Gooseberry liqueur: 3 recipes at home

Gooseberry, despite all its obvious benefits for the body, is a rather uncomplicated berry. But with some imagination, you can even make very spicy liqueurs from it. Red gooseberries are best suited for this purpose, but other varieties will also be quite appropriate.

Also made from gooseberries: liqueurs, tinctures, wine.

The classic gooseberry liqueur

The strength of this drink can be adjusted by increasing or decreasing the amount of syrup. In this case, the amount of sugar in the latter should either be equal to the volume of water or exceed it twice.

List of ingredients

1. Ripe gooseberries - 500 g

2. Vodka or 45-degree water-alcohol solution - 1 liter

3. Sugar - 100-250 g

4. Water - 100-250 ml

Method of preparation

1. Sort the berries (remove rotten, moldy and spoiled ones), clean them from cuttings and wash them.

2. Put them in a jar, mash them with a pestle and pour alcohol. Close the jar tightly, shake it and put it in a dark place at room temperature. Keep the vessel there for a week and a half, shaking once every 3 days.

3. Strain the finished infusion, squeeze the berries into it and start making the syrup.

4. To this end, bring water and sugar to a boil, make a small fire and boil the substance for five minutes, regularly removing the foam.

5. Cool the syrup to room temperature and mix with an alcoholic base.

6. Filter the result, pour into a clean jar, close it again and send it to a cool, dark place to lighten up.

7. After 20 days, carefully skim the drink from the sediment, bottle it, cork it tightly and send it for storage in a cellar or other cool room.

Gooseberry wine liqueur

When choosing grape (always semi-sweet) wine for syrup, it is advisable to be guided by the following principle: red for red varieties of berries, white for white. In the case of fruit and home-made syrups, experts advise stopping at the apple or quince variant (at the same time, as a strong alcoholic component, it is not alcohol but good moonshine that is best suited).

List of ingredients

1. Ripe gooseberries - 1.5 kg

2. 50 percent water-alcohol solution or the same moonshine of good purification - 2 liters

3. Wine - 2-2.5 liters

4. Sugar - 300 g

The method of preparation

1. Put the picked, washed berries in a three-liter bottle, crush them with a pestle and pour strong alcohol.

2. Keep the container for 2 weeks in a dark, warm place, shaking it once every 4-5 days.

3. After the specified period, drain the liquid and pour wine over the gooseberries.

4. After a week, decant the wine, squeeze the berries into it, add sugar and use it to make syrup.

5. Put the wine syrup on the fire and stir until the sugar is completely dissolved. The main thing is not to bring the substance to a boil.

6. At the first sign of boiling, turn off the heat and continue stirring the remaining sugar if necessary.

7. Allow the liquid to cool to a temperature of 50-40 degrees, then mix it with alcohol tincture.

8. When cooled to room temperature, pass the drink through a thick cotton gauze filter, bottle and seal it.

9. Finally, send the liquor to a cool, dark place and forget about it for a month, allowing the drink to mature.

Gooseberry and currant liqueur

The drink obtained according to the recipe below will delight you with its taste and create a reputation as an understanding person.

List of ingredients

1. White gooseberries - 1 kg

2. Black currants - 0.5 kg

3. Red currants - 0.5 kg

4. 50-degree water-alcohol solution - 2 liters

5. Sugar - 400 g

6. Water - 1.5 liters

Method of preparation

1. Pick the berries, get rid of any excess vegetation, wash them and put them in a spacious jar.

2. Pour them with alcohol, close the lid, shake them traditionally and leave them for 2 weeks in a dark place at room temperature.

3. Then drain the alcohol and set it aside while preparing the syrup.

4. Put the rest of the fruit in a saucepan, add sugar and cover with water

5. Bring the resulting substance to a boil and cook over high heat until the berries burst (do not forget to remove the foam).

6. Allow the syrup to cool slightly, pour it into a separate container and wait until it cools to room temperature.

7. Thoroughly mix the syrup with the previously obtained alcohol base, pour the result into a jar, close the lid tightly and send it to a cool, dark room for a month and a half.

8. The finished drink is removed from the sediment, filtered and bottled

Update: 22.07.2017

Category: Liqueurs and Tinctures