A drink with a delicate sweet and sour taste and a characteristic aroma of sea buckthorn. To make homemade sea buckthorn liqueur, you will need fresh or frozen berries. Frozen fruits are first thawed and allowed to drain.
Adjust the amount of sugar to taste, focusing on the proportions of the recipe. As an alcohol base, vodka or ethyl alcohol is suitable. Moonshine with a characteristic odor is not the best solution, as it noticeably worsens the taste.
Ingredients:
- sea buckthorn berries – 250 grams;
- vodka (alcohol 40-45%) – 0,5 liters;
- water – 200 ml;
- sugar – 100-200 grams.
sea buckthorn liqueur recipe
1. Crush each berry with a wooden rolling pin. You should get a smooth puree.
2. Put the sea buckthorn puree in a jar for infusion, add vodka, mix, close the lid.
3. Put the jar for 14-16 days in a dark place with room temperature. Shake every 3-4 days.
4. Filter the infusion through cheesecloth or thick cloth. Pour the liquid part into a clean jar.
5. Put gauze with pomace in a bowl, unfold.
6. Pour water on the cake, squeeze well.
7. Mix sugar and squeezed sea buckthorn water in a saucepan.
8. Bring to a boil, boil for 3-5 minutes over low heat, removing foam from the surface.
9. Cool the finished syrup to room temperature.
10. Mix the syrup with the infusion obtained in the fourth step.
11. Close tightly, insist in a dark place for 15-30 days.
12. Sea buckthorn oil will collect on the surface. You can not remove it by shaking the liquor before drinking, you get an orange-colored drink. To remove the oil, it is enough to pour the liquor into a dish with a wide neck, leave it alone for 45-60 minutes, then collect the oil from the surface with napkins. After removing the oil, the color will become pale yellow, and the taste will not be as intense.
Yield: 800-850 ml of sea buckthorn liqueur with a strength of about 25%. Shelf life – 3-4 years.
