Berries of any edible variety and condition are suitable for making homemade barberry liqueur: fresh, frozen, dried and dried. The main thing is that the fruits are free of blackened and rotten parts, as well as mold. You will get a sweet and sour drink with a light barberry aroma, hints of spices and citrus.
The alcohol base is not of fundamental importance. With equal success, you can use vodka, ethyl alcohol diluted with water up to 40%, purified odorless moonshine or cognac (light woody notes will appear in the finished drink).
Ingredients:
- barberry berries – 200 grams of fresh (frozen) or 100 grams of dried (dried);
- vodka (alcohol 40-45%, moonshine, cognac) – 0,5 liters;
- orange – 1 piece (medium);
- cinnamon – half a stick;
- cloves – 2-3 buds;
- sugar – 100-200 grams;
- water – 50-100 ml.
If you do not like the aroma of cinnamon or cloves, these spices can be omitted. The amount of sugar depends on individual taste preferences.
barberry liqueur recipe
1. Fold the berries into a glass bottle or jar. Fill with alcohol base. Close hermetically.
2. Infuse in a dark place at room temperature for 15 days. Shake every 2-3 days.
3. After half a month, add cloves, cinnamon and the zest of one orange – remove only the yellow peel from the fruit washed in hot water without the white pulp, which gives bitterness.
4. Close container tightly. Insist for another 15 days, shaking every 3 days.
5. Strain the finished spicy barberry infusion through cheesecloth. Throw away the cinnamon and cloves, squeeze the berries well (then they are also not needed).
6. Prepare syrup from water and sugar (optimal ratio 1:2): mix in a saucepan, bring to a boil, boil over low heat for 3-5 minutes, skimming the foam from the surface. The syrup is ready when no more foam appears. Cool to room temperature.
7. Mix berry infusion with cold syrup. Pour the finished barberry liqueur into bottles for storage, seal tightly.
8. Before use, leave for 2-3 days in a dark, cool room (basement, cellar, refrigerator) to stabilize the taste.
Shelf life if stored away from direct sunlight – up to 3 years. Fortress – 20-26% vol.
