Drinks

Homemade tinctures from black rowan

For those who like to prepare alcoholic beverages, we suggest making blackberry tincture at home according to the best recipes, which have been repeatedly tested in practice.

Smakota (Smakotainfo.com) advises making home-made tinctures from black rowan on large juicy berries collected after the first frost. Dried fruits are also suitable. In this case, it is enough to reduce the proportion of berries in the proposed recipes by half. Before cooking, rowan should be carefully sorted, removing small (they are very bitter) and spoiled berries.

Classic tincture of black rowan

  • black rowan berries – 1 kg.
  • vodka (diluted alcohol, moonshine) – 1 l.
  • sugar – 300-500 g (to taste).

See also: Preparation of Lviv cheese:

Put the sorted and washed rowan berries in a jar. Add vodka so that it covers a layer of berries by 2-3 cm. Add sugar (optional) and mix well.

Close the jar with a lid and put it in a dark place at room temperature for 60-70 days. Once every 4-5 days, shake the contents of the jar. Filter the finished tincture through cheesecloth, pour into bottles and tightly close with corks.

Aromatic tincture of black rowan

  • black rowan berries – 1,5 kg.
  • vodka – 1 l.
  • sugar – 500 g.
  • cloves – 2-3 pieces.

Put the prepared berries in a jar and mash them with a pestle. Add sugar and cloves. Mix the contents of the jar well, tie the neck with gauze and put it in a dark place at room temperature for 2 days.

Pour vodka, mix, cover with a capron lid and put for 50-65 days in a dark place with a temperature of 18-25 ° C.

Filter the finished tincture through cheesecloth and cotton wool, then pour into bottles for storage.

Black rowan tincture with honey

Pour rowan berries into a jar. If the honey has become sugary, melt it in a water bath to a liquid state. Add honey and vodka to a jar with mountain ash, mix well. Close the jar with a capron lid and put it in a dark, warm (18-25 ° C) place for 60-90 days. Once a week, the contents of the can should be shaken for better dissolution of the ingredients.

Filter the finished tincture of black mountain ash through several layers of cheesecloth and pour into bottles for storage.

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