Homemade chokeberry liqueur

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   For liqueur, you can use both fresh and frozen chokeberry fruits. In the first case, they must first be sorted from the petioles, and in the second, they must be defrosted at room temperature. Place the chokeberry in a colander, rinse thoroughly under running water and place in a saucepan.

2. STEP 2

   

   Using a puree masher, lightly crush the fruits to release some juice. It is better to use a wooden pestle to avoid scratching the saucepan. And be careful with chokeberry juice! It has an extremely durable blue-violet pigment. If juice gets onto a porous work surface and is absorbed, it will be almost impossible to clean. Therefore, immediately wipe the juice from the surfaces with a damp cloth.

3. STEP 3

   

   Pour cold filtered water into the saucepan and stir the mixture. Place the saucepan over medium heat.

4. STEP 4

   

   Add granulated sugar and stir the future liqueur. There is no need to ensure that the sugar is completely dissolved. As the liquid heats up, it will still dissolve on its own.

5. STEP 5

   

   Bring the liquid to a boil and simmer the liqueur base for a couple of minutes. At the very end, add citric acid. Then remove from heat and cool slightly at room temperature for about five minutes.

6. STEP 6

   

   Add vodka to the saucepan and mix the liqueur well. At this stage, I advise you to strain the liqueur through several layers of gauze or through a special purchased filter. I didn't strain the liqueur and regretted a little that I didn't do it. I'll tell you why exactly.

7. STEP 7

   

   Using a funnel, pour the liquor into pre-washed and dried bottles. If you plan on long-term storage, it would be better to sterilize the bottles in advance. And if the liqueur is stored in the refrigerator, then you can simply pour the drink into clean bottles. Since I didn’t strain the liqueur in advance, the berries clogged the narrowest part of the funnel and had to be thrown out during the process of pouring into bottles. Therefore, it would be better to strain the liqueur in advance.

8. STEP 8

   

   Close the bottles with screw caps, let cool completely and store.

Comments on the recipe

Lesya

08.09.2023

4.7

TRY THIS RECIPE - HOMEMADE BLACK ROWAN TINCTURE

olga

08.09.2023

4.6

I made this liqueur, but without citric acid. A very simple recipe and a delicious drink.

moreman

08.09.2023

4.5

Instead of vodka, I used alcohol diluted “Mendeleev style” with distilled water. The taste is softer than with vodka. Let it sit for a week. The women are delighted.

Asya

08.09.2023

4.5

I made the liqueur according to this recipe, it was very tasty. Thanks for the recipe