Content
- 1 A few cooking secrets
- 2 Cherry plum liqueur: classic recipe
- 3 Cherry plum liqueur with vodka
- 4 Cherry plum liqueur with citrus zest
- 5 Cherry plum cognac tincture with honey
- 6 Tincture of cherry plum and lemon balm
- 7 Tincture of cherry plum with spices in alcohol
- 8 Terms and conditions of storage of cherry plum liqueur
- 9 Conclusion
Among the various preparations for the winter, cherry plum liqueur occupies a special place. It is both a healing and soul-merry drink. 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 production of such a valuable product is already quite accessible to residents of northern latitudes.
A few cooking secrets
First, you should understand the terms, because they often talk about cherry plum liqueur or tincture, without attaching much importance to the difference between these two concepts. But it exists, and it is quite significant.
Differences between tincture and liqueur
A liqueur is a sweet alcoholic drink 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 analogues, then some are inclined to call such a drink cherry plum wine. But if we take a strict approach to the wording, then only alcoholic drinks made from grapes should be called wine. Drinks made from other fruits and berries by natural fermentation are more correctly called liqueurs. Although in the production of liqueurs the addition of vodka or alcohol is often used for fixation, its maximum strength is 24 degrees.
Tinctures, on the contrary, 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, berry or herbal additives. The name itself - tincture - indicates that the main constituent element (in this case, cherry plum) is infused on an alcohol base for some time. The result is a healing and tasty, but strong drink. Tinctures, unlike liqueurs, are most often used for medicinal purposes.
To make alcoholic drinks from cherry plums, 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 yeasts on the surface of their skin. They will contribute to the natural fermentation process.
The pits from the cherry plum can be removed or left, depending on your choice. They often talk about the possible content of a dangerous substance in cherry plum seeds - hydrocyanic acid. The harm is often greatly exaggerated. But the manufacturing process without removing the seeds will be significantly simplified, and they can give the drink an interesting flavor.
In general, the cherry plum liqueur turns out to be a very beautiful sunny shade with a pronounced fruity taste and aroma.
Before preparing the drink, the fruits must be carefully sorted so as not to miss a single rotten or crumpled fruit that could ruin all your work.
Cherry plum liqueur: classic recipe
There are two main options for preparing cherry plum liqueur according to the classic recipe using natural fermentation.
Option 1
This option is ideal for those who don't like sweet drinks as you only need a minimal amount of sugar. As a result, the cherry plum liqueur will be light, similar to semi-dry wine.
List of ingredients and preparation technology
For 1000 g of cherry plum fruit you will need 1350 ml of water and 420 g of sugar.
Sort the fruits, removing too dirty, rotten or moldy fruits. Then gently knead them with your hands or using a wooden spoon or rolling pin. You should be especially careful if you did not remove the seeds first. To avoid damaging them during the softening process, you should not use metal devices such as a mixer, blender, etc.
Pour water over the crushed fruits, cover the container with a clean cloth or gauze and place 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 pulp by straining the contents through a fine plastic colander. Squeeze out the pulp thoroughly through several layers of gauze.
Pour the fermented juice into a large container so that it is no more than half full. Sugar should be added several times at a time. First, pour about 1/3 of the total amount recommended in the recipe (140 g) into the fermented juice.
Stir well and, placing a water seal on the container, place it in a dark and warm (18-26°) place. At home, the easiest way is to use a medical glove worn over the neck. Don't forget to poke a hole in one of your fingers with a needle.
The fermentation process will begin and the glove will inflate. After about 3-4 days, you need to 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 the glove back on and place it in the same place to continue fermentation.
After a few more days, the whole operation is repeated according to the same scheme - the last portion of sugar is added.
The entire fermentation process can last from 25 to 50 days depending on the temperature and yeast activity. Its completion can be tracked by how the liquid becomes lighter, sediment forms at the bottom, but, most importantly, the glove is deflated.
After the juice has completely fermented, it is drained from the residue using a straw, and then tested for sugar content. If necessary, the drink can be slightly sweetened.
If you are completely satisfied with the taste of the drink, then pour it into bottles up to the neck. Then seal and place in a cool place without light for 30-60 days. If sediment appears, the liqueur should be filtered again. The complete readiness of the drink is determined by the fact that sediment ceases to form.
Option 2
In this version, cherry plum liqueur is prepared using a similar technology, but twice as much sugar is used, and the taste of the finished drink is more intense.
List of ingredients and preparation technology
For 2 kg of cherry plum fruit you need to prepare 1.5 kg of sugar and 200 ml of water.
- Combine the cherry plum and all the sugar according to the recipe, shake the container thoroughly, then add water.
- After protecting the container with future liqueur from insects (covering it with a cloth), place it in a warm and dark place.
- When signs of the fermentation process appear, install one of the types of water seals (you can just use a glove, as in the first option).
- After carbon dioxide ceases to be released, filter the liqueur through several layers of gauze and carefully squeeze out the pulp (pulp).
- The finished liqueur, bottled, must be placed in the 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 preparation 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 (remove the seeds if desired) and filled with vodka in a container of suitable volume.It is advisable to tightly close the lid and place it to infuse for 3-4 weeks in a dark place at room temperature. The contents of the jar must be shaken about once a week. Then strain the infusion and set aside, and cover the remaining fruits with sugar, mix and, sealing it tightly, again leave to infuse for 20-30 days.
After the required time has passed, strain the syrup, squeeze thoroughly and mix with the tincture. Until the liqueur is completely ready, it should be kept for another 10-15 days under the same conditions. The strength of the finished drink is about 28-32 degrees.
Cherry plum liqueur with citrus zest
To prepare cherry plum liqueur according to this recipe, you can use the zest of any fruit from the citrus family (tangerine, orange, lemon or grapefruit). The drink is prepared very quickly and turns out beautiful and tasty.
List of ingredients and preparation 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.
As usual, sort out the cherry plum fruits, wash them, add 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 pour it all with vodka. Leave for about a week, shaking the contents every day. Finally, strain the liqueur through a filter and bottle it.
Cherry plum cognac tincture with honey
According to this recipe, the finished drink turns out to be noble, tasty and very healthy.
List of ingredients and preparation technology
Cognac and cherry plum are prepared in almost equal proportions - 0.5 liters of cognac are taken for 500 g of cherry plum. 250 g of honey is also added.
The prepared, washed and sorted cherry plum fruits are poured with cognac and infused in room conditions for a month. After which 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.
Tincture of cherry plum and lemon balm
In this recipe, it is best to use light-colored cherry plums: pink or yellow.
List of ingredients and preparation technology
To get started, collect:
- 2 kg cherry plum
- 500 ml water
- 450 g sugar
- 200 ml food alcohol
- 6 small sprigs of lemon balm.
The cherry plum berries must first be boiled for 10-15 minutes and the seeds removed. Then use a blender to turn the fruit mixture into puree. In a glass jar, mix cherry plum, sugar, chopped lemon balm and alcohol. Stir and leave in dark, cool conditions for 2 months. Strain, bottle and keep the finished tincture for at least two more weeks.
Tincture of cherry plum with spices in alcohol
The cherry plum tincture according to this recipe turns out to be very rich and aromatic, with a rich range of flavor shades.
List of ingredients and preparation technology
You will need:
- 0.5 kg cherry plum
- 0.5 l of food alcohol
- 0.25 kg sugar
- 0.25 l water
- Spices: 1 cm cinnamon sticks, 3 cloves, 1 vanilla pod, a pinch of nutmeg and 3 cardamom boxes.
The cherry plum is prepared for processing - washed, sorted and pierced with a toothpick in several places.In a glass container, mix cherry plum fruits, spices and alcohol. Be sure to leave 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 about another month. Then you need to strain the tincture through a filter and pour the finished drink into glass bottles.
Terms and conditions of storage of cherry plum liqueur
Cherry plum liqueurs prepared by natural fermentation can be infused for up to a year. After this, 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. Store all the above drinks in cool conditions and a dark place. A cellar and refrigerator are best suited.
Conclusion
The process of preparing cherry plum liqueur 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.
