Blackcurrant tincture with alcohol - simple, but very delicious drink, which is not difficult to prepare at home.
To prepare currant tincture with alcohol, it is best to take fresh berries, but if you don’t have them, you can use homemade preparations from the freezer.
Prepare a clean jar, fill it about 2/3 with berries and fill it with alcohol.
Close the jar with a nylon lid and place the drink in a dark place. It is best to keep the tincture at room temperature - it will take longer to cook in a cool place.
The alcoholic tincture of black currant will be ready in a week. The finished drink will need to be strained through several layers of gauze, poured into a convenient container and placed in the refrigerator for 1-2 days.
When the tincture has rested, it can be diluted with water, as it turns out to be very strong.
Aromatic tincture of red currant in alcohol
Red currant tincture with alcohol is a tasty and very aromatic drink that is suitable for both men and women. Despite its strength, the tincture is quite soft and very easy to drink.
Required ingredients:- Red currants - 1 liter jar
- Currant leaves - 7-10 pcs.
- Granulated sugar – 3 cups
- Water - 3 glasses
- Alcohol - 2 glasses
Rinse the berries, drain excess water and place in any glass container - a jar or bottle. You need to fill the jars at least halfway, pour alcohol on top - almost to the neck. The tincture will need to be tightly closed with a lid and placed in a dark, dry place.
The alcoholic tincture of currants will be ready in about 2 months - the longer it infuses, the richer its taste will be.
The finished drink will need to be strained, the berries placed in a colander and squeezed well through cheesecloth.
Boil syrup from sugar and water, cool well and mix with strained tincture and squeezed juice.
Pour the resulting mixture into bottles, close the lids tightly and place in any cool place. You can drink the drink right away, but it is best to let it ripen for at least 1-2 months.
Currant tincture in alcohol can be diluted with any amount of water and made it less strong, but the taste and aroma will not change. You can drink it either neat or use it to make great cocktails.
Blackcurrant tincture has gained recognition not only as a tasty and aromatic liqueur, often served at the table, but also as a valuable medicine. This alcoholic drink can be prepared at home, preserving as much as possible the beneficial substances that are contained in large quantities in fragrant currant berries.
The benefits and harms of blackcurrant tincture
Black berry fruits contain vitamins and microelements that are preserved during various types processing. Therefore, currant liqueur has a number of useful properties:
- due to its antibacterial composition, it has a strengthening effect on the immune system;
- promotes restoration of metabolic processes;
- cleanses organs of decay products, salts, toxins;
- increases visual acuity, increases concentration;
- has a diuretic effect, which has a beneficial effect on the organs of the genitourinary system;
- eliminates inflammation in the oral cavity, incl. relieving signs of periodontitis;
- strengthens the muscle tissue of internal organs;
- has a calming effect on the nervous system;
- When used externally, it promotes rapid healing of burns and wounds.
Alcohol from currants is non-toxic and has a mild effect on the body. However, the tincture can have such an effect only if high-quality products were used for blackcurrant, incl. the alcohol base itself. In this case, the berry will retain vitamin C, which is not destroyed by interaction with ethanol.
In small quantities, the liqueur will be useful for people suffering from gout, anemia, atherosclerosis, etc.
Alcoholic beverages made from currants should be consumed as a medicine only after consulting a doctor. The serving should not exceed 50 ml per day. It is often divided into several stages. So, for example, they drink 1 tbsp. before meals three times a day. In some cases, a concentrated drink requires dilution with water.
Like any product, the tincture is contraindicated for some people. So, for example, it cannot be used if a person has allergic reactions on berries, suffered from hepatitis of any form, suffers from cirrhosis of the liver, peptic ulcer or other gastrointestinal pathologies. This alcoholic product should not be drunk by people who have increased acidity, as well as high blood clotting. Drinking alcohol is prohibited for people who have had a heart attack or stroke.
For healthy people, when consuming currant liqueur, there are also a number of warnings that are associated with the doses taken. In case of an overdose, side effects may appear in the form of pain localized in the lower abdomen, and sometimes nausea followed by vomiting. In rare cases, there may be painful sensations in the area of the heart.
Preparing the berries
Most the right time The best time to collect currants is at the end of July and the beginning of August. The raw materials are sorted, at the same time tearing off the stalks from the berries. Only ripe large berries are suitable for liqueur. You should throw away fruits even with a slight whitish coating, as well as slightly bruised ones. The currants are then washed and left to dry.
Currant tincture can also be prepared from frozen berries. The fruits should be thawed, then washed with warm water and sorted.
A few currants with barely noticeable mold can spoil the product, so you should approach the preparation of raw materials responsibly.
Currant leaves contain useful substances and have a pleasant aroma, which is why they are used to prepare decoctions and alcoholic drinks. A tincture of currant leaves can be prepared from the herbs and branches of the plant, dried in June.
Blackcurrant tincture with vodka
Blackcurrant vodka tincture is prepared simply and aged small quantity time. For this liqueur you will need ingredients such as 600 g of fresh berries and 1/2 liter of vodka.
The washed berries are poured into a three-liter container. It is better to take a bottle for these purposes. Vodka is poured there, and the liquid should completely cover the berries. The container is tightly closed and placed in a dark place for about 3 weeks. Shake the vessel well once every 2-3 days. After the expiration date, the contents are carefully filtered and bottled in small bottles.
If you couldn’t find fresh berries, but frozen ones are available, you can also make a delicious alcoholic drink from them. However, the technology will be different and will require a lot of time.
For the tincture, you need to take 400 g of currants, 1/2 liter of vodka (or diluted alcohol), 250 g of granulated sugar and 250 ml of water.
Water is poured into a saucepan and heated well, then sugar is placed in it, dissolved and the liquid is brought to a boil. Then the berries (pre-washed and sorted) are poured there, mixed well with the sweet mass and kept on low heat for 3-4 minutes. After this, the mass is allowed to cool until room temperature, and then thoroughly mash the berries with a mortar and add vodka to them. The contents of the pan are poured into a glass container, which is tightly closed.
The drink should infuse for 18-20 days. Shake the container every 3 days. After time, the alcohol is filtered and poured into a clean bottle.
A tincture on the leaves of the plant is prepared using fresh currants and 400 ml of vodka or alcohol. First, the leaves are washed under running water and then thoroughly dried. After which the raw materials are transferred to a container and filled with liquid. It should stand in a dark place for 2 days. After which the tincture is cleaned with gauze. Drink it three times a day before meals. This product is also well suited as a rinse for the treatment of diseases of the oral cavity.
Moonshine tincture
A currant tincture can be made by taking 1 kg of berries, 1 liter of high-quality moonshine and 100 g of granulated sugar. Before using the berries, you should inspect them again to remove those that have rotted.
In one bowl, mix moonshine with sugar, and pour dry peeled berries into it. The container is closed so that no air gets into it and shaken vigorously. After which they are placed for 10-14 days in a place where direct lines do not penetrate. sun rays, but remains at room temperature. Every 2-3 days, the contents of the glass container must be shaken.
When the drink is infused, it is decanted using a filter in the form of gauze or thin cloth. Currant moonshine must be aged for another 2 weeks. To do this, it, already cleaned, is poured into clean bottles and left in a dark place.
Product storage rules
The container in which it is poured is of great importance in storing the tincture on blackcurrant leaves and the berries themselves. The most suitable dishes are made of glass (preferably dark).
You cannot store liqueurs in iron or plastic containers, as this can be hazardous to health. This is due to the fact that the material from which the container is made can react with ethanol, which can not only affect the taste of the drink, but also cause harmful substances to appear in the drink.
When storing the tincture, you must ensure that no air enters the bottles; they must be tightly closed. It is better to disinfect them before the last spill.
The storage place should be dark and cool. The cellar or bottom shelves of the refrigerator will do.
The shelf life of the liqueur reaches 1-2 years. If alcohol was used in production, the drink will last longer.
This shrub has both berries and leaves that are useful.
They have an unsurpassed aroma, color and taste, so your own currant tincture with moonshine will become your alcoholic hit.
Try it - this is an incomparable raw material for.
Peculiarities. The best flavor and color bouquet will be provided by black currants.
Its slightly tart characteristic taste and dark ruby color will decorate the table. Red does not provide such versatility, but the tincture from it contains a delicate sourness, has a red color, and a pleasant aftertaste.
- black currant- a popular favorite. Its berries are dried, ground with sugar, and boiled. Then used for the treatment of vitamin deficiencies, colds, improving appetite and raising vitality. Blackcurrant leaves are also - storehouse of vitamins and minerals. They are added to pickles, used in decoctions as an antipyretic, and used to treat everything from rheumatism to tuberculosis. IN folk medicine Shrub buds and even young twigs are in demand.
- Red currant often found in gardens. This plant is also rich in vitamins. There are only slightly fewer of them there than in her black sister. There are also some substances that are not found in other species. However, its beneficial properties have not yet been studied so much.
- White currant not so popular, it is disliked for its sour taste. And in vain, because it is sour due to the vitamin C content.
Reference. 100 g of black currant contains a triple daily dose of vitamin C (333%). In 100 g of red and white varieties - only 65%.
Preparation of raw materials
For infusions, take only ripe and unspoiled berries, separated from the branches. Therefore, collected or purchased currants are sorted, washed, removing floating sepals, twigs, etc. Then they pound to crush each berry. This way they will give the drink nutrients without any residue.
Some recipes allow using frozen currants. This allows you to prepare delicious alcohol all year round. Even if this berry is not found in the freezer, it is sold in supermarkets. Pre-defrost, add along with the resulting juice.
When using leaves, choose whole ones from healthy plants, without exposing the branches. Masters of tinctures use only blackcurrant leaves, no less than berries rich in healthy substances. Other types do not have a distinct taste, and their benefits have not been studied.
Popular recipes
Alcohol is often prepared using currants “by eye”, adding ingredients at your own discretion.
However, experiments can be both successful and not so successful. Therefore, we offer proven popular recipes.
With raisins
Take:
- 1 kg of currants (choice of black, red or white);
- 0.5 – 0.7 kg sugar;
- 30 – 40 g raisins;
Attention. Raisins can be replaced with 30 g wine yeast. Alcohol or baking drinks will give an unpleasant aftertaste.
- 1 glass of water.
Do not wash raisins! It is not advisable to wash the berries, since the surface also contains wild yeast.
Place the currants in a glass three liter jar and crush thoroughly with a wooden rolling pin. Add sugar during the process, so it will dissolve better. Add water, throw in raisins, stir. Install (wear a medical glove).
Leave in a warm place, but not in the light, while fermentation lasts. It usually takes 20 – 45 days. When the gurgling stops (the glove is deflated), the liqueur is filtered through several layers of gauze. The cake is thoroughly squeezed.
Leave in glass in the basement (refrigerator) for 3 months so that the taste stabilizes. This tincture has a strength of 10-12°. If desired, you can add alcohol or moonshine.
Moonshine on currant leaves
This tincture has a strong currant aroma. It is used not only for drinking, but also for treatment. You will need:
- 4 cups black currants;
- 20 large blackcurrant leaves;
- 3 tbsp. spoons of honey;
- 2.5 – 3 liters.
In a three-liter jar, crush the berries, add the leaves and honey. Fill with moonshine, leaving 5-6 cm of free space. Stir, cover with a nylon lid and put in a warm and dark place for a month. Strain and drink in reasonable portions.
Blackcurrant tincture
We have already mentioned some of its properties. Try preparing a tincture that will help get rid of diseases of the respiratory organs, liver, and urinary tract. Regular consumption will prevent atherosclerosis, diabetes, and vision problems.
For the tincture, take:
- 1 kg of black berries;
- 3 kg sugar;
- 200 ml of alcohol or 0.5 liters of moonshine () will be needed at the final stage.
The prepared berries are placed in a three-liter jar, layered with sugar. The top layer is sugar. Put a glove on the jar (install a water seal). Place it on a window under the sun's rays and leave it for 40 days, shaking it occasionally.
When fermentation is over, the tincture is filtered and alcohol, vodka or moonshine is added to it. Leave it for another couple of months, which improves the taste.
How to infuse red currants?
Scientific research It has been proven that red currant, when consumed regularly, reduces the risk of developing cancer, increases hemoglobin levels, improves blood counts, and has a positive effect on intestinal motility, blood vessels and the heart.
Try this recipe:
- Crush 0.5 kg of red currants.
- Fill it with a glass of nutmeg and a liter of moonshine.
- After 2 weeks of infusion in a dark place, filter.
For medicinal purposes, take 30 ml of tincture before dinner or, if desired, but in reasonable doses.
Blackcurrant vodka
It produces moonshine that is excellent in organoleptic and taste qualities. There are many cooking recipes. You can add crushed berries or leaves to the mixture, but it is advisable to follow the suggested proportions:
- water - 10 l;
- black currant berries - 5 kg;
- sugar – 3 kg;
- raw alcoholic yeast – 400 g.
Place the mash under the water seal. It matures in 1.5 - 2 weeks. Be sure to strain before distilling to avoid burning.
Advice. Try this lifehack. Cut a sprig from the blackcurrant bush and simply put it in the still when you are distilling
Home » Recipes » Tinctures
Hot tincture “Berry”
Hot tincture?! Intrigued?
Most people believe that tinctures are made with alcohol-containing drinks (vodka, cognac, alcohol) at room temperature. But that's not true. I offer a rather unusual and quick recipe preparing the tincture.
The hot tincture is prepared from the following berries: cranberries, lingonberries, black currants, viburnum, cherries, blueberries and, perhaps... that’s all. The tincture can be made from one variety of berries or from several. It all depends on your taste and imagination.
To make the future drink, you must use only enameled and glassware. A knife, wooden spatulas, a masher and other kitchen tools must not only be clean - these accessories must be specifically designed for working with fruits and berries! If you use kitchen utensils that you have used to prepare other dishes (fish, meat, etc.), then the tincture may have a kitchen taste. Whatever is good!
Let's begin the process of making this strong drink. Pour a liter jar of berries and two glasses of sugar into an enamel pan. Gently mix and crush the berries. After the berry gives juice, add one and a half liters of vodka and mix. Place the pan on low heat and stir constantly with a wooden spatula. As soon as light steam appears and the liquid becomes hot, remove the pan from the stove. Do not bring it to a boil under any circumstances!
Let the resulting product cool to room temperature. Pour into a glass container along with the berries and place in a dark place for two to three weeks. After completing the infusion process, strain the drink. It has a very rich, thick, dark red color.
The tincture can be consumed cold or hot. Especially in winter. Heat up your red wine, add spices and honey, and you’ll get Siberian mulled wine! Strong, tasty, quickly warming!
Tincture “Chipmunk” (Evgeniy Korepin)
Often in the forest, on a picnic or while fishing, you can see a funny striped animal. A nimble, restless, extremely curious beggar. He is constantly cheerful, sociable, restless. His energy is bursting and he doesn’t know how to spend it. This is our native Siberian chipmunk. And looking at it, I decided to name one of my tinctures - “Chipmunk”. Why? Because many of my friends, having taken fifty grams of the strong ambrosia I created, became as energetic, cheerful and cheerful as the above-mentioned animal.
Chipmunk tincture is a strong alcoholic drink that is preferably consumed in winter (for example, while ice fishing). It is easy to drink, has a berry aroma and a real Siberian character. The drink is good, but very strong (55-70 degrees). Therefore, be careful when consuming. Don't overdo it!
The drink comes in three types.
So, “Chipmunk” No. 1 is the easiest to make. Take a glass container, pour a liter jar of cranberries and a liter jar of lingonberries into it, add four tablespoons of honey and five slices of lemon. Let's fill all this with one and a half liters of pure drinking alcohol. Then, put the container in a dark place and forget about the drink for three to four months. The longer the tincture sits, the better. When you decide that the product is ready, open the container and strain the tincture. Do not squeeze or crush the berries. The color of the drink is dark ruby. Clean and rich.
“Chipmunk” No. 2 is more difficult to prepare. Pour a liter jar of cranberries, a half-liter jar of lingonberries into a glass container and add three tablespoons of honey. We insist on all this for a month and a half. Then add a half-liter jar of black currants and leave for another two weeks. And finally, add a half-liter jar of blueberries, one glass of ranetka (cut the ranetka, remove the seeds) and half a small lemon (do not cut the lemon into slices). After all of the above, the infusion is placed in a cool place for a month and a half.
“Chipmunk” No. 3 is the most difficult and time-consuming to make. But the result will exceed all expectations.
Place chopped currant leaves (3 cups), one cup of pine nuts in a small glass container and fill with alcohol (1.5 liters). We insist for two weeks. Then we take out the leaves and nuts, and add cranberries (1 l), lingonberries (0.5 l), black currants (0.5 l) and 3 tablespoons of honey. We insist for two months. After which, add blueberries (0.5 l), rowan (0.5 tbsp.), rose hips (1 tbsp.). And we insist for another 1.5 months. After time has passed, we filter the resulting product, cool it and you can bottle it!
Tincture “Proletarskaya” (Evgeniy Korepin)
There are situations when a fisherman wants to take not just a strong drink, but a homemade one that is also quite strong. There is no time to insist for a long time - what to do? I offer my version of quick-made sweet liqueurs. These are drinks that can be prepared just before departure or right in nature. The main thing is to have the necessary ingredients, a little patience and desire.
So, the tincture is “Proletarskaya”, or, as I call it, “Red Proletarskaya”. Why red? Because basically, the color of these tinctures includes all shades of red. From pale pink to dark ruby. But if you want, you can give the tinctures other colors (orange, yellow, blue, green, etc.).
The ingredients of the drink are: vodka, various syrups and citrus fruits (oranges and lemons). You need to insist in a glass container. But if you don't have it at hand, you can use plastic bottles. Nothing terrible will happen, since the drink is quickly prepared and drunk just as quickly.
The base of the drink is vodka. Its quality depends on the manufacturer. Therefore, when choosing a product, be guided by your taste and capabilities. Syrups for tinctures are a separate topic. They are divided into three categories. These are: syrups homemade from wild berries, syrups from berries from home gardens and store-bought syrups. And finally, the last ingredient is citrus fruits. You can use: lemons, oranges, limes, etc.
The most delicious tinctures are naturally obtained with the addition of wild berry syrups. They have an indescribable aroma and a very rich taste and color.
Let's start making the drink. Cut three slices from the lemon and orange and put them in the container where the drink will be placed. Then pour 0.5 liters of vodka, add 30 ml of lemon syrup and 60-70 ml of the main syrup (cranberry, lingonberry, currant, cherry, strawberry, etc.). You can take mint, maple, curacao, pineapple. Whichever one you want, or whichever one is at hand. The final touch is to shake thoroughly and place in a dark and cool place. It is necessary to insist from 4 hours to 6 days.
The resulting product will have a strength of 30-35 degrees. The longer you steep it, the better it will taste. Citrus fruits weaken the alcoholic taste and highlight the sweetness of syrups.
Try making this drink and you won’t regret it! Have a nice holiday!
Tincture “Currant leaf” (Evgeniy Korepin)
Everyone is well aware of such a shrub as black currant. For many it grows summer cottages, and is often found in the forest. Currant berries are used to make wonderful jam, fragrant syrup, excellent jam, and make tinctures and liqueurs. But now we are not talking about the berry, but about the currant leaf.
First of all, currant leaf is a unique addition to tea. By the way, many people brew blackcurrant leaves instead of tea. The result is a scalding, aromatic and very healthy drink with the taiga spirit. You take a sip, close your eyes, and it seems that you are in the forest... But let’s put aside the lyrics, forget about tea for a while and talk about another drink-tincture made with currant leaves.
The tincture is made from three types of leaves. These are young leaves and shoots, mature leaves and dried ones. There are slight differences in taste, slightly in color and in infusion time.
An infusion of young leaves and shoots is first gently green. Then the infusion darkens and becomes olive.
An infusion from a mature leaf takes on an emerald color after a couple of days. Gradually becoming dark green with a hint of brown.
The color of the tincture from the dried leaf usually changes from pale olive to olive brown.
Currant leaves almost completely kill the taste of alcohol. The drink becomes soft and slightly tart.
Now let’s proceed directly to the recipe for making the tincture. Take a three-liter glass jar and fill it a third with leaves. But there is no need to compact the leaves tightly. Pour one and a half liters of vodka into a jar and add three tablespoons of honey. Place the resulting liquid in a dark and cool place. From young and mature leaves, the product is infused for 10 to 15 days. From dried leaves from three weeks to one and a half months. A good appetizer for such a drink would be a thin slice of dried black bread with boiled pork. Bon appetit!
Tincture “Wormwood with honey” (Evgeniy Korepin)
Wormwood... Many people consider this plant to be a weed or a worthless herb. And few people have pleasant memories of wormwood. For me, the smell of wormwood is childhood, summer, July and the ringing heat. A cloudless blue sky, the air melts and somewhere high a lonely kite circles and circles...
Enough memories! Let's continue.
Some of my friends collect wormwood in bunches and hang them at home or in the country - for scent. By the way, if your pets have fleas, bring wormwood home and the little dashing riders will leave your pets. Wormwood has many positive qualities, and one of them is that wormwood can be used in tinctures.
For example, the tincture is “Wormwood with honey.”
Add one or two small sprigs of wormwood to half a liter of vodka. You need to insist from three to fourteen days. The main thing is not to overdo it! Otherwise the infusion will be bitter. Then we filter the resulting product and add two tablespoons of honey. Place in a cool place for another week.
Before use, squeeze a third of the lemon into the bottle. You can all invite your friends to a tasting of this simple, but original and very good tincture.
Wormwood tincture must be drunk chilled!!!
dikorosoff.ru
Moonshine tincture on currant leaves
Somehow I got some dry currant leaves. I don’t even know from black or any other currant. And so that they wouldn’t lie idle, I decided to fill them with moonshine. It turned out to be not a bad thing at all.
For 0.5 liters of moonshine I took a fist of currant leaves. This is quite enough. I took it off after 2 days.
The taste and smell are amazing. Drinks very easily and naturally. but the main thing is to stop in time) The color was green. But I think it will fade after a while. But let's see - there is plenty of time.
It is possible and even advisable to infuse currant leaves in moonshine for at least 2 weeks. I took it in 2 days. It was necessary. But next time I will insist for a longer period.
Above is the photo of the finished product. A great addition to the dinner table.
powerhall.ru
Currant tincture with alcohol - photo recipe, how to prepare
Currants, like many other berries, contain a large amount useful substances and microelements. It is useful to use not only in fresh, but you can also cook very tasty and useful tinctures. You will find recipes on how to make tincture from black or red currants in this article.
Take a bottle or other glass container and pour black currant berries into it (it is recommended to fill the berries halfway or even two-thirds of the container), you can add a couple of currant leaves, preferably if they are fresh, just picked from the bush.
Now you need to pour vodka or moonshine over the blackcurrants and seal very tightly. The tincture will be ready in 3-4 days. How to prepare for use: first the tincture must be filtered, and then diluted with water (approximate calculation: 2 parts tincture to 3 parts water) and only then can you drink. Enjoy!
Blackcurrant tincture - recipe No. 2
For 1 liter jar or bottle you need to take 300-350 grams of berries and crush them. Place the resulting slurry in a liter container and fill it with moonshine, add a little sugar if desired. The tincture will be ready in a week, but it is advisable to let it brew a little longer.
Recipe for red currant tincture with alcohol
Ingredients: red currant, currant leaves (up to 10 pcs.), granulated sugar– 800 grams, 2 glasses of water, alcohol. Preparation of the tincture: add red currant berries to the container, filling most of it, then add the leaves and fill with alcohol up to the neck. Let it brew in a hermetically sealed container for about 7 weeks. After this, the tincture is filtered, the berries are crushed and the juice is squeezed out of them.
The alcohol is combined with the juice and the prepared sugar syrup (sugar + water) is added. Mix everything well, then strain the tincture and pour it into bottles (preferably dark in color), close tightly and store in a dry place. Red currants are notable for the fact that they require more aging time, unlike black currants, so the longer you store the tincture, the tastier it will be.
How to make tincture from currant leaves
The tincture of blackcurrant leaves is very tasty and has medicinal properties. To prepare it, as a rule, young currant leaves are taken, but old ones can also be suitable for tincture if they were collected at the beginning of the summer months. Use dark bottles to store and prepare your tincture.
The leaves are collected under good weather conditions (no rain, dry weather). The leaves are placed on a sieve, the dust is carefully removed, sprinkling a little water, and then laid out on paper or cloth, allowing to dry a little. Leaves are added to clean, dark-colored bottles almost to the very top and filled with vodka. Then seal tightly and leave for 24 hours in a warm room.
Currant bud tincture recipe
Ingredients: currant buds and vodka. Buds should be collected that have not yet blossomed, that is, those where young leaves have not yet begun to appear. The number of buds collected depends on the container in which you will prepare the tincture. Rinse the buds, pour them into a container to approximately half its volume and fill with vodka so that the buds are completely contained in it. Cover the container with gauze and place in a sunny place.
Store in the sun for no more than 1.5 months. Next, after this time, the tincture must be strained, allowed to stand for a while and strained again if sediment appears. Then pour into bottles, seal tightly and store in a cool place. It is noteworthy that the longer the tincture is stored, the better its taste.
strana-sovetov.com
Blackcurrant tincture - the best recipes for making homemade alcohol
The magnificent rich taste and aroma of berries encourages lovers of homemade alcoholic drinks to take advantage of the gifts of nature, using them to decorate homemade masterpieces. One of these is blackcurrant tincture, which is not difficult to prepare yourself.
How to make blackcurrant tincture?
When properly prepared, blackcurrant berry tincture can compete with elite drinks and satisfy the most diverse needs of fastidious consumers. For a positive outcome of the case, in addition to following the recommendations of the recipes, you must comply with certain requirements.
- Blackcurrant tincture will delight you with excellent characteristics if you use a high-quality alcohol base and selected ripe and aromatic berries for its preparation, which, depending on the recipe, can be fresh, frozen, or ground into jam.
- During aging, the container with the workpiece must be tightly closed so that the alcohol vapor remains inside and does not evaporate.
- The drink should be filtered through clean gauze without foreign odors, and filtered at the last stage before use through a cotton swab placed in the hole of the watering can.
Blackcurrant tincture with vodka - recipe
Often, currant tincture at home is prepared with vodka, which is financially affordable, ideal in strength and, with decent quality, will be an excellent basis for such homemade alcohol. Sugar can be completely excluded from the recipe, its amount reduced or increased to taste, and to reduce the strength, dilute the drink with boiled water if desired.
Ingredients:
- black currant – 1 kg;
- vodka – 1 l;
- granulated sugar – 100 g.
Preparation
- Black currants are washed, dried thoroughly, mixed with sugar and poured with vodka.
- Seal the container, shake until the sweet crystals dissolve and leave in a dark and cool place for 2 weeks.
- The finished blackcurrant tincture with vodka is strained, filtered, and bottled.
Blackcurrant tincture with alcohol - recipe
The following recipe for currant tincture involves using alcohol diluted to a strength of 45 degrees as an alcoholic base. In order for the berries to give out their aroma and taste as much as possible, they are first simmered in boiled sugar syrup, after which they are broken up with a blender or crushed with a masher.
Ingredients:
- black currant – 800 g;
- diluted alcohol – 1 l;
- water – 400 ml;
- granulated sugar – 400 g.
Preparation
- Mix water and sugar, let the syrup boil, boil the prepared washed berries in it, knead them.
- Add prepared alcohol, diluted to the desired strength, to the cooled berry base.
- Close the container tightly with a lid and place in a dark place for 14-20 days.
- When ready, the currant tincture in alcohol is strained, filtered, and bottled.
Blackcurrant tincture with moonshine
A strong blackcurrant tincture prepared according to the following recipe is especially revered by the male audience. The drink is prepared without adding sugar or water and has an impressive strength, acquiring an additional berry aroma and taste. It is important to use high-quality purified homemade moonshine.
Ingredients:
- black currants – 6 cups;
- moonshine – 1 l;
Preparation
- Washed and thoroughly dried berries are poured into a jar with moonshine, covered tightly with a lid and left in a warm place, protected from light, for 2 weeks.
- After time, the tincture of blackcurrant moonshine is strained, filtered, and bottled.
Tincture on blackcurrant leaves
Blackcurrant tincture can be prepared not only with berries, but also with the addition of fragrant leaves of the bush, which will give the drink a special, refined taste and aroma. In this case, a variant of the drink is presented with raspberry, cherry and currant leaves, which can be replaced with an additional portion of leaves if desired.
Ingredients:
- black currant – 300 g;
- vodka – 1 l;
- currant leaves – 50 g;
- raspberry and cherry leaves - 30 g each;
- granulated sugar – 200 g.
Preparation
- Grind currants with sugar, add leaves, pour vodka over everything, cover tightly with a lid and leave for 1.5 months in a warm, dark place.
- When ready, the tincture of currant, raspberry and cherry leaves is strained through cheesecloth, filtered and bottled.
Blackcurrant jam tincture
It’s easy to prepare blackcurrant tincture from jam at home. You can use any stock: ground berries with sugar, preparations from a new harvest, or unclaimed jars from last year. The result is a drink whose strength and sweetness can be adjusted by diluting with boiled water or adding sugar.
Ingredients:
- blackcurrant jam – 500 g;
- vodka – 0.5 l.
Preparation
- The jam is mixed in a jar with vodka, covered tightly with a lid and left in a dark and warm place for a month, shaking occasionally. During the last week, the contents of the jar are kept at rest.
- When ready, the tincture of blackcurrant jam is drained from the sediment, filtered several times through 3-4 layers of gauze, filtered, and bottled.
Blackcurrant and gooseberry tincture
After tasting, the currant and gooseberry tincture prepared according to the following recipe received a lot of positive feedback. The drink is prepared in a three-liter jar, which is filled with berries in arbitrary proportions. The taste of the resulting alcohol will depend entirely on the amount of those and other components.
Ingredients:
- black currants – 1/3 of a jar;
- gooseberries - 2/3 jars;
- vodka – 0.5-1 l;
- granulated sugar – 300 g.
Preparation
- Prepared gooseberries and currants mixed with sugar are poured into the jar.
- Pour the contents of the container until completely covered, close tightly, shake, and leave for 1.5 months to infuse.
- Strain the resulting drink, squeeze the berries in gauze, filter the tincture and bottle it.
Blackcurrant sugar liqueur
Sweet blackcurrant tincture is prepared from sugar syrup and juice from the berries with the addition of vodka or alcohol diluted to the desired strength. If desired, the drink can be filled with spicy notes by adding a cinnamon stick, vanilla pod or other aromatic additives to your taste at the first stage.
Ingredients:
- black currants – 1/3 of a jar;
- water – 800 ml;
- vodka – 800 ml;
- granulated sugar – 1 kg.
Preparation
- Thick sugar syrup is boiled from water and sugar, after which freshly squeezed currant juice is added to it and boiled again.
- Pour vodka into the sweet berry base, stir, place on the stove over low heat and heat, stirring, but do not boil.
- The finished drink is allowed to cool and poured into bottles.
Blackcurrant and honey tincture
The following recipe for blackcurrant tincture will give you the opportunity to enjoy the sweetness of the drink, but in this case without the participation of sugar. Honey is used as a sweetener, which should be exclusively liquid or melted in a water bath to the desired texture. The amount of water added at the final stage can be adjusted depending on the desired final strength of the tincture.
Ingredients:
- black currant – 800 g;
- water – 500-700 ml;
- moonshine or vodka – 1 l;
- cinnamon - a pinch;
- honey – 1 l.
Preparation
- The currants are crushed with a blender or ground through a sieve, mixed with honey and vodka, adding cinnamon.
- Leave the container tightly covered for 14 days in a dark place.
- The finished tincture is filtered and diluted to the desired strength with water.
Currant tincture with cognac
The tincture made from currant berries in cognac has an excellent taste. In this case, it is important to use fresh ripe berries, which will give the drink a particularly bright aroma and a pleasant aftertaste without excess liquid, which abounds in frozen products. If desired, the tincture can be sweetened to taste by adding honey or sugar.
Ingredients:
- cognac – 1 l;
- fresh black currants – 1 kg.
Preparation
- Prepared washed and dried currant berries are poured with cognac and left for a month in a hermetically sealed jar, placing it in a dark, warm place.
- The finished tincture of currant berries is filtered through cheesecloth, squeezed, filtered and kept for a week in a cool place.
The currant plant is unique in its properties. The berries are very tasty and juicy, and the leaves themselves have medicinal properties. An interesting point is that initially it was the leaves of this amazing plant that were particularly valuable, and the benefits of the berries became known a little later. They are used as medicinal and preventative properties to treat many diseases. The leaves contain a large and unique amount of useful substances: various essential vitamins different groups, mineral salts, and other useful microelements. Due to the fact that the leaves contain a large amount of vitamin C, they are actively used in the treatment of many colds and weak immunity.
Those medicines that are made from this amazing plant are able to support the body after long treatments, boost weak immunity and restore strength and vigor. And an important property is that vitamin C, which is abundant in the leaves, is characterized by anti-cancer properties and can prevent the first signs of aging. Infusions, ointments, and decoctions are made from this miraculous plant, which have an anti-inflammatory and supportive effect and are as powerful as ordinary medicinal drugs.
In the treatment of unpleasant gastritis, stomach ulcers and other diseases gastrointestinal tract Many people use blackcurrant leaf. This berry can have a positive effect on blood vessels and protect against atherosclerosis. Also, with diseases such as rheumatism and gout, this plant can be very helpful. Nowadays, we all know that currant jam and tincture can have a beneficial effect on influenza, various acute respiratory infections, acute respiratory viral infections, advanced stages of bronchitis, and sore throat. Tea with its leaves and ointments have a positive effect on severe coughs. Many elderly people, by regularly consuming a tincture of this berry, can preserve their vision, improve their cardiovascular system, and maintain the state of brain activity.
When suffering from dysentery, black currant leaf can have a destructive effect on the stick and a supporting property during treatment with harmful and strong antibiotics. The green part of blackcurrant is often added to teas that have anti-inflammatory effects. One leaf has an incredible amount of different beneficial substances.
Recipes
Recipe 1.
How to prepare this amazing and healing cocktail? This product is prepared only in dark glass! Young and good sheets washed under water and laid out on a cloth to dry. Clean dry leaves, you can also add unopened buds, are placed in a bottle or vessel, vodka or alcohol is added on top. The product is infused for 24 hours in a dark place and then filtered through gauze or cotton wool. This is the simplest option.
Recipe 2.
With another method, 500 grams of fresh berries are taken. They wash and dry well. Then they need to be crushed to the state of juice and pulp. The juice is poured into a clean container, the pulp with berries is wrapped in gauze and placed in the same container. About 40-60 washed and crushed sheets of berries are added, everything is mixed well and poured with a liter of vodka or alcohol. The product is infused for about 20 days in a cool, dark place. After the expiration date, the gauze with berries is taken out, squeezed out, and the resulting product is filtered again. You can add a little cumin to the tincture for aroma and enhanced effect.
Use of medicinal properties
For various bleeding and internal metabolic disorders, black currant tincture is actively used. The diuretic effect that this has amazing plant, helps a lot with many kidney diseases, can relieve swelling. With its help, excess amounts of uric and puric acid are removed from the human body. With constant use of tea or infusions from healthy berries, it is possible to prevent such a serious and severe disease as diabetes mellitus. You can also lower blood pressure, increase appetite and increase the body's strength, stimulate the stomach to work actively, support liver function and improve intestinal processes. The tincture in which the leaf of this plant is used has unique medicinal and incredible beneficial properties. During times of increased likelihood of flu and colds, this drink can protect the body from viruses and have an anti-inflammatory and strengthening effect on the entire body.
For the treatment and prevention of various skin diseases Tea and ointment made from black currant leaves are very useful. Just put a few drops of this solution into the bath, and you can relieve accumulated irritation, fatigue that has accumulated over the whole day, reduce diathesis, rashes and allergies, and eliminate miliaria. Many mothers use the leaf of this plant to bathe their children. This berry has the same beneficial and calming properties as the string. The tincture can help with many diseases. Currants and their leaves are even used in cooking for preparing many dishes and pickling vegetables.
The tincture, which was prepared from a unique plant, has medicinal properties. For hypertension, scurvy, tuberculosis, hepatitis and diarrhea, you can safely use this drink. Currant is a truly unique and inimitable plant, which is rich in beneficial and medicinal properties. The taste of the tincture is very pleasant, has a fresh aroma and does not cause side effects. This drink requires a leaf collected in mid-summer. Better in June, early July. A tincture prepared from the miraculous leaves will have antiseptic and even cleansing properties. And jam from this berry will not only be very tasty, but also healthy.