In Finland, cloudberries are considered a delicacy. These berries are eaten raw, dishes and drinks, including alcoholic ones, are prepared on their basis. Cloudberry liqueur, which has become popular far beyond the borders of the country (thanks to the Laponia brand), is considered the hallmark of the country. I propose to make a similar drink according to the old Finnish recipe, it will turn out no worse than a store-bought one.
To prepare the liquor, you need fresh or frozen berries of any variety. Frozen cloudberries are pre-thawed to a state where the fruits can be mashed into a homogeneous gruel.
Ingredients:
- cloudberries – 250-300 grams;
- vodka (alcohol 40-45%, cognac) – 0,5 liters;
- sugar (honey) – 250-400 grams;
- water – 150-200 ml (for making syrup).
The optimal alcoholic base of the liquor is vodka or cheap cognac (woody notes will appear). You can also use diluted ethyl alcohol or well-purified moonshine (odorless).
The amount of sugar or honey depends on the desired sweetness, with honey the drink is more aromatic and softer. If sugar is used, it’s best to make a syrup instead of just pouring it into a jar and stirring.
Cloudberry liqueur recipe
1. Wash the berries in cold water, then grind to a puree state in any way possible, for example, with a blender.
2. Pour the resulting berry mass into a jar. Add alcohol base. Mix.
3. Close the jar with a lid. Transfer to a dark place at room temperature. Insist 10 days.
4. Mix water and sugar in a saucepan, bring to a boil, boil for 3-5 minutes over low heat, removing the foam. Cool the finished sugar syrup to room temperature and add to the jar of cloudberry infusion.
It is better to mix honey immediately without diluting with water and boiling.
5. Seal tightly. Insist another 15 days. Shake the contents of the jar once a day.
6. Strain the finished homemade cloudberry liqueur through 2-3 layers of gauze and pour into bottles for storage. If the drink is cloudy, it can be filtered through cotton wool. Shelf life – up to 5 years. Fortress – 25-33% (depending on the amount of sugar and water). After a while, a slight layer of sediment may appear on the bottom, this is normal.
