How to make tincture from viburnum 

Viburnum tincture is a popular remedy for combating various diseases. You can make a drink at home. For these purposes, freshly picked or frozen viburnum is suitable.

The benefits and harms of viburnum tincture

An alcoholic drink is obtained from the berries of a plant called viburnum vulgaris. Viburnum berries contain vitamins A, C, E and other substances that bring health benefits.

A tincture prepared on the basis of viburnum is useful for the following health disorders:

• gastritis and peptic ulcer of the stomach;
• diabetes;
• inflammatory processes of internal organs;
• acne, furunculosis and other skin inflammations;
• problems with blood coagulability;
• respiratory diseases;
• neurosis, fatigue, sleep problems;
• disorders of the heart;
• colds.

Refuse to use the drink is recommended for the following problems:

• low pressure;
• high coagulability of blood;
• diseases of the kidneys and liver in the acute stage;
• tendency to form blood clots.

Abuse of the drink leads to serious negative consequences. Before using it, it is recommended to consult a doctor for advice.

Preparatory stage

To obtain viburnum tincture, you need to properly prepare raw materials and containers. The tincture is prepared from ripe berries that do not have damage or other signs of spoilage.

When exposed to low temperatures, tannins that give bitterness leave the fruit, and a sweetish aftertaste appears. Cold snaps do not affect the content of useful substances in viburnum.

You can collect the fruits before the onset of a cold snap and put them in the freezer for several days. The best time for picking berries is November and early December. However, viburnum berries will keep well throughout the winter.

After harvesting, the viburnum is sorted out and washed in cold water. Then the fruits should dry on a towel or piece of cloth.

Viburnum tincture recipes

The main components for tincture are viburnum berries and vodka. Adding honey, linden flowers, mint or thyme will help improve the taste of the drink.

Classic recipe

According to classical technology, a minimum of ingredients is required to obtain a tincture. The cooking procedure in this case is the simplest:

1. One kilogram of ripe red viburnum is poured into a three-liter jar. The container must be filled with one liter of high-quality vodka. It is allowed to use alcohol with a strength of 40 degrees or moonshine. Alcohol should cover the berries by 2 cm.
2. The container is closed with a plastic lid and sent to a dark place for infusion. This process takes about 4-5 weeks. The infusion is prepared at room temperature.
3. It is recommended to shake the jar every week.
4. After the allotted time, the tincture is filtered through gauze. The berries are squeezed and thrown away, they are no longer needed.
5. The drink is bottled and sent for permanent storage. The shelf life of the tincture is 3 years if it is not exposed to sunlight.

Viburnum tincture has a strength of about 33 degrees. If a precipitate forms during storage, the liquid is re-filtered.

Sweet tincture

The drink becomes sweeter after adding sugar. For such a recipe, clean water is required, so it is best to draw it from a well or spring. If this is not possible, then it is enough to filter the tap water.

How to prepare the tincture is indicated in the following recipe:

1. The fruits of viburnum are squeezed out in any suitable way (using a juicer or a press). The output should be 0,4 liters of juice.
2. Then proceed to the preparation of sugar syrup. A container containing 0,4 liters of water is placed on the fire. The liquid is constantly stirred and 0,3 kg of sugar is added. Gradually, the syrup should boil. When bubbles appear in it, the fire is muffled.

   

3. The syrup is boiled for another 4 minutes. When white foam appears, it is carefully removed.
4. The finished broth is removed from the stove and left to cool.
5. The cooled syrup is mixed with viburnum juice. 2 liters of alcohol or vodka are added to the total container.
6. After mixing the liquid, the jar is closed with a lid.
7. Viburnum tincture ripens in the dark at a temperature of 18-23°C. The preparation time is 3 weeks.
8.  The finished drink is filtered through gauze, after which it can be included in the diet.

Honey Recipe

Instead of sugar in the manufacture of liqueurs, you can use honey, the benefits of which are well known. How to make a tincture of viburnum, you can learn from the following recipe:

1. Ripe viburnum (0,5 kg) is placed in a three-liter jar.
2. 250 g of fresh honey is added to the container.
3. The jar is filled with vodka or inexpensive cognac (1 l).

   

4. The components are well mixed.
5. The container is sealed and placed in a dark place with room conditions.
6. After 6 weeks, the jar is taken out, and its contents are passed through several layers of gauze.
7. Homemade tincture is stored in the refrigerator or cellar.

Recipe with honey and mint

You can prepare a tincture of viburnum at home using mint and honey. The process of obtaining it is divided into several stages:

1. Pre-prepare mint tincture. To do this, fresh peppermint leaves (200 g) are poured with vodka (2 l). The exposure time of mint tincture is 1,5 months. Therefore, it is better to start preparing it in the summer, so that by the time the viburnum is harvested, it has time to infuse.
2. Fresh viburnum berries (2,5 kg) are kneaded to extract juice.
3. Berries are placed in a glass or enamel container so that they occupy 2/3 of its volume.

   

4. The resulting mint infusion is diluted to 50% with water, after which it is poured into a container with viburnum.
5. After 3 weeks, you need to filter the tincture. The liquid is left in a glass container, and the fruits are poured with water (1,5 l). 2 liters of flower honey are added to the liquid.
6. This syrup is infused for 2 weeks, then it is added to the tincture.
7. After 3 days, the infusion must be filtered again and sent for aging for up to 3 months.

Linden blossom recipe

An unusual tincture in taste is obtained by using fresh linden flowers. The recipe for viburnum tincture is as follows:

1. Linden flowers are harvested and washed thoroughly. It is recommended to crush them a little to get a richer taste of the tincture.
2. Linden is poured with vodka (1 glass) and left to infuse for a month. Then you need to filter the liquid.

   

3. The fruits of viburnum (0,5 kg) must be mashed and covered with sugar (1 kg).
4. Kalina is poured with the resulting lime infusion.
5. Within 1,5 months we insist the drink.
6. After the specified time, the liqueur is filtered and bottled for permanent storage.

Recipe with honey and thyme

Thyme is a small shrub whose leaves are used to normalize blood pressure, fight inflammation, fatigue and stress.

Tincture of viburnum, honey and thyme is prepared according to a specific recipe:

1. The fruits of viburnum (0,4 kg) are kneaded so that the juice stands out.
2. 100 g of dried thyme leaves are added to the container.
3. The components are poured with purified alcohol (0,5 l) and left for 20 days.
4. The resulting liquid is passed through a filter.
5. Spring water (1 l) is heated on the stove.
6. Dissolve 1 liter of liquid flower honey in warm water.

   

7. A solution of honey and liquor are combined and left for aging for 2 months.
8. If a precipitate appears, you can re-filter.
9. The finished drink is beneficial for the appearance of signs of a cold, insomnia and nervous disorders.

Conclusion

Kalina is a shrub whose fruits are known for their beneficial properties. Viburnum helps with pressure, with violations of the heart, respiratory and nervous system. Tincture allows you to save the beneficial properties of these berries. To improve the taste, mint, honey, linden flowers or thyme are added to the drink. Depending on the recipe, the cooking process takes several months.