Currant liqueur: 8 recipes at home

Berries for liqueurs must be large, ripe and, of course, free from rotten and spoiled specimens, as well as from ridges, cuttings and other plant debris.

Before placing in a jar, the currants should be mashed with a wooden spoon or masher. This must be done in such a way that each berry releases juice, but at the same time the seeds are not crushed.

They also make tinctures, wine, liqueurs from currants.

Basic blackcurrant liqueur

The drink offered below can be considered a kind of classic, if not in proportions, then in the preparation process.

Ingredients

1. Black currant – 1 kg
2. 60-degree water-alcohol solution – 1 l (how to dilute)
3. Drinking still water – 750 ml
4. Sugar – 1 kg
5. Currant leaves (optional) – 5-6 pcs.

Cooking method

1. Mash the washed berries in a bowl, transfer to a jar and fill with alcohol. If desired, to give the future drink a piquant sourness, you can add clean crushed currant leaves.
2. Close the container with a tight lid and hide it for one and a half to two months in a warm, dark room.
3. After this period, drain the liquid, squeeze the berries into it, then filter and set aside while preparing the syrup (the berry cake can be thrown away, although some alcohol makers use it to flavor grain and sugar distillates).
4. Boil simple sugar syrup.
5. Cool the syrup to room temperature and mix thoroughly with the alcohol base.
6. Bottle the finished drink, leave it for a week to ripen in a cool, dark place, and then drink it for your pleasure.

Use

Connoisseurs of homemade alcohol will treat themselves to homemade liqueur after a hearty meal, knowing that this drink is an excellent digestif that helps digest food. In this case, it is best to serve it in small glasses with a stem.

The berry liqueur can be savored in small sips or drunk in one gulp, feeling an instant surge of warmth throughout the body. The taste of currant liqueur is best revealed if the drink is at room temperature.

There are several other ways to use currant liqueur:

• diluted by adding water or ice;
• as an additive to tea, coffee, cocoa instead of sugar;
• as an ingredient for desserts, baked goods, ice cream;
• in cocktails, for example, with juice.

Redcurrant liqueur

Red currant varieties, in comparison with their black counterparts, are more sour and less rich. Hence, slightly different proportions and the absence of leaves in the recipe.

Ingredients

1. Red currants – 1 kg
2. 70-degree water-alcohol solution – 500 ml (how to dilute)
3. Water – 500 ml
4. Sugar – 800 g

Cooking method

1. In this case, you can safely follow the previous recipe, taking into account the preparation of a slightly more concentrated syrup.
2. Although, in the second step, it is recommended to keep the future drink for no more than one and a half months and not in the dark, but in the sun.

Currant mix liqueur

The preparation of this drink, unlike others, involves the use of a mixture of black and red currants.

Ingredients

1. Blackcurrant – 500 g
2. Red currant – 250 g
3. 80-degree water-alcohol solution – 750 ml (how to dilute)
4. Water – 250 ml
5. Brown sugar – 500 g

Cooking method

1. Mash the washed berries in a bowl, transfer to a jar and fill with alcohol.
2. Cover the jar with the infusion with plastic wrap and keep it like this for about a day at room temperature.
3. Then, mix the contents thoroughly, cover the container with new film and place it in the refrigerator for 10 days.
4. After this period, drain the liquid, squeeze the berries into it, then filter and set aside while preparing the syrup.
5. Boil simple sugar syrup.
6. Cool the syrup to room temperature and mix thoroughly with the alcohol base.
7. Bottle the finished drink, leave it for a week to ripen in a cool, dark place, and then drink it for your pleasure.
8. Attention! Liquor prepared in this way is stored exclusively in the refrigerator; and no more than three months.

Making a liqueur drink from frozen berries

With high-quality freezing, currants practically do not lose their juices, and along with them vitamins and microelements. Not long ago, the results of serious research began to be published, claiming that at low temperatures, processes occur in many berries that make them even more useful.

Ingredients:

• 1000 ml of good vodka;
• a glass of clean water;
• frozen currants – 1000 g;
• 500 g refined sugar.

How to cook:

Grind the prepared, that is, thawed currants together with the released juice into a puree, pour vodka into a clean bottle. We keep it in the dark and warm for a week, shaking it every other day. On the 8th day, drain the liquid part, add sugar to the puree and mix. The second shutter speed is very short. After a couple of hours, mix the mass again and drain the liquid part of the syrup. Pour cold boiled water into the jar. Shake the mixture, pour into a sieve and wipe into a bowl. You don’t need to be particularly zealous, just help the liquid drain a little. Squeeze out the remaining pulp with force, collecting it into a thick cotton cloth. After adding water, we filter everything that was “extracted” again, mix it with syrup, and pass it through the filter again. Combine the strong tincture with the sweet part, mix and let sit

If even a little sediment collects at the bottom of the bottle after a couple of hours, let the liqueur sit for a day, then carefully drain and filter again.

Liqueur a la crème de cassis

This Burgundy blackcurrant nectar is most often used in cocktails such as Kir or Kir Royal; but even in its pure form it will delight lovers of especially sweet drinks.

Ingredients

1. Blackcurrant – 1.5 kg
2. Ordinary brandy or cognac (ideally, young 50-proof grape distillate) – 1.5 l (how to dilute)
3. Water – 500 ml
4. Sugar – 1 kg

Cooking method

1. Mash the washed berries in a bowl, transfer to a jar and fill with alcohol.
2. Infuse the brandy for 2 months under a tight lid in a cool, dark place.
3. After this period, drain the liquid, squeeze the berries into it, then filter and set aside while preparing the syrup.
4. Prepare simple sugar syrup.
5. Cool the syrup to room temperature and mix thoroughly with the alcohol base.
6. Pour the finished drink into bottles, seal tightly and keep in a cool, dark place for a week.

Store liqueur in the refrigerator. Consume immediately after opening (in this regard, it is better to pour it into small bottles).

Helpful information

• I highly recommend this simple method of making chokeberry liqueur. The taste of this alcohol is special, quite unusual, which will delight even those who do not like sweet shades in alcoholic drinks.
• For those who want to prepare something non-standard with their own hands, I advise you to start studying a simple recipe for melon liqueur.
• —Egg liqueur—also belongs to the category of original alcoholic drinks that amaze guests and arouse the admiration of the hostess.
• For a snack, I propose a method for preparing everyone’s favorite and revered chocolate liqueur, which will become an excellent dessert or a divine base for chic cocktails.

Now you know where to use excess blackcurrants after harvesting a bountiful harvest. Enjoy preparing and further tasting blackcurrant liqueur and share your impressions in the comments. Thank you for your attention and good luck in your new endeavors!

Blackcurrant spotty

Considering the brewing factor and the Western roots of the drink, I decided to classify it not as liqueurs, but as liqueurs.

Ingredients

1. Black currant – 1 kg
2. Vodka – 750 ml
3. Water – 700 ml
4. Sugar – 1 kg

Cooking method

1. Mash the washed currants and carefully squeeze out the juice through cheesecloth.
2. Prepare simple sugar syrup.
3. Add currant juice to the syrup and bring to a boil again.
4. Turn off the heat, let the mixture cool slightly and pour vodka into it.
5. Boil the substance over low heat for 10-15 minutes, this time without bringing it to a boil.
6. Cool the drink to room temperature, strain it and bottle (the question of how thorough the filtration is is up to your discretion; personally, I prefer the potykach with pulp).
7. Place sealed bottles in a cool, dry place. You can treat yourself after 2-3 days.

Cooking video

Blackcurrant ratafia. A variety of high-proof liqueur with the addition of bourbon vanilla bean and whole cinnamon. The proportion of berries and alcohol is 2:1, no sugar is used.

A drink made from frozen blackcurrants, which can be made at any time of the year, which is very convenient and makes it possible to use more berries without processing in case of abundant harvests. Additional ingredients are lemon zest and oak chips, which add additional shades to both the taste and aroma of the alcohol.

Redcurrant liqueur with cherry and raspberry leaves

Ingredients

1. Water – 1 l
2. Vodka or 40 proof alcohol – 500 ml
3. Red currant berries – 500 g
4. Sugar – 500 g
5. Cherry leaves – 100 pcs.
6. Raspberry leaves – 20 pcs.
7. Citric acid – 1 tsp.

Cooking method

1. Rinse the leaves and let the water drain. Boil water, add leaves, bring to a boil and cook under the lid over low heat for 20 minutes.
2. Remove from heat, cool and strain.
3. Cover clean, dry berries with sugar, mash, pour vodka or alcohol and add citric acid.
4. Pour in the decoction of the leaves and leave to infuse for 30 days.
5. Filter thoroughly and bottle for storage.

Recipes at home

Here are 8 simple recipes that you can use as soon as the harvest at your dacha ripens.

Basic blackcurrant liqueur

This liqueur turns out to be quite strong. To prepare it, take:

• currants (1.5 kg);
• sugar (3 kg);
• liter of water;
• fresh currant leaves (300 g).

“Fixing” component – ​​alcohol or vodka

. If it is vodka, then 900 ml. If it is alcohol, then take the same amount, but first dilute it to 40-45 0.

We wash the leaves. Fill them with alcohol and forget about them for a few days. Cover the berries with sugar, add water on top, set the shutter and keep at room temperature, waiting for the mixture to ferment. Then we filter. Combine with tincture of leaves. Strain the resulting mixture. We insist for another week. We put it in the refrigerator.

From red currant

For 2 kg of berries you will need:

1. sugar – 5 kg;
2. vodka – 2 l.

Combine berries and sugar. Let stand for 2 months, filter and fill with vodka. Strain again and store in a cool place.

Currant mix liqueur

We will mix black currants (500 g) and red currants (250 g). Let's also prepare vodka (0.7 liter bottle) and sugar (half a kilo). You will need more water (a little more than a glass).

After mashing the berries, pour them with vodka and leave them to steep in the room. Then put it in the refrigerator for 10 days, and then strain. Prepare syrup from water and sugar. Mix syrup and infusion. Place in the refrigerator or underground for 3 months.

Almost "Creme de cassis"

The liqueur a la Creme de cassis turns out to be very sweet, so it will surely appeal to the ladies. It is prepared according to the same principle as the previous one: the syrup is boiled separately from water and sugar (per kilogram of sugar - 500 ml of water).

In another container, black currants (1.5 kg) are infused with brandy (1.5 l). Then the infusion is filtered, mixed with syrup and refrigerated.

Spotykach

Spotykach is good because it leaves the user with an absolutely clear head. But your legs don’t obey you well, so you have to count on your strength.

Prepare:

• kilogram of black currants;
• half a kilo of sugar;
• half a liter of water;
• 750 ml vodka.

Mash the berries and squeeze the juice out of them. Make syrup from sugar and water.

Cherry and raspberries

Take 100 raspberry and cherry leaves, as well as 10 currant leaves. Pour a glass of black currants into the same container. Boil for 20 minutes. Drain and filter. Then add sugar (500 g) and citric acid (1.5 tsp). Bring the mixture to a boil. Remove from stove and cool.

All that remains is to filter the drink and add vodka to it (in a volume of 0.7 l). You can taste it right away.

Clove seeds and currants

Collect a kilogram of black currants. You will also need:

• clove seeds – 4 pcs;
• sugar – 300 g;
• vodka - liter.

Mash the berries, pour vodka, add cloves to the mixture. Let this “blank” stand in the sun for 45 days. Then we filter it, add sugar, put it in a dark place and wait until the sugar is completely dissolved. After this, store in the refrigerator.

Black Johanna

This recipe requires 2-3 cups of currants. Since Johanna is black, the currants, of course, need black. Mix the berries with a glass of water and a liter of vodka. We insist 3 weeks. Then add sugar (a glass) and put it in a dark room. After 2 weeks, filter. Place in the refrigerator, pouring into clean bottles.

Currant liqueurs are very tasty and pleasant. If this berry grows at your dacha, prepare yourself such a treat. You won't be disappointed!

Currant is a berry that every summer resident or rural resident has. There are a large number of recipes based on it, among which there is an interesting recipe on how to make liqueur from red and black currants at home. With minimal effort, the liqueur turns out tasty and aromatic.

Components:

• either black or red currants;
• granulated sugar;
• currant leaves;
• alcohol (vodka);
• water.

To prepare liqueur, use any variety of currant, but in no case combine black and red varieties. The currants are sorted and cleaned. All spoiled berries, including moldy and rotten ones, must be removed to prevent deterioration in the taste of the product. For liqueur they take vodka, alcohol or moonshine, but any of these specified products must be of the highest quality.

Blackcurrant liqueur with cloves

Ingredients

1. Black currant – 1 kg
2. clove seeds – 2-4 pcs.
3. Vodka – 1 l
4. Sugar – 375 g

Cooking method

1. Wash good quality berries, let the water drain, remove the berries from the branches and place in a large bowl.
2. Mash thoroughly, mix with vodka and add cloves.
3. Transfer the mixture to a jar, cover with gauze, and keep in the sun for 45 days.
4. Drain the tincture, lightly squeeze the berries, add the drained juice to the tincture. Pour the tincture back into the jar or bottle, add sugar and seal. Shake several times and leave in a dark, warm place until the sugar is completely dissolved.
5. Shake the bottle occasionally. The finished liqueur can be filtered 1-2 more times.

Other similar drinks

• Similar to blackcurrant liqueur, cherry liqueur is very popular. The berry at its base has both excellent taste and high yields, which makes it widely available and inexpensive, and alcohol based on it is very tasty. That rare moment when you don’t have to pay much for something good. To increase variety, other berries and fruits, as well as various herbs and spices, can be used as additional ingredients.
• A more exotic and rare drink is sloe liqueur. The fruit itself is not the most delicious for direct consumption, but alcohol based on it is not only tasty, but also very healthy. Thorn is used to make medicinal products that strengthen the immune system and nervous system, improve digestion and cure diseases of the gastrointestinal tract, as well as normalize metabolism.

• Another interesting drink for lovers of sweet and sour taste and invigorating aroma is sea buckthorn liqueur. Sea buckthorn berries are one of the best sources of ascorbic acid - vitamin C, which strengthens the immune system and is responsible for the activity of the human body. In addition, they have a high content of phytosterols, beta-carotene and iron - the building materials of hemoglobin, which carries oxygen in the blood, boron, vanadium and other trace elements.
• And those who prefer alcohol for dessert will be interested in the recipe for the classic spotykach - a traditional alcoholic drink of the Slavic peoples. It contains various berries, sugar, alcohol or vodka, as well as herbs and spices. The main advantage of spotykach is a clear head with poorly moving legs, which makes it an ideal alcohol for any feast.