Black and red currant liqueur – 5 summer recipes

On the label of blackcurrant liqueur prepared in accordance with GOST, it was written as follows: “Cooked on natural alcoholized blackcurrant juice. It has a sweet and sour taste and aroma of this berry. The color of the pour is dark red. Fortress – 20%, sugar content – 30 g per 100 ml … “. In the USSR, this drink was a real hit and we simply have to cook it at home at least once. But we warn you right away – few are limited once!

Today I will shoot back without further ado, because you can’t say many words about blackcurrant liqueur – it’s better to do than to say. Let me just remind you that I don’t really like this berry, but in drinks, as for me, it has no equal. This immediately became clear to me after tasting the blackcurrant liqueur of my production. Therefore, simply recipes for liqueurs, simply from black and red currants.

Pouring of blackcurrant on the leaves

A very popular drink, tested by hundreds of moonshiners. Blackcurrant liqueur according to this recipe has a rich purple color and a bright berry aroma. Blackcurrant leaves give the drink freshness and pleasant sourness.

Sort out blackcurrant berries, remove cuttings, debris, etc., rinse well. Pour into a jar and knead with a wooden rolling pin, add washed blackcurrant leaves. Pour water, alcohol, mix well. Close the jar tightly and put it away for one month in a dark, cool place. After a month, filter the infusion through a couple of layers of gauze, squeeze out the cake (it can be used to flavor sugar moonshine). Add sugar to taste, mix everything well and leave the liqueur for 3-4 days. The first 2 days, the drink should be stirred well so that the sugar is completely dissolved, and then left alone to precipitate. Strain, bottle.

Blackcurrant Spotykach

For some reason, it is believed that only blackcurrant can be used to make a real spotykach, and all these mint and lemon yummy are from the evil one. I will not enter into a discussion. Just a blackcurrant stumble recipe, kind of like a classic.

Sort the currants, rinse well under running water, dry. Crush the berries with a wooden rolling pin and transfer the whole mass to a linen bag. Wait until all the juice has drained (cake for flavoring moonshine). Boil the syrup from sugar and water, bringing it to a boil and not forgetting to remove the foam. Add currant juice and bring to a boil again. Remove from heat, cool slightly and add vodka. Put it back on the fire and, without bringing it to a boil, over low heat, simmer the potykach for 10-15 minutes until it thickens. Strain the finished liquor, bottle and store in a cool place. Wait a couple of days before tasting.

Blackcurrant liqueur classic

For some reason, it is believed that only a fermentation product can be called liqueur. I consider this a delusion. But this recipe can be safely called a classic and with its help you can prepare a classic blackcurrant liqueur. However, I did not understand how it differs from fortified blackcurrant wine. But I love the recipe.

Separate the berries from the stalks, sort well, rinse under running water and dry. Pour currants into a jar in layers with sugar and put on a windowsill for 3-4 days, tying the neck of the jar with gauze. It is advisable to shake the jar periodically so that the berry does not turn sour. After the start of fermentation, a water seal should be installed on the jar (it is possible, but not desirable, to put a medical glove with a hole in one of the fingers on the jar) and put it in a dark place for a month and a half.

When the fermentation is completed by all indications (the water seal stops bubbling, the glove deflates, the drink becomes dry, without sugar), the liqueur must be filtered through gauze and fixed with 70% alcohol, at the rate of 50-70 ml per 1 liter of blackcurrant liqueur. If necessary, filter the drink through a cotton filter and sweeten. Pour the finished liqueur into bottles and cork tightly. You can try in a couple of weeks, but it is better to wait a month or two, periodically removing the drink from a possible yeast sediment.

Blackcurrant liqueur with honey

Cool liqueur recipe, obtained from the Poles. I recommend experimenting with the amount of sugar and honey – 2 cups of sugar indicated in the recipe is enough to make a semi-dry drink.

Wash and sort the berries thoroughly, pour into a jar of the required volume. Add vodka and alcohol, let the drink stand in a warm, dark place for 1 month. Shake the contents vigorously every day. After a month, strain the infusion, and cover the berries with sugar, and the berries can also be crushed. Leave the sugar for 10 days – during this time it will turn into a fragrant syrup that needs to be filtered. Mix the blackcurrant infusion and the resulting syrup, if necessary, sweeten the infusion with honey. After a week, the drink can be filtered and filtered again, and then bottled. Of course, endurance decides.

“Baked liqueur” of red currant

There are really no words here. A very, very original recipe for a very, very interesting drink.

Pour the peeled and washed currants into an enamel pan of a suitable volume. Pour wine over the berry (there is room for imagination, you can even make it homemade), cover the pan with foil or parchment on top, making several holes in them. Put the pan in the oven, preheated to 50-70 degrees, for 7-10 hours. Baking can be carried out intermittently. Then cool the contents of the pan, filter through cheesecloth, add sugar to taste. After a couple of hours, the finished liquor can be bottled. You can drink this unusual drink in a week or two.

I do not recommend making liqueurs from whitecurrant – the berry is poor both in taste and smell. You can cook according to the first recipe, but then take equal parts of white, red and black currants, then something interesting can turn out. You can do the same with red currants – cook according to the first recipe, but replace 60-70% of the berries with black. Eat, stock up!