All lovers of homemade alcohol should definitely make redcurrant liqueur at least once. It is incredibly simple, and at the same time the result is amazing. We have collected 12 different recipes for you. Ready liquor store in a dark cool place!
1. Redcurrant liqueur with vodka
Instead of vodka, you can take moonshine or dilute alcohol.
You will need: 1 kg of red currant, 750 ml of vodka, 800 g of sugar, 500 ml of water.
Cooking: Pour currants into a jar, fill it with vodka and leave it warm for 1 week, shaking occasionally. Boil water with sugar, boil the syrup for 5 minutes and let it cool. Strain the tincture, mix it with sugar syrup, bottle it and leave the liqueur for at least a couple more days in the refrigerator.
2. Red currant liqueur with currant leaves
Delicious and original, and besides, from the available ingredients.
You will need: 900 g of red currant, 700 ml of vodka, 5 leaves of black currant, 700 ml of water, 900 g of sugar.
Cooking: Sort through the red currants, put them in a jar along with the leaves and fill them with vodka. Close and leave for 5 weeks in a dark, warm place, shaking every 3 days. Make a syrup of water and sugar and let it cool down. Strain the tincture, mix with sugar syrup, bottle the liquor and refrigerate.
3. Redcurrant liqueur with mint and anise
This liquor has no drawbacks, except that you have to be patient while it is infused.
You will need: 400 g red currants, 1 tsp. anise seeds, 750 ml of vodka, 3 sprigs of mint, 150 g of sugar.
Cooking: Mash the currants with a crush and send all the ingredients to the jar. Close and infuse the blank for 3-4 weeks in a dark, warm place, shaking occasionally. Strain the finished liquor and, if desired, dilute with water. Pour it into bottles and send it to storage.
4. Quick redcurrant liqueur
Liquor according to this recipe does not need to be infused for weeks.
You will need: 500 g of red currant, 500 ml of vodka, 300 ml of water, 600 g of sugar.
Cooking: Mash the red currant with a crush, put it in a jar, fill it with vodka and close it tightly. Insist the workpiece for 5 days in a warm place on the windowsill, shaking daily.
Make a syrup of water and sugar and let it cool down. Strain the currant tincture well through cheesecloth, mix it with sugar syrup and send it to the refrigerator for another day. Liquor is ready.
5. Redcurrant liqueur with brandy
This liqueur will especially appeal to connoisseurs of sweet drinks and cocktails.
You will need: 1.5 kg of red currant, 500 ml of water, 1 kg of sugar, 1.5 l of brandy, 1 tsp. citric acid.
Cooking: Mash currants in a sterile jar, add brandy and leave at room temperature in a dark place for 1 month. Shake the jar periodically and then strain the infusion. Boil syrup from water and sugar, add citric acid and let it cool. Mix the infusion with the syrup and bottle the finished liquor.
6. Redcurrant liqueur with cherry and raspberry leaves
You can add a variety of spices to your taste.
You will need: 500 g of red currant, 1 l of water, 100 cherry leaves, 20 raspberry leaves, 500 g of sugar, 500 ml of vodka, 1 tsp. citric acid.
Cooking: Rinse the leaves, cover them with water, bring to a boil and boil for 20 minutes. Strain and cool this decoction. Mash currants with sugar in a jar, pour vodka and add citric acid.
Pour the decoction there, close everything with a lid and leave for about 1 month in a dark place at room temperature. Shake the workpiece every 2-3 days, and then strain and bottle the liquor.
7. Redcurrant liqueur with ginger
A spicy liqueur that will delight you with a unique aftertaste.
You will need: 1 kg of red currant, 8 g of ginger, 1 cinnamon stick, 1 kg of sugar, 750 ml of vodka, 600 ml of water.
Cooking: Finely chop the ginger and put it in a jar of cinnamon and currants. Fill with vodka, close and leave for 3-4 weeks. Strain the tincture. Boil syrup from water and sugar, let it cool, mix with tincture and send the liquor for storage.
8. Redcurrant and raspberry liqueur
Like currants, raspberries easily and quickly give their taste to alcohol.
You will need: 400 g red currants, 200 g raspberries, 250 ml of water, 750 g of sugar, 750 ml of vodka.
Cooking: Gently mash raspberries and currants, mix them with vodka and insist in a closed sterile jar in a cool dark place for about 1 month. Make a syrup of water and sugar and let it cool down. Strain the tincture, mix it with sugar syrup and bottle the finished liquor.
9. Redcurrant liqueur with lemon and honey
Choose liquid honey so that it dissolves easily and well.
You will need: 1 kg of red currant, 900 g of sugar, 1 lemon, 150 g of honey, 800 ml of vodka, 600 ml of water.
Cooking: Remove the zest from the lemon, send it to a jar of currants and fill it with vodka. Leave warm for 3 weeks and shake occasionally. Make a syrup of water and sugar, add honey and lemon juice, and mix thoroughly. Strain the tincture, mix it with the cooled syrup and bottle the liquor.
10. Redcurrant liqueur with cranberry and orange
You can add a cinnamon stick or other spices.
You will need: 300 g of red currant, 300 g of cranberries, 1 orange, 750 ml of vodka, 500 g of sugar, 500 g of water.
Cooking: Lightly mash the whole berry and send it to a sterile jar with orange zest. Add spices as desired, pour in vodka and leave for 2-3 weeks in a warm place, shaking occasionally. Make syrup from water and sugar, add orange juice and let it cool. Strain the tincture, mix with the syrup and bottle the liquor.
11. Fortified redcurrant liqueur
The difference is that alcohol is used to prepare the infusion.
You will need: 1 kg of red currant, 1 liter of alcohol, 500 g of sugar, 250 ml of water.
Cooking: Mash the red currant in puree, mix it with alcohol and infuse for 1 week in a closed jar in a dark place. Strain the tincture. Boil water with sugar, boil the syrup for 5 minutes and let it cool. Mix sugar syrup with currant tincture, bottle the liquor and let it lie in a cold place for at least another week.
12. Red and black currant liqueur
For more interesting flavors, we recommend using brown sugar.
You will need: 2 cups red currants, 2 cups black currants, 2 cups sugar, 800 ml vodka, 200 ml water.
Cooking: Mash the whole currant with a crush, send it to a jar and fill it with vodka. Leave for a week in a warm, dark place, shaking occasionally. Boil water with sugar, boil the syrup for 5 minutes and let cool. Strain the tincture, mix it with sugar syrup and bottle the liquor.