Mulberry (mulberry) was brought to Russia from the Middle East by Peter the Great. The plant has taken root in many regions, now it bears great fruit. In addition to jam and compote, you can make a delicious tincture from mulberries. We will consider a recipe for this drink that has been tested over the years, which is drunk in its pure form or added a few drops to tea.
To prepare the tincture, you need a ripe red (black) mulberry – fresh, frozen or dried (two times less than indicated in the recipe). It is red berries that have a persistent aroma and give a characteristic memorable taste. Before starting, they need to be sorted out, removing unripe and spoiled ones. As an alcohol base, I recommend vodka or ethyl alcohol diluted to 40-45%. In extreme cases, a well-cleaned, odorless moonshine will do.
Ingredients:
- mulberries – 400 grams (2 cups);
- vodka (alcohol 40-45%, moonshine) – 0,5 liters;
- water – 200 ml;
- sugar – 200-400 grams.
Recipe for homemade mulberry tincture
1. Rinse the berries well, pour into a bowl and grind until a homogeneous gruel.
2. Mix water with sugar in a saucepan, bring to a boil, boil for 3-4 minutes over low heat, remove the foam from the surface. Cool the finished syrup to room temperature.
3. Mix crushed berries, vodka and sugar syrup in a jar for infusion. Close tightly with a lid, put for 14-20 days in a dark place with a temperature of 18-25°C. Shake the contents of the jar every 3-4 days.
4. Strain the tincture through gauze and cotton wool (cotton cloth). Pour into bottles for storage.
Shelf life – up to 3 years. It turns out a moderately strong (25-30 degrees) black drink with a pronounced aroma and taste of mulberries (mulberries).
