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Homemade liqueurs and tinctures

Ways to preserve fruits and berries for the winter — a great many. However, it is unlikely that one of them will bring more joy to the adult part of your family than the liqueurs and tinctures.

Homemade liqueurs and tinctures — This is an art that is better to comprehend in the family — when traditions are transmitted from great-grandmothers.

But what to do to those who have great-grandmothers so actively built communism, that the household had no strength?

It remains to learn now, the benefit and recipes, and fruit, berries, including frozen, and high-quality spirits — the basics of home alcohol — in stores full. Make a bottle of ordinary vodka, for example, hrenovuhu easy.

Take the horseradish root, cut into cubes, put it in a bottle along with sprigs of dill and black pepper, pour in vodka, cork — and in a week is ready.

Almost all the experience of the Russian “brandy” is built on vodka or alcohol. But why not make a series of experiments with other spirits? Gin makes excellent savory herbal and spicy tinctures.

What you insist on gin must be equal in strength to the juniper who gave the genie a scent.

These are spicy herbs: wormwood, rosemary, celery, mint (especially the stalks), and also spices: allspice and black peppercorns, chili, fennel seeds, turmeric in the roots.

With the use of the last drink, by the way, it becomes cheerful-yellow (and does not wash out of anything!).

If you like it spicy, make tequila tincture on whole red chili peppers, lime slices and cilantro stems.

You get a great drink, justifying a considerable, to say the least, the cost of the product.

Rum, both light and golden, goes well with any berries and fruit — it’s not for nothing that rumtopf is prepared for Christmas — a rum pot. They begin to make it in the early summer, when the first berries appear, by adding a new kind of fruit or fruit pieces to the rum month after a month, and adding sugar. It is already autumn in the yard, and you can take a jar with a wide neck, cut plums, apricots, peaches, fragrant pears and apples into quarters, cover them with sugar and pour them with rum.

Proceed from this ratio: for 1 kg of fruit — 0.5 kg of sugar and at least 400 ml of rum. Instead of rum, you can take cognac or armagnac. Close the jar very tightly and leave in a dark place until the New Year.

That will be a holiday!

Apricot and flower liqueur

  • Cut apricots into quarters, remove bones, remove kernels from them, chop.
  • Put the apricots with the nucleoli in the bottle, filling in 3/4. Add marigold petals (1 flower per 1 l) or saffron threads (4–5 pcs. Per 1 l).
  • Pour vodka.
  • Close, leave in the sun, shaking every day.
  • After 2 weeks, pour the infusion into a clean bottle, cover the apricots with sugar to half of the bottle, close and shake frequently.
  • After 2 weeks, combine the infusion of a bottle of apricots and vodka infusion.
  • Leave for another week in a dark place.

Ripening raspberry liqueur

  • Put the raspberries in a ceramic pot, filling in 3/4.
  • Pour the vodka to the top, cover with parchment, tie with twine, put in a preheated oven at 80 ° C.
  • After 1 h, reduce the temperature of the oven to 50 ° С, leave for 4 h.
  • Then fold the contents of the pot onto a triple gauze-laid sieve and allow all the liquid to drain, slightly crushing.
  • Sweeten the infusion to taste (from 1/4 to 2/3 cup of sugar per 1 liter) and leave in a dark place, shaking several times a day.
  • The filling will be ready in 3-4 days.

Pepper-herbal tincture

  • Stir vodka and not too fragrant liquid honey (floral, meadow) at the rate of 1 tbsp. l honey on 1 liter of vodka.
  • Put 1 small sprig of thyme and rosemary in a bottle, 2–3 sprigs of mint, 1 small hot red chili pepper (for more spicy tincture, you can chop a pepper with a toothpick), 1 tsp. allspice peas and a pinch of coriander seeds.
  • Pour herbs with spices with honey vodka to the top, close the bottle and leave in a dark place for 2-4 weeks.

Currant liqueur

  • Enumerate black currant berries with a toothpick, fold into a bottle with a wide neck up to the top, but not tightly.
  • Pour alcohol or vodka to the top, close and leave in a dark place for 5 weeks.
  • Then pour the infusion into a clean bottle, pour the currants to the top with sugar syrup, boiled from 3 parts of sugar and 1 part of water, close, often shake.
  • After 5 weeks, combine the infusion of the currant bottle and vodka infusion. Leave for another 5 weeks in a dark place.

Peach-plum liqueur

  • Ripe peaches and plums cut into several pieces, removing the bones.
  • Put in a bottle with a wide neck, filling almost to the top, pour vodka, close, put in a dark place, once a week pour out the liquid and pour it back.
  • After 6 weeks, pour the infusion into a clean bottle, add sugar (150 g per 1 l), close and leave in a dark place for 2 weeks.

Cherry tincture

  • Remove bones from ripe cherries without removing the stalks and leaves.
  • It is not very tight to fill the bottle with a wide neck to the top with berries.
  • Close, put the bottle in a saucepan on a towel, pour with cold water, bring to a boil, hold on the fire for 5 minutes.
  • Cool, add 1 stick of cinnamon and 2–3 buds of cloves to 1 l in a bottle, sweeten to taste (from 1/4 to 1/2 cup of sugar to 1 l), top up with vodka, close, leave in a dark place.
  • Shake periodically.
  • The tincture will be ready in 3 months.

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