Aesthetes and supporters to sit at the festival are not only drunk, but also tasty, have long been mastering options for home-made alcohol. No, it does not mean moonshine. Indeed, even high-quality vodka, to put it mildly, you will not relish, but you will drink in one gulp. So people improve the taste of spirits to the best of their imagination and financial capabilities. And here out of competition tincture of blackcurrant on vodka. The recipe is simple. At the same time, there is an immense amount of berries per season in gardens. Summer residents often do not know where to adapt the crop. So why not let part of it be ennobled for festive drinks?
Useful tincture
Blackcurrant is considered to be one of the most useful berries. There is more Vitamin C in it than in advertised citruses. Its amount is comparable to the analogue contained in synthetic vitamin formulations. But unlike them, it is completely digestible natural. In addition to ascorbic acid, in berries there are a lot of other substances that prevent the onset of diabetes, age-related dementia, and even cancer. Blackcurrant preserves vigilance, strengthens blood vessels and heart, is actively involved in the healing of the respiratory system. She struggles with the problems of the genitourinary sphere, and even reduces cholesterol. Moreover, all these properties are preserved and tincture of blackcurrant on vodka, the recipe of which will be given below.
In small doses - two spoons per day - tincture strengthens the immune system. And added to bathing water, it removes diathesis and skin irritations. On the table, vodka on blackcurrant, made at home, will bring joy even to ladies, because it has a mild flavor and a charming aroma. There is only one danger: do not overdo it with the dose, since it "goes" unobtrusively and imperceptibly.
The Basics of Insisting
To make a tasty and healthy tincture of blackcurrant on vodka, the recipe requires you to follow a number of simple rules. Firstly, it is better to age the drink in a transparent container in order to facilitate observation of its ripening. Secondly, keep the bottle in the dark. So the consistency of the tincture will be thick, the color saturated, the smell pronounced. Berry amber should come from the container. In the light, the shade will become lighter and plainer, and smoked notes will acquire a taste and smell. Thirdly, in no case do you need to open the container once again. Berries that pop up because of this often mold. In this case, the tincture will have to be ruthlessly poured.
Simple, tasty and short-lived
The simplest option for making a magic drink is to fill the berry with fruit about three quarters of its height, pour alcohol almost to the top and close it tightly (but not tightly). To enhance the aroma, you can add several washed and dried leaves from the same bush. After a week, the tincture is filtered, diluted to the desired "degree" and left for another day. Re-filtering - and you can taste it.
Pouring blackcurrant on vodka
A milder option - for ladies or not lovers of too strong drinks. A glass of berries (suitable and frozen) is warming up, filled with good vodka (volume - 0.75 liters), “fertilized” with sugar and a full spoon of lemon peel. This blackcurrant liquor on vodka is conditionally ready in five days. But if you want to fully reveal the aroma and subtlety of taste, it is better to wait up to three weeks.
Syrup tincture
The next option will appeal to those who prefer sweet drinks. A glass of fresh currant in a saucepan is filled with half the sugar and poured into a glass of water. On a small fire, the products boil until the sand has completely melted. The cooled syrup along with the berries moves into the bottle, is poured with half a liter of vodka. If desired, you can invest a couple of leaves. The vessel closes tightly and is kept cool and dark for two weeks. Shake the dishes daily. Otherwise, currants will settle to the bottom and gell there. After patiently filtering, you can enjoy a drink.
Currant tincture with caraway seeds
Elegant taste and noble appearance this recipe guarantees! True, you have to wait a long time: blackcurrant, drenched in vodka, must be infused from a month to a half. What do we have to do? A pound of washed and well-dried berries warm up well - until the juice is let out. A spoon of caraway seeds is pounded smaller, but not to dust, and poured here. Well washed and torn coarsely fresh leaves of currant are also laid in a bowl. Approximately green mass is taken 1/10 of the weight of the berries. All components are poured into 1.5 liters of quality vodka, of which you are firmly convinced. The bottle closes tightly and is placed in a dark room where it is warm enough.
After the allotted time, the tincture is filtered, bottled in beautiful bottles and waits for the solemn moment to be put on the table. Vodka can also be made on blackcurrant leaves. In this case, the berries are simply not put. And the number of leaves varies depending on your tastes. The bonus is an amazing emerald shade of the drink.
And the jam will come in handy
Often in the pantry unclaimed is jam from these wonderful berries. Do not wait until the product disappears: it just turns out to be a magical tincture of blackcurrant on vodka. The recipe makes only one requirement: the absence of mold in the jar. And so, even a sugared delicacy will do.
Jam, if it has time to thicken, is slightly diluted with vodka and kneaded to get an approximately uniform mass. When you break all the sugared lumps, add the rest of the vodka. The volume of alcohol and jam is equal. For raisins, 2-3 clove buds are added per liter of tincture. Then the vessel, again, closes well and hides in the dark. It will take a month to wait until such a homemade tincture of vodka from blackcurrant is ready. Then comes the traditional filtering and packaging of elegant bottles. This tincture can be made on moonshine, only double distillation and well purified.
If not greedy
In the case when you have mastered and appreciated the tincture of blackcurrant on vodka, the recipe can be modified. It will acquire a completely unusual taste if gin is used as alcohol. He is capricious in the company, so not every berry is suitable for tincture. Blackcurrant will be just right. However, it will need quite a lot - a kilogram per 750-milliliter bottle of gin. A smaller amount will “clog” with its own taste and smell of alcohol.
In a suitable container, in addition to berries and gin, two more tablespoons of powdered sugar are placed. Sugar will turn out worse, but you can try. Only you need to take it twice as much. As a nuance, it is proposed to add also a spoon of lemon zest. You need to insist for at least a week. And you will not regret the generosity and patience shown!