Blackcurrant liqueur. Homemade blackcurrant liqueur - simple recipes French blackcurrant liqueur

Hercule Poirot's admirers know that his favorite drink was Crème de Cassis. Agatha Christie mentioned him more than once in her works. What is this drink? Back in 1841, the owner of a cafe in Dijon formed a recipe for delicious blackcurrant liqueur. This Frenchman's name was Auguste-Denis Lagute.

To this day, it is in this region that the best copies of the drink are produced, but even they cannot surpass Creme de Cassis home cooking.

Blackcurrant liqueur at home

There are a lot of recipes for this drink, but they all come down to one preparation technology: first of all, the berries are delicately crushed, then for two months they are infused in alcohol (traditionally brandy is used), the alcohol infusion is squeezed out and combined with sugar.

The result is a rich purple liqueur with a slight berry aroma.

In order to get 2 liters of finished liquor take:

• 1.36 kg of berries,
• 1.36 liters of vodka (the best option is 50% alcohol),
• 0.9 kg of sugar.

Cooking:

1. Currants are thoroughly washed and sorted in such a way that there are no stems, rot or other foreign elements in the berries.
2. Berries crush in small portions so that each of them was crushed, but the bones remained intact. You can use a food processor or blender for this.
3. After that, the currants are poured into a container of the required volume and poured with vodka. The process of maceration follows - soaking the berries in vodka in a dark, cool place. Duration of soaking - 1 month.
4. After this time, with the help of gauze, the alcohol juice is squeezed out, the liquid is filtered several more times and passed through a cotton filter.
5. The filtered alcohol infusion is combined with sugar. To obtain a regular tincture, it will be enough to take 20% of the sand from the total volume of juice. For the famous Cassis, you need about 45% sugar. In this case, the ingredient is added in small portions and stirred until completely dissolved.
6. The final stage is bottling and sealing. It is very important that the liquor is tightly closed, as it tends to oxidize quickly. You can notice this when the drink changes its color from purple to brown.

Reference! Creme de Cassis, unlike the usual tincture, is more saturated and viscous. It is usually not drunk in its pure form, but is used to make cocktails.

The technology for making blackcurrant liqueur is described in the video:

Redcurrant on vodka - a simple recipe

Interesting and rich is the tincture of red currant on the Belarusian vodka Zubrovka.

To get an interesting tincture in Polish traditions, you will need:

• 0.5 l of Zubrovka vodka (can be replaced with regular vodka, but the taste will be different);
• 0.2 kg of red currant berries;
• 0.1 kg of granulated sugar.

Prepare the tincture in Polish like this:

1. Currants are well washed, carefully sorted out. Berries are separated from twigs and other foreign matter.
2. The berries are placed in a jar and ground together with sugar.
3. The next step is to add vodka. After that, the container with the future drink is placed in a dark, cool place, where it will be infused until the berries are completely discolored (about two weeks). At the same time, once every couple of days, the container must be shaken to completely dissolve the sugar.
4. Filter the tincture and bottle for further storage.

How to make a fragrant redcurrant liqueur on vodka is described in the video:

How to drink a drink?

Some time ago, currant liqueur was served in cafes for free. However, not a single Frenchman drank it in its pure form. The liqueur was necessarily diluted with wine, champagne, vermouth and even mineral water.

Today we will teach you how to make real blackcurrant liqueur at home. Such a drink will pleasantly surprise you with its beautiful color, richness and unforgettable tart taste.

blackcurrant liqueur recipe

Ingredients:

• blackcurrant (berries) - 990 g;
• sugar - 990 g;
• vodka 40% - 990 ml;
• drinking water - 755 ml;
• currant leaves - 6-8 pcs.

Cooking

We sort out the blackcurrant, tear it off the twigs, rinse and blot it, laying it on a towel. The leaves are thoroughly rubbed with a crush and put in a bottle. We add a berry, fill everything with vodka, close the container with a lid and put it away for 6 weeks in any warm place. After the specified time, pour water into the pan, throw sugar and send the mixture to medium heat. Bring the syrup to a boil and boil for 10 minutes. As soon as the mixture foams, remove the dishes carefully from the stove and cool to a warm state. We filter the contents of the bottle through cheesecloth into a saucepan, pour in sweet syrup and mix until a uniform rich color. Pour the drink into bottles and cork them with lids. If you insist it for about a week in a cool place, then blackcurrant liqueur on vodka will turn out to be more tasty and rich.

Classic blackcurrant liqueur recipe

Ingredients:

• alcohol - 990 ml;
• sugar - 405 g;
• blackcurrant berry - 990 g.

Cooking

We throw the processed blackcurrant into a clean bottle, add sugar, mix and remove the container for 3 days in the cellar. After the berry gives juice, fill the contents with alcohol and cork the dishes. We put the container in a dark, cool place and insist for about 2 months. Then we filter the drink, bottle it and insist for 5 days.

Blackcurrant leaf liqueur in a slow cooker

Ingredients:

• blackcurrant berries - 205 g;
• filtered water - 2 l;
• cherry and currant leaves - 100 pcs.;
• sugar - 605 g;
• vodka - 880 ml;
• lemon - a pinch.

Cooking

We sort the berries, wash them and pour them into the multicooker bowl. Cherry and currant leaves are rinsed, shaken and spread over the berries. Pour the contents with cold water, close the lid and boil in the appropriate mode for 20 minutes. Next, cool the liquid slightly, filter through a sieve, throw in sugar and boil. Then we throw a lemon, completely cool and pour out the vodka. Stir the drink, pour into bottles and before serving, be sure to cool.

Homemade blackcurrant liqueur with cognac

Ingredients:

• black ripe currant - 255 g;
• - 505 ml;
• water - 255 ml;
• - 205 ml.

Cooking

We wash the berries, knead with a crush and put them in a glass container. Pour the alcohol base, cork and insist for a week, stirring occasionally. Then we filter the liquid and combine with sweet syrup. Pouring blackcurrant liqueur in beautiful glass bottles, seal hermetically and leave for another 2 weeks.

Blackcurrant liqueur at home

Currant is a fragrant berry that will not only decorate jam, compote or pie, but will also show itself perfectly in home-made sweet liquor. Not without reason, on the basis of blackcurrant, they prepare the legendary french cream de Cassis.

Blackcurrant liqueur turns out to be the brightest in taste and fragrant, since this variety of berries is most saturated with essential oils. However, red and white varieties of currants, widely distributed in the garden plots of our country, also give a pleasant alcoholic drink, the sweetness and strength of which can be adjusted to taste. Typically, the strength of the liquor ranges from 15 to 50 degrees.

Cooking features

Currant liqueur is made from affordable and inexpensive ingredients: berries, an alcohol component, water and sugar. At the same time, saving on components is not recommended, since a decent drink is obtained from high-quality raw materials, which will not be ashamed to be put on the table in any company.

Currant liqueur also has one important advantage - it can be prepared as needed from frozen berries, which, after exposure low temperatures pick up sweetness. To do this, the currants are thawed and used together with the released juice.

As the alcohol on which the berries are infused, you can take vodka, alcohol or cognac, but moonshine is not good for extracting juice from currants, it will only kill the summer aroma of liquor. Or you need to choose a proven product that has passed a two-stage distillation. In order to shade and enrich the currant liqueur, honey, blackcurrant leaves or cherry leaves, clove buds.

Blackcurrant Recipes

Blackcurrant liqueur differs from its counterparts in its rich dark color and tangible aroma of sun-drenched berries. When used wisely, it is a cold-healing drink with immune-boosting properties.

First, basic

Proportions:

• black currant - 1000-1200 g;
• vodka - 2 bottles of 0.5 liters or 1 liter of alcohol diluted to 40 degrees;
• sugar - 1 kg;
• water - 3 cups, about 750 ml.
• currant leaves - 7-9 pieces, if desired, to improve the aroma of liquor and give it a piquant sourness.

Preparation method:

1. Before preparing blackcurrant liquor, it is necessary to carefully sort out the berries, removing the ridges and substandard: moldy, dry, unripe fruits.
2. Rinse and dry them if dirt or dust has accumulated on the skin. When the currant is clean, the step can be skipped.
3. Lightly crush the fruits with a wooden spoon or crush so that the torn skin allows the juice to come out, but the bones are not crushed.
4. Berries and washed chopped leaves put in a jar or bottle, pour vodka.
5. Close tightly and leave to infuse at a warm temperature for at least a month, 35-60 days. The mass should ferment, but not mold. Check it by shaking the container every 5 days.
6. Strain the tincture with a sieve, gauze or paper filter. Press the berries dry to fully utilize them. Discard the cake or use it for flavoring and refining grain or sugar distillates.
7. Pour the syrup made from sugar and water into it. He needs to cook over low heat for about 5-10 minutes until foam forms, and then cool.
8. Infuse tightly closed blackcurrant liqueur for another 7-10 days to gain strength and optimal taste. Can be tasted or sent to bottles until the right occasion.

According to the same recipe, it is permissible to make a liqueur from white currant or red, but without mixing any of the varieties with black. Cognac will give an interesting taste if you take it as an alcohol base. The expected strength of the drink is 15-17 degrees. If you want a stronger drink, then 60% alcohol should be used instead of vodka. Shelf life will be up to 3 years.

Second, a la Creme de Cassis

This blackcurrant liqueur was created as an imitation of the famous extra-sweet French drink, which is good both neat and as an ingredient for cocktails with dry white wine or champagne (respectively).

Components:

• 1.5 kg of washed blackcurrant;
• 1.5 liters of brandy;
• 0.5 l of water;
• 1 kg of sugar.

1. Sort the berries, knead a little until the skin cracks.
2. Place in a suitable container and pour over the brandy.
3. Close tightly fitted lid and keep in a cool place for 2 months.
4. Filter from the currant, which gave color and taste to alcohol.
5. Make a standard sugar syrup, cool it and mix it with the berry tincture.
6. Pour the almost ready blackcurrant liqueur into small bottles and keep for another week in a dark place.
7. It is recommended to store in the refrigerator, and use immediately after uncorking.

Two redcurrant liqueur recipes

With cherry and raspberry leaves

This redcurrant liqueur is made with cherry and raspberry leaves. This is due to the fact that this variety of currant itself does not have bright taste qualities. Therefore, additional ingredients are added to the recipe for redcurrant liqueur, designed to give the drink more interesting notes. And with color, he does not disappoint himself: a pleasant light ruby ​​​​hue will remind you of summer with its rich tints.

Redcurrant liqueur will delight you with an unobtrusive and soft aftertaste with a slight sourness that distinguishes this berry.


The preparation technology is similar to other liqueurs:

1. Prepare cherry leaves (100 pieces) and raspberries (20 pieces) by washing and drying them. Then put them in 1 liter of boiling water and boil over low heat for 20 minutes in a saucepan covered with a lid. After cool and strain.
2. A few berries go into redcurrant liqueur - only 0.5 kg. It is necessary to rinse them, clean them from leaves and gronks, add 0.5 kg of sugar and knead.
3. Pour 0.5 l of vodka and add 1 teaspoon citric acid. Pour in the same decoction of the leaves, close and leave for a month.
4. Filter the drink and bottle it.

Express method

This redcurrant liqueur will be ready in just a week, which is very practical in case of urgent need. For 1 kg of berries, you need 0.75 liters of vodka, 800 g of sugar, 0.5 liters of water and a few leaves from a blackcurrant bush. From this amount of ingredients, approximately 1.7 liters of liquor will be obtained.

The manufacturing process is simple. Pour the sorted currants, crushed leaves into a glass container, pour over the alcohol component. Keep warm or in the sun for exactly 7 days. Boil syrup or dissolve sugar in warm boiled water. Separate the berries from the tincture, mix two liquids: vodka infused with currants and sweet syrup. Filter again and bottle the liquor.

From white currant

Whitecurrant liqueur comes out viscous, rich and sweet, as befits a real fruit liqueur. This is also comparative quick recipe: more than a liter of a wonderful drink will be ready for the table in 2 weeks.

The principle is the same: we prepare a tincture of currants (0.5 kg) and vodka (0.5 l) for a couple of weeks, mix with sugar syrup (0.5 kg) and water (0.5 l). Now you can treat friends and family with homemade clear liquor of a light yellow hue.

Use

Connoisseurs homemade alcohol treat themselves to a home-made liquor after a hearty meal, knowing that this drink is an excellent digestif that helps digestion. In this case, it is best to serve it in small stemmed glasses.

Berry liqueur can be savored in small sips or drunk in one gulp, feeling an instant heat spill over the body. The taste of currant liqueur is most advantageously revealed if the drink is at room temperature.

There are several more ways to use currant liquor:

• diluted by adding water or ice;
• as an additive to tea, coffee, cocoa instead of sugar;
• as an ingredient for desserts, pastries, ice cream;
• in cocktails, for example, with juice.

In the recipe, along with berries, blackcurrant leaves are used. This will give the drink not only a characteristic taste, but also a bright aroma. We will need:

• berries black currant- 2 kg;
• leaves from a blackcurrant bush - 20 pieces;
• vodka, alcohol or purified moonshine - 2 liters;
• granulated sugar - 2 kg;
• water - 1.5 liters.

The leaves must be carefully examined and made sure that there are no diseases. The berries must be carefully crushed, mixed with leaves and poured with alcohol. We insist for 1-1.5 months in a dark room. After the infusion, we filter and cook sugar syrup. To do this, mix water with sugar, stir until it dissolves and boil for at least 10 minutes. We remove the white foam that appears in the process. The cooled syrup is gradually introduced into the filtered tincture. Stir as often as you like and bottle. It will be possible to use in 5-7 days.

Currant liqueur "half-breed"

In this version of the liqueur, two types of currants are used: one part of red currant is added to two parts of a black berry. This combination gives a slightly softer taste and ruby ​​​​color. For cooking we need:

• blackcurrant berries - 500 grams;
• red currant berries - 250 grams;
• vodka, alcohol or purified moonshine - 750 ml;
• granulated sugar - 500 grams;
• water - 250 ml.

Berries mix and crush together. We shift the crushed berries along with the juice into a bottle and fill it with an alcohol base. A day later, you need to crush the berries again right inside the infusion, then put them in a dark, cool place for 1-2 weeks. The further process is no different from the previous recipe: insist, filter, mix with sugar syrup and use after a few days. Despite very small differences in composition and technology, taste and appearance differ strikingly.

Classic Creme de Cassis

The main difference between Creme de Cassis and blackcurrant liqueur is the higher sugar content, 45% versus the standard 20%. Accordingly, this gives a denser and heavier structure. For 2 liters of finished liquor, we need:

• blackcurrant berries - 1.5 kg;
• brandy or moonshine with a strength of 50 ° - 1.5 liters;
• granulated sugar - 0.9 kg.

The presence of brandy requires original technology. After all, the French began to produce liquor, and for them brandy is quite an everyday and affordable drink. In Russian realities, an alternative can be a good homemade moonshine double distillation.

The peeled berry must be thoroughly mashed. Purpose: to achieve the release of juice and keep the bones intact. Pour the crushed berries together with the juice and pulp with an alcohol base and keep in a dark, cool place for about a month. The duration of infusion (maceration) can be determined independently. The result should be a tincture of a dark, saturated, completely opaque color.

The tincture must be carefully drained from the sediment and filtered through a cotton pad. You can repeat several times to completely get rid of suspensions.

Now add sugar. Sugar in this recipe is taken at the rate of 450 grams per liter of the future liquor, that is, the liquid filtered after infusion. It is better to introduce sugar gradually, stirring constantly until completely dissolved. You can mix by hand or with a blender at low speeds.

The finished drink can be bottled and tightly corked. Be sure to store in a dark place: the liqueur is easily oxidized under the influence of sunlight or when exposed to air. The recommended storage period is from one month to six months.