Liqueur "Kalina red"

[TAKE]

Liqueur "Kalina red"

Category: Blanks

Ingredients
Viburnum red berries	1.5 kg.

Cooking method

• I'm telling ...)))
  
• Last fall, the old man tried to persuade me to buy fresh viburnum at the market, he told me what a tasty and healthy berry it was ... Either from his stories about the usefulness of wild berries, or the old man regretted in the cold ... I bought the berries from him))
  
• 
  
• She brought it in, sorted it out, put it in a jar, filled it with sugar, put it in the refrigerator to insist, because you need to drink a glass of this sweet drink every day.
  
• We waited for a sweet drink, drank a couple of times and ... safely forgot about the can - this old-fashioned drink did not go with us.
  
• Although, we must pay tribute - the drink turned out to be very tasty!
  
• 
  
• And in the summer I took out a jar of berries and began to wonder what to do with them further, if they did not go into action, and apparently they would not go in the form of a healing drink))
  
• 
  
• The decision came by itself, since there was a can of vodka cherries near the battery.
  
• 
  
• TAKE…
  
• Viburnum red berries - 1.5 kg.
  
• Sugar - 500 grams or more to taste
  
• Vodka - cover the berries, in fact
  
• Star anise - 2-3 cloves
  
• Pink peppercorns - 1 tsp.
  
• 
  
• WE DO…
  
• - We clean the berries from branches, put them in a jar, cover them with sugar and leave them for a while, so that the berries are completely covered with their own juice. Stir gently from time to time so that the sugar melts completely. If the berries stand for a long time (as in my example), the sugar will melt by itself.
  
• - pour the resulting juice into a bottle and add vodka as much as the juice with sugar turned out. I got 1 liter of syrup and added 1 liter of vodka. Add star anise and pink pepper.
  
• - You can also refill the remaining berries in the jar with vodka to cover them completely.
  
• - infuse the drink for about 1.5-2 months.
  
• - periodically stir the drink.
  
• 
  
• We filter the finished drink into bottles and send it for storage, if this liquor will be stored with you at all))
  
• But, the longer the drink is infused, the tastier it becomes.
  
• 
  
• By the way, the liqueur from the re-poured viburnum berries is also very tasty, and not much different from the primary syrup drain
  
• 
  
• 
  

Note

LET'S TRY…
I haven't drunk such delicious homemade liqueur for a long time
There is no bitterness of wild berries of viburnum. The taste is sweet and sour and aromatic.

I flew

I'm going on a visit, I take a bottle of liquor with me, I'm sure no one will guess what berries the liquor insisted on - it doesn't look like viburnum at all

This year I will purposefully go buy viburnum berries and put this drink

Cook with pleasure and bon appetit!

An interesting idea, the main thing is that on time, I will definitely use this recipe, and probably I'm not the only one. I think taking this recipe as a basis, you can cook a lot of delicious things

Romchik, was the viburnum pre-frozen or not?

No, quite fresh, from a bush

And what can replace pink pepper and star anise? I have a viburnum with sugar in the refrigerator since last year.

Girls, what kind of animal is this - star anise? I heard it by ear, but did not see it in my eyes, and where can I get it?

Girls, what kind of animal is this - star anise? I heard it by ear, but did not see it in my eyes, and where can I get it?

Call him anise

[Star anise spice (star anise)]

Star anise spice (star anise)



Badian is a favorite of confectioners. Used as a spice, it is the dried fruit of the evergreen tropical tree Illicium verum of the Illiciaceae family, native to Southeast Asia. Linguists are inclined to believe that "star anise" is borrowed from Tatar, where bhajan is anise.
Star anise spice is a strongly odorous, coarse-grained powder, partly yellow-brown, partly reddish-burgundy. Star anise has a slightly sweet, slightly bitter taste, similar to anise, but devoid of cloying.
The spice of star anise is widely used in the confectionery industry: cookies, pies, gingerbreads, jelly, puddings, cereals, fruit dishes, preserves, sbitni, liqueurs, tinctures ... with which finished products will be fragrant. Or star anise is added 5 minutes before the dish is ready and allowed to brew under the lid.
Badian has a very useful property - it extends the shelf life of products. Perfectly combined with cherries, star anise in cherry jam helps it not to become sugared until 3 years old. Therefore, star anise is also used in conservation, for example, marinades are prepared with it.
In dishes with pork or beef, goulash, fish soups and marinades. Used in whole or in pieces. The shell contains more flavor than the seeds. In Slavic cuisine, star anise is used for the preparation of flour products.

And what can replace pink pepper and star anise? I have a viburnum with sugar in the refrigerator since last year.

Oh I do not know! Probably cinnamon or gingerbread spices. But I prefer the aroma of these spices more, it is not intrusive, and gives a very pleasant and delicate aroma to drinks.
Pink peppercorns and star anise are freely sold in the market from Uzbeks selling spices in small cups.

Admin, thanks. I'll try to look for spices.

Thanks for the information, tomorrow I'll try to search

Can't you mash the berries with sugar right away?

Can't you mash the berries with sugar right away?

It is possible, but then a lot of pulp is released, it is more difficult to filter.
And this is how the purest drink goes. And I don't want to use water and thus dilute the natural juice of berries

The peel of the berries is thin, the juice comes out well so

I was already covered with sugar

I was already covered with sugar

Well, what then! We are waiting for your impressions! Hope you like it

And the last question, I have ground anise, how much should I pour? or is it not that?
, no, not ground, these are seeds like dill, pour?

[Badian]

This spice is called Badian or Anise zvezdachny.

So, you need to take only 2 sharp teeth from this asterisk.

I don't have stars, I'll give you a little anise

[Admin]

Admin, and infuse the liquor at what temperature? leave in the refrigerator or on the table? And the second question: after the first drain, just pour the berries with vodka, do not add sugar?

I did it a long time ago (17 years ago), I remember that it turned out to be very tasty and aromatic - viscous. And when I added vodka to the leafy berry compote, I immediately got a jelly-like transparent liquid. Then there were thoughts that it was the leaves of the cherry that gave this jelly. I want to repeat. Only now the question is: what if you replace the cherry leaves with currant leaves (cherries are far away, and currants - now I will go out into the street and pick up the remains). And then there the same fresh-frozen fragrant currant? Maybe someone already experimented?

I apologize, I sent a slightly wrong topic. Getting better https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=91800.0

There is no bitterness of wild berries of viburnum. The taste is sweet and sour and aromatic.

Tatiana, good evening!
Your consultation is very necessary!
I put two jars of viburnum, one is viburnum + honey, the second is viburnum + sugar. They have been standing for two weeks. There is a lot of syrup. I tried the syrup, but it tastes bitter.
Is it my berry so wrong or will the bitterness disappear over time or after I mix it with vodka?

[Lena]

Lena, two weeks worth it, it's not enough! The syrup has not yet matured and infused. I had it for a couple of months until they started drinking.
And it can also depend on the berries, if the bitter berry is caught, and this happens.
But, it is better to let the Kalina brew longer.

Thank you!
And then I began to worry.
So you just need to be patient.
Well it is necessary, so it is necessary, I will hide the jars away and I will wait.

Well it is necessary, so it is necessary, I will hide the jars away and I will wait.

In-in, put them on the balcony in the cold - and forget! It's easier to wait when they're out of sight

I tried the syrup, but it tastes bitter.

Tatyana, I had guests, we tasted liquor ...
We tasted it with passion! They said it was very tasty.
I also got to try a little.
No bitterness remained in sight, bright taste and aroma of viburnum, dense, viscous. Real liquor!
Thank you very much!

In-in, put them on the balcony in the cold - and forget! It's easier to wait when they're out of sight

And this advice came in handy!

Oooh, and my viburnum is squeezed out, but I forgot about this recipe! Thank you all!

No bitterness remained in sight, bright taste and aroma of viburnum, dense, viscous. Real liquor!
Thank you very much!

What did I say? Then she said that there would be no bitterness in sight
And the guests were satisfied

Girls drink to health - useful with pleasant

And the guests were satisfied

Very satisfied!
They even took half a liter of liqueur with them!

We also took a sample today, delicious. The girl at work first said that she felt anise and she would remove it, but she herself did not refuse the liquor. I have frozen viburnum, so I think I need to make more of it. And more needs to be done next year, that's for sure. Admin, thanks

[Ksenia]

Ksenia, to your health! Tasty and healthy!

Bought today viburnum will make your liqueur Tanya.
Today for the first time in my life I tried Kalina at all ...

We must try with spices, star anise - I respect !! Thank you)

And what kind of viburnum do you need - soft or hard berries?

Is there a difference? I fill in the ones that are at home, that is, in the market at the old houses - I have no other berries

There is a difference. What to tear. Now or wait

Kalina, after infusion with sugar, does not have a bitter taste - AT ALL DOES NOT HAVE! Nice sweet drink
And if so, what's the difference, to tear it now or after the cold weather

Tanya, please consult me. : sorry: Last year I put in viburnum, but not according to your recipe, but just put in a little more than half of a 3-liter can of viburnum, added sugar, poured vodka. When I remembered closer to March 8 (half a year has passed) the tincture turned green !!!!!! Although the taste was not reflected in any way, they did not drink. Question: what is wrong. Thank you

[Olgita]

Olgita, I didn't have that
Maybe there was not enough sugar, or the tincture was warm. Or maybe the vodka was wonderful I don't know

I covered the viburnum with sugar, a lot - and insisted syrup, until the sugar was completely dissolved, for several months.
And the ready-made syrup was poured with vodka.

Tanya, I'll show you tomorrow. Apparently something went wrong. But these are production costs. Overtook and that's it

Tanya, I don't know how to insert the photo correctly, sorry. But this happened six months after preparation

Well, now, there will be something to feast on!
Olya, how does the drink taste?

Tanya, yes, delicious ... but the color ... it's green and not transparent. But that's after six months of standing. Before that, it was beautiful, ruby. Now they just tried it, the year is in this color. Not hotz by color. Although the quality of the product has not changed.

[Olya]

Olya, I didn't have that
Even after long exposure, and then during storage, the drink is always red and transparent

I do not know what to say

Tanya, I don't know myself. This is the first time. About currant buds-branches, I knew that they grow cloudy and lose color. But this?! Something! Let it stand still and see what happens. The main part has already been surpassed. I left one bottle to see what will happen.

I collected the viburnum, poured it into a juice bottle and filled it with diluted alcohol. Now I think what happens? I just make cherries and forget about them for six months.

Tatyana, Thank you very much for the recipe! Both family and friends liked the liquor! We generally love viburnum, and its smell does not cause negativity! As a child, I remember my grandmother soaring viburnum in the stove with honey. In general, they all drank clean. There were only berries that were filled in again. Drink from them and photographed. And I ate a red pepper! It is so fragrant and not hot at all! Now I will make liqueur every year!

[Jeanne]

Jeanne, to the health of the whole family! Five for execution!
Very nice color, albeit a secondary fill

[Admin]

Admin, Tanyush, insist in a cool, dark place? I was very interested in the liquor, but I saw the viburnum on the market ...

[Kate]

Kate, if it's just a drink not alcohol, then in the refrigerator.
If with vodka, then we just keep it in the kitchen, I had a can on the floor near the balcony, covered with a towel.