Content
- 1 A few cooking secrets
- 2 Cherry plum pouring: a classic recipe
- 3 Cherry plum liqueur with vodka
- 4 Pouring cherry plum with citrus zest
- 5 Tincture on cherry plum cognac with honey
- 6 Cherry plum and lemon balm tincture
- 7 Tincture of cherry plum with spices on alcohol
- 8 Terms and conditions of storage of cherry plum liqueur
- 9 Conclusion
Among the various blanks for the winter, cherry plum liqueur takes a special place. It is at the same time a healing and a drink that delights the soul. Cherry plum has traditionally always been considered a southern fruit, but in recent years many varieties have been developed for the conditions of the middle zone, where it is often called "Russian plum". Therefore, the manufacture of such a valuable product is already quite affordable for residents of northern latitudes.
A few cooking secrets
First, you need to understand the terms, because they often talk about liqueur or tincture of cherry plum, without attaching much importance to the difference between these two concepts. And it is, and quite significant.
Differences between tincture and liqueur
Pouring is a sweet alcoholic beverage made from berries or fruits. If in the process of its production only the method of natural fermentation is used without the addition of alcohol and its analogs, then some are inclined to call such a drink a cherry-plum wine. But if you are strictly approaching the wording, then only alcoholic drinks from grapes should be called wine. Drinks made from other fruits and berries by the method of natural fermentation are more correctly called liqueurs. Although in the production of liqueurs, the addition of vodka or alcohol is often used for fixing, its maximum strength is 24 degrees.
Tinctures, on the other hand, contain a large percentage of alcohol; they are based on alcohol, vodka or high-quality moonshine, with the inclusion of a small amount of sugar and fruit and berry or herbal additives. The name itself - tincture - suggests that the main constituent element (in this case, cherry plum) is infused on an alcohol basis for some time. The result is a healthy and tasty, but strong drink. Tinctures, unlike liqueurs, are most often used for medicinal purposes.
For the manufacture of alcoholic beverages from cherry plum, fruits of any color can be used: yellow, pink, red and dark purple. It is important that they are ripe, but not overripe.
When making cherry plum liqueur without adding alcohol-containing drinks, it is not recommended to wash the fruits in order to preserve special natural yeast on the surface of their skin. They will help the natural fermentation process.
Cherry plum seeds can be removed, or left, at your choice. They often talk about the possible content of a dangerous substance in the seeds of cherry plum - hydrocyanic acid. The harm is often greatly exaggerated. But the production process without removing the seeds will be greatly simplified, and they can give the drink an interesting flavor.
In general, cherry plum liqueur turns out to be of a very beautiful sunny shade with a pronounced fruit taste and aroma.
Before preparing the drink, the fruits must be carefully sorted out so as not to miss a single rotten or crumpled fruit that can ruin all your labors.
Cherry plum pouring: a classic recipe
There are two main options for making cherry plum liqueur according to the classic recipe by the method of natural fermentation.
Option 1
This option is ideal for those who do not like sugary drinks, as you will need a minimum amount of sugar. As a result, cherry plum liqueur will turn out to be light, similar to semi-dry wine.
List of ingredients and cooking technology
For 1000 g of cherry plum fruit, you need 1350 ml of water and 420 g of sugar.
Sort out the fruits, removing too dirty, rotten or moldy fruits. Then gently knead them with your hands or with a wooden spoon or rolling pin. You should act especially carefully if you have not previously removed the bones. In order not to damage them during the softening process, do not use metal devices such as a mixer, blender and others.
Pour the crushed fruits with water, cover the container with a clean cloth or gauze and put in a warm place without light for 2-3 days. During this time, it is advisable to stir the contents of the jar several times a day.
After a few days, the fermentation process should begin - foam and a sour smell will appear. Separate the juice from the mash by filtering the contents through a fine plastic colander. Squeeze the pulp thoroughly through several layers of gauze.
Transfer the fermented juice to a large container so that it is no more than half full. Sugar should be added in portions several times. First, pour about 1/3 of the total recommended amount (140 g) into the fermented juice.
Stir well and, placing a water seal on the container, place in a dark and warm (18-26 °) place. At home, it is easiest to use a medical glove worn over the neck. Remember to poke a hole in one of your fingers with a needle.
The fermentation process will begin - the glove will inflate. After about 3-4 days, add the next portion of sugar. To do this, remove the water seal (glove), pour out 300-400 ml of fermenting juice and mix with another 140 g of sugar. Put everything back and shake. Put on the glove again and put it back to continue fermentation.
A few days later, the whole operation is repeated in the same way - the last portion of sugar is added.
The entire fermentation process can last from 25 to 50 days, depending on the temperature and the activity of the yeast. Its end can be traced by how the liquid becomes lighter, a sediment forms at the bottom, but, most importantly, the glove will deflate.
After the juice is completely fermented, it is drained from the remainder using a straw, and then tasted for sugar content. If necessary, the drink can be slightly sweetened.
If the taste of the drink suits you completely, then bottle it up to the very neck. Then capper and place in a cool place without light for 30-60 days. If sediment appears, the filling should be filtered again. The complete readiness of the drink is determined by the fact that the precipitate ceases to form.
Option 2
According to this option, cherry plum liqueur is prepared using a similar technology, but twice as much sugar is used, and the taste of the finished drink is richer.
List of ingredients and cooking technology
For 2 kg of cherry plum fruit, you need to prepare 1.5 kg of sugar and 200 ml of water.
- Combine cherry plum and all the sugar according to the recipe, shake the container well, then add water.
- Having protected the container with future liqueur from insects (covered with a cloth), put it in a warm and dark place.
- When signs of the fermentation process appear, put one of the types of water seal (you can just use a glove, as in the first option).
- After the carbon dioxide ceases to evolve, filter the liqueur through several layers of gauze and carefully squeeze the pulp (pulp).
- The finished liqueur, bottled, must be placed in a refrigerator or cellar for additional infusion for several months.
Cherry plum liqueur with vodka
According to this recipe, the liqueur turns out to be strong and can with good reason be called cherry plum tincture.
List of ingredients and cooking technology
Vodka and cherry plum are taken in approximately equal proportions, that is, for 1 liter of alcohol - 1 kg of plums. Very little sugar is added - 150 g.
According to this recipe, the cherry plum must be washed well, sorted out (if desired, remove the seeds) and pour vodka into a container that is suitable in volume. It is advisable to close it tightly with a lid and place it for infusion for 3-4 weeks in a dark place at room temperature. Shake the contents of the jar about once a week. Then strain the infusion and set aside, and pour the remaining fruits with sugar, mix and, tightly closing, again set to infuse for 20-30 days.
After the required time has elapsed, strain the syrup, squeeze thoroughly and mix with the tincture. Until full readiness, the liqueur should be kept for another 10-15 days under the same conditions. The strength of the finished drink is about 28-32 degrees.
Pouring cherry plum with citrus zest
For the preparation of cherry plum liqueur according to this recipe, it is allowed to use the zest of any fruit from the citrus family (tangerine, orange, lemon or grapefruit). The drink is prepared very quickly and turns out to be beautiful and tasty.
List of ingredients and cooking technology
You will need:
- 1 kg cherry plum
- 2 liters of vodka
- 2 cups sugar
- 250 ml water
- 2 teaspoons grated orange zest
- 1 teaspoon lemon or tangerine zest.
Cherry plum fruits, as usual, sort out, rinse, fill with water and boil for about 10 minutes. After cooling, the fruit must be separated from the seeds. In a glass container, mix cherry plum, citrus zest, sugar and fill it all with vodka. Insist for about a week, shaking the contents every day. Finally, strain the filling through a filter and bottle.
Tincture on cherry plum cognac with honey
According to this recipe, the finished drink turns out to be noble, tasty and very healthy.
List of ingredients and cooking technology
Cognac and cherry plums are prepared in almost equal proportions - for 500 g of cherry plums, 0.5 liters of brandy are taken. Another 250 g of honey is added.
The prepared washed and sorted cherry plum fruits are poured with brandy and infused in a room for a month. After that, the tincture is filtered and thoroughly mixed with honey until it is completely dissolved. The drink is filtered again and infused for another 2-3 weeks in a cool place. The tincture is drained from the sediment, bottled, sealed and stored.
Cherry plum and lemon balm tincture
In this recipe, it is best to use cherry plum in light shades: pink or yellow.
List of ingredients and cooking technology
First, collect:
- 2 kg cherry plum
- 500 ml of water
- 450 g sugar
- 200 ml of food alcohol
- 6 small sprigs of lemon balm.
The cherry plum berries must first be boiled for 10-15 minutes and the seeds must be removed. Then use a blender to turn the fruit mass into puree. In a glass jar, combine cherry plum, sugar, chopped lemon balm and alcohol. Stir and leave in dark, cool conditions for 2 months. Strain, bottle and soak the finished tincture for at least two weeks.
Tincture of cherry plum with spices on alcohol
Cherry plum tincture according to this recipe turns out to be very rich and aromatic, with a rich gamut of taste shades.
List of ingredients and cooking technology
You will need:
- 0.5 kg cherry plum
- 0.5 l of food alcohol
- 0.25 kg sugar
- 0.25 l of water
- Spices: 1 cm cinnamon sticks, 3 cloves buds, 1 vanilla pod, a pinch of nutmeg, and 3 cardamom boxes.
Cherry plum is being prepared for processing - it is washed, moved over and pierced with a toothpick in several places. In a glass container, mix cherry plum fruits, spices and alcohol. Be sure to insist in a dark place for 10 days. Then prepare sugar syrup from water and sugar and add it to the tincture. Let it sit for another month. Then the tincture must be filtered through a filter and the finished drink is poured into glass bottles.
Terms and conditions of storage of cherry plum liqueur
Pouring cherry plum, prepared by natural fermentation, can be infused for up to a year. After that, their shelf life does not exceed 1-2 years.
Cherry plum tinctures are prepared much faster, in one, maximum two months, and are stored for up to three years. All of the above drinks are kept in cool conditions and in a dark place. A cellar and refrigerator will work best.
Conclusion
The process of making cherry plum liqueur itself will not take you much time and effort. But you can always treat your guests and relatives to a bright, beautiful drink with a fruity aroma.
