Gooseberry liqueurs and liqueurs – 6 great recipes!

An old Russian proverb says “a good gardener is a good gooseberry.” And gooseberries are good – liqueurs, tinctures and liqueurs from it are also good. And that means that the gardener, and the groom, and the housekeeper, and all the servants, and especially the visiting society ladies, are good. Do not know how to make yummy from this sour and generally not particularly remarkable berry? So we will tell you!

It is believed that gooseberries are practically not suitable for making homemade alcohol, they say, it is still so-and-so in wine, but gooseberry liquor or liqueur is already something utter. Well, let it count. We know that alcohol sometimes perfectly reveals the taste and aroma of fruits that, to put it mildly, do not shine when fresh – for example, the same mountain ash. Gooseberries are perfect for liqueurs and liqueurs, and any – white, pink, red. So do not waste your harvest on compotes – stock up on alcohol, homemade distillate or vodka and get started, the result will surprise you!

Classic gooseberry liqueur

A typical liqueur recipe. By the way, I’ll make a reservation that only alcohol-based recipes will be presented in this article, gooseberry liqueur without vodka is not liqueur, but roughly made gooseberry wine, and it’s better to cook wine using the correct, “clean” technology – signor Gudimov even wrote about it separate article. Pouring is a drink in which the berries are first slightly fermented, and then immediately filled with alcohol, this is done so that the juice is better separated from the fruits. In general, let’s get started.

It is not difficult to prepare a drink; you will only need to follow it for the first couple of days.

1. Gooseberries (of course, not washed, but sorted out, freed from cuttings and other things) are placed in a jar and covered with sugar. The jar is placed under gauze in a dark warm place for a couple of days.
2. When fermentation began – foam appeared, a sour smell began to appear, bubbles began to stand out – the container was topped up with alcohol, tightly closed and set aside for two or three weeks in a dark place with room temperature.
3. After the indicated period (even if you miss and hold the liquor longer than it should be – it’s okay), the infusion should be drained and filtered, but not drunk, but set aside. Now the berries must be poured with ordinary filtered water and sent again from a dark place. The water will pull out the remaining sugar, alcohol and aroma from the gooseberries.
4. After a week or two, drain the water, filter and combine with the previous tincture. If necessary, sweeten and pour into bottles, which are sent to a cool dark room.
5. The longer your gooseberry liqueur sits, the tastier it will become. Ideally, at least a month. But if you really want to, you can try earlier.

Simple gooseberry liqueur

This method is even simpler than the previous one and a little faster, its only drawback is that the drink will have to be filtered more carefully, as it will have a lot of sediment.

Preparation:

1. Put the clean sorted berries in a jar and lightly crush with a wooden spoon or other suitable device. Pour the whole thing with alcohol and set aside in your cherished “dark and warm” place. Infuse for about 10 days.
2. After that, drain the infusion and pass through a cotton or other filter, and cover the remaining crushed berries with sugar.
3. With sugar, gooseberries should stand for 5 days, until all the sand is converted into syrup. To speed up the process, the jar can be rearranged in the sun, on the windowsill.
4. The syrup should also be drained, the rest of the berries squeezed out and discarded. Or eat them if they still have flavor.
5. We measure how much syrup turned out. In order to get a 25-degree drink at the end, we need to add about 1000 ml of water to the tincture – we subtract the syrup from this and get the right amount of pure water.
6. We combine tincture, syrup and water, mix everything well and filter from turbidity. We set aside at least a week for 3, if the turbidity appears again, repeat the filtration.

The human brain has been studied by only 3% and I am alive to that … to whom … the dative case! Understand, the spoon is a little lie! And everything in Russia is to blame … gooseberries!

KVN team “Fyodor Dvinyatin”

Gooseberry-raspberry tincture

Strong enough, not very sweet, but very tasty drink. Preparing in the most elementary way!

The whole thing is dumped into a jar, filled with alcoholic base, tightly sealed and sent to a closet or closet for 3-4 weeks. Shake the jar periodically. After that, the tincture is drained, filtered and tasted. Do you want sweeter? Add a little – a couple of teaspoons – of sugar. Filter through gauze and cotton wool and let it rest for another week, after which the tincture is ready for use!

Wine-alcohol liqueur on gooseberries

They say you can’t mix wine and vodka. So say clearly not those who have tried this wonderful drink! After a long infusion, all the aromas merge together and create a marvelous, rich and holistic bouquet.

* – take semi-sweet wine, for white gooseberries – white, for red – red.

Preparation:

1. Pour the prepared berries into a jar, pour alcohol or distillate to the top, close tightly and forget about it for 2 weeks. If you can’t forget, you can shake the tincture from time to time.
2. The resulting alcoholized fruit drink must be drained and filtered, and the berries should be poured with wine, under the very lid.
3. This time it will only take a week. After this period, the infused wine is decanted and poured into a saucepan, sugar is thrown into it. Put everything on fire and bring to a boil, stirring constantly. When you see that the liquid is about to boil – turn off the fire, stir until the sugar is completely dissolved.
4. In a slightly cooled wine-sugar syrup, add the originally drained alcohol tincture. Stir, let cool completely and filter through a paper or cotton filter until clear or boring.

Gooseberry liqueur prepared in this way must rest for at least 3 weeks before tasting, so that the wine and gooseberry flavored alcohol “make friends” with each other.

Gooseberry liqueur with red and black currant

Gooseberries and currants are the closest relatives, so their combinations always give an interesting result. A liquor prepared in this way will not be inferior to the vaunted “Crème de cassis” in any way, or even outperform its French currant counterpart in richness of taste and aroma.

1. Put the prepared berries in a jar and pour sorting to the brim. Set aside for 2 weeks.
2. Drain the infusion, put the berries in a saucepan, add water, add sugar, boil and cook over high heat until the fruits burst. After that, drain the cooled syrup, cool and combine with alcohol tincture.
3. The liquor must stand for at least a month, after which it will need to be decanted from the sediment and filtered.

All is ready!

Polish gooseberry nalewka with honey and ginger

An original tangy-spicy, sweet, very tasty and amazingly fragrant drink!

If you have nowhere to get vanilla bean, you can replace it with vanilla extract, there is a way to prepare it. Put gooseberries in a jar, mash slightly, add ginger and vanilla, pour vodka and set aside for 3-4 weeks. Shake periodically. After that, drain the infusion, and pour fresh flower honey into the remaining mass. Let stand for another 2 weeks, drain the honey syrup and combine it with the infusion, filter. The resulting drink should stand for another 3 weeks, after which it can be – no, it is necessary! – use!

Money, like vodka, makes a person weird.

A.P. Chekhov, “Gooseberry”

Be weird right – make gooseberry liqueurs from vodka, drink deliciously and save money on expensive booze!