Gooseberries, despite all its obvious benefits for the body, are a rather simple berry. But with a certain imagination, even very savory liquors can be prepared from it. Red gooseberries are best suited for this purpose, but other varieties will also be quite appropriate.
They also prepare gooseberries: liqueurs, tinctures, wine.
Classic gooseberry liqueur
The strength of this drink can be adjusted by increasing or decreasing the amount of syrup. At the same time, the amount of sugar in the latter should either be equal to the volume of water or exceed it twice.
List of ingredients
Ripe gooseberries – 500 g
Vodka or 45-degree water-alcohol solution – 1 l
Sugar – 100-250 g
Water – 100-250 ml
Method of preparation
Sort the berries (remove rotten, moldy and spoiled), clean from cuttings and wash.
Transfer them to a jar, mash with a crush and pour alcohol. Close the jar tightly, shake and place in a dark place at room temperature. Keep the vessel there for a week and a half, shaking every 3 days.
Strain the finished infusion, squeeze the berries into it and start preparing the syrup.
To this end, bring the water with sugar to a boil, make a small fire and boil the substance for five minutes, regularly removing the foam.
Cool the syrup to room temperature and mix with the alcohol base.
Filter the result, pour it into a clean jar, close it again and send it to brighten in a cool dark place.
After 20 days, carefully remove the drink from the sediment, bottle it, cork tightly and determine for storage in a cellar or other cool room.
Gooseberry wine liqueur
When choosing grape (necessarily semi-sweet) wine for syrup, it is advisable to be guided by the following principle: red – for red varieties of berries, white – for white ones. In the case of fruit and home cooking, knowledgeable people advise to stop at the apple or quince version (at the same time, not alcohol, but good moonshine, is best suited as a strong alcoholic component).
List of ingredients
Ripe gooseberries – 1,5 kg
50% water-alcohol solution or the same well-purified moonshine – 2 l
Wine – 2-2,5 liters
Sugars – 300 g
Method of preparation
Place the sorted, washed berries in a three-liter bowl, crush with a crush and pour strong alcohol.
Keep the container for 2 weeks in a dark, warm place, shaking it every 4-5 days.
After the specified period, drain the liquid and pour the gooseberries with wine.
After a week, decant the wine, squeeze the berries into it, add sugar and use to make syrup.
Put the wine syrup on the fire and stir until the sugar is completely dissolved. The main thing is not to bring the substance to a boil.
At the first sign of boiling, turn off the heat and, if necessary, continue to stir the remaining sugar.
Allow the liquid to cool to a temperature of 50-40 degrees, then mix it with alcohol tincture.
Pass the drink that has cooled to room temperature through a dense cotton-gauze filter, pour into bottles and seal tightly.
Finally, send the liquor to a cool dark place and forget about it for a month, allowing the drink to mature.
Gooseberry and currant liqueur
The drink obtained according to the recipe below will delight you with its taste and create a reputation for understanding.
List of ingredients
White gooseberries – 1 kg
Black currant – 0,5 kg
Red currant – 0,5 kg
50-degree water-alcohol solution – 2 l
Sugars – 400 g
Water – 1,5 L
Method of preparation
Sort the berries, get rid of vegetable excesses, wash and put in a capacious jar.
Pour them with alcohol, close the lid, traditionally shake and leave for 2 weeks in a dark place at room temperature.
Then drain the alcohol and set it aside while preparing the syrup.
Place the remaining fruits in a saucepan, add sugar to them and pour water
Bring the resulting substance to a boil and cook over high heat until the berries burst (at the same time, do not forget about removing the foam).
Allow the syrup to cool slightly, pour it into a separate container and wait until it cools to room temperature.
Thoroughly mix the syrup with the previously obtained alcohol base, pour the result into a jar, close the lid tightly and send for a month and a half to a cool dark room.
The finished drink is removed from the sediment, filtered and bottled.
Relevance: 22.07.2017
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs