Homemade liqueur

Homemade liqueur is one of the most common alcoholic natural drink in Russia and other countries. The recipe for making liqueurs is simple. Liqueurs, as a rule, are prepared both using alcohol and vodka, and without them using sugar for fermentation. Liqueurs retain the aroma of the fruits from which they were prepared well. For natural low-alcohol liqueurs, there is its own simple technology: a 4/5 bottle is filled with ripe berries without admixtures of cuttings and leaves and filled with sugar. Next, the bottle is covered with gauze or any other cloth and put in the sun for 4-5 days. The bottle is periodically shaken. As soon as the beginning of fermentation is noticed, the bottle should be removed to a dark place for 2-2.5 months. The ripening process for various berries depends on the recipe and ranges from one month to six months. Drinks are divided into late-ripening, mid-ripening and precocious. Late-ripening liqueurs from apricots, apples, quinces, pears ripen for 3-6 months. Medium-ripened liqueurs from currants, plums, viburnum, cranberries ripen 2-2.5 months. Precocious liqueurs from strawberries, raspberries, blackberries ripen for a month. The food is served with various dishes. We wish you a pleasant appetite!