Tincture of black currant on alcohol

To prepare a berry tincture, you will need ripe black currant berries. They must first be sorted out, the twigs and leaves separated. It is not necessary to cut off the currant tails, since in the future the drink will still be filtered.

After the berries have been sorted, they need to be thoroughly rinsed under running cold water and thrown into a colander to drain excess moisture.

Then it is necessary to cook sugar syrup for berry tincture. To do this, you will need water and sugar. Mix these ingredients in the amount specified in the recipe in a large fireproof container. And put it on a small fire. Stirring all the ingredients, completely dissolve the sugar in water.

As soon as the syrup becomes homogeneous, pour the washed black currant berries into this container. Stir the berries and boil them together with the syrup for about 3-4 minutes.

Then remove the container with berries from the fire. And with the help of a wooden pusher, slightly suppress the berries until they release their juice. You can leave them entirely. Cool the container with berries to room temperature and transfer all the contents into a glass container, for example, a jar.

Meanwhile, the alcohol should be diluted to the desired strength. To do this, you will need clean, preferably distilled, water. Its amount depends on what strength the alcohol is initially used and how many degrees the tincture will be. The ratio of alcohol and water can be easily found on the Internet or in book literature.

Pour the diluted alcohol into a jar with currants and mix. Then close the lid tightly and put it in a dark place for 18-20 days. Once every couple of days, for the best result, you should shake the jar so that all the ingredients are mixed together.

After the specified time, strain the tincture through a layer of sterile cotton wool and gauze to remove the berry cake. Pour the resulting drink into bottles, close tightly and store in a dark, cool place for a year.

Bon appetit!