Yoshta tincture is dark with a characteristic aroma and taste of berries, complemented by a citrus aftertaste with light hints of vanilla. Sweetness can be adjusted to your liking.
Fresh, frozen or dried berries are required (30-40% less than fresh). Frozen yoshta must first be thawed and added along with the thawed liquid.
Vodka diluted with water up to 40-45% ethyl alcohol or well-purified odorless moonshine is suitable as an alcohol base. You can also use cognac, then light notes of aging will appear in the tincture.
Ingredients:
- yoshta berries – 250-300 grams;
- vodka (alcohol 40-45%, moonshine, cognac) – 0,5 liters;
- currant leaves – 3-5 pieces (optional);
- lemon zest – from half the fruit;
- vanilla sugar – at the tip of a knife;
- sugar (honey) – 50-200 grams.
The leaves enhance the flavor. Sugar can be replaced with liquid flower honey.
Yoshta tincture recipe
1. Rinse yoshtu and currant leaves, put in a glass container for infusion.
2. Scald lemon with boiling water, rinse in running water and wipe dry. With a vegetable peeler or gently peel with a knife, remove the zest – the upper yellow part of the peel without white pulp, which gives bitterness. Add zest to berries. Add vanilla sugar.
3. Pour in the alcohol base (should cover the berries, add more alcohol if necessary). Mix. Close hermetically. Infuse for 14 days in a dark place at room temperature. Shake once a day.
4. Strain the finished yoshta infusion through gauze, do not squeeze the pulp so as not to damage the berries, otherwise the tincture will turn out to be cloudy.
5. Add sugar or honey to taste. Mix. Pour the drink into storage bottles. Close hermetically. Before tasting, leave for 2-3 days in the refrigerator or cellar to stabilize the taste.
If stored away from direct sunlight, the shelf life of yoshta tincture is up to 3 years. Fortress – 25-30%.
