Currant berries have long been known for their excellent taste. For lovers of homemade alcoholic beverages, this is a real find, since the availability and cheapness of the fruit allow you to make a tincture of currant at home. We will look at the three best recipes. All of them have been tested in practice by more than one generation of cooks.
For the preparation of tinctures on currants, berries of any black, red and even white varieties are suitable. Previously, they need to be well washed, cleaned of twigs and sorted, leaving only the most ripe and juicy. According to the first recipe, you can make a tincture from independently frozen or bought in the supermarket berries, that is, all year round. The second and third recipes are for newly plucked fruits.
The alcohol base can be vodka, moonshine, diluted alcohol and inexpensive cognac. In the latter case, a tincture with an original incomparable taste is obtained. I advise you to try it.
In this recipe, before infusing the berries, you need to boil them, and then mash them, then they give off the aromatic substances better. The finished drink has a beautiful dark color and a pleasant smell.
- vodka (diluted alcohol, moonshine) – 0.5 liters;
- black currant – 400 grams (2 cups);
- water – 200 ml;
- sugar – 250 grams.
1. Mix sugar and water in a saucepan and bring to a boil.
2. Add the currants and mix well.
3. Boil the mixture for 3 minutes and remove from the heat.
4. Mash the berries with a crush.
5. Mix the currant syrup cooled to room temperature with vodka, pour it into a jar and close the lid tightly.
6. Infuse in a dark, warm place for 18-20 days. To make the ingredients better dissolved once in 2-3 days, the contents of the jar should be shaken.
7. Filter the homemade tincture through cheesecloth and cotton wool.
8. Pour into bottles, close tightly with corks.
In the refrigerator or basement, the drink can be stored for more than a year.
Vodka on black currant
An alternative recipe for currant tincture without sugar, boiling and crushing the fruit. It turns out a strong drink with a characteristic aroma. The disadvantage is that only fresh berries are suitable for cooking, since there is too much meltwater in frozen ones.
- black currant – 3 cups;
- vodka – 0.5 liters.
Instead of vodka, you can use undiluted alcohol (70-96 degrees), then the tincture will be stronger. Then the finished tincture will need to be diluted with water to reduce the strength in a ratio of 2:3 (two parts of the tincture to three parts of water).
1. Fill a liter jar with black currant berries for 3/4 of the volume.
2. Pour vodka (alcohol) to the top and close the lid tightly.
3. Put the jar for 2 weeks in a dark, warm place for infusing.
4. Strain the currant tincture through several layers of gauze and pour into bottles.
Shelf life-up to 2 years.
Tincture of red currant
Thanks to this recipe, you can make an easy-to-drink tincture of a beautiful light red color with notes of red currant berries and a subtle taste of alcohol.
- red currant – 300 grams;
- vodka (cognac, moonshine, alcohol) – 0.5 liters;
- sugar – 100-150 grams.
1. Washed and peeled from the sprigs of red currant berries fall asleep in a liter jar.
2. Add sugar and pour in vodka.
3. Close the jar with a lid, shake well and put it in a warm, dark place for 14-16 days. Shake every 3-4 days.
4. Filter the finished tincture through a cotton-gauze filter and pour it into bottles for storage. Shelf life-more than a year.