Contents
Before starting the cooking process, it is necessary to sort out the entire berry, get rid of small debris and spoiled specimens. If this is not done, then you can spoil the taste of the finished product.
You can use fresh or frozen fruits to make liqueurs. As an alcohol base, food alcohol, vodka or high-quality moonshine is suitable.
They also cook from sea buckthorn: wine, liqueurs, tinctures
Sea buckthorn liqueur without vodka
This recipe does not use alcohol-containing components. The drink is prepared on the principle of fermentation, almost like wine. The process is laborious, but worth it.
Important! To start the fermentation process, the berry cannot be washed, otherwise you can wash off all the wild yeast.
Ingredients
Fresh sea buckthorn – 3 kg
Granulated sugar – 1 kg
Water – 200 ml
Method of preparation
Mash sea buckthorn with a wooden spoon or hands.
We transfer the prepared pulp to a glass container, add granulated sugar and water.
Mix everything thoroughly, cover with gauze and leave in a dark place for 3-4 days. Shake once every 12 hours.
At the first signs of fermentation, we install a water seal on the container and transfer it to a dark room with a temperature of 18–27 degrees for 30–50 days (time depends on yeast activity and temperature).
During fermentation, oil will appear on the surface of the wort and must be collected with a spoon or syringe.
After the end of the fermentation process, the liquor must be filtered and poured into dark glass bottles.
Before proceeding with the tasting, we keep the drink for three to six months in the refrigerator or cellar. The strength of the finished liqueur can vary from 7 to 12 degrees.
Store in a cool place for no more than three years.
A simple recipe for sea buckthorn liqueur
Ingredients
Sea buckthorn – 1 kg
Vodka – 1 l
Water – 100 ml
Granulated sugar – 400 g
Method of preparation
Pre-wash the berries, drain excess water and transfer to a glass container.
Add granulated sugar (300 g), shake thoroughly and cover with a lid.
Transfer the jar to a well-lit place (for example, a windowsill) for 3-5 days and do not forget to shake it once a day.
As soon as the sea buckthorn extracts juice, pour in the alcohol base and insist at room temperature in a dark place for 1–1,5 months.
In the process of infusion, sea buckthorn oil may appear, it must be collected with a syringe or spoon.
After the end of the tincture time, we filter the drink, and set aside the berry.
Cook simple sugar syrup.
After it cools, pour the alcoholized berries and leave for a couple of days.
Then strain and pass through a gauze filter.
Sea buckthorn syrup is mixed with tincture and left in a cool place for 2-3 days to stabilize the taste.
Store in a cool place for 3–4 years, the strength of the sea buckthorn liqueur according to this recipe is around 23–25 degrees.
Sea buckthorn liqueur recipe with fermentation and tincture stage
Ingredients
Unwashed sea buckthorn – 1 kg
Granulated sugar – 9 tbsp. l.
Vodka (alcohol / moonshine) – 2-2,5 l
Water – 1 L
Sugar for syrup – 1,4 kg
Method of preparation
Mash the berries with a wooden spoon into a pulp.
We shift the prepared sea buckthorn into a glass container and cover it with sugar. Leave for 2-3 days in a dark place for fermentation.
As soon as the fermentation process begins, pour the berries with an alcohol base (5 cm short of the edge of the jar) and insist 30 days in heat.
After the specified time has elapsed, we filter the tincture and pass it through a gauze filter.
Cook classic sugar syrup.
After cooling, mix it with sea buckthorn tincture and leave it for 1-2 weeks in a cool place.
Then we pour it into glass bottles and we can start tasting.
Relevance: 24.11.2017
Tags: Liqueurs, Liqueurs, Liqueurs, Liqueur Recipes