Homemade red rowan tincture is an excellent drink with a unique aroma and excellent taste. A misted decanter, shimmering with red, brown, crimson colors, is a win-win option both for a small family (adult) feast and for a large festive table.
Classic red rowan tincture
Ingredients:
- mountain ash - 1 kg;
- vodka - 1 l;
- sugar - 50 g;
- mint, lemon balm to taste.
Sort the rowan collected after the first frost, separating the berries from the twigs and stalks. Rinse the selected berries, put on a paper towel to dry. Transfer to a container, mash with a crush, fill with vodka, close the lid and remove to a warm place. Shake the container periodically so that the mountain ash evenly gives its juice into the vodka. After 3 weeks, strain, and squeeze the remaining cake through cheesecloth folded in 4 layers. Add sugar and shake until completely dissolved (if you want the mountain ash tincture to be sweeter, double the amount of sugar).
Pour the finished tincture into clean bottles, put a sprig of mint and lemon balm in each, cork tightly and put in a cool place. You can use it in a week.
Red rowan tincture with honey
Ingredients:
- mountain ash - 1 kg;
- natural honey - 0.5 cups;
- vodka - 700 ml.
For this recipe, whole bunches of rowan are suitable, it is enough just to remove dried and rotten berries from them and rinse carefully. Place the rowan bunches in a container without tamping. Put honey on top and pour in vodka. Close the container with a tight lid and put it in a warm, dark place. Shake from time to time. After a month and a half, strain the tincture and pour it into clean bottles.
Rowanberry tincture sweet
Ingredients:
- mountain ash - 2 kg;
- vodka - 1.5 l;
- cinnamon and lemon zest to taste.
For syrup:
- sugar - 1 kg;
- water - 1 l.
Make a syrup. To do this, pour sugar with water, bring to a boil over high heat with constant stirring. When it boils, reduce heat to medium and let it simmer for 8-10 minutes, remove the resulting foam. Remove the syrup from the stove and let it cool naturally. Pass the sorted out and washed mountain ash through a juicer or pour over boiling water and rub through a sieve (another option - chop in a blender or through a meat grinder). Squeeze out the juice. Combine juice, cooled syrup, vodka and lemon zest and cinnamon powder to taste. Stir. Bottle, seal tightly, and store in a cool, dark place.
Rowan tincture on cognac
Ingredients:
- chopped mountain ash - 1 glass;
- cognac - 2 glasses;
- natural honey - 1 tbsp;
- oak bark - 1 tbsp.
Sort out the rowan, removing the stalks and unhealthy berries. Rinse and grind or pound in a way convenient for you (through a meat grinder, blender, mortar). Take 1 glass of the resulting mass, transfer to a prepared container and fill with cognac. Add honey and chopped oak bark. Close with a tight lid and store in a dark place. The longer it stays, the richer the taste and aroma of the tincture will be.
