Today we will teach you how to make real blackcurrant liqueur at home. Such a drink will pleasantly surprise you with its beautiful color, richness and unforgettable tart taste.

blackcurrant liqueur recipe

Ingredients:

  • blackcurrant (berries) - 990 g;
  • sugar - 990 g;
  • vodka 40% - 990 ml;
  • drinking water - 755 ml;
  • currant leaves - 6-8 pcs.

Cooking

We sort out the blackcurrant, tear it off the twigs, rinse and blot it, laying it on a towel. The leaves are thoroughly rubbed with a crush and put in a bottle. Add a berry, fill everything with vodka, close the container with a lid and put it away for 6 weeks in any warm place. After the specified time, pour water into the pan, throw sugar and send the mixture to medium heat. Bring the syrup to a boil and boil for 10 minutes. As soon as the mixture foams, remove the dishes carefully from the stove and cool to a warm state. We filter the contents of the bottle through cheesecloth into a saucepan, pour in sweet syrup and mix until a uniform rich color. Pour the drink into bottles and cork them with lids. If you insist it for about a week in a cool place, then blackcurrant liqueur on vodka will turn out to be more tasty and rich.

Classic blackcurrant liqueur recipe

Ingredients:

  • alcohol - 990 ml;
  • sugar - 405 g;
  • blackcurrant berry - 990 g.

Cooking

We throw the processed blackcurrant into a clean bottle, add sugar, mix and remove the container for 3 days in the cellar. After the berry gives juice, fill the contents with alcohol and cork the dishes. We put the container in a dark, cool place and insist for about 2 months. Then we filter the drink, bottle it and insist for 5 days.

Blackcurrant leaf liqueur in a slow cooker

Ingredients:

  • blackcurrant berries - 205 g;
  • filtered water - 2 l;
  • cherry and currant leaves - 100 pcs.;
  • sugar - 605 g;
  • vodka - 880 ml;
  • lemon - a pinch.

Cooking

We sort the berries, wash them and pour them into the multicooker bowl. Cherry and currant leaves are rinsed, shaken and spread over the berries. Pour the contents with cold water, close the lid and boil in the appropriate mode for 20 minutes. Next, cool the liquid slightly, filter through a sieve, throw in sugar and boil. Then we throw a lemon, completely cool and pour out the vodka. Stir the drink, pour into bottles and before serving, be sure to cool.

Homemade blackcurrant liqueur with cognac

Ingredients:

  • black ripe currant - 255 g;
  • - 505 ml;
  • water - 255 ml;
  • - 205 ml.

Cooking

We wash the berries, knead with a crush and put them in a glass container. Pour the alcohol base, cork and insist for a week, stirring occasionally. Then we filter the liquid and combine with sweet syrup. Pour the blackcurrant liqueur into beautiful glass bottles, cork hermetically and leave for another 2 weeks.

Blackcurrant liqueur at home

Blackcurrant (Ribes nigrum) is a popular garden shrub with medicinal, fragrant berries that needs no introduction. Since blackcurrant grows in almost every garden, where there are conditions for the normal development and fruiting of bushes.

Fragrant is not only the fruits of blackcurrant, but also its leaves, supplied on the underside with an abundance of glands with aromatic substances.
Due to its medicinal properties and strong aroma, blackcurrant berries and leaves are widely used in cooking and winemaking.

Liqueur "Drink of the Goddesses" from blackcurrant and cherry leaves

This wonderful liquor is very popular not only with our family, but also with all relatives and friends who were lucky enough to try it :)

To make blackcurrant liqueur, you will need:
- 1 glass of black currants;
- 100 pieces. cherry leaves;
- 10-15 pcs. blackcurrant leaves;
- 2 liters of water;
- 500-600 g of sugar;
- 1.5 teaspoons of citric acid;
- 250 g of alcohol or 1 bottle of good vodka.

Washed berries and leaves should be poured with water, brought to a boil. Boil on low heat for 25-30 minutes.
Drain the resulting broth. Add sugar and citric acid to it. Bring the broth to a boil to dissolve everything.

Strain the syrup through cheesecloth and set aside.
Add alcohol or vodka to cold syrup - and a wonderful drink is immediately ready to drink.

The wonderful liqueur "Drink of the Goddesses" is indispensable for a light party.
It is important that this liquor is not only very tasty and healthy, but also very economical. After all, having spent quite a bit of alcohol on its preparation, it turns out more than two liters of awesome liquor!

It is also convenient that this liqueur is very simple, quick to prepare.
Try to make it, and you will not regret it - you will definitely fall in love with the fragrant and light lady's "Drink of the Goddesses"!

Elina Khopryachkova

Homemade blackcurrant and blueberry wine

I love homemade blackcurrant wine. Therefore, bushes with ripening berries diligently (thrushes) with the help of a net ...

The basis of my wine is blackcurrant berries (6 kg).
I add blueberries to currants to get a thicker color (I put blueberries “by eye”, about 1.5 liters). And you will also need 250 g of raisins - it doesn’t matter if it is with or without seeds.

To make wine, you should take a 25-liter canister or tank for food liquids that can be hermetically sealed.

Washed currants and blueberries need to be mashed with a mallet so that the juice stands out.
First, place granulated sugar (4 kg) in a canister, and then mashed berries.

Pour boiled water (2 liters) into a canister and add a bag of wine yeast.
Dry wine yeast is sold in Finland. In fact, in the absence of such, ordinary dry yeast for baking is also suitable at the rate of: one bag for 20-30 liters of wine.

Raisins need to be poured with boiling water (1 liter), and after cooling the water, pour everything into the canister.

Close the canister with a lid with a water seal. If it is problematic to find the shutter, then you can make it from a dropper. To do this, take a rubber tube from a dropper, insert it into the hole in the lid, and lower the other end to the floor in a jar of water.
Let the wine gurgle for a week. If it stops gurgling, shake the canister.

All the time during the fermentation period, the canister should be warm, at room temperature.

On the 8th day, remove some of the berries from the canister, which by that time will float to the surface. Approximately half of the cake.

Then we wait another 1-1.5 weeks for the gurgling in the shutter to stop.
Then we pass all the liquid through a sieve or colander to remove all the pulp.

We are waiting for 2 more days. Then we filter the liquid more carefully and pour it into another suitable container (but not in a bottle).

We store the wine for 7 days in relative coolness, at about 15 degrees.
The colder, the drier the wine will be (the strength of the wine depends on the amount of sugar; the maximum is 18%).

Now you can pour the finished wine into bottles and put them in the cold for storage. Or you can take the entire container of wine into a cold cellar.

And finally, I will tell the readers of Gardenia how I make a very simple, but very tasty ripe plum wine in a 3 liter jar.
I fill half the jar with plums (pitted) and mix them with 1.5 kg of sugar. I put a rubber glove on the neck of the jar. As soon as the glove increases quite a lot, you need to open the jar and then close it again. A week later, plum wine is ready.

I wish gardeners success in winemaking!

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Currant is a useful plant, its leaves, berries and even twigs have long been used in folk medicine. Currant berries of all varieties are included in many recipes for mouth-watering desserts, jams, jams, juices are made from them. Currant berries make excellent alcoholic drinks, the most popular of which are currant wine and liqueurs.

At home, it is very quick and easy to make liquor, including from currants. These berries are perfect for such a drink. It is often prepared with currant leaves added to enhance the flavor.

Today we will teach you how to make real blackcurrant liqueur at home. Such a drink will pleasantly surprise you with its beautiful color, richness and unforgettable tart taste.
Such a liqueur can be prepared not only from black, but also from red currants.

Products:

1. Black currant - 1 kg.
2. Alcohol or vodka - 1 liter
3. Sugar - 500 gr.
4. Water - 250 ml.
5. Currant leaves

How to make blackcurrant liqueur:

We sort out the currants, wash and knead in a deep enamel bowl in mashed potatoes.

Add leaves to the berries, pour alcohol and insist for a week.

After a week, we filter the tincture.

We cook sugar syrup from water and sugar and mix it with strained tincture.

Pour the finished liquor into bottles and cork tightly.

We offer you another VIDEO RECIPE:

"Home Recipes" wishes you bon appetit!

Blackcurrant vodka liqueur.

Ingredients:

1 kg blackcurrant,

750 g sugar

1 liter of strong vodka.

To prepare this currant liqueur recipe, we sort out the berries, wash them, separate the berries from the twigs and pour them into a jar along with sugar.

We close the jar, and after 1.5-2 months we filter the released juice, add strong vodka or alcohol, filter and bottle.

Blackcurrant liqueur on cognac.

Blackcurrant liqueur on cognac is prepared from: 1 kg of berries, 500 g of sugar, 0.25 l of water, 1 l of cognac and currant leaves.

We sort out the currants, wash them, separate the berries from the twigs, pour them into a jar, knead with a crush.

Add a few currant leaves and pour alcohol.

We close the jar, stand for 1 week, and then filter.

We cook syrup from sugar and water and mix it with strained juice.

Ready liquor is poured into bottles.

Blackcurrant liqueur with spices.

Ingredients: 1 kg of blackcurrant, 400 g of sugar, 5-6 cloves, 1 liter of vodka.

We sort out the currants, wash them, separate the berries from the twigs, pass them through a meat grinder, put them in a bottle, add cloves and pour vodka.

We close the bottle, put it in a sunny place and keep it for about 6 weeks. Then we filter the contents of the bottle and squeeze through gauze folded in 4-5 layers. Add sugar to the resulting liquid and bottle it. Shake the bottles from time to time. When the sugar has melted, the homemade blackcurrant liqueur is ready to drink.

Ingredients: 1.5 kg of red currant, 4-5 leaves of red currant, 800 g of sugar, 2 cups of water, 1.5 l of vodka.

We sort out the currants, wash and separate the berries from the twigs.

Pour the berries into the bottle along with the leaves and pour. We cork the bottle and keep it in a sunny place for 5-6 weeks.

Then drain the infusion, filter and add thick syrup made from sugar and water.

Redcurrant liqueur is filtered, bottled and corked well.

Fragrant, moderately sweet and slightly sour blackcurrant liqueur, prepared at home, will not leave indifferent even the most fastidious gourmets.

And it's very easy to cook it. I propose to the hostesses my homemade recipe with step-by-step photos taken.

Ingredients:

  • black currant - 1 kg;
  • vodka - 0.5 l (cognac is possible);
  • granulated sugar - 300 gr.

How to make blackcurrant liqueur at home

Currants, for the preparation of our homemade drink, I deliberately chose a little overripe. Well-ripened berries will not give excess acid to the liquor. And so, we first wash the currants by pouring them into a sieve or colander.

Then, we sort through, remove the remnants of twigs and leaves.

We take a three-liter bottle, pour a layer of berries into it and pour sugar on top.

Thus, we alternate layers until the ingredients run out. After that, add vodka to the bottle.

Don't worry, the sugar won't dissolve completely at first. It will dissolve in the process of infusing currant liquor, gradually. He will insist for four weeks. First, we put the bottle in the sun on the windowsill and shake it vigorously every day. Just vigorous shaking will help us dissolve the sugar.

For another two weeks we insist blackcurrant liqueur on vodka in a dark place, shaking the bottle every four days.

Now, we just have to strain the liquor. I usually filter twice. The first time I filter through cotton wool, and the second time through gauze folded four times.

Homemade currant liqueur turned out very tasty and fragrant.

We quickly cool it down and invite friends for a tasting. It is better to store homemade blackcurrant liqueur in a glass bottle for no more than two to three years.