Homemade gooseberry liqueur is remembered for its mild taste, aroma of ripe fruits and beautiful rich color. The sweetness of the drink can be adjusted to your liking. The preparation technology is standard – infusion of raw materials on strong alcohol, followed by dilution with sugar syrup.
For liquor, fresh or frozen gooseberries of any variety are suitable: white, red, green. The main thing is that the berries are ripe. But the color and taste of the drink varies significantly depending on the variety. It is believed that the most delicious liqueur is obtained from red gooseberries.
First, the berries need to be sorted out, removing moldy, spoiled and rotten ones. Frozen – thaw. Alcohol base – vodka, diluted to 40-45% ethyl alcohol or well-purified odorless moonshine.
The peculiarity of gooseberries is that the berries contain a lot of pectin, because of this, the liqueur turns out to be cloudy and difficult to filter by mechanical methods. For clarification, you will have to wait 15-20 days, then drain the drink from the sediment.
Ingredients:
- gooseberries – 0,5 kg;
- vodka (alcohol 40-45%, moonshine) – 1 liter;
- sugar – 100-250 grams;
- water – 100-250 ml.
It is desirable to mix sugar and water in equal proportions or 2 to 1 (two parts of sugar to one part of water). Quantity – to taste. The more syrup added, the lower the strength of the finished liquor.
gooseberry liqueur recipe
1. Peel the berries from the stalks and wash. Gently crush with a wooden rolling pin.
2. Fold the resulting mass into a container for infusion, for example, a jar.
3. Add alcohol base. Mix. Close the lid.
4. Put for 7-10 days in a dark place with room temperature. Shake every 2-3 days.
5. Strain the infusion (it will turn out to be viscous) through a couple of layers of gauze, squeeze the cake well.
6. Mix water and sugar in a saucepan, bring to a boil, cook for 3-5 minutes (until foam appears) over low heat, stirring occasionally and removing the foam with a slotted spoon. Cool the finished syrup to room temperature.
7. Mix gooseberry infusion and cold sugar syrup. Close tightly, leave for 15-20 days in a dark, cool place until sediment appears.
8. Filter the finished liquor (remove from the sediment) by pouring it through a tube, for example from a dropper, into bottles for storage.
In a place protected from direct sunlight, homemade gooseberry liqueur can be stored for up to 5 years. Fortress – 15-30% (depending on the amount of syrup).
