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Blackcurrant liqueur, recipe which we offer - a delicious drink that you will not find on store shelves. It is not difficult to prepare homemade liqueur, if there are ripe currant berries and a little patience.

But then it will not be a shame to offer this exquisite drink to guests, and even taste it yourself on a winter evening, resurrecting memories of a warm summer. Of course, it is better to cook currant liqueur when there are plenty of berries and they are ripe enough. By the middle of summer, the currant just reaches such ripeness, so it's time to get the right dishes and start cooking.

The most suitable vessel for making homemade liquor is a glass bottle of 3-5-10-20 liters, depending on the number of berries. The bottle is convenient in that it has a narrow neck that can be plugged with a cork and a water seal can be made.
Blackcurrant liqueur recipes tend to differ in whether alcohol is used to stop fermentation. The use of alcohol in the form of vodka greatly simplifies the preparation of the liqueur, but blackcurrant liqueur without vodka is considered the highest class and has a special taste.

Such liqueurs differ in different strengths and tastes, their recipes are varied and give scope for imagination. Some recipes for currant liqueurs result in drinks more like wine, others with liquor, but they all taste great.

The classic recipe for currant liqueur without vodka

Then the berries are poured into a container, for example, into a jar with a wide neck, in layers, pouring sugar over each layer. The top of the jar is tied with a double layer of gauze, and then placed in the sun, on the windowsill. For several days, the jar needs to be shaken from time to time so that the berries give juice faster and the juice mixes with sugar.

After about 5 days, or faster, fermentation begins. This can be seen from the bubbles that rise from the bottom up. After that, the jar must be removed from the sun in a dark place, pulling a rubber glove over the neck, in one of the fingers of which a hole is made with a needle. The glove will quickly fill with carbon dioxide, a product of fermentation, and rise. During the years of the fight against alcohol, such gloves were called "hello to Gorbachev."

Then the filling is left for another 1-1.5 months under a water seal. To do this, a cork with a tube with a diameter of 2-3 mm is inserted into the neck of the bottle, the cork is carefully sealed, for example, filled with wax or silicone sealant, and the free end of the tube is lowered into a jar of water.

The gas that appears during fermentation will bubble through the water, but the air will not get inside the jar. The strength of the classic blackcurrant liqueur will increase, the taste will be ennobled, and the sweetness will remain high. When the bubbles from the tube stop appearing, the liqueur is ready. It can be bottled and stored in a dark place.

Recipe for easy blackcurrant liqueur

Other summer berries, such as cherries or raspberries, can be added to enhance the taste. Such mixtures allow you to create various bouquets and your own collection of original liqueurs. Sugar is added approximately 200-300 grams per kilogram of berries. Similar to the classic liqueur recipe, the berry mixture is exposed in a jar in the sun, and after the start of fermentation, a glove is put on the jar.

Then the can of liquor is removed to a dark place until the glove completely falls off. By this time, as a rule, the juice is clearly separated from the cake. It must be carefully drained through gauze into bottles, and the remaining berries should be squeezed through several layers of gauze.

In principle, a light liqueur of currants and other berries is ready. It is more like wine and not too strong. If the fermentation is not completely over, then such a liqueur can be compared with champagne, only its taste will be completely different.

Vodka currant liqueur recipe

The difference lies in the fact that at the end of the first stage of fermentation, when the rubber glove falls off, the juice is immediately filtered and vodka is added to it. The alcohol immediately kills the fermentation bacteria and makes the liqueur ready to drink.

The amount of vodka added to the liqueur depends on the taste of the manufacturer, but it is better not to add more than 200 grams of vodka per liter of liqueur, otherwise the currant taste will not be fully felt.

It is not uncommon to find blackcurrant liqueur recipes in which vodka is added to the juice on the third day of fermentation in incredible quantities. Such drinks cannot be called liquor in any way, it is rather a tincture of vodka on currants, and not liquor.

This liqueur must necessarily go through the fermentation process, and only after it is completed, a limited addition of alcohol is allowed. The task of vodka in liqueur is to stop fermentation and fix the taste of currants and the sweetness of the liqueur. The addition of alcohol also makes it possible to increase the yield of the liqueur, since it allows the addition of pure boiled water and additional sugar to the juice.

In the classic recipe, water is not added, as it can prolong fermentation and make the brew too acidic. Vodka, on the other hand, stops fermentation at the right time and preserves the taste and sweetness of the berries.

You can use all varieties, the main thing is that it is ripe. Fresh, frozen and dried berries are suitable for making an aperitif. The organoleptic will change, but not so clearly as to give preference to one of them. At the same time, frozen ones will make a more fragrant liqueur, since they contain more juice.

Before starting, it must be thoroughly washed and, if possible, removed from the branches, remove rotten and moldy.

Tincture of moonshine on berries at home is of high quality if the raw material has been double distilled, additionally purified and the strength is at least 65 °. Juice reduces the concentration of alcohol and, accordingly, the fortress, which also needs to be taken into account.

Any fruit and berry components are infused for at least 2 months, ideally 4. If you filter the drink earlier, it will acquire the desired color, but will not get the desired bouquet. The place should be protected from sunlight and the temperature in the room should be within 20-24°C.

As an alcohol base, you can use not only strong moonshine and diluted alcohol, but also vodka, although in this case you will get a liqueur.

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Classic recipe

This technology is based on lightly boiled mashed berries. If you insist on alcohol correctly, you get a very fragrant drink with a beautiful maroon color. He comes from Ukraine, where currants are called porichka.

This classic recipe includes only 3 components - berries, sugar and alcohol with a strength of 70 °. Today, such a strong degree is considered excessive, so water was added to the recipe.

Ingredients:

• black porichka - 4 cups or 800 gr.;
• sugar - 0.5 kg;
• water - 400 ml.

Cooking method:

1. Sand and water are mixed in a saucepan with high sides and syrup is made - boil for 3-4 minutes, after which, without turning off the fire, the berry is poured. Cook another 3 minutes.
2. Remove from heat, crush with a fork or crush while still hot. Cool down to room temperature.
3. Pour moonshine, close tightly with a lid, shake vigorously. They send it to a dark place for 2 months, I try to shake it up every 2-3 days.
4. After 8 weeks, it is passed through a gauze filter, bottled and closed with lids. Now you can start tasting. Stored for a year in a cool place, but not in the refrigerator.

Simple pouring

The most primitive way without additional manipulations, but time-consuming.

If the freezer is not closed from the summer harvest. you can do it very simply - berry + distillate, and in a month it will be possible to take a sample

Ingredients:

• distillate 60 ° - 1 liter;
• fresh ripe crop - 1 kg.

Cooking method:

1. Rinse the base, sort it out, remove from the branches.
2. Pour into a glass container, pour alcohol, cork and shake vigorously.
3. Send to a dark place for 2-4 months, shaking at least once a week to mix the sediment.

For such a simple base, you should not use a frozen base - abundant juice greatly “steals” a degree.

1. After insisting, strain through a gauze filter and pour into prepared bottles. It is stored for at least two years in a place closed from sunlight.

Red currant

The advantage of this raw material is in the bright red color of the finished drink and rich taste. Such a liqueur is often called a woman's liqueur - it is drunk easier than wine, but in the end it turns out to be more intense.

What you need:

• distillate with a strength of 60 ° - 1 liter;
• red currant - 600 gr.;
• sugar - 300 gr.

How to cook:

1. Fall asleep with sugar and mix so that the juice begins to stand out, and the sugar melts.
2. Pour the liquid with moonshine or vodka, cover with a lid and shake vigorously for a couple of minutes to mix everything.
3. After that, it is removed from the sediment, filtered and bottled in beautiful bottles. Stored for at least a year in a dark, cool place.

Porichka + leaves

In this case, the leaves add a touch of spice.

Ingredients:

• alcohol 92-96 ° - 1 sheet;
• porichka - 600 gr.;
• sugar - 600 gr.;
• water - 200 ml;
• fresh leaves - 10 pcs.

Cooking method:

1. The berries are sorted, washed, removed from the branches and put in a glass container.
2. They fall asleep with sand and mix, add the whole leaves, if they are very large, you can tear them into several pieces with your hands.
3. Sent to a dark place for 2-4 months, shaking regularly.

If you open the drink earlier, the taste will be rough, very tart. By the end of the 3rd month of infusion, the taste softens and spicy notes appear.

White on alcohol

White differs from black not only in color - the aroma differs most of all. Liqueurs or tinctures are rarely made from this variety, but no one says that they do not enjoy a certain popularity.

Ingredients:

• alcohol 92-96 ° - 1 sheet;
• currant - 600 gr.;
• sugar - 600 gr.;
• water - 200 ml;
• fresh leaves - 10 pcs.

Cooking method:

1. The base is sorted out, washed, removed from the branches and put in a glass container.
2. They fall asleep with sand and crush it with a flea market so that the sugar dissolves, and the berry gives its juice to the maximum.
3. Pour the liquid with alcohol, mix, add water, close the lid and shake vigorously for a couple of minutes to mix everything.
4. Sent to a dark place for 4-8 weeks, shaking regularly.

Porichka + coffee + lemon

Original organoleptics and a combination of unusual ingredients distinguish this recipe from all others. To taste, an alcoholic drink is more like a liquor, although it still belongs to the first option in terms of strength and consistency.

What you need:

• distillate with a strength of 60 ° - 1 liter;
• currant - 4 tbsp.;
• coffee beans - 5-6 pcs.;
• sugar - 120 gr.

Cooking method:

1. Wash, clean and sort, crush, add grains twisted on a coffee grinder.

You can use ground coffee instead of beans, but then the taste of the drink will not be accentuated.

1. We fall asleep with sand, mix, fill with alcohol. We send it to a dark place for a couple of months.
2. We remove from the sediment, filter, add figuredly cut lemon peels into pre-prepared bottles and pour alcohol. Tasting.

Before use, currant tincture is always filtered from the berry sediment, filtering through several layers of gauze. No additional filters (coal column, cotton wool with coal, drinking filter, etc.) should be used. The most important thing, we repeat, is to use pure high-quality alcohol so that the taste of the liquor is really pleasing.

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Blackcurrant bushes are a real decoration of suburban areas, besides, they also delight with valuable berries that are used for a variety of purposes. If we leave out the preparation of jams and jams, it turns out that the collection is often used to obtain tinctures.

Let's see how they are useful and how to make them yourself.

What is useful blackcurrant tincture

This tool has a number of useful properties, namely:

• acting as an antimicrobial and antibacterial composition, strengthens the immune system;
• restores normal metabolism in the body;
• effectively removes toxins, salts of heavy metals and radionuclides;
• maintains visual acuity;
• with reasonable use, it strengthens the walls of blood vessels;
• as a diuretic normalizes the functions of the urinary tract;
• relieves symptoms of periodontal disease and neutralizes inflammation in the oral cavity;
• as an antispasmodic, it supports the activity of the muscles of internal organs;
• often used as a sedative - gently affecting the nervous system, improves sleep;
• when used externally, it accelerates the healing of wounds and burns, relieves the resulting pain.

The tincture owes such extensive healing qualities to the strong composition of raw materials in the form of berries. They contain a lot of vitamins (A, C, P, etc.), acids (citric, malic, grape), enzymes and minerals.

Important! For tincture, only high-quality alcohol is used. If there are suspicions about vodka or moonshine, it is better to replace them with alcohol or find a product that inspires confidence.

We note one more feature of blackcurrant: the fact is that when interacting with alcohol, ascorbic acid, which is contained in fruits, is not destroyed. It also benefits the body.

Harm and contraindications of blackcurrant tincture

The use of homemade alcohol-based medicines requires a fair amount of caution. In the case of blackcurrant, the harm from taking it is associated mainly with misses in the dosage.

Side effects can be in the form of pulling pains in the abdomen, less often - vomiting or diarrhea. Pain in the region of the heart occurs in isolated cases (and then with a severe overdose).
There are also direct contraindications. So, taking the tincture is strictly prohibited for people who are diagnosed with:

• allergy to berries;
• hepatitis;
• thrombophlebitis;
• cirrhosis;
• peptic ulcer;
• gastritis against the background of high acidity;
• increased blood clotting.

Preparing berries

The collection of raw materials is carried out in late July - early August. At this time, fruits of a rich black color are plucked, while not forgetting to separate them from the stalks.

Did you know? In nature, there are 150 wild currant species.

Then they will have to be sorted out, leaving the most ripe and largest. Sick, with a whitish coating or damaged specimens are laid aside - they, as well as from too small berries, will be of no use. It remains to rinse the workpiece, let it dry, and put it into action.
In addition to fresh currants, frozen ones are often used. In this case, the berries removed from the freezer are washed in warm water, sorted and laid out to dry on a towel. The quality of raw materials is also important here: any traces of mold or rot are excluded (otherwise the finished product will be simply harmful and unusable).

Blackcurrant tincture: recipes

The berries are ready for further processing, it remains to pick up other components and start preparing the healing agent. Traditional medicine knows a huge number of such recipes, but we will focus on the simplest and most effective.

To receive it you will need:

• berries - 1 kg;
• moonshine - 1 l;
• sugar - 100 g.

Important! Before the final mixing, inspect the berries again - it happens that during the time that has passed since the moment of collection, some fruits have deteriorated.

When everything is at hand, the procedure will be as follows:

1. Moonshine is poured into a container of suitable sizes, into which sugar is added (it must be mixed immediately).
2. Then the washed and dried berries are poured there.
3. Close the container with a tight-fitting lid and shake vigorously.
4. After that, the container is sent for a couple of weeks to a warm and dark place, not forgetting to shake it every 2-3 days.
5. After this period, the liquid must be decanted by passing through a dense layer of gauze (4-6 additions).
6. It remains to pour the product into clean bottles or jars and wait another 2 weeks (reception is allowed only after such exposure).

Video: blackcurrant tincture on moonshine with honey

Vodka tincture

Another popular recipe involves a minimum of ingredients:

• fresh currant - 600 g;
• vodka in a volume of 0.5 liters.

1. The washed berries are placed in a 3-liter bottle.
2. Then vodka is poured there, making sure that the alcohol completely covers the workpiece.
3. A tightly sealed container is placed in a dark corner for 15-20 days. All this time, they look after her, periodically shaking the bottle.
4. In the final, the tincture is decanted through gauze and bottled.

From frozen raw materials, they also get a good remedy.
True, the ingredients here are a little more:

• currants - 2 cups (about 400 g);
• vodka - 0.5 l (it can be replaced with moonshine with a strength of not more than 45 degrees or alcohol diluted to the same degree);
• sugar - 250 g;
• water - 250 ml.

Did you know? As a cultivated plant, currants began to be grown in the 16th century.

The technology itself is also changing - it all starts with heat treatment:
As you can see, there are no special tricks here, so using the healing potential of frozen berries is quite a feasible task.

Alcohol tincture

The advantage of this recipe is its simplicity. After all, for cooking you only need:

• fresh berries - 600 g;
• alcohol (70%) - 0.5 l.

1. Fruits fall asleep in a bottle of 3 liters.
2. Then alcohol is added.
3. When the berries are planted and covered with liquid, the container is placed in a warm, dark corner, where it will spend the next 2 weeks.

Important! At the bottom of the container, you can lay out 1-2 currant leaves washed under running water (provided that the entire bush has not been treated with chemicals).

After waiting for this time, the tincture is passed through gauze, pouring into clean bottles.

Video: blackcurrant tincture for alcohol with added sugar

Product storage rules

Of exceptional importance is the material from which the container for the finished tincture is made.

Glass jars or bottles with a wide neck (ideally dark glass) are best suited for such purposes. Iron, and even more so plastic containers are not suitable: such materials can react with alcohol, due to which the beneficial properties of the drink are lost.

Of course, the lid that covers the container should fit snugly. It is desirable to disinfect it even before the final spill.

Traditional storage locations are a shelf in the basement or the side door of the refrigerator. Under such conditions, the composition remains useful for 1-2 years (in a mixture with alcohol, the properties of the berries remain longer than when combined with vodka).

Features of use

For medicinal purposes, blackcurrant tincture is taken in doses of no more than 50 g per day. This is the sum of several doses per day (usually they take 1 tablespoon half an hour before meals). Also, do not forget about the need to coordinate the appointment with the doctor.
So that the drink does not cause rejection, it is diluted with water, which is especially important for an alcohol mixture.

Did you know? In addition to the traditional white, red and black color, these berries can be purple and even orange (such bushes grow in southern latitudes).

Those who take the tincture as an aperitif should take into account that blackcurrant goes well with pastries and light salads. But fatty meat dishes or desserts rich in citrus fruits will be inappropriate: the former will create a load on the stomach, while lemon slices, coupled with alcoholized berries, can lead to hypervitaminosis.

Again, do not forget about the dose - for a healthy adult, 120, maximum 150 g per day will be enough.

Thus, it is not difficult to get a useful blackcurrant tincture. It is important to be reasonable, then the reception will only benefit you. Good health to all!

Berries of black and red currants are useful in any form - dried and boiled, in tinctures and jams. Blackcurrant leaves are no less in demand - they have medicinal properties and an incomparable aroma, thanks to which they are used to make alcohol tinctures, as well as flavorings for tea.

Chemistry of black and red currants

Blackcurrant berries contain a great variety of vitamins of all groups, sugar, organic acids, nitrogenous substances, flavonoids, essential oil, anthocyanins, malvin. 150 volatile compounds were found in blackcurrant extract. And currant leaves revealed ascorbic acid, carotene, phytoncides, essential oil.

Currant fruits contain calcium, magnesium, potassium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, molybdenum, boron, fluorine, cobalt.

In folk medicine, blackcurrant berries are used to treat and prevent colds, to strengthen the immune system, to improve appetite. have a diaphoretic, antipyretic, diaphoretic, anti-inflammatory effect, so they are included in the collection of herbs, and the composition of vitamin teas.

Black currant leaves are used to treat rheumatism, tuberculosis, diseases of the lymphatic system, liver, stomach, kidneys. For the manufacture of tinctures and teas, currant buds are also used, they treat scrofula, inflammation of the bladder, expel stones from the kidneys.

Redcurrant berries contain the same vitamins as blackcurrant, but in slightly smaller quantities. In addition, they contain iron, calcium, potassium, magnesium, phosphorus, sodium.

The chemical composition of the leaves of red currant is little studied, they do not differ in special taste and aroma, they are not used for medicinal purposes and for the preparation of teas and tinctures.

Recipes

But from the berries of both types of currants make alcohol tinctures with excellent taste, color and aroma. We offer recipes for some drinks.

Recipe 1.

Blackcurrant tincture on alcohol or vodka. In order to make a tincture, you will need: 2 cups of currant berries, a glass of water, 250 grams of sugar, 500 ml of vodka or alcohol. You can use frozen or fresh berries for this recipe.

Make syrup from sugar and water, bring it to a boil and add blackcurrants. Boil the mixture for 3 minutes and remove from heat. Crush the berries completely and cool the resulting compote, when it cools down, pour into a three-liter jar and add alcohol.

Close the jar tightly and place in a dark and warm place for 18-20 days. Shake the contents of the jar from time to time. When the tincture is ready, strain it and bottle it. Store in refrigerator.

Recipe 2.

Alcoholic tincture of blackcurrant berries. To prepare this drink, only fresh berries are needed - they should be 3 glasses per 500 ml of vodka or alcohol diluted to 70 degrees. After completing the infusion process, the strength of the drink can be reduced to the desired percentage.

Put clean berries in a glass jar and fill them with vodka or alcohol. Close the lid tightly and infuse for 15 days in a warm, dark place. Then strain through cheesecloth, bottle and store in the refrigerator.

Recipe 3.

Tincture of blackcurrant berries in vodka or in alcohol with honey. To make this tincture, take 1 kg of blackcurrant, rinse, dry, put in a three-liter jar. fill it with alcohol or vodka almost completely - leaving 5-6 cm of free space. Close with a tight lid and infuse in a warm dark place for 1 month.

Then strain, add 10 grams of honey, stir it properly and let it brew for another 1 week. After that, the tincture can be consumed as dessert alcohol. Its strength is regulated by adding water.

Recipe 4.

Tincture of blackcurrant berries in vodka or alcohol with leaves. Take 4 cups of blackcurrants and mash them completely using any method. Fold the mass into a three-liter jar, put 20 blackcurrant leaves, 3 tbsp. sugar or honey, pour alcohol, not reaching the edge of 5-6 cm.

Close the jar with a tight lid and put it in a dark, warm place for 1 month. Then strain the drink and pour into beautiful bottles.

Recipe 5.

Alcohol tincture on red currant. Take 300 grams of berries, 500 ml of vodka or alcohol, 100-150 grams of sugar.

Peel, rinse and dry the berries, and then put them in a glass jar. Add vodka and sugar, stir until sugar is completely dissolved. Cover the jar with a lid and put in a dark place for 15 days, shaking every 3-4 days.

Strain the finished tincture and bottle it. Redcurrant tincture will turn out to be reddish in color, with a pleasant aroma and almost no smell of alcohol.

Recipe 6.

Alcohol tincture of blackcurrant with ginger. To prepare it, take 2 cups of berries, 3 tbsp. grated ginger, 2 tbsp. honey - put all the components in a glass jar and pour a liter of vodka.

Infuse for 25 days, then strain and bottle into beautiful bottles. The drink will turn out with excellent taste and aroma, and medicinal properties. It can be used as a vitamin remedy, as a remedy for the treatment and prevention of colds.

Recipe 7.

Alcohol tincture of blackcurrant with spices. Take 1 liter of vodka or alcohol, 3 cups of blackcurrant berries, 3-4 cloves, a pinch of ground nutmeg, 1 tsp. ground ginger, 0.5 tsp cinnamon, 2-3 tbsp. honey or sugar.

Put the berries with spices and honey in a jar and fill with alcohol. Cover the jar with a lid and put it in a dark, warm place for 3 weeks, then strain.

Recipe 8.

Tincture from a mixture of black and red currants. Take 1 glass of black and red currants, rinse, dry and put in a glass jar. Add 1 liter of alcohol or vodka, close the lid and infuse in a dark and warm place for 1 month.

Then strain and drink to your health!

Recipe 9.

Alcoholic tincture of blackcurrant and wild strawberry leaves. Wild strawberry leaves have unique properties - they reduce inflammation and temperature, improve the blood formula, and have an astringent effect. In combination with blackcurrant, the drink will turn out to be both tasty and very healthy.

Take a handful of wild strawberry leaves, a handful of black currant leaves, 1 glass of currant berries - put the raw materials in a jar, pour 1 liter of alcohol. Let it brew for 3-4 weeks, stirring occasionally. Then strain and add 2-3 tbsp. honey. The tincture will turn out even tastier if you let it stand for at least 1 week after adding honey.