Raspberry pouring - we cook it ourselves

 Raspberry pouring - we cook it ourselves

What could be tastier than homemade raspberry liqueur? Intense taste, heady aroma of berries, memories of summer - this is what this noble drink combines in itself. This is an absolutely natural product obtained as a result of natural fermentation. The raspberry fillings described in this article are prepared relatively quickly, but rather laboriously. But the result obtained will justify all your efforts and will pleasantly surprise you with its taste and aroma.

General characteristics of liqueurs

Of all natural low-alcohol drinks in Russia, it is the liqueur that is the most widespread, because it is not without reason that it is called “Russian liqueur”. Sometimes liqueurs are combined into one concept with tinctures, but these are different drinks. The main difference from the tinctures is that the liqueurs have a much higher percentage of the fruit (berry) component, and this gives them a richer taste. Liqueurs are made from fruits and berries: raspberries, strawberries, cherries, plums, apples, currants and many others.

There are over a hundred varieties of traditional liqueur recipes. Many of them are more than one hundred years old. They all fall into two main types. The first type of liqueurs is made by natural fermentation of fruits with sugar, the strength of such drinks is low - from 18 to 20%. The second type is stronger (25-35%), it contains an alcoholic component. Under industrial conditions, for the manufacture of liqueurs, they use: alcoholized juices, infusions of berries and fruits, alcohol, sugar and water.

Video about the recipe for raspberry liqueur

The ripening period for liqueurs can vary from one to six months. Liqueur is prepared from raspberries much faster than from plums, cherries or currants. This is due to the fact that raspberries have the shortest shelf life and ferment quickly.

Preparation of berries

The berries for your liqueur should be ripe and fresh. If the raspberries have already lain for several days, and some of the berries have deteriorated, you will have to sort it out. You also need to remove the stalks and sepals from the berries.

If the fruit contains raspberry bug larvae, you need to get rid of them as follows:

  • add 1 tsp for 1 liter of water. salt;
  • immerse the berries in saline for 8-10 minutes;
  • after the larvae emerge, carefully remove them;
  • strain the raspberries through a colander.

Berries for your liqueur must be ripe and fresh

Wash all raspberries in a gentle way. To do this, pour it in parts into a colander and immerse it for a few seconds in a container with cold water (saucepan or bucket). It is impossible to keep raspberries in water for a long time, as it will pick up water and become limp. Then you need to let the berries stand a little so that the water glass. Washed and sorted berries are the basis for the preparation of our liqueur.

Required ingredients for cooking

For a three-liter jar:

  • raspberries - 2.2 kg;
  • sugar - 0.8 kg;
  • water - 200 g (1 glass).

For a 10 liter container:

  • raspberries - 7.3 kg;
  • sugar - 2.7 kg;
  • water - 700 g (2.5 cups).

Washed and sorted berries are the basis for the preparation of our liqueur

Cooking process

  • First you need to pour raspberries into a three-liter jar. You need to lay the berries in several layers, adding sugar after each layer.
  • Add water. Water must be used clean, without impurities. It should not be boiled, since oxygen evaporates from the water during boiling, which will subsequently adversely affect the fermentation process. A third of the free space from the edge should remain in the container with raspberries for subsequent fermentation.
  • Thoroughly crush the berries with a wooden rolling pin, they should let the juice go.
  • Tie the neck of the jar with gauze so that insects do not sit on the prepared mixture and dust does not fall.
  • Place the jar in a warm place for 4 days to start fermentation. During this time, the fermentation process should begin. The mixture can "play out" earlier, so it is necessary to monitor its condition every day.
  • Then remove the gauze and place a water seal on the neck of the can. There are special covers for the water seal. But if you do not have one, use an ordinary rubber glove, after having punctured a small hole in it in your finger.

You need to lay the berries in several layers, falling asleep after each layer of sugar

  • Keep the mass in a warm place under a water seal for 10-20 days until fermentation ends. If you are using a water seal cap, it should stop bubbling so you know that the fermentation process has stopped. If you use a glove, then during fermentation it will be inflated, and at the end it will fall off.
  • The resulting mixture must be filtered through cheesecloth folded in several layers. Transfer back to the jar, close the lid and put in a cool dark place for 2 days. It will be possible to make wine from the remaining raspberry cake, but this is a topic for another article.
  • For lovers of sweet and sour tastes, you can add freshly squeezed lemon or orange juice to the liqueur, thus, you get a drink like "Sangria".
  • Pour the filling into bottles and cork.

Delicious liqueur ready to eat!

This drink is easy to drink, its strength is about 20%, the volumetric sugar content is 30-40%. Shelf life is over 1 year in a cool, dark place. You can store the liqueur in the refrigerator or basement. In the same way, you can make strawberry, lingonberry, blackberry or black currant liqueur.

This drink is easy to drink, its strength is about 20%, volumetric sugar content is 30-40%

Alcohol-based raspberry liqueur recipe

There is another way to make raspberry liqueur - alcohol-based. As a basis, you can take raspberries and any strong alcoholic drink: vodka, diluted alcohol, moonshine or cognac. It is important that the base is of good enough quality.

Required Ingredients:

  • raspberries - 2.5 kg;
  • alcohol base - 0.75 l;
  • sugar - 0.5 kg;
  • water - 0.5 l.

Cooking technology

If you take alcohol as a basis, it must be diluted with water to 40-45%. You need to take clean water. A regular one from a tap will not work - it is too tough and has a lot of different impurities. Spring or artesian water is ideal. Ordinary bottled table water or, in extreme cases, distilled water is also suitable. In order to make 40% from 96% alcohol with a volume of 1 liter, you need to add 1.4 liters of water. In our case, you need 0.3 liters of alcohol, diluted with 0.45 liters of water.

If you take alcohol as a basis, it must be diluted with water to 40-45%

  • First you need to prepare the berries, as in the first recipe;
  • Pour the berries into a glass container (bottle) and crush thoroughly with a wooden rolling pin;
  • Pour raspberries with an alcohol base so that its level is several centimeters above the level of the berries;
  • Close the neck of the bottle with gauze and put in a warm place for 7 days;
  • Strain the mixture through several layers of cheesecloth;
  • Squeeze the raspberry pulp, and from the resulting juice prepare the syrup using the following technology: in a bowl, mix sugar, water and raspberry juice, boil and boil for 5 minutes, stirring and removing the foam, cool to room temperature.
  • Pour the resulting syrup into a glass container (bottle) with raspberry vodka and mix. Instead of a glass container, you can use a wooden barrel if you have one - that would be ideal;

Pour the resulting syrup into a glass container (bottle) with raspberry vodka, and mix

  • If necessary, strain the filling through cheesecloth again;
  • Place the bottle in a dark and cool place for one month;
  • After a month, filter again through cotton wool and bottle, tightly corked with lids.

The strength of the resulting liqueur is about 30-35%. From it in the morning you will not have a headache, as it consists of natural and high-quality components. The shelf life of such a drink is just over 1 year, if stored in a cool, dark place.

This drink perfectly preserves the taste and aroma of the fruits from which it is made. In addition to direct consumption, the liqueur can be used for making cocktails, adding to tea, coffee, and also for impregnating confectionery.

Video about raspberry wine

It should be noted that the raspberry berry liqueur not only has an unsurpassed taste and aroma, but is quite useful. After all, raspberries are known to be rich in vitamin C, folic and salicylic acids, phosphorus, iron, copper, calcium and other useful substances.

Raspberry drinks have pleasant associations. It is so pleasant on a cold winter evening, sitting by the fireplace (or just in an armchair), to remember the summer, warmth, a great vacation with a glass of a fragrant drink in your hands! Better yet, invite a group of your best friends and share with them the pleasure of tasting this noble drink.

Instructions for processing raspberries in the summer from diseases and pests

Raspberry processing is a must. Many people mistakenly believe that this is only required to protect against diseases and pests. This is not so: processing is needed to improve the taste of berries, increase yields, and prepare the plant for winter. Correctly selected means will strengthen the immunity of raspberries, which will give summer residents tasty and large fruits. How to treat raspberries from pests and what means to use to increase yields, we will consider in the article.

Cedar alcohol tincture

You will need: 4 tablespoons in shell pine nuts, 500 ml of alcohol 40-45%, 1 tbsp. sugar, vanillin (on the tip of a knife), black currant leaf, 3 g of orange peel.

Cooking. Pour the nuts into a metal bowl and cover with boiling water, stir, drain the water. Do this 3 times to remove the bitter taste of the tar. Transfer the nuts to a bottle, add sugar, vanillin, currant leaf and zest. Add alcohol, stir and cover tightly. Place the bottle in a dark, warm place for 10 days and shake gently every 3 days. Strain the tincture through cheesecloth and place in a cool dark place for 4 days.

Chokeberry liqueurs recipes

Chokeberry, also known as chokeberry, is an excellent base for making liqueurs and liqueurs. This is one of the positive qualities of this plant, according to summer residents, because it is also unpretentious in care, has a beautiful color and, moreover, pampers with good yield in the fall. So, if such a miracle bush grows in your yard, you should definitely try to make a liqueur from black chokeberry berries. We will consider in detail several cooking recipes, so read them carefully, choose which one you prefer and start cooking.

It is better to prepare black chokeberry liqueur in late autumn, namely after the first frost, it is then that the berry becomes juicy and fully ripe. If you do not have fresh berries, you can replace them with dried ones, only you need to use them in half the amount. But still, fresh fruits are a priority, the drink turns out to be richer.

Of course, before cooking, it is necessary to sort out the chokeberry berries well, remove the small and spoiled ones, because they are bitter. As for the alcohol base, vodka, moonshine or alcohol diluted to 40-50% are often used. But the classic combination is still considered to be chokeberry liqueur on cognac, besides, it will not be difficult to cook it at home.

Cherry tincture (pitted recipe)

This option will help out if you need to make a drink quickly for some event. The tincture will be ready in a week. Pitted cherries are taken, due to this, it quickly gives off taste and color. Here, as in most other recipes, sugar is used. Excellent tinctures are obtained with honey. You can use the one that was left over from last year, is sugared and is no longer suitable for other purposes. Just do not forget that honey is heavier, unlike sugar, 160 grams is not a full glass, it is better to measure it with scales.



  1. Remove the seeds from the cherries, add the rest of the ingredients listed above to the berries.
  2. It remains to close the container, shake, leave for five days. If you want to speed up the process of infusion and dissolution of sugar, you can shake it periodically.
  3. Strain (you can through cheesecloth, sieve), then pour into a bottle. You can taste it right away, but it is still advisable to leave it for a couple of days to ripen.

By the way, berry juice, which is formed when the seeds are removed, can be immediately added to the jar or not used, it all depends on the desired strength of the future drink.

Raspberry pouring - instructions for preparation and recipes - garden and vegetable garden

An alcoholic drink infused with berries, fruits and herbs is usually called a tincture. It is prepared in a simpler way than liqueur. The tincture is based on vodka, alcohol and high quality moonshine.

Tinctures are divided into strong bitters and sweet.


Bitter strong liqueurs

The strength of such tinctures is 30–45 °. They are served instead of vodka with meat and fish dishes, salty and spicy snacks.

For the manufacture of bitters, usually fresh or dried raw materials are used - roots, herbs, leaves, flowers and fruits. Tinctures are useful for the body as a whole - after all, they are infused with medicinal plants that improve metabolic processes, etc. For example, we go to any pharmacy and what will we see? Tinctures of valerian, peony, hawthorn, etc., can be listed for a very long time. When preparing tinctures, we create a small "green pharmacy" at home.

In the preparation of infusions, you can also use the zest (skin) of citrus fruits, walnut and pine nut shells containing medicinal and aromatic substances. The presence of components harmful and toxic to the body is excluded, since these are natural raw materials. The choice of raw materials is a matter of taste.

But it should be borne in mind that when making a tincture, it is better to under-supply the raw material a little than to put excess.

Usually the tincture is ready after it has been infused for 10-14 days. Then it must be filtered, and the raw materials thrown away, it is already unusable, all the healing and aromatic substances are given to vodka.

Sweet liqueurs

The alcohol content in such tinctures is 20–23 °. Basically, these are weak tinctures that are served with dessert. They represent, as it were, "alcoholized" juice of fruits and berries, moderately candied and retaining the aroma and taste of natural plant products. Sweet liqueurs can be prepared in various ways, there are a large number of recipes, many of which are "branded", passed down from generation to generation in the families of distillers.

Simple recipes for raspberry, strawberry, blackberry and other fruit infusions are the same. You can cook them pretty quickly. Here's one of the recipes:

1 kg of any berries (cleanly washed and carefully selected) are placed in a jar and about 1 liter of vodka is poured (it must cover all the berries by 1 cm). If this does not happen, you should not crush the berries under any circumstances! Better to add a little vodka. This will not spoil the taste. The jar with the contents is covered with a plastic lid and placed in the sun (it is possible on the window). And after three days, the tincture is saturated with the aroma of berries or fruits and acquires the desired color. The tincture is ready after it has stood for the time indicated in the recipe. After that, the mixture is filtered, filtered and placed in a cool place for storage. Tinctures are sweetened with granulated sugar or syrup.

To prepare the tincture, take ripe lingonberries, fill half the container and fill it with vodka. It is necessary to insist 2-3 months, choosing a warm place. The tincture is filtered, and if you wish to change the color, use either cranberry juice or cochineal tincture.Mixed with sugar syrup and poured into prepared bottles.

Many experienced distillers prepare lingonberry tincture from wormwood. This method makes it more aromatic and stronger.

We fill a 3-liter bottle with fresh wormwood in half of the container. Fill with vodka and leave for 15–20 days.

If we take dried grass as a raw material, then on V4 a bottle of it will need 200 g. Especially aromatic tincture will turn out if you put a zest of 5 lemons in wormwood at the same time with vodka.

It is used for medicinal purposes: for loss of appetite, for nausea, constipation, worms, etc.

1.2 l of vodka, 4 g of galangal, citrine root, ginger, gentian, rhubarb and sabur.

We put all the components in a 3-liter container and fill in 1.2 liters of vodka. We insist for 20 days, after which we filter. The tincture is ready. It is bottled, sealed tightly and stored in a cool place.

1.2 liters of vodka, 4 g each of anise, Bogorodskaya grass, chamomile, galangal and dill.

We put the mixture in a bottle and fill in 1.2 liters of vodka. Close tightly and set in the sun. We insist for 20-25 days, after which the drink is ready. We filter, bottle and store in a cool place.

Pouring is an alcoholic beverage produced on an alcohol basis. To prepare it, you need to take moonshine or high-purity vodka. This is done so that the resulting drink is not saturated with fusel oil, which will dramatically worsen the quality of the liqueur.

The liqueurs are low-alcoholic and contain from 18 to 20 ° alcohol. They are prepared from natural juices of fruits and berries with the addition of citric acid and sugar, which contains a fairly large amount - about 40%.

Liqueurs are prepared in different ways, based on different recipes. Among the recipes offered to you, there are also old, "branded" ones.

For the preparation of liqueurs, it is better to take glass bottles, since they have a wide neck. Bottles are inconvenient to use and are suitable only if we make a small amount of a drink or take small berries as a raw material, such as raspberries, currants, etc.

The technology of preparation of these drinks includes the process of infusion and decantation. Berries and fruits are thoroughly washed in cold running water, allowing the water to drain. Large fruits such as apples, pears, quince, etc., are best chopped, cut into small pieces. The fruit should take up just over half the container. Fill the dishes with moonshine or vodka, leaving 5–6 cm (a little more, but not less). Insist in a warm place. During the infusion, the container is shaken every day and turned over so that the solution becomes homogeneous.

Pouring is usually held until the herbs and berries release their aromatic substances. Usually, recipes indicate the number of days for infusion, since the preparation time depends on the quality and quantity of the selected raw materials. After the drink has stood the required number of days, it is decanted, bottled and corked. The storage period is unlimited.


1 kg of apricots, 1 kg of strawberries, 1 kg of raspberries, 1 kg of cherries, 1 kg of black currants, 2.5 kg of sugar, 5 liters of vodka.

It is best to take a 10-liter glass bottle. Since fruits and berries do not ripen at the same time, 1 kg of strawberries are placed on the bottom of the jar and 0.5 kg of sugar are poured. Close, put in a warm place. When the apricots are ripe, they are washed, dried, placed on strawberries and covered with 500 g of sugar. Pour in vodka, covering a layer of apricots by 1 cm. The same is done when the cherries, raspberries and black currants are ripe, pouring 500 g of sugar into each layer.

100 g of dry wormwood, 5 liters of vodka (or moonshine), 500 g of ripe lingonberries, sugar (at the rate of 100 g for each bottle of the resulting liqueur).

Pour vodka over young green wormwood, collected in spring and dried. Insist. In autumn, collect ripe lingonberries and pour with infused wormwood vodka. Infuse in a room with an average temperature for 2 months, then drain and sweeten.

3 kg of lingonberries, 3 liters of vodka, 1 liter of water.

Place the lingonberry berries in a container and fill with vodka and water. Insist for two weeks, then pour into another bowl. Sweeten to taste with syrup and, after the drink has settled, bottle.

2 kg of peeled cherries (it is better to take sour varieties, since a more aromatic liqueur is obtained from them), 5 liters of vodka (moonshine).

It is best to remove seeds from cherries (the infusion period will be shortened). Place the berries in a prepared container and pour over vodka (high quality moonshine). Insist for 40 days, then strain the liqueur. Sweeten with syrup to taste. Pour into bottles and place in a cool dark place.

5 kg of cherries 5 l vodka.

For this liqueur, cherries are prepared in a special way. Firstly, only those berries that are well ripe, "black" in color, will do. They are laid out on a special rack in one row - to dry. Before moving the rack to the room in the evening, you need to check if the berries are sticking to your hands, then they are ready to prepare the liqueur, otherwise they need to be dried again. Cherries should not be left outside overnight, dew can be fatal for them.

If the cherries stick to your hands, then they are ready to make the liqueur. After the cherries have cooled down (after all, they were heated in the sun), they are placed in a jar and refined vodka is poured in a 1: 1 ratio. Cover with a plastic lid and put in the cellar (if there is no cellar, you can choose another place where it is dark and cool). It is good to put a wooden block under the bottom of the can to avoid contact with the floor. Insist for 10 days, then drain the vodka, pour again and put in a warm place. Do the same the next day. Insist for another week, after which the liqueur is ready. Pour into bottles and place in the cellar.

2 kg of cherries, 4 liters of wine, sugar to taste.

Grind the cherries with a wooden crush, so that all the seeds are broken. Put the mass into the cooked dish and pour over with good wine. Close tightly and put in a warm place. Insist for one week. Then strain, sweeten the resulting drink with sugar to taste and bottle. Cork tightly and put in the cellar, in a special box, in which the bottles are poured with sand.

Take 5 kg of ripe "black" cherries, rinse in running water and drain. Then put in a 10-liter jar, pour with vodka, so that all the berries are covered with it. Cover and place in a dark place. Insist for two months. Then strain the tincture, and transfer the cherries to a separate container and crush to crush all the bones. Put the resulting mass back into the container, pour the tincture (which was drained), cover and put in the basement until the thick settles. Insist for 10 days, then strain. If desired, sweeten the drink with 100–150 g of sugar per bottle of liqueur.

1-1.5 kg cherries, 10 liters of vodka, 1 tbsp. a spoonful of crushed cloves, 50 g of crushed cherry pits, 80 g of crushed cinnamon.

Remove pits from cherries and mix with crushed cinnamon. Stir and add the crushed cherry pits and cloves. Mix everything thoroughly. Then pour vodka and leave for 20 days in a warm place. Strain the tincture, sweeten to taste and pour into bottles, which are lowered into the cellar.

50 g of cinnamon, vodka, 100-150 g of sugar, 50 g of cloves.

Mix cinnamon and cloves and pour over. Place in a bottle, fill with vodka and close. It is advisable to insist in a dark place for 25 days. Then open the bottle, strain the contents and sweeten to taste. Pour the filling again into the bottle, cork tightly and lower it into the cellar.

Ripe duli (pears), refined vodka.

Perfectly ripe duli (which should lie down after harvesting so that they turn red inside) are cut into four parts. Dry them first in the sun, and then in the oven (or microwave). Then fill half of the container with them and pour with purified vodka, preheated. Cover with a plastic lid and lower into the cellar. You can even cover it with an iron lid, put it in a dug hole and cover it with earth. Insist for 6 months, then store in the cellar. After two weeks, the drink is filtered, sweetened to taste and poured into bottles, which are tightly corked. It is better to store them in the cellar.

Pouring from muzzles and apples

Apples and duli are chosen sweet and sour, but not bitter. Cut and set in the sun. After that, the fruits are put into a container and poured with vodka, so that all the blanks are closed. Cover with a plastic lid and infuse for 2.5–3 months. The tincture is filtered and poured into bottles, adding 1 tbsp to each bottle. a spoonful of sugar. Cork tightly and put in the cellar.

Peel the strawberries from the cups and tails, put them in a 3-liter container, not adding 5–6 cm to the top. Pour with purified vodka, put in the sun and leave for a month. When the liqueur is infused, strain it, sweeten it to taste, pour it into bottles, which must be tightly corked, and put in a dark, cool place.

Wash 3 kg of strawberries thoroughly under running cold water and drain. Place in a 10-liter bottle, pour 3 liters of French vodka, 1 liter of sweet wine, cover and put in a dark, warm place. Then strain, bottle and seal tightly. It is advisable to store it in the cellar, in a special box, where the bottles are poured with sand.

Red currant liqueur

Pour in half a bottle of currants. Pour vodka so that it covers the berries by 2 cm. Close the bottle and put in the sun. Insist for two weeks. Then strain, transfer to a saucepan and boil with sugar, which you can take any amount to taste.

400 g of fine sugar (you can grind it in a coffee grinder), 800 g of currants are placed in a container and put in the sun, having previously closed. Insist for 10 days, strain and pour into clean bottles. Cork them tightly and put them in the cellar, in a box, where pour the bottles with sand.

Cut 1 kg of red currant sprigs and put in the prepared container. Pour 4 kg of fine sugar (you can use regular sugar, but grind it first). Mix 2.5 liters of French vodka and 2.5 liters of water and pour into a container.

Close tightly and put in the cellar. Insist for 6 months. Then strain the tincture and bottle. Cork the dishes tightly and store them in the cellar. After a week, the liqueur can be consumed, but the longer it costs, the better its quality.

4 kg of currants, 2.5 kg of crushed sugar, 200 g of fresh pink color.

Sugar, fresh pink color, currants are placed at the bottom of the container. Pour bl of purified moonshine.

Pouring rose petals

Collect rose petals (during flowering), fill a container with them and pour vodka. For 200 g of fresh petals - 2 liters of pure vodka. Close the container tightly and leave until the liqueur turns dark. Then strain, but do not squeeze the leaves. Sweeten to taste, taking about 250-300 g of sugar per bottle. Pour the filling into bottles, cork tightly and lower it into the cellar for storage. Bottles are best kept in sand.

Cement juniper berries in a mortar. Place the mass in a prepared container, pour with purified vodka. Prepare two linen bags, pour a little clove into one and tie tightly so that it does not come loose. Pour some crushed cinnamon into another bag and tie tightly.

Hang both bags in the prepared container so that they do not fall to the bottom. Close tightly and insist. The filling will be ready in a month. Then open the container, remove the bags with cloves and cinnamon, strain the resulting solution. You can sweeten it to taste, but it is best to take 100–150 g of sugar per bottle. Pour the filling into bottles, cork tightly and put in the cellar (preferably in the sand). The longer the filling stays, the better.

Put raspberries in a container and pour vodka in a 1: 2 ratio (2 parts of vodka). Close tightly and insist for a month, with the first week in the sun. After the liqueur has stood for the required time, strain it and combine with the syrup.

The filling is bottled, sealed tightly and stored in the cellar.

3.5 kg of raspberry mass (crush raspberries in a mortar), 1.5 liters of cherry juice, 7 liters of alcohol, 7 kg of sugar.

Dissolve sugar in cherry juice and mix with raspberry mass. Then pour alcohol into the resulting mass, mix everything, close tightly and insist for a month. Strain the filling and pour into bottles, cork tightly. For storage, place in the cellar, where the bottles are sprinkled with sand. If there is a lot of such amount of filling, then the composition of the components can be reduced by 2 or 3 times.

Alcohol can be replaced with purified vodka or good quality moonshine.

Rub ripe raspberries in a mortar and leave for a day. Squeeze the resulting mass through cheesecloth.

Pour the juice into a specific container and put sugar there. Close but not tight. If raspberry juice is bottled, then on each bottle put 2-3 pieces of refined sugar, and in the neck insert a pointed tube rolled out of paper (instead of a cork). Insist one week in the sun (i.e., in the light). If the weather is cloudy, it is undesirable to keep bottles near the fire (stove), the juice will evaporate very quickly. During this week, strain the juice through a sieve into a certain bowl, adding a little sugar each time. Then remove the bottles from the sun and, pouring vodka there, put in a cold place. Cork tightly and leave for another three weeks, after which the liqueur is ready. It is better to store in the cellar. Sugar is put in each bottle to taste, whoever wants it, since some like sweet liqueurs, others not very much.

400 g of sugar, 1 kg of berries, 5 g of citric acid or 1-2 teaspoons of lemon juice, alcohol (vodka, alcohol or moonshine) is added to taste.

Ripe raspberries are sorted out (unripe berries and stems are thrown away). Raspberries do not need to be washed if the berries are clean. Raspberries are placed in a suitable clean bottle (from under champagne) or a 3-liter bottle, sprinkled with granulated sugar in layers, alternating a layer of raspberries, a layer of sugar, etc., filling the bottle on 2 /3 volume. The neck of the balloon is tied with a cloth, covered with paper, you can also use plastic caps. Set in the sun.

Berries let juice on the next day. The container must be shaken constantly to better dissolve the sugar. When the juice completely covers all the berries, pour in vodka of the desired strength. The layer of berries should be covered with alcohol or vodka by 5 cm. Insist for 6 weeks. During this time, the drink is periodically shaken. The filling, in general, is ready. But it will get better quality if the shutter speed reaches 3

If you sweeten the liqueur after it's ready, it won't taste particularly good. This is best done by boiling. Put sugar in the drink and put on a slow fire, stirring constantly. When the first bubbles appear, remove from heat and cool. Such a liqueur is not very strong, but in many ways it wins in taste. The drink is poured into bottles, sealed tightly and lowered into the cellar for storage.

Blackberries, raspberries, currants and cherries, taken in equal proportions, grind through a sieve. Put 400 g of pure molasses, 10 finely crushed pepper grains into the juice, pour the whole mass with vodka, mix thoroughly and insist. It is better to use glass dishes.

Peel the ripe viburnum thoroughly, add hot water and cook for about 10 minutes. Then throw it on a sieve, let the water drain and put in a bottle. Pour with good vodka (or moonshine) and leave for 2-3 months.

The same can be done with cranberries - rinse with hot water, hold in it for 7-10 minutes. Let the water drain, mix with the viburnum and leave. Cranberries are very fragrant and will give the liqueur a unique aroma.

After 2-3 months, strain the filling, pour into bottles and put into the cellar for storage.

Place 100 g of dried peppermint in a 3-liter bottle and pour 2 liters of vodka (you can use high-quality moonshine).Cover with a plastic lid and put in a warm place for 6-7 days. Then vodka is mixed with sugar syrup and filtered 2-3 times.

An excellent liqueur is obtained from rowan fruits. For cooking, they take completely ripe fruits. The best time to harvest rowan is after the first frost. Such berries are much sweeter and give off juice faster. The preparation of mountain ash liqueur is simple. The berries are poured over with boiling water and left for a while to drain the water. Put in a prepared container and fill it with vodka (or moonshine). Cover with a lid and put in a warm place (it is not recommended to expose to the sun). Insist on liqueur

12 weeks, after which it is filtered and bottled. It is better to store in the cellar.

A 3-liter container is filled with rowan berries (they must first be doused with boiling water) and filled with heated molasses. Cover and insist in a warm place. The filling will be ready in 3 months, it is filtered and bottled. It is better to store in a cellar, in a box of sand.

Rowan is harvested after the first frost, the berries are kept in boiling water for 2 minutes and the water is allowed to drain. Berries are placed in a prepared container and poured with vodka (or moonshine). Insist for 2-3 months, then filter and bottle. A cellar is best suited for storage.

1 kg of black currant is sorted out, washed thoroughly with running water, laid out on a towel. Then, in an enamel bowl, they are pounded with a wooden crush. The mass is placed in a previously prepared linen bag and the juice is allowed to drain.

To prepare the syrup, take 3.5 cups of water and 1 kg of sugar. All are boiled over low heat, constantly skimming off the foam. Blackcurrant juice is added to the finished syrup, allowed to boil again and then removed from heat.

Pour 750 g of vodka into the resulting solution, stir thoroughly, put it on a small fire again and, without boiling, allow the liqueur to thicken. The spottykach is cooled, bottled, sealed tightly and lowered into the cellar. For storage, you can choose any dark, cool place.

A bucket of cherry juice (preferably from sour cherries), 100 g of crushed cherry pits, 20 g of cinnamon, 10 g of cloves, mix thoroughly. Add 3.5-4 kg of sugar and simmer until syrup is obtained. Cool the resulting mixture and strain, then add 5 liters of vodka (or moonshine) and mix thoroughly. Infuse for 2-3 weeks, then bottle. The filling is ready to use.

The filling prepared according to this recipe should not be stored for more than six months, as it loses its taste and aroma. It should be remembered that the contents of an uncorked bottle must be drunk within two weeks, then it is not suitable for use - the aroma is lost and the color turns from ruby ​​to brown.

Vodka (or good moonshine) and water are taken in a ratio of 4: 1, where 4 parts are vodka and 1 part is water. The drain is placed so that they are completely covered with liquid. It is best to use a wooden barrel. Cover and place in a cool place for 3-4 weeks. Then the tincture is poured into bottles, tightly corked and stored in a cool place.

For the preparation of the liqueur according to this recipe, plums are chosen ripe, but dense.

Prepare the required container (depending on how much liqueur is needed), for example, a 3-liter bottle. The plums are washed, laid out on a towel so that the water is glass, and the balloon is filled 4–5 cm short of the edge. Pour with vodka so that all the plums are immersed in liquid. Cover with a plastic lid and put in a cool place. Insist b weeks. Then the vodka is poured into a separate bowl and placed in a cool place (you can put it in the cellar).

Sugar is poured into the container where the plums are located. Again, the container is covered with a lid and lowered into the cellar for two weeks. They take out a container with vodka and a bottle with plums that have let the juice out of the cellar. Take a large bowl to fit vodka and plum syrup. A wooden barrel works best. Plums do not need to be removed, they are laid along with juice and vodka. The barrel is tightly closed and put back in the cellar. After 6 months, the liqueur is ready.

When you cook plums, you need to remove the seeds from them, since the liqueur can be stored for a long time and the presence of seeds is undesirable.

They choose hard and ripe plums, put them in a bottle and fill them with vodka. Close tightly and put in the cellar. It is necessary to insist for a month. This recipe differs from others in that the plums are not removed from the liqueur, but as the vodka decreases, it is simply added and again placed in a cool place (cellar).

100 g of caraway seeds, 1 l of vodka, 0.3 l of water, 200 g of sugar.

The cumin is lightly pounded and poured over with water. Cover and leave for three weeks. After that, the liqueur is filtered and poured with sugar syrup (200 g of sugar is taken for 0.3 liters of water and boiled for 5 minutes over low heat, removing the foam that appears). The filling is bottled and sealed tightly. Store in a cool place or cellar. It can be consumed after it has been in the cellar for at least 10 days.

3 kg of ripe sloe, 2.5 kg of sugar, 4.5 liters of vodka.

Ripe thorns are washed and laid out on a towel to drain the water. Place it in a prepared container, sprinkle with sugar, cover with gauze and put in the sun for 3 weeks. During this time, the turn must ferment. Add 0.5 l of vodka and insist in a cool place for 4 months. Then filter the liqueur, add 4 liters of vodka, pour into an enamel pan and boil. When the mixture has cooled, it is bottled, sealed tightly and lowered into the cellar. After 6 months, the liqueur is ready for use.

Blueberries are placed in a prepared container and poured with vodka so that all the berries are immersed in the liquid. Cover tightly, put in the sun or just in the room and insist for three weeks.

Then the liqueur is filtered and sweetened (take sugar to taste, pre-dissolve in a small amount of liquid and only then mix with the liqueur).

Bottled and sealed tightly. Store in a cool place, preferably in a cellar.

Blueberries are poured into a barrel and poured over with 3 parts of good wine and 1 part of water (for example, 2 liters of wine and 0.5 liters of water). The keg is corked, kept. Then the tincture is filtered and sweetened with syrup (the syrup is prepared in a 1: 1 ratio). The finished liqueur is bottled and sealed tightly. They store bottles in the cellar, sprinkled with sand.

Blackcurrant liqueur

For syrup, take 1 kg of sugar and 1 liter of water. Place in a saucepan and simmer.

In this case, a foam forms on the surface, which must be removed. After the foam stops forming, the syrup is ready.

Black currant berries are placed in a cooked dish and poured with vodka so that all the berries are covered. Cover and put in a cool place. Insist 3 weeks. Then it is filtered and diluted to taste with the previously prepared syrup. The resulting liqueur is poured, tightly corked and lowered into the cellar for storage.

Apple and pear liqueur

Apples and pears are washed thoroughly and kept in the oven for a while until they turn brown and soft. Then they are placed in a 3-liter container and poured with vodka so that all the fruits are immersed in the liquid. The container is covered with a lid and placed in a cool place - to infuse for three weeks, then strain the liqueur and add syrup to taste. Poured into bottles, sealed tightly and stored in the cellar. You can choose any other cool place.

Apples are washed thoroughly and waited for water to drain from them. Then they are finely cut (the thickness should not exceed 0.5 cm) and put into the prepared container. Pour with vodka (you can use good quality moonshine), covering all the pieces by 1 cm. Close and put in a cool place for a month, then filter and sweeten with syrup to taste. The resulting liqueur is poured into bottles and, tightly corked, is placed in the cellar for storage.

To prepare the liqueur, take any berries: wild strawberries, strawberries, raspberries, mountain ash, etc. Put them in a prepared container (not reaching the edges of 4–5 cm) and pour vodka or good moonshine (the berries should be whole and crush them neither in no need!). Insist 6 months, after which the resulting liquid is drained, and the remaining berries are crushed and filtered. The resulting juice is mixed with drained vodka and sweetened with syrup to taste. It is bottled, sealed tightly and stored in a cellar.

1 kg of cherries, 0.5 l of vodka, 400 g of sugar.

Cherries in a bottle are sprinkled with sugar. Close the neck with a cotton swab or fingertip (sold in a pharmacy) and put it in the sun to ferment the cherry. Insist for about 6 weeks. Then the cherry juice is drained, bottled, corked and placed in a cold place. Cherry in a bottle is poured with water, tightly closed and left at room temperature for 2 months. The second drain is filtered, bottled, and corked. After 5 months, the liqueur is ready.

2-3 unripe green nuts, 1 liter of vodka, 1 tbsp. a spoonful of sugar.

Green unripe nuts are finely chopped together with the green outer shell, poured into a glass dish. Pour in vodka, cork and leave for 3-4 weeks (the liquid turns dark brown). After the expiration date, the liquid is poured into another dish through a funnel with cotton wool, the nuts are covered with sugar and left for another 1-2 weeks until the sugar dissolves. The resulting sugar syrup is poured through a funnel with cotton wool into a bowl with a previously drained infusion, mixed and left for clarification. The clarified liqueur is poured through a funnel with cotton wool into bottles.

0.5 l of 96% alcohol, 0.5 l of water, 1 teaspoon of vanilla sugar, 2 tbsp. tablespoons of granulated sugar, a pinch of salt.

Prepare the caramel by browning the sugar heavily. Boil water, dissolve caramel and vanilla sugar in it, add a pinch of salt, cool. Stir with alcohol. Settled for three days so that the drink has acquired the proper transparency.

Homemade chokeberry and cherry leaves liqueur with cinnamon

Liqueurs, in which spices are used as one of the ingredients, have a specific taste and aroma. In general, various spices are often used in the preparation of liqueurs.

One of the common spices is cinnamon. In cooking, this is perhaps the most common ingredient both for preparing various dishes and in drinks, such as coffee. You can also add cinnamon to liquor.

In the recipe given here, in addition to cinnamon, cloves and vanilla are also used.

To make such a spicy liqueur, we need:

  • Rowan black-fruited - 3 kg.
  • Water - 500 ml
  • Sugar - 1 kg.
  • Cinnamon sticks - 5 pcs.
  • Carnation - 5 pcs.
  • Vanilla - 1 pod
  • Alcohol - 700 ml.
  • Honey - 4 tbsp. l.
  • Lemon - 1 pc.

Before starting to prepare this liqueur, we sort out the berries and leaves. We choose only good ones, not crumpled, but leaves without any spots.

Then we put it all in a saucepan, fill it with water. We put the spices and put on the fire. Bring to a boil, keep on low heat for two minutes, then remove and set to cool. After that, we filter the resulting juice, pour into a saucepan. Now add sugar, squeezed lemon juice and put on fire again. But this time we do not cook, but only bring it to a boil, dissolve all the sugar. With constant stirring, the sugar will dissolve quickly enough.

Remove from heat and set to cool again. After the drink has cooled down, pour in vodka or alcohol and put honey. If the honey is thick, heat it to a liquid state and pour it into the liquor. Stir well. Now we bottle the completely ready-made liquor. You can taste it right away. But it's better to use it a little later. Bottles with liquor should be stored for at least 20 days, so that it is fully infused and gains aroma.

Homemade cognac recipes

Using such an alcoholic base as vodka or moonshine, you can prepare at home not only tinctures or liqueurs, but even cognac.

Of course, you can buy it in a store, but a very good cognac is expensive, and buying a surrogate is somehow not very ...

If you are already starting to make homemade wines and liqueurs, then why not try cognacs as well. Moreover, the technology of their home cooking is not so complicated. And we will not produce cognac in barrels, but only in cans, albeit three-liter ones.

Cognac recipe with coffee

I think this recipe will appeal to lovers of such a drink as coffee, since natural ground coffee is used in the preparation of cognac.

  • Ground coffee - 2 tbsp. l.
  • Vodka - 3 liters.
  • Sugar - 3 tbsp. l.
  • Water - 100 ml.
  • Carnation - 10 pcs.
  • Cinnamon - 1 pc.
  • Vanillin - 5 g.

The first step is to brew the coffee itself. You can cook more, use some to make cognac, and drink some while preparing this very cognac. While the coffee is hot, add cinnamon and cloves to it, leave to infuse for 15 minutes.

Then we take a three-liter jar, pour coffee into it and add vanillin. Vanillin gives a sweetish taste, so you shouldn't add a lot of it, but you can do without it altogether. Then pour in vodka.

Mix everything, cover with a lid, set to infuse for two weeks in a dark place. After two weeks, we take out the jar. We take sugar (three tablespoons), make caramel-candy from it in a frying pan. We put this sugar candy in cognac and insist for another week.

At the end of the infusion, we filter the drink, pour it into bottles. The cognac is ready to drink.

Recipe for cognac on prunes

All components for the preparation of this cognac can be easily purchased in the store. The only thing is that oak bark is used here, but you can find it in any pharmacy.

  • Prunes - 10 pcs.
  • Vodka - 2 liters.
  • Oak bark - 2 tbsp. l.
  • Sugar - 2 tbsp. l.
  • Lemon juice - 2 tbsp l.
  • Carnation - 6 pcs.

First, pour the bark with boiling water and leave to soften for about 15 minutes. During this time, prepare lemon juice, which we get from squeezed lemon. Then we take a jar, put the bark there, add all the ingredients except sugar and fill it with vodka.

We close the jar with a lid, put in a dark place to infuse for three weeks.

After this period, we take out the jar, put the sugar caramel prepared in advance into it. We close the jar again, set it to infuse for five days further.

After five days, we filter out the cognac and bottle it. The drink is ready to drink.

Red pepper cognac recipe

A very interesting and original recipe, which also includes lemon balm. All the ingredients, as in the previous recipe, are available, and therefore it will be quite simple to make such a drink.

  • Vodka - 3 liters.
  • Red pepper - 1 pc.
  • Melissa - 1 tbsp. l.
  • Tea brewing - 1 tbsp. l.
  • Sugar - 3 tbsp. l.

We take a three-liter jar, put there dry tea leaves, lemon balm leaves, sugar. Pre-grind the pepper and add to the rest of the ingredients.

We close the bank and set it to infuse for 15 days. At the end of the infusion, filter the drink and bottle it.

Quick cognac recipe

This recipe involves the preparation of an almost original drink. The main ingredient here is oak bark. In addition, according to this recipe, you can make cognac in just 24 hours. For those who do not like to wait for weeks, this will be good. It is better to use moonshine as an alcoholic additive, however, as I do for any cognac. But in the absence of such, vodka is also suitable.

  • Moonshine - 1 liter.
  • Oak bark - 1 tsp
  • Honey - 1 tsp
  • Carnation - 3 pcs.
  • Cinnamon - 1 g.
  • Vanillin - 1 g.

Cooking couldn't be easier. We take a three-liter jar, pour all the components into it and fill it with moonshine or vodka. We close the bank and set it to infuse for a day.

After a day, filter the drink and bottle it. That's it, the cognac is ready to drink.

And in conclusion, I present a short video on how to cook cognac on oak chips.

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