Liqueur from viburnum
Description
The drink is quick and easy to prepare. This recipe yields approximately 650 ml of viburnum liqueur, though the amount may vary slightly depending on the juiciness and size of the berries. I have two recipes for viburnum liqueur. In the first version, whole berries are infused, resulting in a lighter, clearer liqueur, but the process takes longer. The second method uses crushed berries. I prefer this method because it reduces infusion time and produces a much brighter, richer flavor. Check out my recipe, try it out, and share your own viburnum liqueur preparation tips. Ready to serve.
Instructions
- 1
Step 1
Prepare the rowanberries, sugar, vodka, and water. There are two ways to remove bitterness from rowanberries: pour boiling water over them or freeze them. I put the rowanberries in the freezer for about an hour, just enough to lose their bitterness without freezing them completely.
- 2
Step 2
Take a clean one-liter jar. Wash the viburnum berries thoroughly, remove them from the stems, place them in the jar, and crush them with a masher.
- 3
Step 3
Pour in the vodka. Mix the berries with the vodka.
- 4
Step 4
Close tightly with a plastic lid and let it infuse in a dark cupboard for 10 days.
- 5
Step 5
Make a syrup from sugar and water. Cool it to room temperature.
- 6
Step 6
Open the jar, pour in the cooled sugar syrup, mix the liqueur. Let it infuse for another week in a dark place.
- 7
Step 7
Filter the finished liqueur through 6-8 layers of gauze. Close the bottle tightly and place it in the refrigerator. You can taste it after a couple of days!