If my grandfather started to cook something, then everyone looked at each other warily. I tried to make pilaf a couple of times – I almost burned down my grandmother’s kitchen, how much noise there was! In general, cooking was not his best skill, but tinctures …
After the banya, adults gathered on holidays, and I sat quietly somewhere nearby, afraid that they would put me to bed, eavesdropped on conversations, and then fell asleep myself.
I always knew when there would be an evening feast, because long before it my grandfather always sent me for berries and apples, and then for a long time, as my grandmother used to say, “chemized”.
His tinctures were praised by all relatives, and as I grew up, I kept the recipes. I use them myself, but when I treat my grandfather, he always says that I either overdid it or didn’t add anything enough. Master what to say!
This story was sent by my subscriber Sergey D.
Tinctures from viburnum, cranberries, currants
Viburnum tincture turns bright red, like lemonade from a store. For its preparation you will need:
- 500 gr viburnum;
- 200 ml of alcohol;
- a spoonful of honey
The berries need to be washed (grandma always washed in three waters), rub with honey into a pulp, add alcohol. Then I filter everything through cheesecloth to remove accidentally fallen twigs and pulp.
I insist three weeks in a dark place, then filter again, trying not to drain the sediment.
I take Kalina for 120 rubles, honey from my grandfather’s apiary, alcohol costs 100 rubles, in total, 200 ml of tincture will cost 220 rubles, and two liters – 2200 rubles.
For lingonberry tincture we need:
- 2 spoons of cranberries;
- 500 ml of alcohol.
Lingonberries taste sweeter than viburnum, so I do not add honey to this recipe. My berries are always juicy, so only two spoons are enough for the alcohol to acquire a bright shade and a rich smell.
The recipe is similar: I grind the berries, add alcohol, insist for a month, then filter.
Tip: If you add a sprig of mint to lingonberry tincture, you get a refreshing drink for the summer heat.
Lingonberries come out for 50 rubles, alcohol – 250 rubles. Bottom line: 300 rubles for 500 ml of tincture or 600 rubles per liter.
I especially love currant tincture, as I adore these berries. You can eat them with sugar in spoons, and without sugar too. Here’s what I take to make a fragrant drink:
- 1 kg of currants;
- 500 ml of alcohol;
- a few currant leaves;
Tip: you can take less black, it has a more tart taste and smell.
I fill the jar with berries and leaves up to half, before that I carefully wash them. I pour in alcohol, shake it, leave it in a dark room for two months.
The tincture turns out to be slightly sour, you can add sugar to taste and grind the berries with it, as in previous recipes.
Currant own, alcohol for 250 r, leaves for free. A liter of drink will cost 500 rubles.
Cedar tincture
Grandfather calls her nutcracker. For cooking I take:
- 4 tablespoons pine nuts (unpeeled);
- 500 ml of alcohol;
- 3 gr orange peel;
- vanillin (at the tip of a knife);
- 1 spoon of sugar;
Wash my nuts carefully. I fill it with boiling water and let it stand in it three times for 10 minutes. This helps to get rid of resin, which can impart an unpleasant and bitter taste.
Then I add vanillin, zest and sugar to the nuts.
Tip: You can also put a currant or mint leaf here to add hints to the taste.
I fill it with alcohol, stir, close everything with a lid and leave it for 10 days. I shake regularly. Then I filter and leave for another 4-5 days on the balcony, cool nutcracker is much tastier.
I collect pine nuts myself, alcohol 250 r, an orange for 20 r, vanillin 10 r, sugar about 5 rubles. 570 rubles per liter, 1140 for two liters.
Lemon tincture
One of my favorites. The color comes out incredible, and the taste, especially with mint, is great for refreshing on a summer day.
For cooking I take:
- Zest from five lemons;
- 150 gr mint;
- 1 l of alcohol.
I remove the zest from the lemons, then add mint leaves to it and pour all this with alcohol. I leave for 10 days, constantly shaking, filtering and bottling.
Lemons for 50 rubles, mint from his garden, alcohol for 600 rubles. It turns out 1300 rubles for two liters.
apple tincture
An unusual amber drink, which has absorbed the juice of apples, always turns out to be very fragrant. I never put vanillin in it or anything else that can interrupt this amazing fruity smell.
For cooking I take:
- 1 kg of apples;
- 1 liters of alcohol;
My apples, cut into slices, discard the core. I add alcohol and leave for 10 days in a dark place. I filter and the tincture is ready!
Own apples, alcohol 600 rubles. Three liters will cost 1800 rubles.
Do you always wait until the infusion period has been received before tasting? Share secrets!