Red and black currant liqueur. Redcurrant liqueur at home a simple recipe

Regular readers probably already know that I dream of having my own wine cellar. And this is not because I love alcohol, but simply because I love guests. And especially impress them with your delicious drinks. Of course, my experience is small, only about 20 years, this is not all the time when I was interested and did, namely working experience.

In my practice, there is the production of both low-alcohol drinks and moonshine, but most of all I like to make exclusive drinks in the form of liqueurs, tinctures, or just cognacs.

Not all recipes are on the blog, but there is an idea, more recipes to post, both for myself and for you. Moreover, I have not tried all the recipes from my notebook. Yes, and with fantasy, too, everything is fine with me, I can combine and come up with my own.

I didn’t see this recipe anywhere, but I came up with it myself. And I did it several times to adjust the ingredients to my taste. And this is not a figment of the imagination, but a recipe modified and corrected by practical preparation. And my taste is already trusted not only in our family, but also by friends and acquaintances who have tried our drinks.

Homemade blackcurrant liqueur

What I like about this recipe is that you can cook it not only in the berry season, but also in winter, from frozen currants.

  • 0.7 liter jar of currants
  • 0.7 liter jar of sugar
  • 0.8 liter jar of water
  • 1 liter of vodka

Liquor recipe

1. First of all, you need to prepare the berries. Wash and sort them from the stalks and debris.

2. Fill the berries with water and send to the fire.

3. Bring to a boil and simmer for 15 minutes over low heat.

4. Strain through a colander lined with gauze in 2 layers. We just strain it without rubbing. We squeeze.

5. We put the filtered broth on fire.

7. Bring to a boil and, if desired, remove the foam. I personally take it off, although we still defend the liquor later. Then turn off the fire and leave to cool.

8. When the syrup has cooled down a bit, I pour it into a jar in which the liquor will be infused.

9. I pour out vodka. Instead of vodka, you can use moonshine or alcohol. For example, I use alcohol diluted to 40%. I specially bought 10 liters of alcohol before the harvesting season. I have already prepared strawberry, strawberry, blueberry liquor. There are also plans for raspberry and cherry.

10. We insist at least two or three weeks so that vodka makes friends with syrup. After this time, the smell of alcohol will go away, and there will be only the aroma of currants. Ideally, let it brew for a few months.

My favorites were cherry and blackcurrant liqueur. But this year we have significantly expanded the range, and now it is difficult to say. Subscribe to our channel, and closer to winter I will conduct a tasting of already infused liqueurs, and I will definitely give my assessment.

Recipe for a low-alcohol drink with blackcurrant

And now the recipe for a low-alcohol drink, very tasty and without any chemicals. We take it, pour it into a glass for 2/3 blackcurrant compote, add liquor, and insert a straw. It turns out very tasty and divine, very fragrant low-alcohol drink.

And in conclusion, I will give you some recipes for liqueurs, starting from this one, only in video format.

How to make strawberry tincture with vodka

Blueberry liqueur at home

Berries for liqueurs should be large, ripe and, of course, free from rotten and spoiled specimens, as well as combs, cuttings and other plant debris.

Before laying in a jar, currants should be mashed with a wooden spoon or crush. This must be done in such a way that each berry releases juice, but at the same time, the bones are not crushed.

Base blackcurrant liqueur

Ingredients

  1. Black currant - 1 kg
  2. 60-degree water-alcohol solution - 1 l ()
  3. Drinking non-carbonated water - 750 ml
  4. Sugar - 1 kg
  5. Currant leaves (optional) - 5-6 pcs.

Cooking method

  1. If desired, to give the future drink a spicy sourness, you can add pure chopped currant leaves.
  2. Close the container with a tight lid and hide for one and a half to two months in a warm, dark room.
  3. After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the preparation of the syrup (berry cake can be thrown away, although some alcohol makers use it to flavor grain and sugar distillates).
  4. Weld simple.

Redcurrant liqueur

Red currant varieties, in comparison with their black counterparts, are more acidic and less saturated. Hence, slightly different proportions and the absence of leaves in the recipe.

Ingredients

  1. Red currant - 1 kg
  2. 70-degree water-alcohol solution - 500 ml ()
  3. Water - 500 ml
  4. Sugar - 800 g

Cooking method

Currant mix liqueur

The preparation of this drink, unlike the others, involves the use of a mixture of black and red currant berries.

Ingredients

  1. Black currant - 500 g
  2. Red currant - 250 g
  3. 80-degree water-alcohol solution - 750 ml ()
  4. Water - 250 ml
  5. Brown sugar - 500 g

Cooking method

  1. Mash the washed berries in a bowl, transfer to a jar and pour alcohol over.
  2. Close the jar of infusion with plastic wrap and keep it in this form for about a day at room temperature.
  3. Then, mix the contents thoroughly, close the container with a new film and put it in the refrigerator for 10 days.
  4. After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the preparation of the syrup.
  5. Weld simple.
  6. Cool the syrup to room temperature and mix thoroughly with the alcohol base.
  7. Bottle the finished drink, leave it for a week to ripen in a cool dark place, and then use it for your pleasure.
  8. Attention! Liquor prepared in this way is stored exclusively in the refrigerator; and no more than three months.

Liquor a la creme de cassis

This Burgundy blackcurrant nectar is most often used in cocktails such as: "Kir" or "Kir Royale"; but even in its pure form, it will delight lovers of especially sweet drinks.

Ingredients

  1. Black currant - 1.5 kg
  2. Ordinary cognac brandy (ideally, young 50-degree grape distillate) - 1.5 l ()
  3. Water - 500 ml
  4. Sugar - 1 kg

Cooking method

  1. Mash the washed berries in a bowl, transfer to a jar and pour alcohol over.
  2. Infuse brandy for 2 months under a tight lid in a dark, cool place.
  3. After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the preparation of the syrup.
  4. Cook simple.
  5. Cool the syrup to room temperature and mix thoroughly with the alcohol base.
  6. Pour the finished drink into bottles, seal tightly and keep for a week in a cool dark place.

Store liquor in the refrigerator. Use immediately after uncorking (in this regard, it is better to pour it into small bottles).

Blackcurrant Spotykach

Taking into account the brewing factor and the western roots of the drink, I decided to attribute it not to liqueurs, but to liquors.

Ingredients

  1. Black currant - 1 kg
  2. Vodka - 750 ml
  3. Water - 700 ml
  4. Sugar - 1 kg

Cooking method

  1. Mash the washed currant and carefully squeeze the juice out of it through gauze.
  2. Cook simple.
  3. Add currant juice to the syrup and bring to a boil again.
  4. Turn off the heat, let the mixture cool slightly and pour vodka into it.
  5. Boil the substance over low heat for 10-15 minutes, this time without bringing it to a boil.
  6. Cool the drink to room temperature, strain it and bottle it (the question of the thoroughness of the filtration is up to you; I personally prefer the stoky with pulp).
  7. Place corked bottles in a cool, dry place. You can treat yourself in 2-3 days.

Redcurrant liqueur with cherry and raspberry leaves

Ingredients

  1. Water - 1 l
  2. Vodka or alcohol - 500 ml
  3. Red currant berries - 500 g
  4. Sugar - 500 g
  5. Cherry leaves - 100 pcs.
  6. Raspberry leaves - 20 pcs.
  7. Citric acid - 1 tsp.

Cooking method

  1. Rinse the leaves, let the water drain. Boil water, lay out the leaves, bring to a boil and cook under a lid over low heat for 20 minutes.
  2. Remove from heat, cool and strain.
  3. Pour clean, dry berries with sugar, mash, pour vodka or alcohol and add citric acid.
  4. Pour a decoction of the leaves, leave for 30 days to infuse.
  5. Filter thoroughly and bottle for storage.

Blackcurrant liqueur with clove seeds

Ingredients

  1. Black currant - 1 kg
  2. clove seeds - 2-4 pcs.
  3. Vodka - 1 l
  4. Sugar - 375 g

Cooking method

  1. Rinse the berries of good quality, let the water drain, remove the berries from the branches and put in a large bowl.
  2. Thoroughly knead, mix with vodka and add cloves.
  3. Transfer the mass to a jar, cover with gauze, keep in the sun for 45 days.
  4. Drain the tincture, squeeze the berries slightly, add the drained juice to the tincture. Pour the tincture back into a jar or bottle, cover with sugar and cork. Shake several times, leave in a dark, warm place until the sugar is completely dissolved.
  5. Shake the bottle occasionally. Ready liquor can be filtered 1-2 more times.

Liqueur "Black Johanna"

Ingredients

  1. Black currant - 1 kg
  2. Sugar - 400 g
  3. Carnation - 5-6 buds
  4. Vodka - 1 l

Cooking method

  1. Pass currants through a meat grinder, place in a bottle, add cloves and pour vodka.
  2. Close the bottle, put it in the sun and keep for about 6 weeks.
  3. Then strain the contents of the bottle and squeeze through cheesecloth in 4-5 layers.
  4. Add sugar to the resulting liquid and bottle.
  5. Shake bottles from time to time. When the sugar "melts", the liqueur is ready to drink.

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Fragrant, moderately sweet and slightly sour blackcurrant liqueur, prepared at home, will not leave indifferent even the most fastidious gourmets.

And it's very easy to cook it. I propose to the hostesses my homemade recipe with step-by-step photos taken.

Ingredients:

  • black currant - 1 kg;
  • vodka - 0.5 l (cognac is possible);
  • granulated sugar - 300 gr.

How to make blackcurrant liqueur at home

Currants, for the preparation of our homemade drink, I deliberately chose a little overripe. Well-ripened berries will not give excess acid to the liquor. And so, we first wash the currants by pouring them into a sieve or colander.

Then, we sort through, remove the remnants of twigs and leaves.

We take a three-liter bottle, pour a layer of berries into it and pour sugar on top.

Thus, we alternate layers until the ingredients run out. After that, add vodka to the bottle.

Don't worry, the sugar won't dissolve completely at first. It will dissolve in the process of infusing currant liquor, gradually. He will insist for four weeks. First, we put the bottle in the sun on the windowsill and shake it vigorously every day. Just vigorous shaking will help us dissolve the sugar.

For another two weeks we insist blackcurrant liqueur on vodka in a dark place, shaking the bottle every four days.

Now, we just have to strain the liquor. I usually filter twice. The first time I filter through cotton wool, and the second time through gauze folded four times.

Homemade currant liqueur turned out very tasty and fragrant.

We quickly cool it down and invite friends to taste it. It is better to store homemade blackcurrant liqueur in a glass bottle for no more than two to three years.

Currant is a berry that every summer resident or rural dweller has. Based on it, there are a large number of recipes, among which there is an interesting recipe for how to make liquor from red and black currants at home. With a minimum expenditure of effort, the liquor turns out to be tasty and fragrant.

Components:

  • either black or red currant;
  • granulated sugar;
  • currant leaves;
  • alcohol (vodka);
  • water.

For the preparation of liqueur, any variety of currant is used, but, in no case, black and red varieties are combined. Currants are sorted, cleaned. All spoiled berries, including moldy and rotten ones, must be removed in order to prevent deterioration of the taste of the product. For liquor, they take vodka, alcohol or moonshine, but any of these indicated products must be of the highest quality.

blackcurrant liqueur recipe

  1. Currants (1 kg) are placed in glassware, as well as 6-8 currant leaves, which were previously crushed, one liter of good vodka is poured in, and the jar is closed with a lid. The prepared container is transferred for seven weeks to a warm room.
  2. The resulting liquid is filtered using either a gauze cut or special filter paper.
  3. Syrup is made from sugar. 1 kg of granulated sugar is poured into 750 ml of water and boiled for ten minutes over low heat. The syrup is removed from the heat and cooled.
  4. Currant tincture and sugar syrup are combined, mixed and bottled. The bottles are corked and transferred for five days for aging, which will improve the palatability.

Blackcurrant liqueur is ready, but it is cooled before serving.

redcurrant liqueur recipe

  1. Currants (1 kg) are poured into a jar, 5-6 leaves are thrown, as well as 0.5 liters of vodka, covered with a lid and exposed to direct sunlight for 1.5 months.
  2. The resulting juice is filtered.
  3. Syrup is brewed. For one liter of currant juice, they take granulated sugar (800 g) and half a liter of water.
  4. The cooled sugar syrup is poured into juice with vodka, mixed and poured into glass bottles, the container is closed.

After six days, redcurrant liqueur can be tasted for the first time.

Currant is a useful plant, its leaves, berries and even twigs have long been used in folk medicine. Currant berries of all varieties are included in many recipes for mouth-watering desserts, jams, jams, juices are made from them. Currant berries make excellent alcoholic drinks, the most popular of which are liqueurs.
Liquor (lat. liquor - “liquid”) is a fragrant, usually sweet alcoholic drink. Sugar content up to 100 g/l, strength from 15 to 50 percent. It is prepared from natural juices, fragrant tinctures of fragrant herbs.

At home, it is very quick and easy to make liquor, including from currants. These berries are perfect for such a drink. It is often prepared with currant leaves added to enhance the flavor.

black currant recipe

Blackcurrant differs from white and red not only in the color and appearance of the berries, but also in the taste and shape of the berry tassels. It has a more extensive list of useful substances and medicinal properties.

Blackcurrant liqueur is a fragrant, tasty drink of rich color, which, when consumed in moderation, enriches the body with useful substances, improves immunity, and helps with colds.

Ingredients:

  • blackcurrant (berries) - 1.2 kg;
  • currant leaves - 7-9 pieces;
  • sugar - 1 kg;
  • vodka 40 0 ​​- 1 l;
  • water - 750 ml.
  1. Separate the berries from the gronoks. Be sure to remove rotten berries, as they will worsen the taste of the wine.
  2. It is impossible to prepare currant liqueur without it: you should choose high-quality vodka, in extreme cases, dilute food alcohol to 40 degrees.
  3. It is better not to use moonshine for making liquors, as this will affect the taste and smell of the liquor. If you still want to infuse blackcurrant liqueur on this homemade product, then it must go through a high-quality double distillation.
  4. Pour whole sorted berries into a glass bottle. Wash the currant leaves, chop, add to the berries. Pour in vodka/alcohol, seal tightly. The blank should be infused in heat for five to seven weeks.
  5. Then the hop mixture must be filtered through clean gauze, a sieve, special paper filters.
  6. Now we need to prepare sweet syrup. Pour boiled water into a saucepan, add sugar. Cook over low heat, stirring until foamy (8-10 minutes). Cool the finished syrup to room temperature.
  7. Add it to currant tincture, stir. Pour the resulting liquid into the prepared container. Close tightly. You can taste the drink only after 5-10 days. During this time, the blackcurrant liqueur will infuse and show its amazing taste and aroma more clearly.

According to this recipe, at home, you can make liquor from currants of any variety. Basic rule: you can not mix red / white and black fruits in one drink.

red currant recipe

Red currants have a ruby ​​​​color, which is transferred to alcoholic beverages. The taste of redcurrant liqueur is light, soft, with a pleasant sourness.

Ingredients:

  • redcurrant (fruits) - 1 kg;
  • currant leaves - 7-9 pieces;
  • vodka (40 0 alcohol) - 1/2 l;
  • granulated sugar;
  • water.
  1. Pour the prepared berries (without cereals) into a clean bottle or glass jar. Pour in vodka/alcohol. Well close. Place the bottle in heat, preferably in the sun, for five to six weeks.
  2. Pour the tincture into a clean container through cheesecloth / sieve.
  3. Next, you need to make syrup. The components are taken according to the norm: water 1/2 l + granulated sugar 800 g per liter of currant tincture.
  4. Mix the chilled syrup with the tincture, pour into bottles, seal tightly with stoppers.
  5. For 5–10 days, currant liqueur will infuse and be ready for tasting.

Although these recipes for currant liqueurs have slight differences in the number of ingredients, they are completely different in taste. At home, you can make both versions of currant liqueur at once to feel the difference.

Recipe for whitecurrant cognac

This is a recipe for a very fragrant golden liqueur. In addition, it is a pleasant drink that is served with fruits, desserts and is used to enhance the aroma and fix home-made wines.

Ingredients:

  • white currant (berries) - 900 g;
  • sugar - 800 g;
  • cognac - 1 l.
  1. Sort out the fruits of white currant, separate the berries from the bunches, remove the spoiled berries. Rinse thoroughly. Lay out on a clean towel to dry slightly.
  2. Mash the currants with a wooden pusher. Drain and filter some juice to make syrup, dilute it with 100 ml of boiled water. Use as little liquid as possible for the syrup.
  3. Pour the gruel of currant berries with cooled thick syrup. You can add a few crushed leaves (up to 5 pcs.).
  4. Mix the mass. Leave for 18-20 hours so that the berries release their juice.
  5. Fill with cognac. Close tightly. Mixture insist from 14 to 21 days. Strain through two or three layers of gauze. Press the cake.
  6. The resulting liquid is filtered and bottled. Keep in a cool place.

This amount of liquor is enough to improve the flavor of up to 20 standard bottles of homemade grape or fruit wine.

You can make a drink with vodka. In this case, the drink will be almost transparent and will lose its special cognac notes.

This recipe can be used to make redcurrant liqueur.

Having considered all the given currant liqueur recipes, it will be easier for you to choose the right one for you. However, if you are not a professional, we strongly recommend that you do not mix varieties of berries.

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