Sea buckthorn liqueur: 3 recipes at home
Before starting the cooking process, you need to sort out all the berries, get rid of small debris and spoiled specimens. If this is not done, you can spoil the taste of the finished product.
Fresh and frozen fruits can be used to make the liqueur. Food alcohol, vodka or high-quality moonshine is suitable as an alcoholic base.
Sea buckthorn is also cooked from sea buckthorn: wine, liquors, tincture
Sea buckthorn liqueur without vodka
No alcohol-containing ingredients are used in this recipe. The drink is prepared on the principle of fermentation, almost like wine. The process is laborious, but it's worth it.
Important! To start the fermentation process, the berry must not be washed, otherwise all the wild yeast can be washed away.
Ingredients
Fresh sea buckthorn - 3 kg
Granulated sugar - 1 kg
Water - 200 ml
The method of preparation
Mash the sea buckthorn with a wooden spoon or your hands.
Transfer the prepared pulp to a glass container, add granulated sugar and water.
After mixing everything thoroughly, cover with gauze and leave in a dark place for 3-4 days. Shake once every 12 hours.
At the first signs of fermentation, install a water seal on the container and transfer it to a dark room with a temperature of 18-27 degrees for 30-50 days (the time depends on yeast activity and temperature).
In the process of fermentation, oil will appear on the surface of the wort and it must be collected with a spoon or syringe.
At the end of the fermentation process, the liquor must be filtered and poured into dark glass bottles.
Before tasting, let the drink stand for three to six months in the refrigerator or basement. The strength of the finished liqueur can vary from 7 to 12 degrees.
Store in a cool place for no more than three years.
A simple recipe for sea buckthorn liqueur
Ingredients
Sea buckthorn - 1 kg
Vodka - 1 л
Water - 100 ml
Granulated sugar - 400 g
The method of preparation
Pre-wash the berries, let the excess water drain and put them in a glass container.
Add granulated sugar (300 g), shake thoroughly and cover with a lid.
Transfer the jar for 3-5 days to a well-lit place (for example, a window sill) and do not forget to shake it once a day.
As soon as the sea buckthorn releases the juice, pour in the alcohol base and insist at room temperature in a dark place for 1-1.5 months.
During the infusion process, sea buckthorn oil may appear, it must be collected with a syringe or spoon.
After the tincture time has elapsed, strain the drink and set aside the berry.
Cooking simple sugar syrup.
After it has cooled, pour in the alcoholized berries and leave for several days.
Then strain and pass through a cheesecloth filter.
Mix sea buckthorn syrup with tincture and leave in a cool place for 2-3 days to stabilize the taste.
Store in a cool place for 3-4 years, the strength of sea buckthorn liqueur according to this recipe is around 23-25 degrees.
Sea buckthorn liqueur recipe with fermentation and tincture stage
Ingredients
Unwashed sea buckthorn - 1 kg
Granulated sugar - 9 tbsp.
Vodka (alcohol / moonshine) - 2-2.5 liters
Water - 1 liter
Sugar for syrup - 1.4 kg
The method of preparation
Mash the berries with a wooden spoon into a gruel.
Transfer the prepared sea buckthorn to a glass vessel and cover with sugar. Leave for 2-3 days in a dark place for fermentation.
As soon as the fermentation process begins, pour the berries with an alcoholic base (5 cm short of the edge of the jar) and leave for 30 days in a warm place.
After the specified time, strain the tincture and pass it through a cheesecloth filter.
Cooking classic sugar syrup.
After cooling, mix it with sea buckthorn tincture and leave it in a cool place for 1-2 weeks.
Then pour into glass bottles and you can start tasting.
Update: 24.11.2017
Category: Liqueurs and Tinctures