Yoshta liqueur is remembered for its rich red color with dark hues, the characteristic aroma of blackcurrant with citrus tones and a mild berry flavor. The whole cooking process takes a little more than a day. If time is not running out, it is advisable to increase the infusion stage to 5-7 days.
Fresh or frozen yoshta berries are suitable without signs of rot and mold. Store-bought vodka, well-purified odorless moonshine, diluted ethyl alcohol, gin (juniper tones will appear) or cognac (gives notes of aging in a barrel) are suitable as an alcohol base.
Ingredients:
- yoshta berries – 250 grams;
- vodka (moonshine, alcohol 40-45%) – 0,5 liters;
- sugar – 150 gram;
- water – 200 ml;
- cherry or currant leaves – 20 pieces (optional);
- lemon – 1 piece (medium).
The leaves enrich the aroma of the drink, you can mix currant and cherry in equal proportions or limit yourself to only one type. Lemon adds sourness and citrus notes to the liquor.
Yoshta liqueur recipe
1. Wash yoshta, peel off the stalks. Knead the berries with your hands or in another way, then put the resulting liquid in an enamel pan. Add leaves, water and sugar. Mix.
2. Put the pan on the fire. Bring the mixture to a boil, boil for 5-7 minutes over low heat, stirring constantly so that the berries do not burn near the bottom. Remove foam from the surface.
3. Remove the pan from the stove, cover with a lid, cool to room temperature.
4. Pour boiling water over the lemon, rinse in running water and wipe dry to remove the preservative from the peel. With a knife or vegetable peeler, remove the zest – the yellow part of the skin without the white bitter pulp.
5. Add the zest to the berry broth, squeeze the lemon juice there and pour in the alcohol base. Mix.
6. Pour the future liquor into a glass jar. Close hermetically. Leave for 1 day (preferably 5-7 days) in a dark place at room temperature. Shake every 12 hours.
7. Strain the finished yoshta liquor through 2-3 layers of gauze, squeeze the berry cake to dryness. Sweeten with additional sugar if desired. Pour into bottles for storage. Close tightly. Leave in the refrigerator or cellar for several hours. The drink is ready.
Shelf life away from direct sunlight – up to 2 years. Fortress – 20-22% vol.
