Homemade barberry liqueur is remembered for its characteristic “candy” smell and sour-sweet taste with hints of ginger in the aftertaste, as well as a light citrus aroma. It turns out a good dessert alcohol for all occasions.
Vodka, well-purified double-distilled sugar or fruit moonshine, as well as ethyl alcohol diluted with water to 40-45% are suitable as an alcohol base. Separately, you can try to make it on gin, then juniper tones will appear in the liquor.
Any berries are used: fresh, frozen (pre-thaw in the refrigerator and use with thawed liquid), dried or dried. The choice of the type of berries does not affect the taste.
barberry liqueur recipe
Ingredients:
- barberry – 100 g dried (dried) or 200 g fresh (frozen) berries;
- vodka (moonshine, alcohol 40-45%) – 0,5 l;
- lemon – 1 piece (medium);
- ginger (root) – 2-3 thin circles;
- sugar – 200 g;
- water – 150 ml.
Lemon zest gives light citrus tones, ginger gives spicy-spicy notes of taste, sugar can be added at your discretion.
Technology of preparation
1. Place the berries in a glass container for infusion (fresh or thawed additionally knead).
2. Pour boiling water over the lemon, rinse in running water and wipe dry with a clean cloth or napkin. With a knife or vegetable peeler, remove about a third of the zest from the fruit – the yellow part of the peel without the white bitter pulp. Place the zest on the barberry berries.
3. Add ginger. Pour in the alcohol base (vodka, alcohol, moonshine), mix, seal tightly.
4. Infuse for 14 days in a dark place at room temperature. Shake every 3-4 days.
5. Strain the finished barberry infusion through several layers of gauze. Squeeze the berries lightly (no longer needed).
6. Mix water and sugar in a saucepan. Bring to a boil, reduce the heating power to a minimum, boil for 3-4 minutes, removing the foam from the surface. Cool the finished sugar syrup to room temperature and pour into the infusion. Mix.
7. Pour the finished barberry liqueur into bottles for storage. Close tightly. Leave in the refrigerator or cellar for at least 3-4 days to stabilize the taste.
When turbidity appears, filter through cotton wool or a coffee filter.
The shelf life of homemade barberry liquor away from direct sunlight is up to 3 years. Fortress – 25-28% vol.
