Horseradish with lemon and honey

A real homemade drink with a signature burning taste. It has long been proven that horseradish benefits the body if consumed in small quantities in the absence of contraindications. Horseradish tincture is known for its antibacterial effect. but! Remember: in small doses - medicine, and in large doses - POISON! The measure is good in everything.

Galina

Recipe author

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Composition / ingredients

servings:

Horseradish Root (Small root. I used ready-made grated horseradish in the recipe, bought at the market from a friend.)

Vodka (Store-bought wheat vodka is ideal as an alcoholic base, but you can make horseradish on moonshine or ethyl alcohol (pre-diluted to 40-45 degrees))

500

Lemon juice (If you want a drink "sharper ", instead of lemon, add 0.25 pods of hot bitter pepper.)

1.5

Honey

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 0 % 0 g

Carbohydrates 92 % 11 g

220 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 4 d

Step 1:
If you decide to rub horseradish yourself, then rub the root on a coarse grater. I used ready-grated horseradish, bought at the market from a friend.
Step 2:
To get a milder taste, add 1-1.5 tbsp.spoons of lemon juice
Step 3:
Add honey to horseradish and mix thoroughly.
Step 4:
Put the horseradish and honey mixture into a clean bottle, add lemon juice and pour in a little vodka. Close the lid and shake hard.
Step 5:
Top up the remaining vodka, close the lid tightly and let it brew for at least 3 days, but no more than seven days. Otherwise, it will become bitter and tasteless.
Step 6:
Strain the tincture through several layers of gauze and cotton wool.
Step 7:
Usually homemade tincture is obtained with a strength of 35-40 degrees

Vodka tincture on horseradish root has been known since ancient times for its excellent taste and useful properties. According to the decree of Peter I, each farmstead had to store a certain stock of this alcohol, giving it to people of hard physical labor and those who worked in the cold. I propose to revive the traditions of our ancestors by cooking homemade horseradish. The recipe has been repeatedly tested in practice, it turns out very tasty.