Chokeberry liqueur at home

Aronia (ἄρος) is translated from Greek as help, benefit. Indeed, a berry more beneficial to human health cannot be found. The chokeberry itself is not edible – it is too tart and sour, but dissolve all its flavoring components in alcohol, along with the benefits, of course, add a little sugar, something aromatic and you will get something amazing, tasty, dense, viscous, fragrant . You will receive a unique chokeberry liqueur. Recipes included!

We are completing a series of articles about chokeberry, but we are sure that this is not the last material about this unique raw material. Recall that we have already prepared from chokeberry. At first it was wines – a drink not easy to prepare, but worth all the effort. Then there were recipes for tinctures – simple, one might even say primitive, just for those who do not like to mess with complex recipes. And, finally, liqueur recipes are on a completely different level, with and without heat treatment, with leaves of fruit trees and berries. Well, there are liquors left. Without further ado, we offer you three fairly simple, but definitely noteworthy recipes.

Aronia liqueur with cherry leaves

The recipe can be said to be legendary, tested, if not by thousands of moonshiners, then at least hundreds. You can find a similar recipe in the article with chokeberry liqueurs, but this one is considered more classic. I made some changes that make the liquor more expressive and harmonious. Also try adding a sprig of rosemary to the recipe, which should work great with a subtle citrus orange flavor.

Rinse the chokeberry and cherry leaves, dry and throw into a saucepan with a thick bottom. Add water, bring to a boil and simmer for 10 minutes over low heat. Add sugar and citric acid, mix, boil for another 10 minutes. Add vanilla sugar and orange juice, mix, leave the pan for 24 hours, first at room temperature until cool, and then in the refrigerator. After a day, strain the broth through several layers of gauze, add alcohol to it, pour into a clean bottle and send for aging for at least 2-3 months. Before tasting, you can remove from the sediment and filter.

Homemade blackberry liqueur spicy

A simple recipe for those who could not get cherry leaves, but still want to make liquor. It is better to collect mountain ash after the first frosts – the taste is concentrated in it, there is more sugar, and the not very pleasant astringency goes away. The only drawback of this recipe is that the liqueur will need a long exposure.

If you picked chokeberries before the first frosts, place the berries in the freezer for 2-3 days before preparing the liquor. After freezing, the berries need to be thawed and placed in a jar of a suitable size, you can crush it a little with a wooden spoon. After that, you can add spices, lemon and orange zest without albedo, vodka and alcohol. Mix the contents well, close the jar tightly and send it to infuse in a dark, cool place for a month. Then strain the infusion through several layers of gauze, you can filter it. Then there are two options:

• cover the berries with sugar, shake daily until the sugar dissolves, and then drain the syrup and combine it with the infusion;
• boil thick syrup from sugar and 250 ml of water and add to the infusion.

After adding the syrup, the finished liqueur can be filtered and poured into clean dark glass bottles (or store the drink in a dark place so that it does not oxidize in the sun) and sent for aging for three, preferably six months – exposure for this liquor plays a key role .

Another chokeberry liqueur with spices

The liqueur is dense, sweet, but at the same time has a slight bitterness and acidity, which makes it unique among other tinctures, liqueurs and liqueurs. Definitely one of the best drinks that can be made from chokeberry.

Aronia berries, if they were collected before frost, place in the freezer for 3 days, after removing the ridges. After they need to be thawed, placed in a jar of a suitable volume, add alcohol, sugar, cloves and vanilla. Close the jar tightly and leave in a dark, cool place for 3 weeks. Shake the contents every few days. After the set time has elapsed, drain the infusion through several layers of gauze, and pour water over the berries for a couple of hours, then drain and add to the previously drained infusion. Wait 2 weeks, add honey and lemon juice, pour the liquor into clean bottles. Give exposure for 6 months. Periodically, the drink can be drained from the honey sediment and then it will turn out perfectly transparent. Can be filtered before tasting.