For the preparation of home tinctures, fresh gooseberries collected during the ripening period are suitable. You can also take previously frozen fruits, but then the drink will not be so fragrant. The berries should be ripe, large, without signs of spoilage and mold. Varieties are not of fundamental importance, however, the color of the tincture is more beautiful on red fruits than on green ones.
Recommended alcohol base: vodka, alcohol, moonshine or inexpensive cognac. The best is vodka on gooseberries. Before use, the alcohol should be diluted to 40-45 degrees. Moonshine is pre-cleaned from impurities or make a second distillation. To preserve the natural fruit taste, this is very important.
Classic vodka on gooseberries
- vodka (moonshine, diluted alcohol) – 0.5 liters;
- gooseberry berries – 1 three-liter jar;
- sugar – 300 grams.
1. Fill a three-liter jar to the shoulders with washed and peeled gooseberries.
2. Add sugar and vodka. Vodka should cover a layer of berries.
3. Close the jar tightly with a nylon lid, then shake several times to better dissolve the sugar.
4. Put the jar for 40-45 days in a dark place with room temperature. Shake once a week.
5. Drain the resulting tincture from the sediment and filter through cotton wool. Store the drink in tightly closed glass bottles in a dark, cool place. Shelf life-up to 2 years. The strength of the finished tincture is 14-17 degrees.
Tincture of gooseberries and raspberries
A successful combination of berries creates a drink with an amazing taste and a rich fruit aroma.
- raspberries – 400 grams;
- gooseberries – 2 kg;
- vodka (alcohol, moonshine) – 1.5 liters;
- sugar (optional) – 300 grams.
For lovers of sweet tinctures, you can add sugar, I advise everyone else to do without it or, in extreme cases, pour it in at the last stage, if the drink does not like it.
1. Put the gooseberries and raspberries in a suitable glass jar and shake several times.
2. Add sugar (optional) and pour the contents of the container with vodka. Alcohol should cover the layer of berries at least 2-3 centimeters.
3. Put the jar in a dark place with room temperature for 30-35 days.
4. Drain the tincture from the sediment and filter through several layers of gauze and cotton wool.
5. Pour the finished drink into bottles, close the stoppers tightly and store in a dark, cool place. Shelf life-up to 2 years. The fortress is 16-20 degrees.