In Siberia and the Far East, lingonberries are considered healing, they are used to restore strength, treat colds and some infectious diseases. Lingonberry liqueur preserves the beneficial properties of berries in the extract, in addition, it is a delicious alcoholic drink with a characteristic aroma and slight astringency.
To prepare homemade lingonberry liqueur, you will need ripe fresh or frozen (pre-thaw) berries without signs of rot and mold. It is advisable to process fresh lingonberries on the day of collection so that the drink turns out to be more aromatic. Alcohol base – vodka, diluted alcohol, cheap cognac. A well-cleaned moonshine is also suitable.
It is not advisable to make lingonberry liqueur by natural fermentation (without vodka), since the berries contain too much acid and tannins, the concentration of which can only be reduced with a large amount of water, but you will get not a liqueur, but something similar to wine.
Ingredients:
- cowberry berries – 0,5 kg;
- vodka (alcohol 40-45%, moonshine) – 1 liter;
- sugar (honey) – 50-100 grams;
- water – 50-100 ml;
- fresh mint – 2 sprigs (optional);
- dried wormwood – 1-2 grams (optional).
Sugar can be replaced with honey, then it is not necessary to boil the syrup. The proportion of sugar depends on the desired sweetness. Water needs the same amount as sugar or more (to reduce the strength). Mint and wormwood add original notes of taste to the liqueur, but lovers of pure lingonberries should do without them.
Recipe for lingonberry liqueur
1. Mash the berries slightly. Together with wormwood and mint (if used), put in a jar for infusion.
2. Add vodka (alcohol), mix, tightly close the lid. Put for 3 days in a dark room at room temperature.
3. Mix in a saucepan 50 ml of water and 50 grams of sugar. Lovers of sweet drinks can double the proportions. At the final stage of preparation, the sweetness and strength of the liqueur can be further adjusted.
4. Bring the mixture to a boil, boil for 3-5 minutes until a white foam appears, which must be removed.
5. Cool the finished syrup to room temperature, then mix with berry infusion.
6. Seal tightly. Keep in a dark, warm place for 20 days, shaking every 3-4 days.
7. Strain the finished lingonberry liqueur through 4-5 layers of gauze, squeeze out the cake. Taste, optionally add sugar for more sweetness or water to reduce the strength. Mix.
8. Before use, leave for 2-3 days in a dark, cool place to stabilize the taste. If the liqueur turned out to be cloudy due to overripe berries, it can be filtered through cotton wool. Shelf life – up to 5 years. Fortress – 30-35% (without adding water and sugar at the 7th stage).
