Thanks to the simplicity of the recipe, anyone can make lingonberry liqueur. Only berries, sugar (honey) and an alcohol base are required. The result is an easy-to-drink dessert alcoholic beverage with a rich red color and a sweet and sour taste.
To prepare lingonberry liqueur, you need ripe fresh, frozen or dried berries. Fresh ones are first sorted out, removing rotten and spoiled ones, frozen ones are thawed. Dried fruits are put 1,5-2 times less than indicated in the recipe. The alcohol base can be vodka, cheap cognac, alcohol 40-45%, or odorless moonshine.
Ingredients:
- vodka (cognac) – 1 liter;
- cranberries – 250 grams;
- sugar – 300 grams (or liquid honey 200-250 grams);
- water – 200 ml;
- cinnamon – 2 sticks (optional)
Honey makes the taste milder than sugar. Cinnamon adds interesting notes and subtle flavor.
lingonberry liqueur recipe
1. Crush lingonberries (fresh or frozen) with a wooden rolling pin or chop with a meat grinder.
2. Put the resulting mass (dried berries) into a jar, add vodka and cinnamon, mix.
3. Close the jar tightly with a lid, leave for 10-12 days in a dark place at room temperature. Shake every 2-3 days.
4. Remove cinnamon. Strain the lingonberry infusion through cheesecloth, squeeze out the pulp well (no more needed).
5. Boil syrup from water and sugar: mix in a saucepan, bring to a boil, boil for 2-3 minutes, removing the foam. If honey is used, heat water to 40-50°C, add honey, stir, cook for 1-2 minutes over low heat without raising the temperature.
6. Cool sugar (honey) syrup to room temperature. Mix with berry juice. Wait 60-90 minutes, then filter through cotton wool.
7. Pour the finished lingonberry liqueur into bottles for storage, seal tightly.
8. Before tasting, I recommend keeping the drink for 2-3 days in the refrigerator or cellar to stabilize the taste. Fortress – 24-28%, shelf life when stored in a dark place – 3-4 years. There may be a natural sediment, this is normal.
