Chokeberry on vodka

Step-by-step cooking

1. Step 1:

   

   How to make chokeberry on vodka? Yes, it's easy and simple, so this is probably the most popular recipe! Remember that we always take high-quality vodka. You can also cook with other alcohol. Mountain ash ripens in early autumn, but take your time, cover it from the birds and wait for the frost. Then the black fruit will become juicy and not so tart. If you collect before frost, put the berry in the freezer for a day. Frost removes bitterness and tartness.

2. Step 2:

   

   Separate the berry from the ridges. Sort through, remove all the twigs, leaves. Leave only a whole, high-quality berry. Dried, immature and pecked is not needed.

3. Step 3:

   

   Then rinse thoroughly under cool, running water under low pressure. Let the water drain. Distribute the berry on a tray with holes so that it dries or hold it in a colander for a longer time.

4. Step 4:

   

   If the rowan is dense and tough, slightly suppress it. You can immediately in a jar, it's convenient for me in a wide plate, so I see every berry. If you take a frozen mountain ash, it will be much softer and then at your discretion, you can skip this stage. It is important that the berry only needs to be pressed slightly so that it bursts, but remains intact. Then the tincture will remain transparent and will not require several stages of filtration.

6. Step 5:

   

   Pour the berry into a jar and pour in enough vodka to completely hide it by 1.5 - 2 cm. Top up if necessary.

7. Step 6:

   

   Immediately pour in all the sugar, close the lid tightly and shake everything qualitatively or twist it to disperse the sugar. Leave it on the table for a couple of hours, mix the contents a few more times. Then put the jar in a dark place at room temperature or a little cooler, ideally in the pantry. Leave to infuse for two months. Shake regularly for the first 2-3 days, then once a week, but do not open the jar. This stage is the longest, be patient!

8. Step 7:

   

   For tincture, take a clean, preferably glass container. For small volumes, a 2-3 liter jar is suitable.

9. Step 8:

   

   After 2 months, filter the tincture through several layers of gauze, even if you cooked on a whole berry. The drink will be transparent, beautiful, rich berry color. I use a funnel with a winding fine sieve for filtration, it is ideal. Pour the pure tincture into bottles and put it in the refrigerator or other cool place for 2-3 days to stabilize the taste. The longer the tincture lasts, the brighter the taste and aroma will be.