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Making fruit liqueurs does not require special culinary skills. The most important thing is to carefully select and prepare raw materials.
Homemade alcohol is made both from individual varieties of fruits / berries, and from several types of fruits. Multi-ingredient liqueurs are called “assorted” and can include almost anything that is ripe in the garden.
Assorted liqueur classic
The fruits are placed in a bulk bottle as they ripen, in layers.
Sugar is divided into equal parts according to the number of types of raw materials (in this case, 5).
Ingredients
Strawberries – 1 kg
Apricot – 1 kg
Raspberries – 1 kg
Cherry – 1 kg
Black currant – 1 kg
Sugar – 2,5 kg
Vodka – 5 l
Method of preparation
Pour strawberries into a container, cover with sugar, expose to the sun.
Next, lay out the raw materials in layers, each covering with sugar, in the following order: apricots, raspberries, cherries, currants.
Keep the vessel in a sunny place for another 14 days, pour in alcohol, seal tightly and transfer to the cold for 1 month.
Filter the infusion, distribute into small vessels, hold for 4 months and try.
Monastic infusion
For cooking, any well-ripened, juice-filled berries are suitable. You will need a 10 liter glass bottle.
You need to clog it with a cork, not wrapping it tightly with a piece of cloth and tying it with a cord so that there is enough space for the gas to escape.
You can store the finished drink in any conditions: it does not deteriorate and does not lose its taste.
Ingredients
Berries – 10 l
Vodka – for pouring
Sugar – up to 0,5 g is required for 300 l of the finished product
Method of preparation
Fill a suitable vessel with berries to the very top, pour in as much vodka as will fit.
Loosely cover the neck of the bottle with a cork, fix with a cloth, expose the container to the sun or to a warm battery.
Leave for aging for a period of six months to a year, shaking the contents monthly.
Drain the drink through a medium-sized sieve into a clean bottle, squeeze the mass from the berries, add liquid to the infusion.
Cover the bottom of the copper basin with a layer of sugar, pour in ¼ of the liqueur, heat, stirring (do not boil!), Add to the bottle with cold infusion.
Mix the resulting drink well, pass it through the flannel, distribute it into small vessels and send it to a dark nook.
Gentle liqueur
The fruits of black currant, raspberry, gooseberry are suitable as raw materials. Infuse the drink in a 10-liter container.
Ingredients
Berries – 3 kg
Purified water – 7 l
Vodka – 1 bottle
Method of preparation
Pour water into a bottle, throw in berries, add alcohol, mix well.
Loosely cover the lid, wrap the neck with a cloth, leave on the windowsill for 2 weeks, shaking the contents daily, until the fruit begins to float up and down.
Pass the infusion through several layers of gauze, place in a clean container, hold for a couple of days, filter again, pour into smaller vessels.
The product is stored for no more than 5 months in cider or champagne bottles, tightly sealed with a cork, twisted with wire or wrapped with a rope.
The vessels should not be filled to the top, leaving enough space for the pressure to escape.
The necks must be lowered into dry sand, a cool storage place should be chosen.
After bottling, wait a couple of months before tasting.
Fruit Nalivka
Ingredients
Black currant – 150 g
Cherries – 150 g
Garden strawberries – 150 g
Dogwood – 150 g
Plum – 150 g
Apricot – 150 g
Raspberries – 150 g
Alcohol – 1 l
Vodka – 0,5 l
Sugar – 1 kg
Method of preparation
Wash the fruits, sort out, place in a large glass vessel.
Pour in both types of alcohol, seal tightly with a lid, let it brew for a month and a half, shaking the contents every other day.
Drain the liquid and refrigerate.
Mash the fruit mass, cover with sugar, knead, send to infuse in the sun for 3 weeks, shaking occasionally.
Strain the infusion through cotton wool into a clean bowl, add the first drained liquid to it, mix, let stand for 5 days.
Distribute the liqueur into small bottles and keep for about six months before tasting.
Berry-apple liqueur
Fruits of any varieties and types are suitable as raw materials. The drink is fragrant, with a pleasant color and honey-fruity taste.
Ingredients
Berries – 1 kg
Yeast – 400 g
Apples – 1 kg
Sugar – 300-400 g
Method of preparation
Pre-crush the berries, grate the apples with large cells.
Place the crushed mass in a suitable vessel, add yeast and sugar, wrap the neck with a gauze bandage or seal with cotton wool.
Leave to brew for four days, replace the gauze with a water seal.
Keep in a secluded place for 30-40 days until the fermentation process is over.
Pour the finished liqueur into small containers, after straining.
Juice filling
For the preparation of fruit drinks, cranberries, cherries, blueberries, cherry plums and others are used.
The amount of sugar and vodka depends on the volume of the feedstock.
For 1 liter of fruit liquid, 0,4 kg of sugar and 0,3 liters of alcohol are taken.
Ingredients
A mixture of berries – any number
Sugar – in proportion
Vodka – in proportion
Water is proportional
Method of preparation
Grind berries and fruits, crush, squeeze the juice.
Soak the solid fruit mass in water, boil.
Wait until the liquid has cooled, strain.
Combine the broth with juice, sweeten.
Add vodka to the drink, leave warm for about 1 week.
Transfer to darkness and cold, where to keep 3-4 days.
Filter, distribute into small containers.
Relevance: 11.11.2018
Tags: Liqueurs, Liqueurs, Liqueurs, Liqueur Recipes