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Self-preparation of a variety of alcoholic beverages is gaining more and more popularity every year. Homemade currant liqueur recipes are distinguished by a pleasant taste and aroma, as well as a delicious dense texture. Subject to the correct production technology, such a drink is very easy to prepare at home.
The benefits and harms of blackcurrant liqueur
The use of a variety of homemade tinctures is widespread in traditional medicine. It has long been proven that when infused, black currant berries and leaves transfer most of their properties to the drink. Among the most popular important nutrients found in homemade blackcurrant liqueur are:
- Food acids - ascorbic, tartaric, citric, oxalic, acetic and benzoic. They have antibacterial, disinfectant and anti-inflammatory properties.
- Pectins, antioxidants and natural thickeners.
- B vitamins and high amounts of vitamin C.
- The most useful trace elements are iron, potassium, magnesium, calcium, phosphorus and iodine.
Together with other medicines, homemade blackcurrant liqueur helps to effectively fight ailments such as vitamin deficiency, anemia, indigestion and fever. By adding currant leaves to a homemade drink, you can get an excellent tool for normalizing blood pressure and improving the functioning of the cardiovascular system.
It is worth remembering that if you make homemade blackcurrant tincture too strong, you can lose most of the vitamins. In order not to kill all the nutrients, experts recommend not to exceed the strength of the finished drink by more than 15%.
How to make currant liqueur at home
To make the perfect homemade liqueur, you need to collect a few simple ingredients - black currant berries, alcohol base, sugar and water. The final result will depend on their quality. And while the choice of sugar is simple, the preparation of the other ingredients should be taken very seriously.
Vodka is traditionally used as the alcoholic base of the recipe. It is best to use a product from a trusted manufacturer. You can also use high-quality cognac or brandy as a base - they better emphasize the taste of the berries. The most experienced masters recommend taking homemade moonshine of double or triple distillation.
Black currant berries should be as ripe as possible. Moreover, their skin should be intact, without traces of debris and rot. Using unripe berries will prevent the liquor from filling with the fullness of taste and aroma.
Homemade currant liqueur recipes
Every person who has ever made homemade tinctures has their own time-tested recipe for the perfect drink. In most cases, they differ only in the applied dosage of berries and different alcoholic bases.
However, there are recipes for truly unique drinks. To get an incredible aroma and subtle taste, you can add a variety of additives to the product - cloves or coffee beans. Also, an amazing drink can be obtained by combining the berries of black and red currants.
The classic recipe for blackcurrant liqueur with vodka
The classic version of the recipe for homemade blackcurrant liqueur with vodka allows you to fully convey the taste of berries. It will have a persistent berry aroma and an excellent viscous consistency. The recipe will require:
- 1 kg of black currant;
- 1.5 liters of vodka;
- 1 kg of sugar;
- 750 ml of pure water;
- a few blackcurrant leaves.
The berries are kneaded in a bowl to a state of gruel, leaves are added to them and mixed with vodka. The mass is poured into a 3 liter jar, tightly covered with a lid and sent to infuse in a dark room for a month and a half. After that, the liquid is filtered, removing the berry cake.
Now the homemade infusion must be mixed with the sugar syrup. To prepare it, sugar is mixed with water and boiled for about 10-15 minutes, then cooled to room temperature. The syrup is mixed with alcohol until smooth. The finished liquor is bottled and sent to ripen for another 7-10 days.
Homemade currant liqueur on brandy
Cognac infusions are more noble and aromatic. Some people think that brandy better reveals the flavor of black currant berries. The recipe will require:
- 250 g black currant;
- 500 ml brandy;
- 200-250 ml sugar syrup.
The berries are ground in a blender and mixed with brandy. The mixture should be infused for a week, after which it is filtered and mixed with sugar syrup. Sugar syrup is prepared by boiling sugar in water for 10 minutes in a ratio of 4: 3. The finished homemade liqueur is bottled and sent to infuse for another couple of weeks.
Currant liqueur with vodka and cloves
The use of cloves in this recipe allows for an unusual aroma of the finished homemade liqueur. In addition to the great scent of cloves, it adds light astringency and sophisticated piquancy. For the recipe you will need:
- 1 kg of black currant;
- 1 liter of vodka;
- 400 g sugar;
- 4 carnation buds.
The berries are thoroughly washed, dried and crushed into porridge. Vodka and clove buds are added to them. The mass is thoroughly mixed, then poured into a large jar, covered with several layers of gauze and sent to the windowsill for a month and a half.
After this period, the tincture is thoroughly filtered. Then sugar is added to it, mixed until completely dissolved and bottled. The bottles are sealed tightly and sent to a dark place for a couple of weeks. To make the homemade liqueur quicker, it is recommended to shake the bottles every 2-3 days.
Black and red currant liqueur
Combining black and red currants produces a great berry flavor. At the same time, red currants will add a bright sourness and a slight astringency in taste. For the recipe you will need:
- 500 g of black currant;
- 250 g red currant;
- 1.5 liters of vodka;
- 500 g brown sugar;
- 250 ml of water.
The berries are mixed and chopped in a blender to a gruel state. Vodka is poured into them and mixed until smooth. This mixture is poured into a jar, covered with a plastic bag and left on the windowsill for a day. Then the jar is tightly closed with a nylon lid and placed in the refrigerator for 10 days.
After the berry mixture is infused, it is filtered and the prepared sugar syrup is added to it. The liquor is mixed well and bottled. The recipe involves sending it to ripen for another week in a cool, dark place.
Blackcurrant liqueur with coffee beans
The combination of ingredients in the recipe may sound strange, but the taste of the finished homemade liqueur is incredible. Instant coffee adds a great aroma.To make the liqueur perfect, it is better to take high-quality expensive coffee. The recipe will require:
- 1 kg of black currant;
- 1 liter of vodka;
- 800 g sugar;
- 500 ml of water;
- 3 tbsp. l. instant coffee.
First you need to insist the berries on an alcoholic basis. They are ground in a blender, poured with vodka and sent to a dark place for a couple of weeks. After this time, the vodka is filtered, getting rid of the berry cake.
The most important part of this recipe is the preparation of the coffee sugar syrup. Add 3 tbsp to the boiling syrup. l. instant coffee, mix well and remove from heat. The cooled syrup is mixed with vodka and bottled. After a week of infusion, the homemade liqueur is ready for use.
Contraindications
Like any other alcoholic drink, liqueur can negatively affect the general condition of a person. Most often this occurs in the case of excessive consumption of the drink. Also, alcohol in any form is contraindicated for pregnant women and minor children.
Glaucoma is a serious contraindication to drinking such a drink. The alcohol contained in the tincture dilates blood vessels, thereby increasing blood circulation in the eye area. Along with additional blood, nutrients begin to flow to the organ, accelerating the development of this disease.
Like any alcohol, homemade liqueur promotes inflammation in chronic ulcers and gastritis. Regular consumption of such a drink increases the likelihood of open bleeding and erosion. Even with mild forms of the disease, it is worth refraining from drinking such a drink as much as possible.
Terms and conditions of storage
Despite the rather lengthy preparation process, the shelf life of homemade blackcurrant liqueur leaves much to be desired. It is believed to be best consumed within the first 2-3 months of preparation. After 3 months, the berry smell has almost completely evaporated, leaving only sweetness.
If a person appreciates the taste in drinks without reference to the aroma, then homemade alcohol with a high sugar content can be stored for up to one year. The best place to store such a drink is in a dark room or kitchen cabinet. The main thing is that the drink is not exposed to direct sunlight, and the bottle cap is always tightly closed.
Conclusion
Recipes for homemade currant liqueur are gaining more and more popularity every year among people who are engaged in self-production of alcoholic beverages. The incredible aroma of berries and pleasant sweetness allows it to occupy a significant place among other berry liqueurs. By adding additional ingredients, you can get a great finished product.
