Contents
The polynomial plant hibiscus (aka Sudanese rose, rosella, red sorrel, hibiscus) is better known as a raw material for fragrant herbal tea. But the beneficial properties, bright shade and unusual taste of drinks from red petals could not be ignored by alcohol makers.
As a result, a variety of tinctures, liquors and even hibiscus wines appeared. Ennoble such products with spices, citrus zest, mint leaves.
They also make syrup from hibiscus
Tips before starting
The most popular spirits from the Sudanese rose are vodka and moonshine tinctures, which retain the aroma of fragrant flowers and the nutrients they contain as much as possible.
As a raw material, it is better to use fees from Thailand and take your time with tasting: the longer the infusion, the more intense the color of alcohol.
It is recommended to consume drinks chilled. Hibiscus tinctures are especially good as a refreshment for summer evenings, but you can drink them at other times.
Rosella tincture “Refreshing”
The product relaxes well, eliminates fatigue, gives strength. If it turns out too sour, it should be diluted with sweet syrup (2 tablespoons of sugar in 1 cup of hot water). Mint can be replaced or supplemented with vanilla (3-4 g), and several types of citrus peel can be taken at once. It is recommended to store the finished drink in the dark for no more than 1 year.
Ingredients
Vodka – 0,8 l
Lemon / lime / orange – 1-2 pcs.
Karkade – 3 tbsp.
Mint – 2-3 sprigs
Method of preparation
Remove the top layer of the skin from the lemon, mix the zest with the flower petals.
Put the mass in a glass container, pour vodka, throw in mint, shake well.
Seal the vessel, leave in the dark for 3-4 weeks.
Strain through a gauze filter, hold in the cold for 1-3 months.
Express tincture “Pharaoh”
An accelerated version of the drink, suitable for making cocktails or drinking it neat.
Ingredients
Vodka – ½ l
Karkade – 1 tbsp.
Orange / tangerine – 1 pc.
Honey – to taste
Method of preparation
Remove the citrus zest, throw in vodka along with hibiscus petals.
Mix the mass well, tightly cork the container, keep 6 days in cool and dark.
Pass the infusion through the filter, sweeten with honey, try.
Hibiscus tincture with ginger
A pleasant, slightly spicy drink that is easy to prepare, easy to drink and helps with the first signs of a cold. It is not recommended to store for a long time (maximum 1 year). The syrup should be chosen at your discretion, it will take about half a glass per 1 liter of tincture. You can do without sweetening.
Ingredients
Vodka / moonshine / diluted alcohol – ½ l
Karkade – 2 tbsp.
Ginger root – 20 g
Fruit syrup – to taste
Method of preparation
Ginger peel, finely chop, put in a suitable glass vessel.
Add hibiscus crushed in a coffee grinder to the ginger mass, pour the mass with alcohol.
Seal the container, send for 3 days in darkness and coolness, shaking the contents daily.
Pass the infusion through a gauze or cotton filter, sweeten with syrup, pour into a clean bottle.
Keep in a cool place for at least 2 weeks, store in the dark.
Relevance: 04.01.2019
Tags: Liqueurs, Liqueurs, Tinctures, Recipes for tinctures