Mulberry is a seasonal berry and stocking up, if you really liked it, you need it for the future. You can dry mulberries and make tea with them or, for example, tint moonshine. You can make jam, which, however, is not very interesting. Drinks such as mulberry liqueur are another matter. Delicious, original and certainly useful.
The following recipes can be attributed to both liqueurs and liqueurs. I don’t see any significant difference in this particular case. Like pouring is a drink prepared without yeast, with cherries. Berries are best taken ripe, but not overripe. Definitely red and mostly black mulberries are suitable for drinks. White will simply be lost, because its taste is not so bright. For the rest, use common sense and proven recipes.
White or green mulberry juice will help to wash your hands and clothes from the juice of black mulberries. Sorrel or lemon will also help.
Classic mulberry liqueur
- 800 ml mulberries (by volume)
- 750 ml vodka/cognac/moonshine
- 250 ml of water
- 300 g sugar
Shelf life: 3 years in a cool dark place.
Place the mulberries in a two-liter jar, pour the alcohol base (cognac is preferred). Prepare a simple sugar syrup from water and sugar and add to the infusion. Seal the jar tightly and place in a dark, cool place. For a week, the contents should be shaken vigorously every day. After, leave the liqueur for 2-3 months alone. Strain the finished drink, filter if necessary. Pour into bottles. Before tasting, it is recommended to keep the liqueur for 6 months.
The mulberry does not always give a drink with a rich taste. That is why many recipes for silk wines, liqueurs, tinctures and liqueurs involve spices. At your discretion, you can add vanilla, allspice, cloves, cinnamon, etc. You can also add some lemon zest.
Mulberry liqueur on gin
In general, calling this drink a liquor is a stretch. Rather, it is a liquor, and the technology of its preparation is very similar to the recipe for the well-known sloe gin, which can be safely called a classic of the genre, the liqueur genre.
- 450 g mulberries
- 750 ml gin/vodka
- 150 grams of powdered sugar
- 1 handful of roasted almonds
Shelf life: 3 years in a cool dark place.
Mix all ingredients in a jar of a suitable size, seal tightly. Put the jar in a dark cool place for 2-3 months. Once every few days, the contents must be intensively mixed until the powdered sugar is completely dissolved. After that, the finished liquor / mulberry liquor must be filtered through a sieve or gauze, filtered if necessary. Before bottling the liquor, it is recommended to taste the drink and sweeten it if it is not sweet enough. After bottling, let the drink rest for a week or two and you can start tasting.
Mulberry liqueur “Cherry”, without vodka
In terms of the proportions of the ingredients, the drink can rather be called “Mulberry” cherry liqueur, but since we have an article here about mulberry liqueurs… The technology is very similar to the preparation of mulberry wine, so take note.
- 1 kg ripe mulberries
- 2 kg ripe cherries
- 800 g sugar
- 250 ml of pure water
Shelf life: 3 years in a cool dark place.
Wash and dry all berries well. Remove seeds and cuttings from cherries, cuttings from mulberries. Pour a small amount of sugar into a jar and a handful of berries. Repeat the process until the ingredients run out. Add clean water and bandage the neck of the jar with gauze. It should be borne in mind that during fermentation, the liqueur will foam and rise, so the jar should not be filled to the very neck. Ideally, this is a 4 liter container. After 2-3 days, the contents of the jar should ferment. It is necessary to remove the gauze and install a water seal or a medical glove with a hole in one of the fingers.
Put the liqueur under the water seal in a dark, warm place until the drink is completely fermented: the water seal stops bubbling, the glove falls off. Carefully pour the liqueur into a clean container, seal tightly and place in the sun for a couple of days. After, strain the drink through a sieve. Repeat the procedure, but put a little cotton or cotton cloth in the sieve to filter. Pour the finished drink into clean bottles. Mulberry and cherry liqueur without yeast is ready!