The technology for making honeysuckle liqueur in 3 days (the classic method requires a minimum of 14 days). It turns out a dessert drink with a characteristic berry aroma and light notes of bitterness in taste – this is the peculiarity of this raw material. The liqueur is recommended to be served cold.
Any berries are suitable: fresh, frozen and even dried. Frozen fruits should be thawed beforehand and added together with the thawed liquid. Dried (dried) berries are required 30-40% less than indicated in the recipe. Fresh honeysuckle must be sorted out, removing unripe, spoiled, rotten and moldy berries.
The optimal alcohol base is vodka, well-purified odorless moonshine (preferably double distillation) or ethyl alcohol diluted with water up to 40-45%. You can also use gin – light juniper notes will appear in the liquor, or cognac – gives a feeling of aging in barrels.
Ingredients:
- honeysuckle berries – 250 grams;
- vodka (moonshine, alcohol 40-45%) – 1 liter;
- water – 200 ml;
- sugar – 100-250 grams (to taste).
honeysuckle liqueur recipe
1. Mash the berries with your hands, put them in an enamel pan, add water and sugar. Mix.
2. Bring the mixture to a boil over medium heat, cook for 6-7 minutes, stirring so that the berry mass does not burn near the bottom. Remove foam from the surface (if any).
3. Remove the pan from the stove, cover with a lid, cool to room temperature.
4. Pour the contents of the pan into a container for infusion – a glass jar or bottle. Add alcohol base. Mix, seal tightly. Insist in a dark place for at least 3 days (preferably 5-6). Shake once a day.
5. Strain the finished honeysuckle liqueur through 3-4 layers of gauze, squeeze the pulp well. Filter the drink through a cotton wool or coffee filter for transparency.
6. Taste it. Sweeten with additional sugar if desired.
7. Pour into bottles for storage, seal tightly. Refrigerate for 2-3 hours before tasting.
The shelf life of homemade honeysuckle liqueur is up to 1 year. Fortress – 26-30%.
