To make the finished drink have an interesting shade, you should use red or black varieties of mulberry. White fruits are very sweet and juicy, but the liqueur will turn out to be pale and not at all appetizing.
As an alcoholic ingredient, you can use vodka, cognac, gin and, in the most extreme case, diluted edible alcohol or good double distillation moonshine.
They also make wine from mulberries: wine, tincture
Classic mulberry liqueur recipe
In this recipe, cognac can be replaced with vodka, but then the taste of the liqueur will not be so rich.
Also at the first stage, you can add cinnamon, vanilla or lemon zest for more aroma and interesting taste.
Ingredients
Mulberry fruits – 800 g
Cognac – 750 ml
Granulated sugar – 300 g
Water – 250 ml
Method of preparation
Pour the mulberry into a glass container and fill it with prepared alcohol.
We cook a simple sugar syrup and after cooling, mix it with the infusion.
We close the jar with a lid and leave it for 2-3 months in a dark and cool room. The first week the drink must be actively shaken.
As soon as the aging period is over, we filter, and then filter the drink.
Pour the liqueur into bottles and leave for another six months to stabilize the taste.
Mulberry liqueur on gin
Ingredients
Red / black mulberry – 450 g
Gin – 750 ml
Roasted almonds – 1 handful
Powdered Sugar – 150 g
Method of preparation
In a glass container of a suitable volume, mix all the ingredients and leave for 2-3 months in a cool, poorly lit place.
Be sure to shake the future liqueur several times a week.
After the specified time, we filter the finished drink and pass it through a cotton or coffee filter. Also, if desired, before filtering, you can additionally add a sweetener.
Before tasting, we bottle the mulberry liqueur and keep it for another week in the refrigerator.
Mulberry liqueur without alcohol
Ingredients
Mulberry – 2 kg
Granulated sugar – 700 g
Method of preparation
Before starting cooking, the mulberry must be carefully sorted out and the rotten and moldy berries removed.
Pour boiling water over the fermentation jar and wipe it dry with a clean towel. It’s best to use store-bought paper towels.
Pour berries and granulated sugar into the prepared container.
We cover the neck with gauze and leave for 2-3 days in a dark, warm place with a temperature of at least 18 degrees.
As soon as the first signs of fermentation appear (sour smell, hissing and foam), we install a water seal on the neck of the container and leave it for 25–40 days for quiet fermentation.
After complete fermentation, the drink must be filtered, filtered and bottled.
Then we transfer the liqueur to a cool place for 2–3 months, after which it can already be served at the table.
Shelf life at a temperature of 5-16 degrees – 2-3 years. The strength of the drink ranges from 10 to 14 degrees.
Relevance: 12.03.2018
Tags: Liqueurs, Liqueurs, Liqueurs, Liqueur Recipes