Blackcurrant liqueur with vodka. Homemade blackcurrant liqueur. Blackcurrant liqueur with spices

Black currant (Ribes nigrum) is a popular garden shrub with healing aromatic berries that needs no special introduction. Because black currants grow in almost every garden where there are conditions for normal development and fruiting of the bushes.

Not only fruits are fragrant black currant, but also its leaves, equipped on the underside with an abundance of glands with aromatic substances.
Due to their medicinal properties and strong aroma, blackcurrant berries and leaves are widely used in cooking and winemaking.

Liqueur “Drink of the Goddesses” made from black currants and cherry leaves

This wonderful liqueur is very popular not only with our family, but also with all our relatives and friends who were lucky enough to try it:)

To prepare blackcurrant liqueur you will need:
- 1 glass of black currant berries;
- 100 pcs. cherry leaves;
- 10-15 pcs. black currant leaves;
- 2 liters of water;
- 500-600 g sugar;
- 1.5 teaspoons of citric acid;
- 250 g of alcohol or 1 bottle of good vodka.

The washed berries and leaves need to be filled with water and brought to a boil. Boil over low heat for 25-30 minutes.
Drain the resulting broth. Add sugar to it and citric acid. Bring the broth to a boil until everything dissolves.

Strain the syrup through cheesecloth and cool.
Add alcohol or vodka to cold syrup - and the wonderful drink is immediately ready to drink.

The wonderful liqueur “Drink of the Goddesses” is indispensable for a light party.
It is important that this liqueur is not only very tasty and healthy, but also very economical. After all, having spent very little alcohol on its preparation, you get more than two liters of awesome liquor!

It’s also convenient that this liqueur is very simple and quick to prepare.
Try to make it, and you won’t regret it – you will definitely love the aromatic and light ladies’ “Drink of the Goddesses”!

Elina Khopryachkova

Homemade blackcurrant and blueberry wine

I really love homemade blackcurrant wine. Therefore, bushes with ripening berries are diligently (thrushes) using a net...

The basis of my wine is black currant berries (6 kg).
I add blueberries to the currants to get a thicker color (I put blueberries by eye, about 1.5 liters). You will also need 250 g of raisins - it doesn’t matter whether they have seeds or without them.

To prepare wine, you should take a 25-liter canister or tank for food liquids that can be hermetically sealed.

Washed currants and blueberries need to be mashed with a mallet to release the juice.
First, place granulated sugar (4 kg) in a canister, and then mashed berries.

Pour boiled water (2 liters) into a canister and add a packet of wine yeast.
Sold in Finland wine yeast in dry form. In fact, in the absence of such, ordinary dry yeast for baking is also suitable at the rate of one sachet per 20-30 liters of wine.

The raisins need to be poured with boiling water (1 liter), and after the water has cooled, pour everything into a canister.

Close the canister with a lid with a water seal. If it is difficult to find the shutter, you can make it from a dropper. To do this, take a rubber tube from a dropper, insert it into the hole in the lid, and lower the other end to the floor into a jar of water.
Let the wine bubble for a week. If it stops gurgling, shake the canister.

During the fermentation period, the canister should be kept warm, at room temperature.

On the 8th day, remove some of the berries from the canister, which by then will float to the surface. About half the cake.

Then we wait another 1-1.5 weeks until the gurgling in the shutter stops.
Then we pass all the liquid through a sieve or colander to remove all the pulp.

We are waiting another 2 days. Then we filter the liquid more carefully and pour it into another suitable container (but not in a bottle).

We store the wine for 7 days in relative cool, at about 15 degrees.
The colder it is, the drier the wine will be (the strength of the wine depends on the amount of sugar; the maximum is 18%).

Now you can pour the finished wine into bottles and put them in the cold for storage. Or you can take the entire container of wine to a cold basement.

And finally, I will tell the readers of Gardenia how I make something very simple, but very tasty. wine made from ripened plums in a 3-liter jar.
I fill half the jar with plums (pitted) and mix them with 1.5 kg of sugar. I put a rubber glove on the neck of the jar. As soon as the glove has grown quite large, you need to open the jar and then close it again. After a week, the plum wine is ready.

I wish gardeners success in winemaking!

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Fragrant, moderately sweet and slightly sour blackcurrant liqueur, prepared at home, will not leave even the most fastidious gourmets indifferent.

And it's very easy to prepare. I offer mine to the owners to judge home recipe with step-by-step photos taken.

Ingredients:

• black currant – 1 kg;
• vodka – 0.5 l (cognac is possible);
• granulated sugar - 300 gr.

How to make blackcurrant liqueur at home

For making our homemade drink, I specifically chose slightly overripe currants. Well-ripened berries will not add excess acid to the liqueur. And so, first we wash the currants, pouring them into a sieve or colander.

Then, we sort through and remove the remaining twigs and leaves.

We take a three-liter bottle, pour a layer of berries into it and sprinkle sugar on top.

Thus, we alternate layers until the ingredients run out. After this, add vodka to the bottle.

Don't worry, the sugar won't dissolve completely at first. It will dissolve during the process of infusing currant liqueur, gradually. It will infuse for four weeks. First, put the bottle in the sun on the windowsill and shake it vigorously every day. Just vigorous shaking will help us dissolve the sugar.

Infuse the blackcurrant liqueur with vodka for another two weeks in a dark place, shaking the bottle every four days.

Now, all we have to do is strain the liquor. I usually strain it twice. The first time I strain through cotton wool, and the second time through gauze folded in four.

Homemade currant liqueur turned out very tasty and aromatic.

We quickly cool it and invite friends to a tasting. It is better to store homemade blackcurrant liqueur in a glass bottle for no more than two to three years.

How to make it at home delicious liqueur from ordinary currants. 4 recipes with detailed ingredient lists and step-by-step instructions.

To prepare blackcurrant liqueur with vodka at home, you will need a lot of time - 6-8 weeks. But the result will be worth it: the drink will be aromatic, viscous-sweet, rich. If you have very little time and the liqueur must be ready by a certain date, use cognac as the alcoholic base. This recipe can be recreated in just 7 days, and the finished drink is in no way inferior to its brother infused with vodka.

Attention! When preparing liqueur, choose only ripe and fresh fruits; the same applies to alcohol - it must be of high quality and not cheap. The variety of currant is not important.

A huge advantage of this drink is not only its delicious taste, but also its healing effect. It has been proven that it helps with colds, diseases of the gastrointestinal tract and strengthens the immune system. Naturally, we are talking about dosed consumption of liquor - in significant doses it will only cause harm to the body.

Black currant liqueur (vodka)

To make blackcurrant liqueur at home, prepare the following ingredients:

• fruits and leaves of black currant – 1 kg and 6-8 pcs. respectively;
• granulated sugar – 1 kg;
• vodka – 1l;
• water – 750 ml.

1. Post in glass jar fresh, whole berries and chopped currant leaves.
2. Pour vodka over the ingredients, seal the container tightly and leave to steep for 6 weeks. To infuse, choose a dark but warm place.
3. Pass the aged drink through a double gauze filter.
4. Now you can start cooking the syrup. To do this, boil water and add sugar to it. Keep the mixture over low heat until foam appears (usually 8-10 minutes), then remove the container from the stove and cool its contents to room temperature.
5. Cooled sugar syrup mix with currant infusion, stir thoroughly.
6. Pour the drink into glass bottles, seal tightly and place in a dark place for 7 days. During this period, the liqueur will ripen and acquire its signature viscousness.

The finished drink should be drunk chilled.

Blackcurrant liqueur with cognac

The following recipe is designed for impatient people - blackcurrant liqueur is prepared in just a week. True, its taste will not be as rich as in the first version.

Ingredients for cooking at home:

• cognac (brandy is also suitable) – 500 ml;
• black currant fruits (can be dried) – 250 g;
• water (for dried berries) – 250 ml;
• sugar syrup – 200 ml.

When using fresh berries They just need to be washed and crushed. In the case of dried currants, place them in boiling water, cover with a lid and keep for 5-7 minutes, then drain in a colander.

Place the berries in a glass container, fill with alcohol base, seal and leave for 7 days, stirring the tincture periodically. After the specified period, filter the liquid and mix with sugar syrup. Pour the blackcurrant liqueur into bottles, seal it tightly and leave to steep for another 14 days.

Liquor - half-breed

We present to you a recipe for French liqueur - half-blood, which is very easy to make at home. It is made from black and red (sometimes white) currants.

Main components:

• black currants – 2 full glasses;
• red currants - 1 full glass;
• strong alcohol (cognac, vodka, spirit or brandy) – 750 ml;
• dark sugar - 2 cups;
• water – 250 ml.

Cooking Instructions:

1. Sort the currants, rinse thoroughly and crush so that each berry gives juice.
2. Place the pulp in a glass jar and fill with alcohol base.
3. Mix the mixture thoroughly, cover the container with polyethylene film and leave to infuse for a day. The temperature should be room temperature.
4. After 24 hours, crush the currants again and cover the jar with new film. Place the future liqueur in the refrigerator for 7-10 days. During this time, it should acquire a rich, dark purple color.
5. Strain the drink through double gauze, remove the cake.
6. Prepare standard sugar syrup, cool it and mix with the tincture.
7. Pour the liqueur into bottles and place in the refrigerator. Its shelf life is 3 months.

Blackcurrant liqueur with spices

Ingredients:

• black currant fruits – 1 kg;
• sugar – 400 g;
• vodka – 1 l;
• cloves - 5 buds.

Pass the washed currants through a meat grinder, place in a glass bottle, add cloves, and fill with vodka. Seal the container tightly and keep in a sunny place for at least 6 weeks. Then strain the tincture, add the required amount of sugar to it and, after mixing thoroughly, distribute into bottles. The containers should be shaken vigorously from time to time to completely dissolve the sugar. 3-4 days and a sweet, viscous drink with an unusual spicy taste is ready to drink!

There are a great many recipes for making delicious liqueurs at home. The main thing is that they do not require huge costs and dozens of ingredients: sugar, alcohol, currants - and the liqueur is ready to delight you with amazing taste! Experiment, try and create new recipes!

Currant is a useful plant; its leaves, berries and even twigs have long been used in folk medicine. Currant berries of all varieties are included in many recipes for delicious desserts; jams, jams, and juices are prepared from them. Currant berries make excellent alcoholic drinks, the most popular of which are liqueurs.
Liqueur (Latin: liquor - “liquid”) is an aromatic, usually sweet, alcoholic drink. Sugar content up to 100 g/l, strength from 15 to 50 percent. It is prepared from natural juices, aromatic infusions of fragrant herbs.

It’s very quick and easy to make liqueur at home, including from currants. These berries are perfect for this drink. It is often prepared with the addition of currant leaves, which enhance the flavor.

Blackcurrant recipe

Black currants differ from white and red currants not only in the color and appearance of the berries, but also in the taste and shape of the berry tassels. It has a more extensive list of beneficial substances and medicinal properties.

Blackcurrant liqueur is aromatic, delicious drink rich color, which, when consumed in moderation, enriches the body useful substances, increases immunity, helps with colds.

Ingredients:

• black currant (berries) – 1.2 kg;
• currant leaves – 7–9 pcs.;
• sugar – 1 kg;
• vodka 40 0 ​​– 1 l;
• water - 750 ml.

1. Separate the berries from the grains. Be sure to remove rotten berries, as they will worsen the taste of the wine.
2. Prepare the alcoholic component; without it, you won’t be able to make currant liqueur: it’s worth choosing quality vodka, as a last resort, dilute food alcohol to 40 degrees.
3. It is better not to use moonshine for making liqueurs, as this will affect the taste and smell of the liqueur. If you still want to infuse blackcurrant liqueur with this product home production, then it must undergo high-quality double distillation.
4. Pour whole sorted berries into a glass bottle. Wash the currant leaves, chop and add to the berries. Pour vodka/alcohol and seal tightly. The preparation should be infused in a warm place for five to seven weeks.
5. Then the hop mixture must be filtered through clean gauze, a sieve, and special paper filters.
6. Now you need to prepare the sweet syrup. Pour boiled water into a saucepan, add sugar. Cook over low heat, stirring until foam forms (8–10 minutes). Cool the finished syrup to room temperature.
7. Add it to the currant tincture and stir. Pour the resulting liquid into the prepared container. Close tightly. You can taste the drink only after 5–10 days. During this time, the blackcurrant liqueur will infuse and reveal its amazing taste and aroma more clearly.

Using this recipe, you can make currant liqueur of any variety at home. Basic rule: you cannot mix red/white and black fruits in one drink.

Redcurrant recipe

Red currants have a ruby ​​color, which is conveyed alcoholic drinks. The taste of red currant liqueur is light, soft, with a pleasant sourness.

Ingredients:

• red currant (fruit) - 1 kg;
• currant leaves - 7–9 pcs.;
• vodka (40 0 alcohol) - 1/2 l;
• granulated sugar;
• water.

1. Pour the prepared berries (without garnishes) into a clean bottle or glass jar. Pour in vodka/alcohol. Good to close. Place the bottle in a warm place, preferably in the sun, for five to six weeks.
2. Pour the tincture into a clean container through gauze/sieve.
3. Next you need to make the syrup. The ingredients are taken according to the norm: water 1/2 liter + granulated sugar 800 g per liter of currant tincture.
4. Mix the cooled syrup with the tincture, pour into bottles, and seal hermetically with stoppers.
5. In 5–10 days, the currant liqueur will infuse and be ready for tasting.

Although these currant liqueur recipes have minor differences in the amount of ingredients, they taste completely different. At home, you can make both versions of currant liqueur at once to feel the difference.

Recipe for white currant cognac

This is a recipe for a very aromatic golden liqueur. Besides the fact that it is a pleasant drink, which is served with fruits, desserts and is used to enhance the aroma and strengthen wines made at home.

Ingredients:

• white currants (berries) - 900 g;
• sugar - 800 g;
• cognac – 1 l.

1. Sort the white currant fruits, separate the berries from the bunches, remove spoiled berries. Rinse thoroughly. Place on a clean towel to dry slightly.
2. Mash the currants with a wooden masher. Decant and filter some juice to prepare syrup, dilute it with 100 ml of boiled water. Use the minimum amount of liquid possible for the syrup.
3. Pour the cooled thick syrup over the currant berry pulp. You can add a few chopped leaves (up to 5 pieces).
4. Mix the mass. Leave for 18–20 hours so that the berries release their juice.
5. Pour the preparation with cognac. Seal tightly. Leave the mixture for 14 to 21 days. Strain through two to three layers of gauze. Squeeze out the cake.
6. Filter the resulting liquid and bottle it. Store in a cool place.

This amount of liqueur is enough to improve the aroma of up to 20 standard bottles of grape or fruit wine, prepared at home.

You can make a drink with vodka. In this case, the drink will be almost transparent and will lose its special cognac notes.

This recipe can be used to make redcurrant liqueur.

Having considered all the given recipes for currant liqueur, it will be easier for you to choose the one that is right for you. However, if you are not a professional, we strongly recommend that you do not mix berry varieties.