Cognac, alcohol and vodka currant liqueurs. Recipes for homemade black and red currant liqueurs

The currant is best known as a storehouse of vitamin C, which is why the berry is popular as a prophylactic and therapeutic agent during seasonal colds.

But not a single ascorbic berry is useful, it is also a wonderful assistant in healing. Fresh berries, leaves, and currant liqueur are useful for various health problems:

with beriberi and reduced immunity;
alleviate the condition in diseases of the gastrointestinal tract, such as gastritis with low acidity, peptic ulcer, etc.;
increase hemoglobin, recommended for radiation damage;
strengthen blood vessels, regulating pressure and preventing atherosclerosis;
have a general strengthening effect on the body.

Peculiarities. Many Internet users note that currant liqueurs help with a condition called "stomach stopped": heaviness, fullness, nausea.

Pouring of blackcurrant on the leaves

Black and red currant berries are used for liqueurs, but the leaves are suitable only from chokeberry varieties, since red-fruited ones do not have a pronounced aroma. In the leaves, by the way, there is more vitamin C than in the berry itself.

Collect 100 leaves, carefully cutting them from different parts of the bush so as not to expose individual stems, depriving them of nutrition. You will also need:

a glass of blackcurrant berries. If out of season, they can be replaced with chokeberry;
250-300 grams of sugar;
1 tsp citric acid;
1 liter of water;
0.5 liters of vodka.

Put the leaves in a saucepan, cover with water, bring to a boil and boil at a gentle boil under the lid for 20 minutes. Leave for 8-10 hours. Then, squeeze the leaves, discard, add sugar, lemon and berries and boil for 5 minutes.

After cooling, strain, squeeze the berries. Add vodka, filter and bottle. After a month of aging in the cellar, proceed to the tasting.

Blackcurrant Spotykach

This is a boiled thick and very sweet drink, which is named after the fact that drinking it is a pleasure, but even after a few glasses no one will go. The classic spotykach is made from black currants.

Take:

1 kilogram of black currant and sugar.
0.75 liters of vodka or good moonshine.
3 glasses of water.

Attention. If desired, before pouring into syrup, add a pinch of cinnamon and vanillin to the alcohol base for a couple of days, then filter.

Put water with sugar on the stove and boil, removing the foam. The syrup should be thick. In the meantime, mash the washed and dried berries, fold them into a couple of layers of gauze and squeeze the juice well. Add the juice to the boiled syrup and boil. Remove from fire.

Add vodka to the slightly cooled mass and return to the stove again. Heat through without boiling and stir until the mixture thickens. Cool, bottle, put in the cellar (refrigerator). Try it in a few days.

Classic blackcurrant

For 3 kg of currants, take 1 kg of sugar and 250-400 ml (according to the desired strength) of vodka or alcohol, moonshine with a strength of up to 45 °.

Pour the berries with sugar, tie with gauze and expose to the sun for 3-4 days. Shake to dissolve sugar. If signs of fermentation appear, install a water seal (put on a glove) and wait until the fermentation stops. Then strain the liqueur and fix it with an infusion of additional alcohol, because in its natural state the strength of such a liqueur is 8-9 degrees.

Homemade blackcurrant liqueur with honey

This liqueur uses not sugar, but honey, and in a 1: 1 ratio. Add 1 kg of honey to 1 kg of black currant berries. Mix everything in a jar, let it stand for 3 days under gauze.

Then fill with vodka so that it covers all the berries. And for two months - in the dark at room conditions. Then filter. If too thick, add up to 25% boiled cooled water.

"Baked liqueur" of red currant

If you follow an old recipe, then you need to pour 1.5 kg of red currant berries into 0.75 ml of homemade red table wine in a ceramic pot, tie it with parchment, with pierced holes and put it in an almost cooled oven for the night.

In the morning, strain through cheesecloth and squeeze. Add a glass of liquid honey, stir. Pour the completely cooled liqueur into bottles. Store in the cellar, you can drink after two weeks.

Double blackcurrant liqueur

Sweet and strong alcohol originally from Poland involves the use of two alcohol bases - vodka and pure, undiluted.

Ingredients:

1 kg of blackcurrant;
0.5 l of vodka and food alcohol;
400 g of sugar;
0.5 - 1 cup of liquid honey.

Pour currants with two types of alcohol and send them to darkness and warmth for a month. After the time has elapsed, drain and tightly close the alcohol, and crush the berries and sprinkle with sugar.

Leave for 10 days under the same conditions. Drain, wring out the pulp and strain.

Mix syrup and tincture, add liquid honey to taste. Mix and send in a closed jar for a week or two in the refrigerator / cellar. Then filter and bottle. Let it stand in the cellar for at least a month, and preferably three.

Triple "panskaya"

Double liqueur is a product popular with Poles, but if it is too strong, you can “weaken” it a little. To do this, take 0.5 liters of drinking water (preferably bottled non-carbonated) and fill it with the remaining blackcurrant cake.

Close and for two weeks - in the cold and darkness. Mix with almost finished double tincture, filter, bag and age.

Noble liqueur-casserole: red on red

It uses red currants and red wine (homemade semi-sweet is perfect). Proportions:

1 kg of red currants;
0.5 l of wine;
200 g sugar.

Mix everything in a saucepan, cover it with perforated parchment or foil with holes and put in a slightly warm oven (heated to 40-60 ° C) for 7-10 hours. Periodically take out and check how the berries give juice. Then strain, squeeze, pour and after a couple of weeks of settling in the basement (refrigerator) help yourself.

Quick redcurrant liqueur with wine

It is prepared in the same way as a noble casserole, only it is advisable to take a sweet fortified wine (such as Cahors). Put less sugar - 100 g. But then try and, possibly, add. If the liqueur seems weak, add another glass of vodka. To stabilize the taste, it is enough to put it in the refrigerator for a day. And if you do not add vodka, you can try after a few hours.

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%.

Whitecurrant is very tasty and healthy, and it is also great for making homemade wine. You won’t find this on sale, but it’s not difficult to make it yourself. Depending on your wishes, you can make sweet or table wine from whitecurrant. The recipes are absolutely identical, only the proportions of the ingredients change.

Table wine composition:

white currant - 4 kg
sugar - 1.2 kg
water - 6.6 l

Sweet wine composition:

white currant - 7 kg
sugar - 4.4 kg
water - 5 l

Whitecurrant wine recipe:

Sort the berries carefully. If there are unripe berries on the branch, remove them. But there is no need to wash currants. It should be crushed with a wooden pusher or hands, covered with sugar, poured with water. Mix thoroughly and put in a warm place for a couple of days. Then squeeze everything, drain the juice separately. Pour the pulp again with water and let it wander for another 2 days. Squeeze and pour the resulting juice into the previous batch. Close the container with a water seal and leave for 30 days. Then carefully filter and bottle. Leave the wine to mature for a few weeks. It is impossible to determine the exact moment of wine readiness in advance: it all depends on the type of berry.
White currant wine is light, fragrant, refreshing. It tastes like some sorts of white grape wines.

A ripened currant crop can be processed and prepared for the winter in the form of delicious liqueurs and tinctures Moreover, it is not at all difficult to do this at home. See our selection of easy recipes for homemade wine and other homemade spirits.

Berries of red and black currants are a good wine material. At home you can just make wine, tincture or liqueur. To do this, just add sugar, a little water or vodka to the berries. And for a richer taste and aroma, homemade currant wine can be supplemented with spices.

Blackcurrant wine it turns out very fragrant, with pleasant sweet taste and attractive saturated color.

You will need: 3 kg of blackcurrant berries, 900 g of sugar, 2 liters of water.

Cooking. Rinse the berries, remove the twigs and leaves. Mix the berries with 600 g of sugar, pour in the water and puree with a blender. Cover the container with the berry mass with gauze and leave for 7 days at room temperature, stirring every day. On the fourth and seventh days, add 100 g of sugar to the mass and mix well. After 7 days, pour the berry mass into a clean large jar or bottle, close with a special lid with a tube (or a polyethylene lid with a punched hole) and leave to infuse for another 3 days. Then add the remaining 100 g of sugar, mix and leave for 2-3 weeks. After that, carefully so as not to raise the sediment, strain the wine into a clean dish, bottle and store in a cool, dark place, placing the bottles horizontally.

Similarly, you can make wine from redcurrant berries.

You will need: 3 kg of red currant berries, 1 kg of sugar, 1.5 liters of water.

Cooking. Rinse the berries and grind or puree with a blender. Add sugar and water. Stir, cover with gauze and leave to ferment for 10 days. Then carefully remove the popped cake, and pour the liquid into a jar, cover with a lid with a tube and leave for another 14 days. After two weeks, strain the wine, removing the sediment that has fallen to the bottom, leave for another 14 days and strain again. Repeat this procedure until there is no more sediment and there are no bubbles on the surface. Pour the fermented wine into clean bottles and store in a cool, dark place.

To prepare currant liqueur, you need only two ingredients.

You will need: 1 kg of red currant berries, 1/2 kg of sugar.

Cooking. Place the washed berries in a jar, sprinkle with sugar, cover with gauze and leave to infuse on a sunny windowsill for 7 days. Then pour the liquor into clean bottles and place in a dark, cool place for another 7 days. After a week, you can try the liqueur!

This recipe will appeal to lovers of sweet alcoholic drinks. Blackcurrant vodka can be served with desserts.

You will need: 1 kg of blackcurrant berries, 200 g of sugar, 1 liter of vodka, 200 ml of water.

Cooking. Sort the berries, rinse, dry and place in a large jar. Pour the berries with vodka and leave for 6 weeks. Then strain the infused vodka into a clean container and mix with chilled sugar syrup. For the syrup, stir the sugar in the water and boil for 5-10 minutes. Leave the mixture for a week in a dark place, then strain through cheesecloth, bottle and store in a dark, cool place. After 3 months you can try.

To diversify the taste of berries when preparing blackcurrant liqueur, add spices and orange or lemon zest.

You will need: 3 kg of blackcurrant berries, 0.5 kg of sugar, 1 tsp. ground cinnamon, 5 clove buds, 50 g orange peel, 1 liter of water.

Cooking. Rinse and crush the berries. Transfer the berry mass to a large jar, add sugar and leave for a day. Then add spices and grated zest, mix and leave for another day. After that, pour water into the berry mass, close the jar with a lid with a tube and leave to ferment for 10 days. Then carefully strain the liqueur, pour into bottles and leave in a dark, cool place to infuse for 1.5-2 months.

This tincture can be served as an aperitif or used as a remedy for colds.

You will need: 1 kg of blackcurrant berries, 100 g of sugar, 1 liter of vodka.

Cooking. Sort the berries, rinse and place in a large jar. Mix vodka with sugar so that it dissolves, and pour over the berries. Leave to infuse in a dark, cool place for 2 weeks. Then strain the tincture through cheesecloth and bottle. Leave for another 1-2 weeks in a cool place.

Mix three ingredients, leave for a couple of weeks and you can invite guests for a tasting!

You will need: 1/2 kg of red currant berries, 250 g of sugar, 1 liter of vodka.

Cooking. Rinse the berries, dry well and place in a clean jar. Add sugar and vodka, cover the jar with a lid and shake well. Put the jar of liquor in a dark, cool place for 2 weeks and shake it once every two days. Then strain the liqueur, bottle and store until used in the cellar.

As you can see, there is nothing complicated in making alcoholic drinks from currants. Cook and enjoy!

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.