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Infusion and tincture of cherry plum: 6 recipes

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Among the varied blanks for the winter, cherry-plum liqueur has a special place. It is both a healing and a heart-loving drink. Cherry plum has always been traditionally considered the southern fruit, but in recent years a lot of varieties have been developed for the conditions of the middle zone, where it is often called the "Russian plum". Therefore, the manufacture of such a valuable product is already quite affordable for residents of northern latitudes.

Some cooking secrets

First you need to understand the terms, because they often talk about the pouring or tincture of cherry plum, without attaching special importance to the difference between these two concepts. And it is, and quite significant.

Differences between tincture and liqueur

Pouring is called a sweet alcoholic beverage made from berries or fruits. If in the process of its production only the method of natural fermentation without the addition of alcohol and its analogues is used, then some tend to call such a drink a wine of cherry plum. But if you strictly approach the wording, then the wine should be called only alcoholic drinks from grapes. Drinks, made from other fruits and berries by the method of natural fermentation, should be called liquor. Although the production of liqueurs often uses the addition of vodka or alcohol for fixation, its maximum strength is 24 degrees.

Tinctures, on the other hand, contain a large percentage of alcohol, the basis of which is alcohol, vodka or high-quality home-brew, with the inclusion of insignificant amounts of sugar and fruit and berry or herbaceous additives. The name itself - tincture - says that the main constituent element (in this case, cherry plum) has been drawn on a spirit basis for some time. The result is a healing and tasty, but strong drink. Tinctures, unlike liqueurs, are most often used for medicinal purposes.

For the manufacture of alcoholic beverages from cherry plum can be used fruits of any color: yellow, pink, red and dark purple. It is important that they are ripe, but not overripe.

In the manufacture of cherry plum liqueur without the addition of alcohol-containing beverages, fruits are not recommended to be washed in order to preserve special natural yeast on the surface of their skin. They will contribute to the process of natural fermentation.

Tip! Adding a small amount of raisins will help to insure if the fermentation process can not proceed as intensively as we would like.

You can remove stones from the cherry plum, or leave it at your choice. Often they say about the possible content in the pits of cherry plum of a dangerous substance - hydrocyanic acid. Harm is often greatly exaggerated. But the manufacturing process without removing the bones will be significantly simplified, and they are able to give the drink an interesting flavor.

On the whole, cherry plum is made of a very beautiful sun shade with a pronounced fruit taste and aroma.

Before preparing the drink, the fruit must be carefully selected in order not to miss a single rotten or crumpled fruit that can ruin all your labors.

Pouring cherry plum: a classic recipe

There are two main options for the preparation of cherry plum liqueur according to the classic recipe by the method of natural fermentation.

Option 1

This option is ideal for those who do not like sugary drinks, because you need a minimum amount of sugar. As a result, the cherry plum will turn out light, resembling semi-dry wine.

List of ingredients and cooking technology

For 1000 g of cherry plum you will need 1350 ml of water and 420 g of sugar.

Comment! You can add 100 g of raisins.

Fetal fruits, removing too contaminated, rotten or moldy fruit. Then gently knead them with your hands or with a wooden spoon or rolling pin. Especially carefully should act, if you have not previously removed the bones. In order not to damage them in the process of softening, you should not use metal devices such as a mixer, blender and others.

Pour the crushed fruit with water, cover the container with a clean cloth or gauze and put in a warm place without light for 2-3 days. During this time, it is desirable to mix the contents of the jar several times a day.

After a few days, the fermentation process should begin - a foam and a sour smell will appear. Separate the juice from the pulp by filtering the contents through a small plastic colander. Pulp carefully squeeze through several layers of gauze.

Pour the fermented juice into a large container so that it is filled to no more than half the volume. Sugar should be added portionwise several times. First, pour about 1/3 of the total recommended prescription amount (140 g) into the fermented juice.

Mix well and put a water seal on the container, place in a dark and warm (18-26 °) place. At home, the easiest way to use wearing a medical glove. Do not forget to pierce a hole in one of the fingers with a needle.

The fermentation process will begin - the glove will inflate. After about 3-4 days, you need to add the next portion of sugar. To do this, remove the water seal (glove), pour 300-400 ml of fermenting juice, and mix with another 140 g of sugar. Bring it all back and shake it up. Put on the glove again and put it back in place to continue the fermentation.

A few days later the whole operation is repeated in the same way - the last portion of sugar is added.

The whole fermentation process can last from 25 to 50 days, depending on the temperature and activity of the yeast. Its ending can be traced by the way the liquid becomes lighter, a precipitate forms at the bottom, but, most importantly, the glove is deflated.

After the juice is completely fermented, it is drained from the residue with the help of a straw and then tested for sugar content. If necessary, the drink can still sweeten slightly.

Important! When sugar is added, the container with the pouring should be placed under the hydraulic lock for another 8-10 days.

If the taste of the drink you are completely satisfied, then pour it into bottles at the very neck. Then cork and place in a cool place without light for 30-60 days. With the appearance of sediment liqueur should be filtered again. Full readiness of the drink is determined by the fact that the precipitate ceases to form.

Option 2

According to this variant, the cherry plum is prepared using a similar technology, but the sugar is used twice as much, and the taste of the finished drink is more saturated.

List of ingredients and cooking technology

For 2 kg of cherry plum you need to prepare 1.5 kg of sugar and 200 ml of water.

  • Combine cherry plum and all the sugar according to the recipe, thoroughly shake the container, then add water.
  • After protecting the container with future insecting (covered with a cloth), put in a warm and dark place.
  • When signs of the fermentation process appear, supply one type of hydraulic seal (you can simply glove, as in the first version).
  • After the carbon dioxide stops being released, filter the liquor through several layers of gauze and carefully squeeze the pulp (pulp).
  • Ready bottling, bottled, must be placed in a refrigerator or cellar for additional infusion for several months.

Cherry liqueur with vodka

According to this recipe, the brandy turns out to be strong and can with great reason be called a tincture of cherry plum.

List of ingredients and cooking technology

Vodka and cherry plum are taken in approximately equal proportions, that is, for 1 liter of alcohol - 1 kg of plums. Sugar is added quite a bit - 150 g.

According to this recipe, cherry plum must be rinsed well, sifted (if desired, remove the stones) and pour vodka into a container that is suitable in volume. It is desirable to close the lid tightly and place for insisting for 3-4 weeks in a dark place at room temperature. About once a week, the contents of the jar should be shaken. Then strain the infusion and set aside, and pour the remaining fruits with sugar, mix and, hermetically closing, put the infusion again for 20-30 days.

After the required time, strain the syrup, carefully squeeze and mix with the tincture. Before full readiness, the brandy should be kept for another 10-15 days under the same conditions. The strength of the finished drink is about 28-32 degrees.

Pouring of cherry plum with citrus zest

For the preparation of cherry plum from this recipe it is allowed to use the zest of any fruit from the citrus family (mandarin, orange, lemon or grapefruit). The drink is prepared very quickly and it turns out beautiful and tasty.

List of ingredients and cooking technology

You will need:

  • 1 kg cherry plum
  • 2 liters of vodka
  • 2 cups sugar
  • 250 ml of water
  • 2 teaspoons grated orange peel
  • 1 teaspoon lemon peel or mandarin.

Fruits plums, as usual, sort out, wash, fill with water and boil for about 10 minutes. After cooling, the fruit must be separated from the seed. In a glass container mix cherry plum, citrus peel, sugar and fill it all with vodka. Insist on for about a week, shaking up the contents every day. At the end, strain the filtering through the filter and bottle.

Tincture on cognac from cherry plum with honey

According to this recipe, the finished drink is noble, tasty and very useful.

List of ingredients and cooking technology

Cognac and cherry plum are prepared in almost equal proportions - 0.5 l of brandy is taken for 500 g of cherry plum. Another added 250 grams of honey.

Prepared washed and sifted cherry plums are filled with cognac and infused in the room during the month. After that, the tincture is filtered and thoroughly mixed with honey until it is completely dissolved. The drink is again filtered and infused for another 2-3 weeks already in a cool place. The tincture is drained from the sediment, bottled, capped and placed in storage.

Tincture of cherry plum and lemon balm

In this recipe is best to use cherry plum light shades: pink or yellow.

List of ingredients and cooking technology

First, collect:

  • 2 kg cherry plum
  • 500 ml of water
  • 450 g sugar
  • 200 ml of food alcohol
  • 6 small sprigs of lemon balm.

Cherry plum berries must first be boiled for 10-15 minutes and remove the stones. Then using a blender to turn the fruit mass into a puree. In a glass jar mix cherry plum, sugar, chopped lemon balm and alcohol. Stir and infuse in dark, cool conditions for 2 months. Strain, bottle, and soak the finished tincture for at least another two weeks.

Tincture of cherry plums with alcohol

Tincture of cherry plum in this recipe is very rich and fragrant, with a rich gamut of flavors.

List of ingredients and cooking technology

You will need:

  • 0.5 kg cherry plum
  • 0.5 liters of food alcohol
  • 0, 25 kg of sugar
  • 0.25 l water
  • Spices: 1 cm cinnamon sticks, 3 clove buds, 1 vanilla bean, a pinch of nutmeg and 3 boxes of cardamom.
Attention! If you can not find spices in its natural form, it is allowed to use their counterparts in crushed form.

Cherry plum is prepared for processing - it is washed, sifted and punctured with a toothpick in several places. In a glass container mix the cherry plum, spices and alcohol. Insist necessarily in a dark place for 10 days. Then from sugar and water, prepare sugar syrup and add it to the tincture. Let her stand for another month. Then you need to filter the tincture through the filter and pour the finished drink into glass bottles.

Terms and conditions of storage of cherry plum liqueur

Pouring of cherry plums prepared by natural fermentation can be infused for up to a year. After this, the shelf life does not exceed 1-2 years.

Tinctures of cherry plum are prepared much faster, for one, maximum two months, and stored for up to three years. Save all the above drinks in a cool, dark place. The cellar and the fridge suit best.

Conclusion

The process of making cherry plum liqueur will not take you much time and effort. But you can always treat your guests and relatives with a bright beautiful drink with a fruity aroma.

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