Red rowan tincture with vodka

Step-by-step preparation

Cooking time: 21 day

1. STEP 1

   

   Prepare food. Always use high-quality vodka for any tinctures, because tinctures are often used for medicinal purposes. For the best flavor filling in the tincture, it is recommended to pick rowan berries after the first frost, then the fruits become softer and a little sweeter.

2. STEP 2

   

   Remove the rowan berries from the ridges, sort them, removing spoiled and unripe ones.

3. STEP 3

   

   Rinse well under cool running water, let the water drain and dry on a towel.

4. STEP 4

   

   Then I put them in a tray and put them in the freezer for a day, this is the case when the mountain ash was picked before frost. Freezing loosens the structure of the fruit, the juice is separated much better. That is why the berries should be frozen before preparing any infusions.

5. STEP 5

   

   Without defrosting, rinse the berries with cool water in a colander and let the water drain. Then crush the rowan, but not too much, so that the berries remain intact. The disadvantage of crushing the berries is that the finished tincture is very cloudy and requires several stages of filtration. This way, the berry will release juice well, but the drink will be more transparent. You can crush it right away in a jar, but I find it more convenient in a wide container, at the same time I check the quality of the berries again, then transfer them.

6. STEP 6

   

   Prepare the syrup: - add sugar to boiling water, stirring continuously and let it simmer for 2 - 3 minutes. Pour hot syrup over rowan berries in a jar and let cool completely without covering.

7. STEP 7

   

   Pour vodka into the cooled syrup with berries and stir. Close the lid tightly and leave to infuse in a dark place at room temperature for three weeks. After 2 - 3 days, do not forget to shake the jar.

8. STEP 8

   

   After 21 days, filter the tincture through several layers of gauze, pour into a bottle and put in the refrigerator for at least 2 - 3 weeks to stabilize the taste. The longer the rowan drink sits, the richer its taste and aroma will become. Then you can drink it as an alcoholic drink, add it to tea, or use it to prevent colds, or for general weakness of the body.