Raisins retain up to 80% of the nutrients from fresh grapes, which are then transferred to the drink. Accordingly, homemade raisin tincture is not only tasty, but in moderation and very healthy. Another advantage is the ability to make tincture at any time of the year. We will consider a universal recipe in which aroma and taste can be regulated.
For the preparation of raisin tincture, I advise you to buy maroon or large dark pitted raisins (they can give an unpleasant bitter aftertaste). Drinks made from white and olive raisins are almost transparent, which spoils the appearance. It is desirable that dried fruits have a persistent pleasant smell that will be transferred to the tincture. Berries covered with white bloom (a sign of mold) do not suit us, because their quality leaves much to be desired.
Raisin tincture is unpretentious to the alcohol base. Vodka, ethyl alcohol diluted with water, cheap cognac and moonshine will do. Raisins are one of the easiest methods to refine moonshine: a beautiful yellowish color will appear, and the taste of even poorly purified distillate will become much softer.
Ingredients:
- vodka (alcohol 40-45%, moonshine) – 0,5 liters;
- raisins – 150 grams;
- sugar (honey) – 30-100 grams;
- black pepper (peas) – 5 pieces (optional);
- bay leaf – 1 (optional);
- black tea – 1 teaspoon (optional);
- vanillin – on the tip of a knife (optional).
Honey (especially liquid flower) is preferable to sugar, as it is softer and more aromatic. When determining the amount of sweetener, do not forget that the raisins themselves are also sweet. If you need a non-dessert drink, it is better to limit yourself to a minimum amount of honey and completely abandon sugar.
The remaining ingredients (tea, vanillin, black peppercorns, bay leaf) are included in the recipe, as they go well with raisins, but you can not add them all together or individually. In the classic version, vodka is infused with raisins without other ingredients. The choice is yours, there is a wide field for experiments.
Raisin tincture recipe
1. Washed raisins, sugar (honey) and seasonings put in a jar for infusion.
2. Pour vodka, mix.
3. Close the jar tightly with a lid and transfer to a dark place with room temperature.
4. Infuse for 7 days, shake the jar once a day.
5. Filter the raisin tincture through 2-3 layers of gauze, squeeze the pulp well. Sweeten further if desired.
6. Pour the drink into bottles, seal tightly.
7. Before drinking, keep the drink in the refrigerator for 2-3 days to stabilize the taste.
Shelf life in a place protected from direct sunlight – up to 5 years. The strength of vodka on raisins is 34-37% (without sugar).
