Delicious currant tincture on vodka is the black pearl of your collection. Pouring blackcurrant at home recipe for vodka

The currant is best known as a storehouse of vitamin C, which is why the berry is popular as a prophylactic and therapeutic agent during seasonal colds.

But not a single ascorbic berry is useful, it is also a wonderful assistant in healing. Fresh berries, leaves, and currant liqueur are useful for various health problems:

• with beriberi and reduced immunity;
• alleviate the condition in diseases of the gastrointestinal tract, such as gastritis with low acidity, peptic ulcer, etc.;
• increase hemoglobin, recommended for radiation damage;
• strengthen blood vessels, regulating pressure and preventing atherosclerosis;
• have a general strengthening effect on the body.

Peculiarities. Many Internet users note that currant liqueurs help with a condition called "stomach stopped": heaviness, fullness, nausea.

Pouring of blackcurrant on the leaves

Black and red currant berries are used for liqueurs, but the leaves are suitable only from chokeberry varieties, since red-fruited ones do not have a pronounced aroma. In the leaves, by the way, there is more vitamin C than in the berry itself.

Collect 100 leaves, carefully cutting them from different parts of the bush so as not to expose individual stems, depriving them of nutrition. You will also need:

• a glass of blackcurrant berries. If out of season, they can be replaced with chokeberry;
• 250-300 grams of sugar;
• 1 tsp citric acid;
• 1 liter of water;
• 0.5 liters of vodka.

Put the leaves in a saucepan, cover with water, bring to a boil and boil at a gentle boil under the lid for 20 minutes. Leave for 8-10 hours. Then, squeeze the leaves, discard, add sugar, lemon and berries and boil for 5 minutes.

After cooling, strain, squeeze the berries. Add vodka, filter and bottle. After a month of aging in the cellar, proceed to the tasting.

Blackcurrant Spotykach

This is a boiled thick and very sweet drink, which is named after the fact that drinking it is a pleasure, but even after a few glasses no one will go. The classic spotykach is made from black currants.

Take:

• 1 kilogram of black currant and sugar.
• 0.75 liters of vodka or good moonshine.
• 3 glasses of water.

Attention. If desired, before pouring into syrup, add a pinch of cinnamon and vanillin to the alcohol base for a couple of days, then filter.

Put water with sugar on the stove and boil, removing the foam. The syrup should be thick. In the meantime, mash the washed and dried berries, fold them into a couple of layers of gauze and squeeze the juice well. Add the juice to the boiled syrup and boil. Remove from fire.

Add vodka to the slightly cooled mass and return to the stove again. Heat through without boiling and stir until the mixture thickens. Cool, bottle, put in the cellar (refrigerator). Try it in a few days.

Classic blackcurrant

For 3 kg of currants, take 1 kg of sugar and 250-400 ml (according to the desired strength) of vodka or alcohol, moonshine with a strength of up to 45 °.

Pour the berries with sugar, tie with gauze and expose to the sun for 3-4 days. Shake to dissolve sugar. If signs of fermentation appear, install a water seal (put on a glove) and wait until the fermentation stops. Then strain the liqueur and fix it with an infusion of additional alcohol, because in its natural state the strength of such a liqueur is 8-9 degrees.

Homemade blackcurrant liqueur with honey

This liqueur uses not sugar, but honey, and in a 1: 1 ratio. Add 1 kg of honey to 1 kg of black currant berries. Mix everything in a jar, let it stand for 3 days under gauze.

Then fill with vodka so that it covers all the berries. And for two months - in the dark at room conditions. Then filter. If too thick, add up to 25% boiled cooled water.

"Baked liqueur" of red currant

If you follow an old recipe, then you need to pour 1.5 kg of red currant berries into 0.75 ml of homemade red table wine in a ceramic pot, tie it with parchment, with pierced holes and put it in an almost cooled oven for the night.

In the morning, strain through cheesecloth and squeeze. Add a glass of liquid honey, stir. Pour the completely cooled liqueur into bottles. Store in the cellar, you can drink after two weeks.

Double blackcurrant liqueur

Sweet and strong alcohol originally from Poland involves the use of two alcohol bases - vodka and pure, undiluted.

Ingredients:

• 1 kg of blackcurrant;
• 0.5 l of vodka and food alcohol;
• 400 g of sugar;
• 0.5 - 1 cup of liquid honey.

Pour currants with two types of alcohol and send them to darkness and warmth for a month. After the time has elapsed, drain and tightly close the alcohol, and crush the berries and sprinkle with sugar.

Leave for 10 days under the same conditions. Drain, wring out the pulp and strain.

Mix syrup and tincture, add liquid honey to taste. Mix and send in a closed jar for a week or two in the refrigerator / cellar. Then filter and bottle. Let it stand in the cellar for at least a month, and preferably three.

Triple "panskaya"

Double liqueur is a product popular with Poles, but if it is too strong, you can “weaken” it a little. To do this, take 0.5 liters of drinking water (preferably bottled non-carbonated) and fill it with the remaining blackcurrant cake.

Close and for two weeks - in the cold and darkness. Mix with almost finished double tincture, filter, bag and age.

Noble liqueur-casserole: red on red

It uses red currants and red wine (homemade semi-sweet is perfect). Proportions:

• 1 kg of red currants;
• 0.5 l of wine;
• 200 g sugar.

Mix everything in a saucepan, cover it with perforated parchment or foil with holes and put in a slightly warm oven (heated to 40-60 ° C) for 7-10 hours. Periodically take out and check how the berries give juice. Then strain, squeeze, pour and after a couple of weeks of settling in the basement (refrigerator) help yourself.

Quick redcurrant liqueur with wine

It is prepared in the same way as a noble casserole, only it is advisable to take a sweet fortified wine (such as Cahors). Put less sugar - 100 g. But then try and, possibly, add. If the liqueur seems weak, add another glass of vodka. To stabilize the taste, it is enough to put it in the refrigerator for a day. And if you do not add vodka, you can try after a few hours.

There are two basic ways to make currant liqueur: by steeping berries on vodka (it turns out stronger) and by natural fermentation of sugar (taste is softer, but cooking is longer and more difficult). We will look at the best recipes for currant liqueurs for red and black berries.

I advise you to take the most ripe and juicy currants. Previously, the berries must be cleaned of the stalks, remove rotten and moldy fruits that spoil the taste. In the first three recipes, sugar can be replaced with liquid honey - add about 40% less sugar than indicated. The standard alcohol base is vodka, but ethyl alcohol diluted to 40-45%, purified odorless moonshine or cheap, but natural cognac, is also suitable.

Away from direct sunlight in hermetically sealed bottles, the shelf life of all drinks is up to 3 years.

Universal recipe for currant liqueur

Suitable for both red and black currants. Naturally, depending on the selected berries, the taste is different.

Ingredients:

• currant berries - 300 grams;
• sugar - 150 grams;
• vodka - 0.5 liters;
• water - 200 ml (optional).

Technology:

1. Pour currant berries and sugar in layers into a bottle for 2/3 of the volume. The last layer on top should be sugar.

2. Put the container in a warm place for three days.

3. Shake the bottle (jar), add vodka.

Alcohol should cover the level of berries by 2-3 cm.

4. Close the container tightly with a stopper and put it in a warm, dark place for 2 months. Shake the container every 7 days.

5. Filter the finished currant liqueur through cotton wool.

6. To reduce the strength, dilute the purified liquor by 25% with cold boiled water.

7. If the drink is not sweet enough, you can add more sugar, then mix.

8. Pour into bottles, seal tightly with a cork. Fortress (after dilution with water) - 20-22%.

From blackcurrant berries

Pouring blackcurrant on vodka

Juice recipe. It turns out very tasty.

• blackcurrant juice - 0.5 liters;
• vodka - 0.5 liters;
• sugar - 200 grams;
• cinnamon and cloves - 1 pinch each.

Cooking:

1. Mix currant juice with vodka.

2. Add sugar, cinnamon and cloves, stir until sugar dissolves.

3. Close the container tightly with a lid, put it in a warm, dark place for 30 days.

4. Filter the liquor through cotton wool, pour into bottles and close tightly with corks. Fortress - 14-16%.

Currant juice pour

Quick redcurrant liqueur with wine

The advantage of this recipe is that the liqueur does not need to be aged for several months.

• red currant - 1 kg;
• red wine (any) - 0.5 liters;
• sugar - 100-200 grams.

Cooking:

1. Pour the peeled currants into an enamel pan and pour over wine (you can use homemade wine). Top with foil with several holes.

2. Heat the oven to 40-60 degrees and put the pan inside for 7-10 hours.

3. Cool the mixture to room temperature, then strain through cheesecloth.

4. Add sugar to taste, mix.

If desired, you can increase the fortress with pure vodka, but only after the liqueur has cooled to room temperature.

5. After 1-2 hours, pour the drink into bottles, cork and refrigerate for 2-3 hours to stabilize the taste. When a precipitate appears (does not affect the taste), filter through cotton wool. Fortress - 5-8%.

Quick redcurrant drink

Currant pour without vodka

Method of preparation by fermentation. Suitable for any variety of berries.

• currant berries (black or red) - 2 kg;
• sugar - 800 grams;
• water - 200 ml (1 glass).

Attention! It is very important to use currants without mold and sterilize the jar, even one bad berry will ruin the entire batch of drink.

1. Put the sorted, preferably unwashed berries (so that wild wine yeast remains on the surface) in a jar, sprinkling with sugar.

2. Mash the currants with a pusher until smooth. Add water, stir. The jar must be filled to a maximum of 75% of the volume, as foam will appear.

In the garden farms of our compatriots, as well as in summer cottages and household plots, chokeberry bushes are very common. This plant is extremely useful by nature, and not only its fruits are used, but even leaves and branches, for example, to give conservation an indescribable spicy smell and taste.

But berries are most often used. Homemade alcohol lovers will definitely like the recipe for currant alcohol tincture, a real hit that has not lost its leading position in popularity for many years. Let's find out together how to choose the right raw materials, prepare berries and other nuances of making such a healthy and very tasty drink.

Blackcurrant on alcohol: tincture for body and soul

The useful qualities of currants have been known to mankind since ancient times, and the bush itself is unpretentious in care and adapted to our rather harsh climate. For a variety of tinctures and liqueurs, as well as berry wine, fruits are most often used, but sometimes twigs and leaves are also used. The taste and aroma of the drink on vodka, cognac or moonshine is really excellent, but today I would like to present you recipes for currant tincture for alcohol. It can be used both as an aperitif and throughout the meal, and even as a digestif, with a sweet dessert or fruit.

Many home winemakers do not understand why strong alcohol and even alcohol should be used in tinctures. Perfumers can best answer this question. The thing is that the higher the degree, the better the essential oils will be preserved in it, as well as other substances responsible for the smell and taste of the resulting final product. This property is often used in the creation of perfumes. It happens exactly the same with currants, because alcohol infusions are much more saturated and fragrant.

Useful qualities

In addition to the fact that such a drink is extremely tasty and looks impressive, currant tincture for alcohol also brings real health benefits, with the right mode of use. The main rule here is not to self-medicate. Before drinking such a drink as a medicine, you should first consult with your doctor. If you just want to enjoy a pleasant evening, you should limit the amount to one or two glasses a day.

• Blackcurrant alcohol tincture is very useful as an immunomodulatory and prophylactic agent. That is, with frequent colds, it can be recommended as a vitamin immunity-supporting medicine.
• This drink is able to qualitatively reduce the content of "bad" cholesterol in the blood.
• Infusion can help get rid of inflammatory processes in the body.
• Such alcohol in small doses removes various toxins and heavy metals from the body.

Tincture saturates the body with a large amount of ascorbic acid. It contains a colossal percentage of selenium, vitamins of the E, A, B group, as well as PP, there is potassium, which is good for the heart, magnesium, iron, organic acids, pectins, phosphorus, various tannins and even calcium. There is nothing to say about the presence and quantity of essential oils, there are plenty of them.

Taste and aroma

Red or blackcurrant tincture with alcohol has excellent taste properties, as well as a light summer and fresh aroma. However, it is worth paying attention that the drink itself turns out to be quite sour. This is why sugar is often found in recipes. It is worth taking brown, it is less harmful and contains less lime, which is used to purify this product.

Sugar does not affect the smell and taste of the currant itself, but drinking sweet tincture is much more pleasant. Moreover, the amount of added sugar can be adjusted to your liking. In the recipes below, you can make adjustments yourself by sweetening or reducing this indicator of the drink. The berries themselves can be used fresh, but frozen they will give exactly the same result. The freezing process does not affect this in any way.

Currant tincture recipes for alcohol

For the preparation of original and unusual tinctures for alcohol, you should use only high-quality alcohol. Some recommend not to purchase food alcohol, but to make homemade moonshine-pervak. It is up to you to decide how exactly to proceed, the berry will still kill the unpleasant smell or taste, if any. The strength of the base should be at least 65-70%.

"Dragon Tear"

To create such a drink, you need only four components that are available to everyone. Ideally, if the currant is in your own garden, but you can buy it in the store. Frozen berries are also great for this recipe.

Compound

• Black currant - 800 grams.
• Alcohol - 1 liter.
• Purified water - 400 milliliters.
• Brown sugar - 400-500 grams.

Cooking method

Berries for a drink should be sorted out and washed in running water. All damaged fruits, debris and leaves can spoil the taste, so you should try and select them. It would be nice to boil the currants for a few minutes first, and then slightly knead. Then the smell will be more intense.

• Brew the sugar syrup with water so that there is no sediment left in it. It is best to do this in an enameled or stainless steel saucepan.
• Pour the currant mass into a container and mix everything thoroughly.
• Put the pan on a small fire and heat for five minutes. Then cool to room temperature.
• Pour alcohol into the impromptu jam and mix everything again with a wooden spoon.
• Pour the resulting slurry into a glass bottle or jar and seal extremely tightly. For sealing, you can use the usual postal sealing wax.
• Remove the jar to a dark place where there is no threat of direct sunlight and leave it alone, shaking once every three days.

It will be necessary to insist the drink for at least two weeks, but it is better to extend this period to twenty or even thirty days. After the allotted time has elapsed, the currant tincture will need to be filtered several times to remove all the pulp.

Alcohol needs to mature, therefore it does not hurt to keep it in the cellar for at least another five to seven days. Then you can pour alcohol into decanters and serve. You can store it in sealed dark bottles for no more than three years, but usually such "delicacies" do not linger for so long.

Red Ribes

Red currant tincture on alcohol also has an excellent taste and smell. Its color is light red, almost pink and very beautiful.

Compound

• Redcurrant - exactly as much as will go into a liter jar.
• Currant leaves - 7-10 pieces.
• Alcohol - 0.5 liters.
• Purified water - 0.5 liters.
• Granulated sugar - 400-600 grams.

Cooking method

Before cooking, be sure to sort through all the berries very carefully and wash them thoroughly. Also prepare a glass container, for example, an ordinary liter jar and a tight lid for it.

• Pour the washed berries into a jar.
• Fill them with alcohol and tightly cork with a lid.
• Leave the jar in a dark place for at least a month and a half. It is better to increase this period to 2-3 months, if possible. Then the drink will turn out much richer and tastier.
• Brew the syrup from sugar and water by heating it in a water bath.
• Strain the berry tincture, and squeeze out the remaining pulp. Mix the juice with an alcohol base.
• Mix infusion with syrup and shake everything well.
• Pour the drink into dark glass bottles and cork.

In order for the drink to fully mature, it must be left alone for at least another two weeks. It is best to put the tincture in a dark, cool place. Be prepared for the fact that it turns out to be quite strong, because many people prefer to dilute it with chilled purified water. You can do this at the stage of mixing with syrup, measuring the degree with an alcohol meter, or you can already just before drinking.

Currant jam

This currant infusion for alcohol is prepared not from fresh or frozen berries, but on the basis of jam. Often people do this if it is candied, but if there is even a little mold on the surface, then such an idea should be abandoned, it is unsafe for health.

Compound

• Currant jam - 0.5 liters.
• Alcohol - 0.5 liters.
• Purified water - 0.5 liters.
• Carnation - 2-4 roses.

Cooking method

Take an enameled or stainless steel saucepan and put the jam into it. Add water there, place the container in a water bath and heat for five minutes. Cool the brew to room temperature and pour into a glass jar. Close the container with a lid and shake vigorously for several minutes.

The container must be corked and put in a dark place for one or two months. After that, remove the container, and strain the tincture very carefully several times. When there is no pulp left in the drink, filter it again through a cotton-gauze filter. It remains to pour the finished product into dark bottles and cork tightly. For final maturation, leave them alone for another week.

Fast way

To complete the picture, let's look at another method of making currant tincture with alcohol. It is distinguished by the shortest period of infusion, therefore it can be prepared a week and a half before the proposed feast.

Compound

• Currant black or red - 300 grams.
• Currant leaves - 3-5 pieces.
• Alcohol - 0.5 liters.
• Sugar - 150-200 grams.

Cooking method

Put the currant leaves at the bottom of the glass jar, and pour the previously sorted, peeled and washed berries on top. Sprinkle all this with sugar, and pour alcohol on top. Cover the container with a lid and put it in a dark, cool place. You need to insist the drink for exactly seven days.

After that, strain the resulting product through a couple of layers of gauze. Dilute it with boiled and chilled water in a ratio of 3:4. The result is a drink with a strength of 40-45%, which can be consumed in its pure form or in a variety of cocktails. This tincture goes well with pink and white Martini or regular vermouth.

Video recipe for tincture "Currant on alcohol"

Even a novice home distiller can make a pleasant, fresh summer drink. There is nothing complicated in this and no special knowledge is required for this. If you would like to know more, watch the video below.

Currant- a berry with a rich sweet and sour taste, a storehouse of vitamins and minerals. There are a huge number of its varieties: black, red, white, different tastes and sizes. Currant tincture will allow you to preserve the taste and aroma of the berry and get all its useful substances all year round.

Blackcurrant liqueur is easy to make at home. For this, only the most ripe and juicy berries are suitable, which have managed to accumulate a sufficient amount of sweetness. It is best to prepare tinctures in the summer, immediately after harvest. However, currants can also be frozen for the winter or bought in the store during the cold season.

Currant liqueur is an alcoholic drink that is also suitable for the festive table. Its taste will depend on the variety of berries, on the base and on additional components. The composition of the tincture includes only currant extract (its berries or leaves) and an alcohol base. Most often it is prepared on, but you can use alcohol or. The latter adds a characteristic flavor and makes the drink sweeter.

Currant tincture is prepared by extracting the berries by aging them on an alcohol basis. There are a huge number of recipes, but all will have several basic steps:

• sort out the berries, select the most ripe, rinse them under water, clean them of debris;
• pour alcohol in the desired proportion, cover;
• insist a certain amount of time in a dry room;
• strain the drink.

To make the tincture as natural as possible, many advise preparing it for. Home distillation is not prohibited, but the product may only be used for personal purposes. It is also worthwhile to understand that the responsibility for the quality of the product will lie only with its manufacturer. To be sure that alcohol meets all norms and standards, it is easier to purchase it in a store.

Recipes

The taste of currant tincture will be different for each hostess. The recipes according to which it is prepared are often time-tested and selected from a large number of others. Each variety has its own way with the addition of different ingredients. More acidic berries need a higher concentration of sugar, and ripe, juicy varieties can be combined with tart varieties of currants or gooseberries. The taste will be significantly different if you add honey instead of sugar, and the liqueur will also become thicker. Outwardly, all types of tinctures are similar. They are painted in a rich ruby ​​​​color, have a transparent consistency and do not form a precipitate.

Blackcurrant tincture on vodka: recipe

The recipe for blackcurrant tincture is the most popular. Only fresh berries are suitable for him, from which you need to choose only the largest and juiciest. For 500 ml of vodka you will need 3 cups of whole peeled berries. To make the taste more intense in a short time, they can be mashed.

The process of preparing currant tincture on vodka takes 2 weeks:

• berries should be placed in a glass container;
• fill the jars with vodka and cover tightly with a lid;
• 15 days to infuse the drink, stirring occasionally;
• strain the contents of the jars through several layers of gauze, pour into a bottle and store in the refrigerator.

Vodka tincture can be prepared not only on fresh berries. In winter, defrosted currants are suitable, but they will no longer be so juicy and will not contain enough vitamins. Before cooking, it is recommended to cook jam (syrup) from it, and then insist. In the same way, you can turn into a liqueur and fresh berries.

Blackcurrant tincture on alcohol: recipe

Currant tincture can be prepared with pure alcohol, but proportions must be observed here. If the drink is too concentrated, it cannot be consumed orally without diluting it with water - there is a risk of burning the mucous membrane of the throat or stomach.

To prepare currant liqueur, you will need 500 ml of alcohol, 750 ml of mineral water purified from impurities, as well as 2 cups of berries (300-400 g). The drink is infused in several stages:

• choose a suitable glass container so that the berries fill it halfway;
• pour currants with alcohol and leave it for a week in a dark room, stirring every day;
• strain the contents of the jar through thick gauze and dilute with water in a ratio of 3: 2;
• pour the tincture into glass bottles, store in the cellar or in the refrigerator.

The finished currant tincture is bright, has a rich taste with slight sourness. It is excellent as an aperitif and can also be added to baked goods.

Blackcurrant tincture on moonshine

Currant moonshine is a sweet but strong alcoholic drink. There is a way to prepare a liqueur that will replace wine on the festive table. It has a bright rich taste, sweet with a slight sourness. For 500 ml of moonshine, you will need 2 full glasses of fresh or frozen berries, 250 g of sugar and 200 ml of water. It is better to use purified bottled water - it does not spoil the taste and cannot provoke the souring of the drink.

First you need to prepare the berries. If they are fresh, large and sweet, they can be used neat. It is enough to mash them into a puree and grind with sugar. More acidic varieties and frozen fruits are best boiled with sugar to a syrup state.

The process of preparing the liqueur takes place in several stages:

• place berries or chilled syrup in a glass jar;
• pour moonshine, mix with a wooden spoon and close the lid;
• infuse the drink in a dry, warm room for 3 weeks, or more;
• strain the liquid through cheesecloth, dilute with water and bottle.

You can cook currant tincture on moonshine with a strength of 70-90 degrees. Only fresh berries are suitable for this, since frozen ones contain a large amount of water. They are poured with alcohol and sent to infuse for 1-2 weeks under the lid. After that, the liqueur remains to be filtered, and it is ready for use. If it seems too strong, you can dilute it with water.

Tincture on blackcurrant leaves

To add a spicy touch to the taste and aroma of the tincture, you can add fresh leaves. Also, cumin greens go well with this drink. If it is not possible to purchase it fresh, dried raw materials are also suitable - they can be found on the counter with seasonings.

For tincture on currant leaves, you should choose only high-quality alcohol. It depends on this factor whether the finished drink will be bitter and have a pronounced smell of alcohol. To prepare the liqueur you will need:

• 1.5 l;
• currant leaves - up to 20 pieces;
• cumin - 10 leaves or 5 g of seasoning;
• currant berries - 0.5 kg.

Tincture on blackcurrant leaves can be prepared without adding berries. In this case, the drink acquires a rich green hue and a pronounced spicy aroma. To improve the taste, honey or sugar, as well as any other seasonings, are also added.

Blackcurrant jam tincture

When the fresh harvest of berries is still far away, and a jar of currant jam or jam remains in the pantry, you can also prepare a tincture. Because the jam is made with a lot of sugar, the liqueur will be sweet, thick, and liquor-like. Especially it will be appropriate on the festive table.

To prepare a tasty and healthy tincture, you need:

• mix 0.5 liters of jam and;
• you can add spices (cumin or cloves);
• put the mixture in a glass jar and leave it for a month under the lid;
• strain the liquid and bottle it.

Blackcurrant liqueur can be used for medicinal purposes. A large amount of vitamins and minerals will be especially useful in winter, when they are deficient. If you regularly consume a small amount of alcoholic berry tincture, you can strengthen the immune system and protect yourself from seasonal infections.

Blackcurrant and gooseberry tincture

Blackcurrant and gooseberry are close relatives. Despite the fact that they differ in color and size, they are perfectly combined with each other. If you take 1 kg of each of these berries, you will need 2 liters of vodka or alcohol, as well as 400-500 g of sugar.

The filling is prepared in several stages:

• pour berries with alcohol and leave in a glass container for 2 weeks;
• strain the solution;
• bring the berries to a boil with sugar, hold them on the fire until they start to burst, then strain and mix with the first part of the tincture;
• then the drink should be infused for another month, after which it is bottled and served at the table.

The tincture recipe can be supplemented with other berries. It goes well with lingonberries, cranberries or red currants. Such a liqueur can not only be drunk in its pure form, but also added to pastry fillings or sauces for meat dishes.

Blackcurrant sugar tincture

Currant is not a very sweet berry, so lovers of dessert tinctures are advised to add sugar to the drink. For 1 liter or alcohol and 1 kg of berries, you will need another pound of sugar and 0.5 liters of water. The cooking process will take a little longer than in the classic recipe:

• to begin with, sugar syrup is prepared from water and sugar in a saucepan - just bring the mixture to a boil;
• add the berries to the syrup, mix and cool to room temperature;
• add alcohol or vodka, pour the mixture into a glass jar and leave warm for 3 weeks;
• strain the liquor, pour into bottles and leave for a few more days.

You can make sweet currant tincture at home at any time of the year. This recipe works with both fresh and frozen berries.

Blackcurrant and honey tincture

Sugar in liqueurs can be replaced with honey. It is healthier and adds a spicy flavor and aroma. It is advisable to choose a liquid product that has not had time to sugar and lose its healing properties. The filling is prepared for several months:

• Combine 1 kg of berries with 1 liter of honey and leave warm for several days;
• add or alcohol so that the liquid covers the berry mixture for a few cm;
• leave the jar for 2 months in a dry, dark room at room temperature;
• strain the liqueur and bottle it.

You can cook blackcurrant tincture on or, as well as on. This drink is perfect for the winter table, main dishes and desserts. In the cold season, it can be heated with the addition of spices.

Currant tincture on cognac

The combination of sweet and sour berries goes especially well with. For liquor, you will need high-quality alcohol, since it is he who is responsible for the taste and aroma of the finished drink. For 1 kg of currants, you should take 1 kg of berries, 250 g of sugar and 1 liter of cognac. You also need to prepare a glass jar with a volume of at least 2 liters.

Blackcurrant tincture on cognac is prepared according to the following recipe:

• mix all the ingredients, pour the mixture into a jar and close the lid;
• insist 2 weeks or more;
• strain and bottle.

Cognac tincture is served as an aperitif or at the end of a meal. It goes well with desserts or meat baked with fruit.

Red currant tincture

Red currant tincture has a rich ruby ​​​​hue, rich in no less useful substances. For liqueur, you will need 300 g of berries, 0.5 l and sugar to taste. All ingredients are placed in a jar and left warm for 2 weeks. The shelf life of the finished drink is at least a year.

Currant filling is a great addition to the festive table. Many housewives have already written down a suitable recipe in a cookbook and use it every year. There are a few tips that will allow you to prepare a really tasty and aromatic alcoholic drink:

• it is better to choose overripe berries than green ones - the latter can not only be sour, but also cause poisoning;
• the quality of alcohol is crucial - do not try to save on this ingredient;
• only wooden spoons are used during cooking;
• alcohol tinctures are not suitable for treating children - it is better to prepare a decoction for them.

Currant liqueur will fully replace expensive imported liquor. Another advantage is that you can add those seasonings and spices that you like, as well as adjust the amount of sugar. In addition, this drink perfectly strengthens the immune system and will help fight seasonal infections.

Any feast will become more comfortable if it is decorated with blackcurrant liqueur, prepared with alcohol or vodka according to the favorite recipe of the hosts of the holiday. Such a drink is not only beautiful and fragrant, but also good for health. The main ingredient gives it medicinal properties, vitamins and beneficial trace elements. Additional ingredients such as cloves, honey or brown sugar add to the health value of the drink. By varying the exposure time, you can make the liquor more or less strong. Learn the secrets of making a drink and choose a recipe for yourself.

How to make blackcurrant liqueur

If you want to make a classic blackcurrant liqueur, use only the highest quality alcohol. You can use alcohol, vodka, add sugar. Often resort to two methods of making a drink:

1. In the first method, you first need to mix the fruits of ripe berries with sugar. Further, the mass undergoes a fermentation process for a period of one month to six months. After the end of fermentation, you need to drain the juice that has fermented, add alcohol to it and cork. Strong alcohol is poured into the remaining raw materials. The result is a "second pour".
2. Another method is that alcohol is added simultaneously to the berries and sugar syrup.

General tips for making fragrant blackcurrant liqueur:

1. It is important to choose the right raw material. If blackcurrant liqueur is prepared at home, you will need to stock up on delicious, ripe fruits.
2. You need to prepare a currant drink using glass, enameled dishes, the other one will not work.
3. If currant tincture is prepared in the summer, for a faster ripening process, it is taken out under the sun's rays. If cooking falls in the winter, the container is stored next to the hot battery.
4. Even if alcohol has not been added to the liquor, you need to shake it.
5. When the currant tincture has been infused enough, before filling the glass container with it, it is necessary to filter the precipitate formed during the fermentation period. In this case, a glass funnel is used, covered on top with a couple of layers of gauze.
6. If the syrup is thick, you can slightly dilute it with cold water, bringing it to the strength of table wine.
7. If the tincture is cloudy, it must be filtered.
8. You can improve the color of the tincture with the help of egg white, which must be whipped into foam and added to the drink. After this procedure, currant tincture on vodka should stand in a warm place for three days, so that the precipitate that appears can be easily drained.
9. In order to preserve the aroma and amazing taste, blackcurrant tincture at home should be kept corked and in a cold, dark place. If the cooking structure is maintained correctly, then the liqueur will not lose its qualities for a very long time.
10. It is best to make currant liqueur with the addition of good vodka, less often white rum. At the time of preparation, do not use a lot of sugar, you can not add it at all.

Blackcurrant liqueur recipes

There are many recipes for how to make blackcurrant tincture. Some of them will be disclosed below. By following the recommendations, you will create your own "zest". Your own currant liqueur will look better than in any photo! By serving such a drink on the festive table, you will amaze the guests and do their health a good service. Blackcurrant tincture at home will not leave anyone indifferent.

On vodka

• Time: 18-20 days.
• Calorie content of the dish: 174 kcal per 100 g.
• Purpose: for the holiday.
• Cuisine: Russian.
• Difficulty: easy.

Using the recipe to get an excellent liqueur, you need to understand that the berries are boiled and softened, only then they will give the best smell. Berries make the liqueur heady in flavor, and the addition of vodka, which is inherent in Russian cuisine, makes the recipe stand out from the crowd. Despite the light alcohol degree, the berry infusion has healing properties.

Ingredients:

• vodka - 0.5 liters;
• blackcurrant - 400 grams;
• sugar - 250 grams;
• distilled water - 200 ml.

Cooking method:

1. First you need to mix water and sugar, bring to a boil.
2. Pour currants, mix. Boil three minutes.
3. Mash the berries with a pusher.
4. Cool the mixture by adding vodka there, pour into a jar and close tightly with a lid.
5. Insist in a dark place for about eighteen days.
6. Strain the brew.
7. Fill the bottles with it, close them.
8. Store in the basement, refrigerator.

on alcohol

• Time: 7 days.
• Number of servings: for 15 people.
• Calorie content of the dish: 230 kcal per 100 g.
• Cuisine: Russian.
• Difficulty: easy.

Such a recipe for making early liqueurs will appeal not only to you, but also to your friends. Taste will be great! Do not be lazy, find hours to prepare it, the recipe takes less time than the rest. The tincture is suitable for lovers of a wide range of alcoholic beverages of home origin. It contains a large amount of vitamins.

Ingredients:

• blackcurrant - 0.3 kg;
• blackcurrant leaves - 2-3 pieces;
• distilled water - 0.75 l;
• alcohol - 0.5 l.

Cooking method:

1. Pour the berries that are intended for pouring with syrup, insisting for a couple of days.
2. After seven days, this drink should have time to prepare.
3. Then it should be filtered, diluted with water in a ratio of three to two.
4. Can be bottled.

On cognac

• Time: 14 days.
• Servings: 10 people.
• Calorie content of the dish: 192 kcal per 100 g.
• Cuisine: Russian.
• Difficulty: easy.

Another liqueur recipe that will cheer up any company. The saturation and strength of this tincture is incomparable with any store-bought drink. The only negative is the cooking time, because the liqueur must be properly aged and insisted. Excerpt is a guarantee of its original uniqueness. The drink will be to the taste of fans of homemade tinctures.

Ingredients:

• blackcurrant - 0.3 kg;
• sugar - 0.1 kg;
• cognac - 0.5 l.

Cooking method:

1. Wash the berries, pour them into a glass bottle.
2. Add sugar, cognac.
3. Close the capron lid, shake well.
4. Send blackcurrant juice to infuse for two weeks, preferably in a warm place, shaking it occasionally.
5. Then strain through cotton wool or gauze and fill the containers prepared in advance with the resulting liquid.

On moonshine

• Time: 20 days.
• Number of servings: for 30 people.
• Calorie content of the dish: 196 kcal per 100 g.
• Purpose: homemade drink.
• Cuisine: Russian.
• Difficulty: easy.

Using the presented recipe, you will create a skillful drink of bright ruby ​​​​color, which can complement any dish, becoming an aperitif. The beautiful color of the liquor would be appreciated not only by French gourmets, but also by simple lovers of homemade alcohol. They will be pleased with the exceptional, rich aroma of the liqueur. Long cooking will not spoil the final result.

Ingredients:

• moonshine - 1 l;
• sugar - 0.5 l;
• distilled water - 400 ml;
• black currant - 800 g.

Cooking method:

1. Fill an enamel pot with water.
2. Add sugar, gently bring the syrup to a boil.
3. Fall asleep washed berries.
4. Boil five minutes, let cool.
5. Add moonshine, mixing all the ingredients, pour the mixture into a three-liter jar.
6. Leave for about twenty days.
7. After filtering, pour into jars and leave for five days in a cool dark place, allowing the drink to reach.

From gin

• Time: 21 days.
• Number of servings: for 15 people.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: exquisite drink.
• Cuisine: Russian.
• Difficulty: medium.

Who said that tincture can only be prepared using vodka or alcohol? There is a recipe that will expand the boundaries of the concept of early liqueurs! To prepare a tincture using gin, follow the instructions below. All other ingredients can be found in every refrigerator. The tincture is prepared without much difficulty, the main thing is that desire and patience must be present.

Ingredients:

• gin - 750 ml;
• blackcurrant - 1 kg;
• lemon - 180 g;
• powdered sugar - 300 g;

Cooking method:

1. In a two-liter jar, lower the grated lemon zest.
2. ¾ fill jar with berries.
3. Then add powdered sugar.
4. Top up with gin.
5. Let it brew for three weeks.
6. The drink is ready when the berries start to float.

Without vodka

• Time: 7 days.
• Number of servings: for 3 persons.
• Calorie content of the dish: 135 kcal per 100 g.
• Purpose: homemade drink.
• Cuisine: Russian.
• Difficulty: medium.

This tincture is prepared on the basis of the fermentation of berries, resulting in a tasty and, most importantly, low-alcohol drink. For cooking, only ripe fruits are used. Any dish will open on the other side if you taste it with this delicious late-ripening liqueur. It's amazing how currant berries can open up if used correctly.

Ingredients:

• sugar - 0.8 kg;
• distilled water - 1 glass;
• blackcurrant - 2 kg.

Cooking method:

1. Wash the berries, pour them into a three-liter jar, sprinkle with layers of sugar.
2. Mash the berries in a jar with a pusher, pour in water, mix.
3. Close the neck of the container with a medical glove, which you need to fix with an elastic band.
4. When the glove goes down, it will mean that the fermentation process is over.
5. Use a nylon lid to drain the finished liquor from the can. If necessary, strain it with one layer of gauze.
6. Let the liqueur thicken for another two days, then filter again.
7. Bottle.

Frozen currant tincture

• Time: 20 days.
• Number of servings: for 30 people.
• Calorie content of the dish: 167 kcal per 100 g.
• Purpose: homemade drink.
• Cuisine: Russian.
• Difficulty: medium.

Frozen blackcurrant berries can be used not only as an addition to desserts, but also make a tincture out of them, which will be simply unforgettable! You can always treat guests or relatives to this drink on one of the cold winter evenings. Such an aperitif will not remain invaluable, because it contains so many useful substances and vitamins.

Ingredients:

• vodka - 0.5 l;
• sugar - to taste, but not more than a glass;
• blackcurrant - 400 g;
• distilled water - 250 ml.

Cooking method:

1. Put a deep saucepan on the fire, fill with water and sugar.
2. Add remaining ingredients.
3. Keep the pot on fire for three minutes.
4. Remove from heat, mix all ingredients.
5. When the blackcurrant syrup has cooled to room temperature, pour it into a jar and add alcohol there.
6. You need to insist the drink for twenty days, not forgetting to shake the bottle every three days.
7. At the end, strain the tincture through cheesecloth, fill jars with it, store in a dark place.

with spices

• Time: 6 weeks.
• Number of servings: for 50 people.
• Calorie content of the dish: 183 kcal per 100 g.
• Purpose: holiday drink.
• Cuisine: Russian.
• Difficulty: medium.

This drink does not require large expenditures, both power and material. Very good tincture is suitable for snacks, both spicy and not very. The presence of cloves in the recipe, in addition to currants, gives the drink the beneficial properties of this spice, so it can be used for medicinal purposes. For example, with a cold (antimicrobial effect), to reduce the temperature (diaphoretic effect) and even from helminths.

Ingredients:

• blackcurrant - 1 kg;
• sugar - 400 g;
• cloves - 5 pcs.;
• vodka - 1 l.

Cooking method:

1. Pass the berry through a meat grinder.
2. Pour into a bottle, add cloves and vodka.
3. Close very tightly and keep in the sun for about six weeks.
4. Strain, add sugar.
5. After the sugar is completely dissolved, the drink is ready.

With honey

• Time: 30 days.
• Number of servings: for 100 people.
• Calorie content of the dish: 290 kcal per 100 g.
• Purpose: holiday drink.
• Cuisine: Russian.
• Difficulty: medium.

Blackcurrant liqueur can become a healing drink, for example, if you add honey and brown sugar (instead of white) to it. This combination of components gives the drink antiviral properties, due to the presence of honey and blackcurrant, and brown sugar is the champion in the presence of calcium and copper, and also contains zinc, iron, and potassium. It is not deposited in the form of fat, like its white counterpart, but gives clean energy to the body. This drink is worth making.

Ingredients:

• blackcurrant - 1 kg;
• alcohol - 0.5 l;
• vodka - 0.5 l;
• honey - to taste;
• brown sugar - 2 tbsp.

Cooking method:

1. Fill a jar with clean berries.
2. Add alcohol and vodka.
3. Send to infuse in a dark place for a month.
4. Strain, falling asleep with sugar, you can suppress them.
5. Leave the sugar in the berries for ten days, then strain.
6. Mix together thick currant syrup and the resulting infusion, add honey to it.
7. After seven days, strain again through cheesecloth.
8. Pour into bottles.

Video