Aromatic, moderately sweet and slightly sour blackcurrant liqueur, prepared at home, will not leave indifferent even the most fastidious gourmets.
And it's very simple to prepare it. I propose to the housewives my home recipe with step by step photos.
Ingredients:
- black currant - 1 kg;
- vodka - 0.5 l (cognac is possible);
- granulated sugar - 300 gr.
How to make blackcurrant liqueur at home
For the preparation of our homemade drink, I deliberately chose a slightly overripe currant. Well-ripe berries will not give excess acid to the liquor. And so, we first wash the currants, pouring them into a sieve or colander.
Then, we sort out, remove the remnants of twigs and leaves.
We take a three-liter bottle, pour a layer of berries into it and pour sugar on top.
Thus, alternate layers until the ingredients run out. After that, add vodka to the bottle.
Do not be alarmed, the sugar will not dissolve completely at first. It will dissolve in the process of infusion of currant liqueur, gradually. It will be infused for four weeks. First, we put the bottle in the sun on the windowsill and shake it vigorously every day. Shaking vigorously will help dissolve the sugar.
For another two weeks, we insist blackcurrant liqueur on vodka in a dark place, shaking the bottle every four days.
Now, we just have to drain the liquor. I usually filter it twice. The first time I strain through cotton wool, and the second time through cheesecloth folded in four.
Homemade currant liqueur turned out to be very tasty and aromatic.
Quickly cool it down and invite your friends to tasting. It is better to store homemade blackcurrant liqueur in a glass bottle for no more than two to three years.
It is very simple to prepare blackcurrant liqueur at home. The taste of the drink is no different from a ready-made store product, and it can even be used for medical purposes to fight colds.
It will take you a long time to make blackcurrant liqueur with vodka at home - 6-8 weeks. But the result will be worth it: the drink will turn out to be aromatic, viscous-sweet, rich. If you have very little time, and the liquor must be ready by a certain date, use cognac as an alcoholic base. Such a recipe is recreated in just 7 days, and the finished drink is in no way inferior to its counterpart, infused with vodka.
A huge plus of such a drink is not only in delicious taste, but also in its healing effect. It is proven that it helps with colds, diseases of the gastrointestinal tract and strengthens the immune system. Naturally, we are talking about the dosed use of liqueur - in significant doses it will only harm the body.
BLACK CURRANT LIQUOR WITH VODKA
INGREDIENTS
Black currant fruits - 1kg;
Leaves - 6-8 pcs;
Granulated sugar - 1 kg;
Vodka - 1l;
Water - 750 ml.
Or such a dosage
1 kg black currant
1 liter of alcohol or vodka
500 gr sugar
250 ml water
currant leaves
Or such a dosage
Black currant - 1 kg.
Currant leaves - 10 pcs.
Vodka - 0.5 l.
Sugar - 0.75 kg.
Water - 3 glasses
PREPARATION
Place fresh, whole berries and chopped currant leaves in a glass jar.
Pour the ingredients with vodka, seal the container and leave to infuse for 6 weeks. For insisting, choose a dark but warm place.
Pass the aged drink through a double gauze filter.
Now you can start cooking the syrup. To do this, boil water and add sugar to it. Keep the mixture on low heat until foam appears (usually 8-10 minutes), then remove the container from the stove and cool its contents to room temperature.
Mix chilled sugar syrup with currant infusion, stir thoroughly.
Pour the drink into glass bottles, seal tightly and place in a dark place for 7 days. During this period, the liqueur will mature and acquire its trademark viscosity.
The finished drink should be drunk chilled.
BLACK CURRANT POWDER ON 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
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, it is enough to rinse and crush them. In the case of dried currants, immerse them in boiling water, cover with a lid and hold for 5 to 7 minutes, then discard them in a colander.
Put the berries in a glass container, fill with an alcohol base, cork and leave for 7 days, stirring the tincture from time to time. After the specified period, filter the liquid and mix with sugar syrup. Pour blackcurrant liqueur into bottles, seal it tightly and leave to infuse for another 14 days.
LIQUOR - HALF-BLOOD
We present you a recipe for French liqueur - half-breed, which is very easy to make at home. It is made from black and red (sometimes white) currants.
INGREDIENTS
Blackcurrant - 2 full glasses;
Red currants - 1 full glass;
Strong alcohol (cognac, vodka, alcohol or brandy) - 750 ml;
Dark sugar - 2 cups;
Water - 250 ml.
PREPARATION
Sort out the currants, rinse well and crush so that each berry gives juice.
Put the gruel in a glass jar and cover with the alcohol base.
Stir the mixture thoroughly, cover the container with polyethylene film and leave to infuse for a day. The temperature should be room temperature.
After 24 hours, crush the currants again and cover the jar with new foil. Determine the future liquor in the refrigerator for 7-10 days. During this time, it should acquire a juicy, dark purple color.
Strain the drink through a double gauze cloth, remove the cake.
Prepare standard sugar syrup, cool and mix with tincture.
Pour liquor into bottles and refrigerate. Its shelf life is 3 months.
SPICY BLACK CURRANT LIQUOR
INGREDIENTS
Black currant fruits - 1 kg;
Sugar - 400 g;
Vodka - 1 l;
Cloves - 5 buds.
Pass the washed currants through a meat grinder, put in a glass bottle, add cloves, fill with vodka. Cork 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 among the 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!
LIQUOR "DRINK GODDESS" FROM BLACK CURRANT AND CHERRY LEAVES
This wonderful liqueur is loved not only by our family, but also by all our relatives and friends who were lucky enough to taste it :)
INGREDIENTS
1 cup black currant berries;
100 pieces. cherry leaves;
10-15 pcs. black currant leaves;
2 liters of water;
500-600 g sugar;
1.5 tsp of citric acid;
250 g of alcohol or 1 bottle of good vodka.
PREPARATION
The washed berries and leaves must be poured with water, brought to a boil. Boil over low heat for 25-30 minutes.
Drain the resulting broth. Add sugar and citric acid to it. Bring the broth to a boil to dissolve everything.
Strain the syrup through cheesecloth and cool.
Add alcohol or vodka to the cold syrup - and the wonderful drink is immediately ready for use.
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 quite a bit of alcohol on its preparation, you get more than two liters of awesome liqueur!
It is also convenient that this liqueur is very simple and quick to prepare.
Try to make it, and you will not regret it - you will surely fall in love with the fragrant and light lady's "Drink of the Goddesses"!
Elina Khopryachkova
Berries for liqueurs should be large, ripe and, of course, free from rotten and spoiled specimens, as well as from ridges, cuttings and other plant debris.
Before putting in a jar, the currants should be kneaded with a wooden spoon or crush. This must be done in such a way that each berry releases juice, but at the same time the bones are not crushed.
Blackcurrant base liqueur
Ingredients
Black currant - 1 kg
60-degree water-alcohol solution - 1 l ()
Still drinking water - 750 ml
Sugar - 1 kg
Currant leaves (optional) - 5-6 pcs.
Cooking method
If desired, to give the future drink a piquant sourness, you can add pure crushed currant leaves.
Close the container with a tight lid and hide for one and a half to two months in a warm, dark room.
After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the duration of the syrup preparation (berry cake can be thrown away, although some alcohol makers use it to flavor grain and sugar distillates).
Red currant liqueur
Red currant varieties, in comparison with their black counterparts, are more acidic and less saturated. Hence, slightly different proportions and the absence of leaves in the recipe.
Ingredients
Red currant - 1 kg
70-degree water-alcohol solution - 500 ml ()
Water - 500 ml
Sugar - 800 g
Cooking method
Currant mix liqueur
The preparation of this drink, unlike the others, involves the use of a mixture of black and red currants.
Ingredients
Black currant - 500 g
Red currant - 250 g
80-degree water-alcohol solution - 750 ml ()
Water - 250 ml
Brown sugar - 500 g
Cooking method
Mash the washed berries in a bowl, transfer to a jar and add alcohol.
Close the jar with the infusion with plastic wrap and keep it in this form for about a day at room temperature.
Then, mix the contents thoroughly, cover the container with a new film and put it in the refrigerator for 10 days.
After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the duration of the syrup preparation.
Cool the syrup to room temperature and mix thoroughly with an alcohol base.
Bottled the finished drink, leave it for a week to ripen in a cool dark place, and then use it for your own pleasure.
Attention! The liquor prepared in this way is stored exclusively in the refrigerator; moreover, no more than three months.
Liqueur a la crème de cassis
This Burgundy blackcurrant nectar is most often used in cocktails such as: "Kir" or "Kir Royal"; but even in its pure form it will delight lovers of especially sweet drinks.
Ingredients
Black currant - 1.5 kg
Ordinary cognac brandy (ideally, young 50-degree grape distillate) - 1.5 L ()
Water - 500 ml
Sugar - 1 kg
Cooking method
Mash the washed berries in a bowl, transfer to a jar and add alcohol.
Infuse brandy for 2 months under a tight lid in a cool dark place.
After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the duration of the syrup preparation.
Cool the syrup to room temperature and mix thoroughly with an alcohol base.
Pour the finished drink into bottles, seal it tightly and keep it in a cool dark place for a week.
Store liquor in the refrigerator. Consume immediately after opening (in this regard, it is better to pour it into small bottles).
Blackcurrant spotted
Considering the brewing factor and the western roots of the drink, I decided to attribute it not to liqueurs, but to liqueurs.
Ingredients
Black currant - 1 kg
Vodka - 750 ml
Water - 700 ml
Sugar - 1 kg
Cooking method
Mash the washed currants and carefully squeeze the juice out of it through cheesecloth.
Add currant juice to the syrup and bring to a boil again.
Turn off the heat, let the mixture cool slightly and pour vodka into it.
Boil the substance over low heat for 10-15 minutes, this time, without bringing it to a boil.
Cool the drink to room temperature, strain it and bottle it (the question of the thoroughness of the filtration is at your discretion; personally, I am more impressed by the stump with pulp).
Place closed bottles in a cool dry place. You can help yourself in 2-3 days.
Red currant liqueur with cherry and raspberry leaves
Ingredients
Water - 1 l
Vodka or alcohol - 500 ml
Red currant berries - 500 g
Sugar - 500 g
Cherry leaves - 100 pcs.
Raspberry leaves - 20 pcs.
Citric acid - 1 tsp.
Cooking method
Rinse the leaves, drain with water. Boil water, add the leaves, bring to a boil and simmer under a lid over low heat for 20 minutes.
Remove from heat, cool and strain.
Cover clean, dry berries with sugar, mash, add vodka or alcohol and add citric acid.
Pour the decoction of the leaves, leave to infuse for 30 days.
Filter thoroughly, bottle for storage.
Blackcurrant liqueur with cloves
Ingredients
Black currant - 1 kg
clove grains - 2-4 pcs.
Vodka - 1 l
Sugar - 375 g
Cooking method
Rinse the good quality berries, drain with water, remove the berries from the branches and put in a large bowl.
Mash thoroughly, mix with vodka and add cloves.
Transfer the mass to a jar, cover with gauze, keep in the sun for 45 days.
Drain the tincture, squeeze the berries slightly, add the drained juice to the tincture. Pour the tincture back into a jar or bottle, add sugar and cork. Shake several times, leave in a dark, warm place until the sugar is completely dissolved.
Shake the bottle occasionally. The finished liquor can be filtered 1-2 more times.
Liqueur "Black Johann"
Ingredients
Black currant - 1 kg
Sugar - 400 g
Carnation - 5-6 buds
Vodka - 1 l
Cooking method
Pass the currants through a meat grinder, place in a bottle, add cloves and pour vodka.
Close the bottle, put in the sun and keep for about 6 weeks.
Then strain the contents of the bottle and squeeze through cheesecloth in 4–5 layers.
Add sugar to the resulting liquid and bottle.
Shake the bottles from time to time. When the sugar "melts", the liqueur is ready to drink.
Blackcurrant liqueur with vodka.
Ingredients:
1 kg of black currant,
750 g sugar
1 liter of strong vodka.
To prepare this recipe for currant liqueur, we sort out the berries, rinse, separate the berries from the twigs and pour into the jar along with the sugar.
We close the jar, and after 1.5-2 months we filter the released juice, add strong vodka or alcohol, filter and bottle it.Blackcurrant liqueur on cognac.
Blackcurrant liqueur on cognac is made from: 1 kg of berries, 500 g of sugar, 0.25 l of water, 1 l of brandy and currant leaves.
We sort out the currants, wash, separate the berries from the twigs, put them in a jar, knead them with a crush.
Add a few currant leaves and fill with alcohol.
We close the jar, keep it for 1 week, and then filter it.
We cook syrup from sugar and water and mix it with strained juice.
We pour the finished liquor into bottles.
Blackcurrant liqueur with spices.
Ingredients: 1 kg of black currant, 400 g of sugar, 5-6 clove buds, 1 liter of vodka.
We sort out the currants, rinse them, separate the berries from the twigs, pass them through a meat grinder, place them in a bottle, add cloves and fill them with vodka.
We close the bottle, put it in a sunny place and keep it for about 6 weeks. Then we filter the contents of the bottle and squeeze through cheesecloth folded in 4-5 layers. Add sugar to the resulting liquid and bottle it. Shake the bottles from time to time. When the sugar has melted, the homemade blackcurrant liqueur is considered ready to drink.
Ingredients: 1.5 kg of red currants, 4-5 red currant leaves, 800 g of sugar, 2 glasses of water, 1.5 liters of vodka.
We sort out the currants, wash and separate the berries from the twigs.
Pour the berries into a bottle along with the leaves and fill. We seal the bottle and keep in a sunny place for 5-6 weeks.
Then we drain the infusion, filter and add thick syrup made from sugar and water.
We filter the red currant liqueur, bottle it and seal it well.
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