Currant liqueur without vodka. Currant liqueurs - recipes and preparation

Whitecurrant does not have a pronounced smell and taste, therefore, a relatively large amount of raw materials is needed for the preparation of alcoholic beverages. However, the result is worth the effort, the output is a homemade whitecurrant tincture with a mild taste, a slight smell of berries and subtle citrus tones.

Requires ripe currants without signs of spoilage, you can take fresh or frozen fruits (pre-thaw and use with thawed liquid).

Be sure to remove the berries from the branches, otherwise the tincture will turn out bitter with a herbal flavor.

The optimal alcohol base is vodka, diluted ethyl alcohol or gin. Purified moonshine (preferably a fruit distillate) without smell or inexpensive, but natural cognac (will give light oak notes of aging in a barrel) is also suitable.

Ingredients:

• white currant berries - 350 grams;
• vodka (alcohol 40-45%, moonshine, gin, cognac) - 0.5 liters;
• sugar - 100 grams;
• orange peel - 10 grams dried or 25 grams fresh.

Add sugar to taste, depending on the desired sweetness, honey in this recipe is not the best solution, as it interrupts the aroma and taste of the berries. Orange zest adds a light citrus note.

whitecurrant tincture recipe

1. Separate the berries from the twigs, wash and put in a jar for infusion. Add sugar, shake a few times. Knead the currants with sugar with a wooden rolling pin until smooth.

2. Pour in the alcohol base, add the orange zest, mix and close tightly.

Attention! It is the zest (the yellow part of the peel without white pulp) that is needed, and not ordinary orange peels, otherwise the drink will turn out bitter due to the white pulp.

3. Infuse for 14 days in a dark place at room temperature. Shake the jar every 2-3 days.

4. Strain the finished white currant tincture through 2-3 layers of gauze, squeeze the pulp dry. Taste and sweeten with sugar if desired.

5. Pour the tincture into bottles for storage. Close hermetically. Leave in the refrigerator or cellar for 2-3 days to stabilize the taste. If sediment or turbidity appears, filter through a coffee filter or cotton wool.

Shelf life - up to 3 years. Fortress - 22-24%.

Homemade liqueurs and tinctures are the pride of any owner, no matter if he lives in a city high-rise building or in a rural estate. Indeed, unlike strong drinks, sweet liquor products are prepared quite simply and the biggest difficulty is not to be tempted to taste them ahead of time.

The effect of "pulling" useful and tasty components from fruits by immersing them in alcohol solutions has long been known. The beneficial properties of berry drinks, unfortunately, are greatly exaggerated, but, of course, there is some truth. In the end, it's just delicious, not everyone likes goosebumps running down their backs from a strong homemade product.

Currant berry liqueurs, depending on the recipe, in fact, retain a certain proportion of vitamins, however, they give much more benefit as stomach irritants. By stimulating the secretion of gastric juice, such a drink improves digestive functions, and simply improves appetite. It is also suitable as a home remedy in case of a well-known misfortune - “the stomach has stopped”, when it seems to be too early to take medicines and the condition is already “not very good”.

Try to cook currant liqueurs according to our recipes and appreciate them on a cold winter evening. The aroma and taste will remind you of such a distant, or vice versa, already close summer.

Homemade currant liqueur - general principles of preparation

Homemade currant liqueur is prepared quite simply. For its manufacture does not require any intricate devices. It is enough to take several enameled vessels, glass containers (one or several large bottles), a sieve for filtering and containers for bottling the finished product. You may need a meat grinder or pusher to knead the berries. To make a ripe liqueur, you will need a slow cooker.

The liqueur is made from red and black currants. It is these fruits that have a strong taste, rich aroma and color the drink well. Berries can be either fresh or frozen.

Before use, freshly picked berries must be separated from green twigs and leaves. Remove spoiled fruits. Then washed and dried well. Frozen thaw or use as is.

To make homemade currant liqueur, you will need a very modest set of components: berries, granulated sugar and strong alcohol to choose from - vodka, alcohol, cognac, wine or moonshine.

Often, to give currant liqueur a special taste, cumin or fresh leaves of cherries and currants are added to it, and honey is used for sweetening.

Currant liqueur can be prepared with or without boiling. The manufacturing technology is described in the recipe and, if strictly observed, the result can surpass drinks produced in the factory.

Pouring blackcurrant on vodka

Half a liter of high-quality wheat vodka;

250 ml of filtered drinking water;

Two glasses of blackcurrant (about 400 gr.);

Refined pure sugar - 250 gr.

1. Pour the granulated sugar into a small enameled container. Pour in all the water, stir and put to cook over low heat.

2. When the sugar crystals dissolve well and the syrup boils, pour clean, dry berries into it.

3. Stirring constantly, boil the mixture for four minutes on low heat and remove from heat.

4. Mix well-cooled blackcurrant syrup with vodka and pour into glass jars. Seal tightly with reusable lids and place for 20 days in a cool place, if possible, without access to light. Shake the contents of the containers well twice a week.

5. Filter the liquid that has settled through a dense layer of gauze with cotton wool and seal it in clean bottles.

6. Such blackcurrant liqueur is stored in a cool place for more than a year.

Red currant liqueur with cognac

300 gr. ripe red currants;

One liter of cognac;

150 gr. granulated sugar.

1. Remove the berries from the green branches, wash with water and dry well.

2. Put dry berries in clean three-liter jars, without fail pouring all layers with granulated sugar.

3. Then pour in the cognac and seal with a tight lid. Shake the container well several times and put it in a warm place without light for half a month. Be sure to shake the jar well every four days.

4. Filter the aged currant liqueur, and, spilling into containers, put it away for storage.

Red currant vodka

Currant, ripe, red variety - 4 kg;

1.2 kg only refined, white sugar;

Half liter bottle of wheat vodka.

1. Sort the berries from accidentally falling leaves and remaining green twigs. Be sure to rinse the fruits well under water and dry on a towel or colander.

2. Then twist the dry berries in a meat grinder. Pour 1.3 liters of drinking filtered water into the mass and leave for half an hour, but no more, otherwise fermentation may begin.

3. Immediately, after the specified time, strain the berry mass on a sieve, trying to thoroughly grind the pulp. Gather the rest on gauze, tie a bag and wring out thoroughly.

4. Dilute sugar well in currant juice and mix with vodka. Pour the liquor into bottles and put it in the refrigerator for three months.

Caraway blackcurrant liqueur on moonshine

Half a kilo of ripe black currants;

Five grams of cumin seed;

One and a half liters of pure sugar moonshine;

50 grams of fresh blackcurrant leaves.

1. Rub the cumin seeds well in a mortar. Rinse the blackcurrant leaves and pat dry with a towel. Tear off the berries from the green tassels, put them in a colander and rinse well under the tap, dry.

2. Then pour the dry berries into an enameled container and carefully knead with a crush. You can twist the fruits in a meat grinder.

3. Add moonshine to the berry puree, dip the crushed cumin seeds and currant leaves.

4. Stir and pour the berry mass into a large glass container. Close the lid tightly and place in a dark place for one month.

5. After that, filter the finished drink and pour into tightly closed containers.

Red currant liqueur with alcohol

A liter jar of red currant berries;

A dozen fresh red currant leaves;

600 gr. white granulated sugar;

600 ml filtered water;

300 ml 72% alcohol.

1. Pour the sorted and well-washed berries into a three-liter glass jar. Pour them with alcohol, close with a nylon lid and set to infuse in any place inaccessible to light.

2. After a month and a half, strain the alcohol tincture through a rare sieve lined with gauze. Squeeze the juice well from the filtered berries and strain it again through cheesecloth.

3. Pour water into granulated sugar and boil the syrup. It should not contain sugar crystals.

4. Pour the cooled syrup into the drink and, after bottling, put it away for a week to ripen in a cool place.

Quick blackcurrant vodka

One kg of fully ripe black currants;

Three glasses of drinking water;

One kg of granulated sugar;

800 ml wheat vodka.

1. Peel the berries from twigs and leaves. Rinse under water in a colander and leave in it, allowing to dry completely.

2. Transfer to a clean enameled bowl and rub thoroughly with a masher. Then squeeze the juice from the blackcurrant puree through a gauze filter.

3. Pour three glasses of water into granulated sugar. Put on a very slow fire, and stir several times. When all the sugar is well dissolved, turn up the heat and bring to a boil quickly.

4. Pour the filtered juice into the boiling syrup and, stirring constantly, bring the contents of the container to a boil.

5. Cool slightly and pour in the vodka. Stir well and put on a small fire again. Cook, stirring constantly, until the mixture thickens slightly.

6. Then cool the finished liquor well and pour into prepared clean containers.

Instant currant liqueur with cherry leaves on vodka

One glass of red or black currant;

One hundred cherry leaves;

Twenty blackcurrant leaves;

600 gr. refined sugar;

A teaspoon of "lemon";

A half liter bottle of quality vodka.

1. Rinse well with water all freshly picked leaves, picked from berry branches, and dry them thoroughly with a towel. Transfer the leaves and berries to a large saucepan, pour two liters of filtered water and put on a small fire.

2. When the water in the pot boils, lower the heat and cook the berry-leaf pick at a low boil for 20 minutes. Cool slightly and strain through a sieve, lightly pressing the berries with a spoon.

3. After that, add sugar and bring it to a boil. Pour in citric acid and cool well.

4. Pour in the vodka, stir and pour into the prepared container.

5. This liqueur can be consumed immediately.

Black currant liqueur with honey

One kilogram of blackcurrant berries;

Half a liter of 96% alcohol;

Half a liter of vodka;

Two glasses of brown sugar;

Liquid light honey.

1. Transfer the sorted and thoroughly washed berries to a large glass container.

2. Add vodka mixed with alcohol, close with a nylon lid and place in a warm, dark place for one month. Be sure to shake the container vigorously twice a day.

3. After infusion, drain the liquid and put it in the refrigerator. Remember the berries lightly, sprinkle with sugar and leave.

4. After ten hours, strain the resulting syrup, mix with blackcurrant infusion. Sweeten with honey and put away again in a dark place for a week.

5. After that, filter the liquor again and soak for about a month in a cool room or refrigerator.

Currant liqueur - "Skorospelka" in a slow cooker

200 gr. granulated sugar;

300 gr. frozen currants;

Half liter bottle of vodka.

1. Transfer the frozen currants to the cooking bowl of the multicooker, sprinkle the berries with sugar.

2. On the panel, set the “Steaming” option for 2 minutes and turn on the multicooker.

3. After that, keep the currants on the “Heating” for at least 18 hours. The longer the better. The berries should be well rested and their color should turn dark brown.

4. Then put the currants in a saucepan, fill with vodka and leave it in it until it cools completely.

5. Immediately strain the contents of the container twice through a rare sieve.

6. Mash the remaining berries well and strain the juice released from them to the bulk. For transparency, you can filter the liquor through a thick layer of gauze.

7. Currant liqueur "Skorospelka" is ready. You can bottle and take the first sample.

Homemade currant liqueur - cooking tricks and useful tips

The liqueur made on undiluted alcohol is more saturated. It is alcohol that is responsible for the extraction of flavoring and aromatic substances.

To reduce the strength of currant liqueur, it is diluted with cold boiled water or a decoction (compote) of currant berries.

It is possible to make homemade currant liqueur not only from fresh berries. A drink made from frozen fruits is no worse.

Defrost frozen fruits in the container in which you will prepare the liqueur. The juice released during thawing is needed and should not be poured out.

When making liqueur from frozen fruits, reduce the amount of water added to the liqueur.

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 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.

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%.

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%.

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%.

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.