Composition / ingredients
Step-by-step cooking
Step 1:
So, we start with berries. The sooner we start doing this, the better for the future drink, because raspberries are a capricious young lady. Let's go through the berries.
Step 2:
To wash or not to wash? To preserve the aroma and the ability of the top layer to give some special fermentation, the berries are not washed. But in my case, and I bought raspberries at the end of the day (you can imagine how much dust there was on raspberries, because I took berries at the market), I had to wash, and then remove the sepals, etc.
Step 3:
Of course, it is better to wash with a shower head and with a little pressure. And then let the water drain – it's mandatory, because this is one of those berries that instantly gathers moisture! Well, now let's start in the jar in which you are going to prepare the liqueur, send raspberries in portions. Put one layer, and sprinkle with sugar. Put the second layer, and pour the sugar again. And so – until we fill the jar by two-thirds.
Step 4:
Now you can add water (you can half with vodka).
Step 5:
And then take a wooden rolling pin or other device and mash the berries.
Step 6:
It remains to cover the neck of the jar or bottle with a thick cloth, tie it up and send it to where it is warm.
Step 7:
3-4 days will be enough for the initial fermentation. Do not forget to shake the jar daily. You can see the wort rising up.
Step 8:
If the contents of the jar have fermented, a specific smell has appeared, put a water seal on the neck.
Step 9:
That's how active the bubbles are in it. Let the jar stand in the heat for several days (up to two weeks).
Step 10:
If the water seal has stopped blowing bubbles (this happens on the 10th-13th day), and the wort has risen up, then it's time to move on to the next stage of making the liqueur. Strain the drink through a dense cloth, squeeze the cake as much as possible.
Step 11:
Pour the drink into another vessel. Let it settle down with a water seal for a few days. Do not forget to check if there is water in it, if anything, add more.
Step 12:
Fermentation has stopped in the jar, and the drink has become more transparent? We will pour it (without refilling it to the end) into bottles. Let this beauty stand in a clean container, but already in a cold dark place for several days. The drink is ready if it has become transparent. We will drain it, carefully removing it from the sediment, bottle it and close it with corks.
Step 13:
A weak (14%) light drink is ready!
And more tips
Remember that the berry for the filling should be ripe and, preferably, not frozen.
To make the liqueur more fragrant, it is better not to wash raspberries. This is justified if you harvest in your garden.
If necessary, make a solution of water with salt (1 tsp salt per 1 liter) and soak the berries, it will take about 8 minutes. So all the tenants will come out in the form of, say, raspberry beetle larvae.
Do not take yellow or white varieties of raspberries to prepare the liqueur.
It is advisable to start preparing the liqueur immediately after picking berries.
The role of the shutter can also be performed by a rubber glove, in one finger of which a thin hole is made.
Do not overdo the mash for pouring, otherwise the filling will turn out tasteless.
Instead of water, add vodka, moonshine or alcohol, or add them to water. It all depends on the preferences for the strength of this luxurious alcoholic beverage.
The time of preparation of raspberry liqueur I wrote my own. But in other conditions it may differ. This should also be taken into account.
Note that such a tincture is stored for no more than 4 years.
It is better to place the bottles with the filling in the dry sand with the neck down, it should be a cool place.
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
