk along fresh air, which is a big advantage over going to the supermarket, which is associated with considerable acquisition costs exotic fruits processed before transportation with special and not very useful chemicals.

• Viburnum berries have a slight bitterness and astringency due to the content of viburnin glycoside in them. Perhaps the presence of this bitterness is not to the liking of many, but in the frozen berries, the taste disappears, while retaining everything valuable properties viburnum.
• The specific, bitter taste of berries can be a "highlight" for homemade viburnum liqueur. After all, the same glycosides are added artificially to vermouth and sherries, precisely to give the drink a light bitterness, which makes the taste of these wines special. Let's learn this nuance.

Livka- liqueur in the Russian version, but with a lower strength and great content Sahara. The basis of the liqueur is fruit and berry juices extracted from plant materials by extraction.

The main method of making liqueur

In industrial production low alcohol drinks happening in five stages:

The sorted fruit and berry material is crushed and placed in containers, where it is infused for 10-12 days. For extracting (extracting) juice, flavored or simply peeled ethanol diluted with water up to 40-50%.

After the plant fiber is destroyed under the influence of alcohol, the resulting alcoholized juice is separated from the sediment. The remains of vegetable raw materials are pressed, then filtered and combined first with the alcoholized juice of the first drain, and then with sugar syrup and others. constituent parts prescribed by the recipe.

The next stage - blended (mixed) raw materials are kept for up to 72 hours or more to obtain the necessary aroma and taste. After aging, the liqueur is again filtered and sent to the bottling shop.

After the bottling shop, the sealed bottles are kept at a temperature of 8o-20oC from one to six months. The aging period of special liqueurs reaches two years or more.

Cooking homemade liquor By production technology not fundamentally different, but allows for some changes.

If alcohol, which is used in the industrial production of liquors, is not available, it can be replaced with vodka, cognac, brandy, rum. You can also use moonshine if you are sure of the quality of its cleaning. Another important condition is the presence unpleasant odors fusel oils unacceptable, as they will spoil the flavor of the liqueur.

zhenskoe-opinion.ru

Non-alcoholic liqueur

In recipes that are found every now and then in various resources, you can find such a phrase as “non-alcoholic liqueur”. Upon careful reading of such a recipe, it becomes clear that we are not talking about liqueur, but about long-term pasteurization of fruit in own juice. Then this natural compote diluted with water, calling this liquid pouring. Even if alcohol and syrup are added to such a preparation of juice, it will still work out, in best case, a cocktail, but not a liqueur.

Among the technologies used for liqueurs in the home kitchen, one can reproduce two more ways:

• Fermentation of juice or pulp, with further blending. The main stages of this method of making liqueurs are to prepare wine and blend it with juice, water, flavored tinctures, add syrup or sugar
• Partial fermentation, with fermentation stop. By the same principle, kvass, lemonade, cider are prepared.

In the process of fermentation, it is quite easy to separate the juice from the vegetable fiber. After pressing and filtering the wort, a low-alcohol, carbonated drink is obtained. Its further processing consists in blending and bottling. Such drinks are stored for a short time, at low temperatures.

Cider, kvass, spikes, lemonade also belong to the subspecies of sweet, low-alcohol liqueurs, with an alcohol content of up to 7-8%.

Other criteria

• The strength of home-made liqueurs can range from 12 to 45%, as desired. It should be borne in mind that liqueurs with a strength of more than 15% can be stored for up to two or more years at room temperature. With such an alcohol content in the liquor, vital activity ceases. wild yeast that are present in the fruit components.
• The content of sugar or other sweeteners can also be varied based on personal preference. IN home production liqueurs, the requirements of GOST can be ignored if it does not harm health. For ladies' liqueurs, the sugar content can be increased up to 40%. If the drink is prepared for the hussars, then you can increase its strength, and reduce the sugar content and add viburnum for a slight bitterness, which the frost has not yet “kissed”.

The high percentage of sugar in the liqueur forms a stretchy and thick consistency of the drink, giving the liqueur a special look and taste.

To more accurately determine the alcohol content in homemade liquors, it is more convenient to use an alcohol meter.

Depending on the raw materials used and the method of production, the liqueurs are divided according to the production time:

1. Early ripening: the preparation time for such liqueurs can vary from several days to one month. Early ripening liqueurs are prepared from berries that have a shelf life of no more than 2-5 days at a temperature of 0 ° C. This, for example - strawberries, raspberries, currants, gooseberries.
2. Mid-season: liqueurs with a ripening period of 1.5-3 months. The raw materials for the preparation of mid-ripening liqueurs are usually stone fruits: plum, cherry, apricot, cherry plum, viburnum, peach.

The process of making late-ripening liqueurs takes 3 to 6 months. Fruits for late-ripening liqueurs have long term storage: pears, apples, quince and other pome fruits.

Cooking with vodka

Basic Recipe

The use of viburnum berries in the production of alcoholic beverages is a rarity. This raw material is used on an industrial scale only for the production of medicinal tinctures.

Viburnum berries contain more than 30% invert sugar. But the content of vitamin C is quite high - more than in lemons.

Therefore, for the preparation of classic viburnum liqueur, the following ratio is used: berries - 1 part, sugar - 2 parts.

First way:

1. For the main recipe, fresh berries are sorted, slightly dried.
2. Frozen berries are allowed to thaw and drain the water.
3. The berries are mashed until the juice is released.
4. The prepared viburnum is placed in a glass, enameled or ceramic container, filling it with 2/3 of the volume with berries.
5. Then the berries are poured with vodka or alcohol diluted with water up to 50%. After about two weeks, the resulting alcoholized juice is drained and filtered. Sugar and purified water are added to the remaining berries to cover the berries.
6. After another two weeks, the resulting syrup is drained, filtered and combined with viburnum tincture. The combined extracts are kept for up to 72 hours, repeatedly and intensively kneaded, re-cleaned and sent for aging for up to three months.
7. The finished liquor is bottled and hermetically sealed.

Second way:

The berries are kneaded, falling asleep with sugar and at the same time adding vodka. The finished liquor is drained after a month and a half, then passed through a multi-layer filter and bottled.

Preparation of ingredients for liqueur from viburnum:

• Spicy and medicinal plants;
• Spices;
• Any fruits or berries, as well as preparations from them;
• From alcohol ingredients, you can diversify the range of liquors using cognac, rum and alcohol extracts with a variety of flavors;
• As a sweetener, you can use not only sugar, but also fructose, honey, invert syrup.

Actually, you can do the opposite: stock up on viburnum tincture, frozen berries or viburnum berries grated with sugar, and then prepare blended liqueurs in the season of raspberries, peaches, melons or other gifts of nature.

With apple juice and cinnamon

Raw material:

• Kalina 0.5 kg
• Juice, apple (unclarified) 3 l
• Sugar 1.6 kg
• Cinnamon 1 stick
• Raisins 150 g
• Vodka 0.5 l

Cooking:

Freshly squeezed Apple juice combine with 0.6 kg of refined sugar. Add raisins to start fermentation. Place the bowl with juice in a warm place, wearing a rubber glove on the neck. When it rises to the surface apple foam, remove it.

At the same time, we set viburnum berries to insist on vodka. To do this, they need to be ground, put in a jar with a cinnamon stick and pour vodka all the time until the apple wine is clarified.

When the raisins sit on the bottom of the jar and fermentation stops, remove the wine to a cool place to settle. Remove from sediment. A small amount of we pour the wine from the bottle and heat it up, dissolving one kilogram of sugar in it.

We pour it back into the bottle of wine and put it again, for a day, in a warm room, waiting for the wine to warm up and bubbles begin to appear. Filter viburnum tincture. Pour the tincture into the wine, mix and pour the liqueur into champagne bottles, without topping up to the top of the neck. Store in the basement or refrigerator for no more than six months.

Pouring "Linden Blossom"

Raw material:

• Water - 100 - 200 ml
• Sugar 1.0 kg
• Linden flowers
• Vodka 1 glass (200 ml)
• Viburnum berries, defrosted 500 g

Cooking technology:

Assembled Linden blossom wash, shake off the water and pack tightly into a jar. The flowers are best crushed to release the fragrance. Fill the linden with vodka and screw the lid on the jar tightly. We remove from the sun for a month, and then squeeze the flowers and filter the tincture. With the prepared tincture, we prepare the liqueur from viburnum berries according to the second method.

fermilon.ru

Pouring from viburnum with honey

To prepare a drink, you will need the following components:

• viburnum - 2 kilograms;
• good quality cognac - 500 milliliters;
• natural honey - half a liter jar;
• chilled boiled water- 1.5 liters.

So let's get started:

1. Viburnum berries are sorted, washed and dried, as in the previous recipe.
2. Then they are poured into a prepared glass jar.
3. Then cognac is poured into the same place, honey is transferred and everything is poured with boiled water.
4. In this form, the drink should stand in a dark, cool room for at least a month and a half.
5. Then it is filtered and bottled in glass decanters or bottles. Keep the drink in the refrigerator or cellar.

This tool has incredibly useful properties. It must be taken in a tablespoon with meals. Over time, you can notice that the pressure begins to normalize, and general state body improves. Also, this tool can be used as an anesthetic drug during headaches.

Doctors recommend taking it to eliminate edema that occurs due to impaired functioning of the heart and kidneys. It is simply indispensable for those suffering from gastritis with low acidity. The drink can be stored at home quite for a long time. Honey and cognac in this case play the role of preservatives.

alcorecept.com

With honey and mint

You can prepare a tincture of viburnum at home using mint and honey. The process of obtaining it is divided into several stages:

1. Pre-prepare mint tincture. For this fresh leaves peppermint(200 g) pour vodka (2 l). holding time mint tincture is 1.5 months. So start cooking better in summer so that by the time the viburnum is harvested, it has time to infuse.
2. Fresh viburnum berries (2.5 kg) are kneaded to extract juice.
3. Berries are placed in a glass or enamel container so that they occupy 2/3 of its volume.
4. The resulting mint infusion is diluted to 50% with water, after which it is poured into a container with viburnum.
5. After 3 weeks, you need to filter the tincture. The liquid is left in a glass container, and the fruits are poured with water (1.5 l). 2 liters of flower honey are added to the liquid.
6. This syrup is infused for 2 weeks, then it is added to the tincture.
7. After 3 days, the infusion must be filtered again and sent for aging for up to 3 months.

fermilon.ru

Pouring from viburnum with quince

Original taste and special healing properties possesses tincture of viburnum with quince. The composition of the tincture is complex.

You will need:

• 0.5 kg of quince, which must first be grated on a coarse grater,
• viburnum berries, ground or just thoroughly crushed
• 1 liter of vodka.

This composition must be well mixed, poured into glassware and closed tightly. The first stage of insisting lasts 14 days. After that, 200 g of honey is added to the tincture and insisted for another week, shaking the solution once a day. When the tincture is ready, add another juice of 1 lemon. After that, the mixture is filtered, squeezed, bottled and stored in a cool place.

natyropat.ru

With sea buckthorn and cloves

It is prepared from dried, dried or fresh viburnum berries and fresh or frozen sea buckthorn. We take:

• viburnum - 1 cup dry berries (2 cups fresh, frozen);
• sea ​​buckthorn - 1 cup;
• cloves - 3 buds;
• rosso peppercorns - 1 teaspoon;
• black pepper (not allspice!) peas - 1 teaspoon;
• star anise - a couple of stars;
• strong alcohol - 2.5 liters;
• sugar (honey) - 100 grams.

1. We mix the berries with sugar or honey, grind lightly and let stand for about 6 hours in a warm place.
2. Pour alcohol and add spices.
3. We put in a dark place for 6 weeks if the berries are fresh or for 10 weeks if they are dry. Twice a day we shake this drink from viburnum with alcohol, every 3 days we carry out pumping, as in the first recipe.

A very useful remedy for blood vessels, liver, stomach, normalizes sleep and generally calms the nervous system.

Useful: From spices, viburnum goes well with black and pink pepper (add peas), star anise, anise, mint, cardamom, cloves.

samogonpil.ru

Pouring from viburnum and lemon

Compound

• granulated sugar or honey - 150 grams;
• vodka (diluted alcohol, odorless moonshine) - 0.5 liters;
• viburnum berries - 300 grams;
• water (preferably purified) - 200 ml;
• lemon - 1 piece.

step by step recipe

1. Viburnum berries are carefully pressed to get a homogeneous mass (if desired, you can use a blender).
2. Using sugar or honey, as well as water, boil the syrup, cool it to 20 °.
3. Liquid viburnum mass is mixed with syrup.
4. The lemon is washed, the zest is removed, care is taken to prevent the ingress of white bitter pulp, because it can finally harm the taste.
5. In received viburnum syrup add vodka and zest, mix everything.
6. The jar is corked and placed in a place deprived of light. Shake the jar once a day.
7. The finished liqueur is passed through the filter and poured into prepared containers. Such a tincture must be consumed in one year, otherwise after that it will begin to exfoliate, the taste will deteriorate and there will be no desire to use it.

alkozona.ru

Raspberry and viburnum filling

To prepare this drink, you will need all the same ingredients as in classic recipe liqueurs, but with the addition of raspberry infusion, which should be prepared in advance during the picking period.

For the manufacture of raspberry tincture you will need:

• raspberries 0.5 kg;
• alcohol or vodka 0.5 l.

1. Dry the berries in the sun or in the oven, then pour alcohol and put a tightly closed bottle in a dark place for two weeks, shaking the infusion daily.
2. To prepare liquor from viburnum and raspberry tincture, you can add 200 ml of water if desired, then the drink will turn out softer. The aroma of raspberries in combination with viburnum will not leave indifferent any connoisseur of alcoholic beverages prepared at home only from natural ingredients, which doubles the value of the resulting liqueur. Such a drink will serve not only excellent treat, but also useful as a sedative or antipyretic.

Pouring is considered Russian alcohol, but has a prototype of European liqueurs. For the first time, they began to make liquor at the end of the 19th century, and it became a generally accepted drink during the Brezhnev era. During these years, craftsmen began to make it on their own at home, and wine and vodka factories also began to produce them.

In addition to the suggested recipes, you can experiment with various other additives. For example, along with viburnum, you can add chokeberry, which will achieve a rich purple hue. Also, to change the color, aroma or taste, viburnum is combined with black or red currants and even strawberries. All these fruits are harvested in advance, since the seasons of their ripening with viburnum vary significantly.

Pouring from viburnum"Lady's whim"

Transfer the freshly picked kalinka to a baking sheet, bring it to a soft state in the oven. The fruits should not be overdried. This is a little trick that will allow you to get a soft taste of the drink.

1. Pour the harvest into jars for 2/3 of the volume.
2. Pour vodka on top.
3. Leave the content for a while until it turns a beautiful dark orange color.
4. Strain it, add sugar to taste.

You should not prepare a drink on moonshine. The taste may be spoiled.

zagotovkinazimu.ru

Moonshine tincture recipe with viburnum and pine nuts

• Kalina - 1 l;
• Moonshine, vodka - 1 l;
• Pine nuts - 50 pcs.
• Anise - 3 gr;
• Sugar - 3 tablespoons

1. Sort the berries and wash well.
2. Scald the nuts with boiling water.
3. Place viburnum and nuts in a jar, pour vodka and moonshine, add anise seeds.
4. Infuse for 2-3 weeks, shake the contents daily.
5. Strain the infusion. Dissolve sugar in 100 ml of water and add the syrup to the infusion.
6. Pour viburnum tincture into bottles.

lustiness.ru

Viburnum liqueur at home

viburnum liqueur- healing natural elixir health. A drink from viburnum is famous for its specific taste and extraordinary pleasant aroma. Liquor can be taken in a small glass, as an aperitif during desserts, as well as adding to tea or coffee.

20-30 ml of viburnum liqueur in a glass of dry wine will give the drink an unusual touch of aftertaste. To maintain health, viburnum liquor is used in herbal teas with cold infections. The drink can be soaked in cake layers and other baked goods.

Required to take:

• viburnum - 2 kg
• vodka - 1 l
• sugar - 1.5 kg
• purified water - 500 ml

Cooking

Selected berries are used, preferably after the first night frosts, then the liquor will turn out to be special: with an unusual aftertaste and aroma.

1. Kalina is steamed with boiling water for 30 minutes to neutralize some of the tannins that give bitterness.
2. The berries are thrown into a colander and, after removing the water, they are transferred to a glass bottle and pour 500 g of sugar.
3. The bottle is corked and set aside in a warm place for 3 days.
4. Then vodka is poured, covering the berries above the level of 1-2 cm.
5. The bottle is closed and incubated for another 10 days.
6. Sugar syrup is boiled: sugar (1 kg) is dissolved in 500 ml of water and brought to a boil. The syrup is boiled for 5-7 minutes, removing the pop-up foam and allowed to cool.
7. The alcohol infusion is mixed with a sugar solution and placed in a warm place for 1.5-2 months. Shake the bottle periodically.

The finished drink is filtered into a clean container.

The drink has a strength of 22-25º and can be stored for up to 3 years in a dark and cool place.

IMPORTANT: Instead of vodka, viburnum can be filled with diluted alcohol (40-45º), cognac or well-purified moonshine. alternative sugar syrup liquid natural honey can serve.

Liquor from viburnum on vodka

The method of making liqueur from viburnum berries, proposed below, is so simple and accessible that it can be used in preparing a drink from other berries: currants, raspberries, cherries, cherry plums, strawberries.

Required to take:

• viburnum berries
• granulated sugar
• vodka or diluted alcohol up to 40º

Cooking

1. Washed, dried and peeled berries are placed in a three-liter jar, pouring berries up to its shoulders.
2. Berries are poured with sugar not reaching 1-2 cm to the neck of the jar.
3. Then the viburnum is poured with good quality vodka or diluted alcohol, not reaching about 2 cm from the neck of the can, so that the liquid does not splash out during the fermentation process.
4. The contents of the jar are mixed with a wooden spoon with a long handle, kneading the berries a little.
5. The bank is closed nylon cover and set aside for insisting for 3 months.
6. The liqueur is then filtered and bottled.
7. You can store the drink at room temperature for a long time.

The use of liquor from viburnum for the purpose of recovery

People say that it is necessary to stock up on viburnum after the first frost: the berries caught in the cold acquire a special taste and aroma. If you collect the fruits earlier, the tincture will turn out to be too bitter.

Cooking principle:

1. Rinse the berries well and dry thoroughly.
2. Pour viburnum (0.5 kg) into glass containers: fruits should occupy about half the volume of the container.
3. Prepare 0.5 liters of vodka and pour enough into the container to cover the berries. Instead of vodka, you can use red wine, Cahors is best.
4. Close the container tightly and leave in a warm place for 24 hours.
5. Pour the remaining vodka (or wine) into the container and leave it warm for another month.
6. Strain the remedy.

If the drink is supposed to be used exclusively for medicinal purposes, the volume of viburnum can be increased: the healing properties of the remedy will increase, but its taste will worsen, since the tincture will be more bitter.

1. Berries (0.7 kg), rinse and dry, pour into a glass container.
2. In 200 ml warm water stir granulated sugar (0.3 kg), cool the syrup and pour into a container with viburnum.
3. Add 0.5 l of vodka, close the container tightly and shake well.
4. Leave in a cool dark place for 6 weeks. Filter the finished drink.

With honey, quince and lemon juice

1. Grind washed and dried quince berries and mashed viburnum (0.5 kg) on ​​a grater.
2. Place the raw materials in a glass container and pour a liter of vodka, mix and close the container. Put in a cool dark place for 2 weeks.
3. Add 200 g of honey to the composition and leave for another week. In this case, the tincture should be thoroughly shaken once a day.
4. Pour in the juice squeezed from one lemon, mix, filter.

with sea buckthorn

1. Wash and dry sea buckthorn and viburnum berries (4 kg), taken in a ratio of 1 to 3.
2. Place the fruits in a glass container and fill to the top with vodka (4 kg of berries will require 2 liters of vodka). Leave in a dark cool place for 2-4 weeks.
3. Express the vodka, and cover the berries with sugar (2 kg), close the container with a lid and shake well. Insist another 14 days.
4. Drain the resulting syrup and combine it with the previously expressed vodka.

With garlic, beets and rowan

1. Washed and dried viburnum berries (100 g) and rowan berries (50 g) are poured into a glass container.
2. Add 50 ml of garlic and beet juice.
3. Enter 0.2 l of vodka and 150 g of honey.
4. Close the container and place in a cool dark place for 14 days. Filter the drink.

This version of the tincture is used as an antihypertensive agent.

Berry-herbal balm "Health"

The healing balm according to this recipe is used in small doses: a coffee spoon three times a day.

And it is even better to add it to tea, coffee or just in clean water. The balm has a strengthening effect on the body, has a beneficial effect on the kidneys, stimulates cardiac activity, and relieves coughing attacks.

Required to take:

• fresh viburnum berries - 100 g
• fresh cranberries - 100 g
• fresh rose hips - 300 g
• vodka - 1 l
• dry herb St. John's wort - 30 g
• dry herb oregano - 30 g
• dry lime blossom - 30 g
• dry herb yarrow - 30 g
• liquid honey or jam syrup - 50 g

Cooking

1. Berries of viburnum, lingonberries and rose hips are washed and dried on a towel.
2. Kalina and lingonberries are kneaded to a gruel and added to the crushed rose hips.
3. Vegetable components are added to the mixture, poured with vodka and mixed.
4. Close the lid and insist three weeks.
5. Then the mixture is filtered and honey or jam syrup is added to adjust the taste.

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Tincture of viburnum and currant leaves

• 200 pieces of ripe, red viburnum berries
• 100 cherry or currant leaves
• 0.5 liters of vodka
• 2 glasses of water
• 1 cup of sugar.

Berries need to be crushed. Boil the syrup from water and sugar, pour the leaves into the pan and cook for 5 minutes. After that, the broth must be filtered and mixed with berries and vodka. Place all components in a glass jar, close it tightly and put it in a dark place.

In a month, the tincture of viburnum and leaves will be ready, it will need to be filtered and taken as dessert alcohol, or a medicinal infusion with beneficial properties.

Tincture on viburnum and raspberry

To prepare it you will need:

• 0.5 kg of raspberries and viburnum,
• 1 cup sugar
• 1 liter of purified vodka or alcohol.

1. Mash viburnum berries, pour into a three-liter jar, add 0.5 kg of raspberries and alcohol.
2. Close the lid tightly and place in a dark place.
3. In a month, the tincture on viburnum and raspberries will be ready, it remains only to strain and pour into another bowl.

Alcohol tincture on viburnum and raspberries is an excellent prophylactic and vitamin remedy, thanks to which diseases will bypass you in winter and especially in spring.

Alcohol tincture of viburnum flowers

Fill a liter jar with viburnum flowers, you do not need to compact, and fill them with vodka or alcohol with a strength of 50%. Place the jar in the refrigerator for 1 month, then strain through cheesecloth.

Alcohol will retain all the medicinal properties of viburnum flowers, the tincture will turn out to be tasty and healthy. It can be used for gargling with sore throat, as well as for rubbing and compresses on sore joints, and on the bronchial area for coughing and bronchitis.

Tincture of viburnum berries with rowan and garlic

To prepare this tincture, you need to take 100 g of viburnum berries, 50 g of rowan berries, the same amount of beet and garlic juice, 150 g of honey and 200 ml of vodka, mix all the ingredients and insist them in a dark place for about two weeks. Strain, squeeze and the tincture is ready. The tincture is taken three times a day, a tablespoon before meals as an antihypertensive agent.

natyropat.ru

Viburnum bark tincture

• Increase the tone of the muscles of the uterus.
• They help to cope with uterine bleeding (metrorrhagia), with heavy menstruation.

At home, prepare a tincture of viburnum bark from 4 tbsp. l. bark and 200 mg of 70% alcohol, which is used in gynecology for uterine bleeding, 25-30 drops 2-3 times a day. Contained in the bark of viburnum vulgaris, viburnin enhances the tone of the uterus and has some vasoconstrictive, analgesic, antiseptic and hemostatic effects.

onastoykah.ru

Application

There are no exact instructions on dosages and duration of taking the tincture. In most sources, it is recommended to use 50 ml of the product per day for preventive purposes, distributing this volume into several servings. To get rid of insomnia, you need to stir a couple of tablespoons of the product in a glass of warm tea.

Alcohol tincture is more concentrated, so in this case the dosage should be reduced to 20-30 drops, applied 3-4 times a day.

• As an antihypertensive agent, it is recommended to take the remedy with honey and cognac or with mountain ash, garlic and beets in a tablespoon 3 times a day with meals.
• Tincture with sugar should be drunk before meals, 20-30 ml.
• Medicine with viburnum bark is recommended to take 20 drops 5 minutes before meals. During coughing fits, the dosage may be increased to 50 drops.
• Cahors tincture with red pepper and honey should be drunk 50 ml half an hour before meals 4 times a day.

Before using for medicinal purposes, a doctor's consultation is required.

narrecepti.ru

Pouring viburnum at home - tricks and tips

If you get a stronger liquor than intended, you can remove excess alcohol using pasteurization. The drink container is immersed in hot water. The lid of the dish in which the liquor is located must be open so that the alcohol can escape during heating. But do not overdo it so that you do not have to add alcohol again.

Pouring can be successfully used for cooking confectionery. This - the best impregnation for biscuit, excellent flavoring for creams, soufflés, jellies and mousses.

Viburnum liqueur can be prepared at any time of the year if stocked up in season ripe berries alcoholized juice. This method will save space in freezer and at the same time preserve the desired aroma in the alcohol extract. Use this technique for any fruits and plants if you prefer your own alcoholic beverages.

narrecepti.ru

The benefits and harms of infusion

Folk healers and healers have long unraveled the healing properties of viburnum, which is often called the “healer” because it contains many useful substances.

Modern medicine is also in no hurry to replace this wonderful berry with something else, because it really contains a lot of vitamins and microelements, without which it is impossible to imagine the treatment and prevention of many diseases, strengthening the immune system, improving heart function.

In the fruits of this shrub are such useful material, How:

• tannin;
• coumarin;
• carotene;
• pectin.

Application of tincture of viburnum:

• accelerates the work of the kidneys;
• activates perspiration;
• the body is quickly cleared of toxins;
• metabolism returns to normal.

Impact:

1. Viburnum contains viburnin, which gives it a certain bitterness. It is this component that destroys infections and bacteria in the human body.
2. IN viburnum tincture valeric acid, which helps fight tense situations, depression, insomnia and has a positive effect on the nervous system as a whole.

With her help, our ancestors:

• removed the headache;
• lowered the pressure;
• improved digestion;
• tuned the stomach and intestines.

Doctors prescribe a tincture of this berry for:

• gastritis with low acidity;
• hypertension;
• puffiness.

Not everyone can take viburnum tincture without a doctor's prescription.

Especially careful should be those who have:

• increased acidity;
• chronic kidney disease;
• low pressure.

Indications and contraindications

If you are not included in the risk groups listed below, then you can safely use viburnum tincture for medicinal and prophylactic purposes.

Viburnum tincture should not be used by persons:

• who have blood clots;
• low blood pressure;
• increased blood clotting;
• women who are carrying a child;
• with gout;
• in chronic kidney disease.

Instructions for use

They take viburnum tincture on vodka according to a single scheme. Adults are prescribed 30-40 drops before meals 2-3 times a day.

The course of treatment depends on the nature of the problem. It can not be abused, in addition to positive aspects, it also has negative ones.