White currants do not have such a pronounced aroma and taste as black and red, so it is advisable to Supplement the organoleptics of berries with a properly selected alcoholic base. For white currant liqueur, instead of neutral vodka, it is better to use cognac (there will be notes of aging) or gin (gives tones of juniper). In the absence of such alcohol, you can take vodka, well-purified moonshine or diluted alcohol, but the aroma and taste of the liquor will be worse.
Suitable for any ripe berries, even frozen (pre-defrost and add together with the thawed liquid). The main thing is that the fruits are free of signs of rot and mold.
- white currant – 1 half-liter jar;
- cognac-0.5 liters;
- sugar-0.5 kg;
- water – 300 ml.
White currant liqueur recipe
1. clean the Currant from the twigs (give a bitter taste), sort and rinse in running water.
2. Put the berries in a container for infusion – a glass jar. With a wooden pestle, lightly crush the currants so that they release the juice.
3. Add cognac (another alcoholic base). Mix well. Seal tightly.
4. Infuse in a dark place at room temperature for 14 days. Shake the jar every 2-3 days.
5. Currant ready infusion of strain through 2-3 layers of cheesecloth. Squeeze the berries dry (no longer needed).
6. Mix water and sugar in a saucepan, bring to a boil, boil for 5 minutes on low heat, removing the foam from the surface.
7. cool the Finished sugar syrup to room temperature, then mix with the infusion.
8. Pour the resulting white currant liqueur into storage bottles, seal tightly. Put in the refrigerator for 2-3 days to stabilize the taste.
Shelf life-up to 3 years. Fortress – 16-18% vol.