Frozen blackcurrant tincture: alcohol, vodka, moonshine

Content

1 Features of preparing frozen currant tincture
2 Recipes for frozen blackcurrant tinctures
3 Contraindications
4 Terms and conditions of storage
5 Conclusion

Alcohol tincture from frozen blackcurrants is easy to prepare at home. Many summer residents probably have healthy berries in stock that were frozen for future use in the summer, but were never used during the winter season. The shelf life of such a delicate product ends just in time for the ripening of the new harvest. And here a dilemma arises - what to do with the unused frozen product. It would be a shame to throw it away, but it’s better to use fresh berries for jam. There is a way out; you can prepare an infusion of medicinal fruits using any alcohol-containing product - vodka, moonshine or alcohol.

Features of preparing frozen currant tincture

Frozen black currants allow you to make the tincture all year round. In addition, frozen berries will give the healthy elixir a richer aroma and taste. Of course, working with such currants has its own nuances, which are associated with the fact that the integrity of the skin of many berries is compromised, and during defrosting a large amount of liquid is released.But these shortcomings do not greatly complicate the process of making a tasty drink.

Important! Infusions are perhaps the most diverse group of alcoholic beverages. Black currant gives the drink a healing effect, so it is good for strengthening the immune system, relieving fatigue and giving vigor.

Recipes for frozen blackcurrant tinctures

There are quite a few recipes for homemade tincture from frozen blackcurrant berries. They may differ not only in their ingredients, but also in their preparation technology. But in the end they will have a magnificent rich color, taste and aroma.

Tincture of frozen currants with alcohol

Alcoholic blackcurrant tincture will preserve the largest amount of essential oils and other beneficial substances. To prepare this drink you will need:

800 g black currants;
1 liter of alcohol;
400 g sugar (brown can be used);
400 ml water.

Cooking method:

If before freezing the currants were well sorted, cleared of leaves, branches, other debris and washed, the berries can only be slightly defrosted. Otherwise, you need to wait for complete defrosting and rinse the berries well, removing any floating debris.
Pour water into a saucepan of a suitable size and add sugar. Place the mixture on the fire and bring to a boil, stirring until the sugar dissolves.
Add the berries to the syrup, bring to a boil again and simmer over low heat for 5 minutes. During this time, the berries will burst and release juice. To be sure, you can mash them with a spoon or masher during the cooking process.
The blackcurrant mixture must be cooled completely. Only then add alcohol.
Pour the well-mixed mixture into a glass container, such as a jar, and close with a lid to ensure a tight seal.Place in a dark place.

In this form, the infusion should last about 3 weeks. During this time, it is shaken periodically, approximately once every 2-4 days. Due to the fact that the currants softened during cooking, they will release the maximum amount of nutrients. But at the same time, it will make the tincture very thick. After the required period of infusion, the main task will be to filter the drink to rid it of pulp. This is best done with gauze folded in 4-6 layers. After the first filtration, you need to let the resulting solution sit for a while so that the remaining pulp settles to the bottom of the jar. Then, carefully, so as not to stir the sediment, strain again through cheesecloth and drain the sediment. For better results, you can repeat it again. Pour the filtered tincture into clean bottles and close tightly.

Important! To prepare the infusion, you need to use alcohol of at least 70%. But immediately before drinking, the drink must be diluted with water, reducing the degrees so as not to burn the stomach.

There is another option for preparing an infusion with alcohol. It is much easier to perform, as it allows you to skip the difficulties associated with preparing the sweet component. But thanks to new ingredients, it turns out no less tasty and healthy.

Frozen blackcurrant tincture with vodka

The recipe for frozen blackcurrant tincture with vodka is a fairly common option. After all, vodka is the most affordable and versatile base for preparing a healing drink. It does not require the correct proportions for dilution, such as alcohol. And the taste of vodka tincture will be milder than that of alcoholic tincture, which is why women especially like it.The preparation method is simple, but the quality requirements for the ingredients are high. The defrosted berry must be whole; it is washed in slightly warm water, laid out in one layer on a towel to dry, and spoiled berries are removed.

Fill a 3-liter jar with blackcurrants halfway or even more.
Fill to the top with high-quality vodka, close tightly with a plastic lid and place in a place out of reach of sunlight for 2-3 weeks. During this time, shake the jar periodically.
After the allotted time, strain the contents of the jar through several layers of gauze and pour the resulting drink into clean bottles, closing them tightly.

This tincture will have a pronounced taste and smell of black currant. But for those who like a sweeter taste, you can add sugar or sucrose - for every 100 ml of drink you will need 50-70 g of a sweet product.

Important! To prepare this recipe, it is important to use thawed berries without juice, as it contains a large amount of melt water, which will reduce the quality of the tincture. Ideally, the alcohol content of the drink should be at least 30%. But you don’t need to pour out the juice; you can use it to make wonderful blackcurrant jelly or fruit juice.

Moonshine tincture from frozen currants

Blackcurrant tincture made with moonshine may have a somewhat harsh taste. But if you use high-quality moonshine that has undergone proper purification to prepare the drink, the taste will soften. This infusion will be more appreciated by the stronger half of humanity. You can prepare it using the methods described above.

Boil blackcurrants with sugar syrup, and then pour moonshine into the cooled mixture. The proportions are the same as in the recipe with alcohol.Leave in a dark place for 2-3 weeks, shaking occasionally. Strain and bottle.
You can simply pour defrosted currants into a jar and pour moonshine over it. In this recipe, the juice released during defrosting can not be drained if the strength of the moonshine exceeds 50%. Sweet lovers add sugar.

Important! In order for the moonshine tincture to have a more pronounced blackcurrant flavor, you can add several blackcurrant leaves to it. But this is only possible if the preparation process takes place during the growing season of the plant.

Contraindications

Frozen blackcurrant liqueur is, first of all, a medicinal and prophylactic remedy. Therefore, it is not recommended to abuse it. It is recommended to use the tincture carefully when:

increased stomach acidity;
hepatitis;
stomach ulcer.

People suffering from alcoholism and mental illness should completely avoid the use of tincture.

Important! An alcohol-containing tincture is used in small doses. For festive feasts, another drink is more suitable - liqueur.

Terms and conditions of storage

Blackcurrant tincture should be stored in a cool, dark place and only in a well-closed glass container. Its shelf life primarily depends on the level of alcohol content in it. An undiluted tincture made with alcohol or high-quality moonshine can be stored for about 2 years. Vodka - only 1 year.

Conclusion

Alcohol tincture from frozen black currants is a pleasant-tasting and healthy drink. One of its advantages is that it is easy to prepare at home. You can also experiment with different ingredients that will help diversify the flavor nuances.The main thing to remember is that only a properly stored drink consumed in moderation will benefit the body.