Berry liqueurs are usually prepared from different berry infusions with alcohol or vodka; sugar syrup or sugar must also be added to such a liqueur. The basis can be strawberries, lingonberries, raspberries, mountain ash, cranberries, blackberries, viburnum, sweet cherries and other berries. In addition, berry liqueur is added to alcoholic cocktails and desserts. In its pure form, it is served in liqueur glasses, be sure to cool it before.
Cherry liqueur
Structure:
- 1 kg of cherries;
- 1 liter of alcohol or brandy;
- 1 liter of sugar syrup.
Rinse the cherries, remove the seeds and stalks, put them in a jar, pour in a liter of alcohol or brandy. Leave to infuse for 10-15 days. Stir the berries occasionally.
Boil their sugar and water for a sweet, slightly thick syrup. Squeeze the juice out of the cherries, mix it with a liter of syrup, filter, bottle. Store the finished drink in a cool place.
Blueberry liqueur
Structure:
- fresh blueberries;
- 1 liter of rum;
- 1 liter of sugar syrup.
Rinse the blueberries, squeeze a liter of juice out of them, strain. Mix the juice with the rum and sugar syrup (add cinnamon and cloves to taste as you prepare the syrup). Bottle. The liquor is ready to drink.
The bouquet of cloves, rum, cinnamon complements the faint aroma of blueberry juice, giving the finished liquor a delicate punchy aroma.
Liqueur "Black Johann"
Structure:
- 1 kg of black currant;
- 1 liter of vodka;
- 400 g of sugar.
Scroll the currants through a meat grinder, place in a bottle, add a few cloves if desired, fill with a liter of vodka. Place the bottle in the sun, wait 6 weeks. Then strain the drink through cheesecloth. Add sugar to the liquid, mix, bottle. Shake the bottle occasionally. This liqueur is ready to drink when the sugar is completely dissolved.
