Chokeberry liqueur with moonshine, a step-by-step recipe with photos, 4094 kcal

Step 1

Sort the chokeberries, removing any unripe or damaged ones. It's also best to remove the stems. Rinse and dry the berries. If you picked them before the frost, freeze them yourself for a short time: place them in a bag and freeze for a few hours, but no more than 24 hours.

Step 2

Press the thawed berries lightly to crack them, or pierce them with a toothpick. Don't crush them with a potato masher, otherwise straining the finished infusion will be a pain. Pour the berries and any juice into a glass jar.

Step 3

Pour the moonshine into the jar with the chokeberry, seal tightly, and store in a dark place (cupboard, pantry) for a month. Shake the contents periodically, every 3-5 days.

Step 4

Strain the infusion through a sieve lined with several layers of cheesecloth or a thicker cloth. Squeeze the berries. Add sugar to taste to the strained infusion. Add little by little, no more than 150 g to start. Wait until it dissolves, then taste. If it seems too little, add more.

Step 5

Close the jar tightly with the rowan tincture and leave it in a cool place for another 10-14 days to stabilize. Then filter and bottle. The chokeberry tincture made with moonshine is ready to drink.

The "Ryabinovka" liqueur with chokeberries and apples is a true gift for connoisseurs who appreciate high-quality homemade alcoholic beverages. Let's be clear: this is all about taste and enjoyment, not overindulgence! So, if you have a bountiful supply of chokeberries and the right apples at your dacha, try making the liqueur using this recipe. Of course, you'll need patience, as these drinks generally take time. But active involvement is minimal, so go ahead and expect excellent results.

An old monastery recipe: monks would collect berries in clay pots, fill them with vodka, two fingers' worth, and place them on the sauna stove overnight, covered with a cloth. In the morning, they would drain the pots and add sugar. (This is a matter of taste. From liqueur to cordial.) If you don't have a pot, an enamel saucepan will do... If you don't have a sauna, a double boiler on the stove and a glass jar will do... :) Good luck to everyone! :) No need to squeeze the berries! Just carefully drain them... The yield should be 1:1! As a rule, you don't even need to strain! A completely clear drink! Naturally colored to match the berries.

Homemade chokeberry liqueur is not only delicious and aromatic, but also incredibly beautiful. Therefore, it should be served in clear shot glasses, crystal, or simply glass. Just be sure to use good-quality vodka, free of unpleasant fusel oil aftertaste! The base of the drink, chokeberries, is best picked after the first frost: the cold will make the berries less tart and sweeter. In this case, there's no need to add sugar—our recipe calls for just that.

There's still time before the New Year, and if you have some chokeberries on hand, you can make a delicious liqueur from them that even women will love. The alcohol taste is barely noticeable, and the liqueur is a beautiful dark cherry color, with a subtle sweetness from the berries.

Homemade liqueurs are truly something special. The taste, the aroma, the color... Even housewives (usually men) who've never even held a ladle can be proud of their own recipes for liqueurs and infusions made from a wide variety of fruits, berries, and herbs. You really don't need to know how to cook anything else to make liqueurs. So, chokeberry liqueur could very well become your first signature recipe.

Homemade liqueurs are a great way to create a unique and natural alcoholic drink, guaranteed to be chemical-free. You can even use any berries and fruits, as well as vegetables, herbs, roots, and even nuts. Roman Susalev, head bartender at the SibirSibir restaurant, shares his recipes for a variety of liqueurs.