Tinctures on acorns: 6 recipes at home

Useful properties of oak raw materials were valued in ancient times. The bark was used for wound healing, rinsing, and rubbing. The leaves were used for canning vegetables and making decoctions. The fruits were used to make jelly, flour and coffee.

Acorns were also used to make alcohol: recipes for bitter tinctures in alcohol, wine, moonshine have survived to this day. Many of them have healing properties: anti-inflammatory, cleansing, analgesic, bactericidal...

Tips before you start

1. Acorns should be harvested no earlier than September/October, it is better to do it after the first frost.

2. For tinctures, mature, firm green fruits are required, without signs of wormholes.

3. You should not stock up on acorns for future use: they spoil quickly.

4. The raw materials are peeled, divided into parts, soaked for 2 days, dried in the oven, boiled or fried. Such processing is necessary to soften the taste, add flavoring, and eliminate excess quercetin contained in acorns, which has a toxic effect in large doses.

Oak tincture "Wine"

As a firming and antioxidant agent, drink ½ cup twice a day. When warm, use for moistening compresses in the treatment of inguinal hernia.

Ingredients

1. Acorns - 100 g

2. Red wine - ½ liter

The method of preparation

1. Grind oak fruits, fry them.

2. Pour the acorn mass with wine, let it stand in the dark for 10 days.

Acorn tincture on moonshine

Oak fruits are pre-cleaned, boiled for half an hour, dried in the oven, and crushed with a pestle or blender. The taste and consistency of the drink will be similar to cognac.

Ingredients

1. Ground acorns - 5 tsp.

2. Moonshine - 5 liters

3. Sugar - 100 g

4. Water - 50 ml

5. Rose hips - 2 handfuls

6. Vanilla - 1-2 tsp.

7. Thyme - 2 g

8. Oregano - 2 g

Method of preparation

1. Mix oak flour with herbs and flowers, add vanilla, pour alcohol.

2. Melt the sugar in a frying pan, add water, cook until caramelized, stirring.

3. Cool the syrup, pour it into the acorn drink, seal the container.

4. Keep the mixture for 2-3 weeks in the dark, shaking regularly.

5. Pass the tincture through a filter, sweeten if necessary.

6. Leave the drink cool for 1.5-2 months.

Acorn tincture "Spicy"

The spicy drink with a tart, slightly spicy taste and amber hue has a warming effect. Drink as an aperitif. For this recipe, oak fruits are not chopped, but dried whole in the oven. The concentrate can be diluted not all at once, but in batches. Optionally, sweeten the tincture with syrup: cook as in the previous recipe or dilute with 2 tbsp. л. sugar in 1 glass of hot water (per 1 liter of drink).

Ingredients

1. Acorns - 10 g

2. Ginger - 6 g

3. Galangal root - 6 g

4. Angelica root - 10 g

5. Black peppercorns - 6 g

6. Ground red pepper - 2 g

7. Cloves - 3 g

8. Alcohol 50% / moonshine - ½ l

9. Vodka - proportionally

The method of preparation

1. Mix acorns, herbs and spices, pour alcohol/ moonshine.

2. Keep the drink in the dark for 2 weeks, filter.

3. Dilute the resulting concentrate: 1 liter of vodka for every 35-50 ml of infusion.

4. Allow the tincture to "come" in the cool for about 1 month.

Acorn tincture "Healing"

The drink is used to rub joints and treat back pain. As an adjunctive therapy for pneumonia, drink a few sips three times a day.

Ingredients

1. Vodka - 1 liter

2. Acorns - 0.2 kg

The method of preparation

1. Peel, chop, and dry oak fruits in the oven.

2. Pour the mass into a jar, pour alcohol.

3. Place the drink in heat for 2 weeks, strain.

"Shvydka" oak tincture

The drink is drunk to treat diabetes and lower blood sugar for 2 weeks: 3 sips 5-6 times daily. For prevention, take twice a week. Keep the finished product in the refrigerator.

Ingredients

1. Acorns - 1.5-2 cups

2. Water - 1.5 liters

3. Vodka - 1 glass

Method of preparation

1. Peel oak fruits, pass through a meat grinder.

2. Pour acorn mass with water, boil for half an hour.

3. Let the liquid brew for 1 day, boil again, leave for another 1 day.

4. Strain the infusion, pour in vodka, mix.

Acorn tincture in Polish

The drink is sweetish-bitter, with a strength of about 30%. Can be sipped on winter evenings to warm up.

Ingredients

1. Acorns - 1 kg

2. Sugar - ½ kg

3. Vanilla sugar - 10 g

4. Soda - a pinch

5. Alcohol - ½ liter

The method of preparation

1. Remove the skin from oak fruits, soak in cold water, regularly changing the liquid, for 1 day.

2. Dry and fry acorns over high heat, let them cool, grind them.

3. Pour the resulting mass with 1 liter of water, boil, let stand under the lid for 1-2 hours.

4. Strain the broth, add sugar, baking soda and vanilla, boil again and boil until the sugar dissolves.

5. After cooling, pour the mixture with alcohol, mix and distribute in a bottle.

6. Leave the drink cool for six months or more.

Update: 06.01.2019

Category: Liqueurs and Tinctures