Early ripening liqueur Place a full pot of berries (cherries, black currants or raspberries), pour good purified vodka over them, tie the pot with oiled paper, pierced in several places with a fork. When the rye bread is taken out of the oven, place this pot in it and

Pineapple liqueur Prepared in exactly the same way as melon liqueur, you must pour it with purified vodka, let it brew for at least 6 weeks, drain it and proceed as in the previous one

Assorted pouring 1 Put cherries, black currants, raspberries in a bowl and pour vodka so that it covers the berries, cover the bowl with parchment paper, make punctures in it with a fork and place in the oven at a temperature of +150 degrees. The berries should firm up and change color, and

Assorted pouring 2 1 kg strawberries, 1 kg apricots, 1 kg raspberries, 1 kg cherries, 1 kg black currants, 2.5 kg sugar, 5 liters of vodka. In the summer, as the berries ripen, first 1 kg of strawberries is poured into the bottle one by one, sprinkle the berries with 500 g of sugar. When the apricots appear, put them in the same bottle.

Monastery-style liqueur Prepared from any ripe juicy berries. Pour berries into a 10-liter bottle up to the neck and fill with as much vodka as will fit into the bottle. Then cover lightly with a cork, tie a folded canvas on top and tie its ends

Tender liqueur For a 10-liter bottle: 3 kg of berries, 7 liters of water, 1 bottle of vodka. This liqueur is prepared from raspberries, black currants or gooseberries. Pour purified water into the container, add berries, pour in vodka, shake well, cap loosely, tie it with canvas and put it on

Assorted fruit liqueur 1st method. In an enamel saucepan, mash pitted cherries, red currants and raspberries, taken in a ratio of 2:1:1, with a wooden masher and leave for 5-6 hours so that the berries release juice. Then drain the juice (squeeze out the berry mixture) and combine with

RECIPES OF ANCIENT HEALING BALS

Making a homemade balm, of course, is more difficult than going to a pharmacy or store and buying an industrially produced drink there. However, if you wish and strictly follow the manufacturing recipe, you can prepare a medicinal balm at home. To do this, the crushed raw materials should be mixed, placed in a glass container, poured with alcohol (in a ratio of 1: 10, 1: 7 or 1: 5) or vodka (in a ratio of 1: 5 or 1: 3). Close the container with a lid and leave in a cool, dark place. After 20-60 days, drain the liquid, add a small amount of alcohol or vodka to the raw material, mix and squeeze.

Strain the balm through several layersmarly or nylon, add the syrups indicated in the recipe (in a 1: 1 ratio), leave for 2-3 days in a dark, cool place, then strain and pour into glass bottles. All balms are used in small dosages. They can be used either in pure form or as an additive to tea, coffee or mineral water.

Balm "Ancient recipe".

The balm contains apple juice, honey, and cognac. All this is infused in a crushed collection of medicines (nettle, valerian root, coltsfoot, walnut kernel, marshmallow root, linden, motherwort, chamomile, wormwood, bitter lemon balm, spring primrose, rose hips). Based on 100 g of collection per liter of mixture (apple juice, honey, cognac). Leave for 15 days. Strain. Strengthen the drink with alcohol to 45% strength. This drink is no worse than Bitner's balm. Take 20 ml in the morning and at night.

Recipe for balm "Bogdan".

This is a mixture of apple juice, honey, cognac, infused for 15 days during collection (at the rate of 100 g per liter of the above mixture). Collection: cloves, sloe berries, St. John's wort, cinnamon, coriander, cardamom, ginger, chamomile, nutmeg, bay leaf, black currant branches, black peppercorns, rose hips. Strain, bring the strength to 45%, pour into bottles. Use 20 ml in the morning and before bed as a strengthening, multivitamin remedy that cleanses the blood and blood vessels of waste, toxins and cholesterol.

Balm "Recipe for youth".

This unique recipe was known many years ago. Based on the verbena plant (promoting rejuvenation and healing). In addition to verbena, the balm contains: nutmeg fruits, currant juice, honey, and all this is infused in cognac for 15 days. It is filtered, brought to 45% strength and bottled. Take 20 ml in the morning and before bed.

Recipe for balm "Healing".

It is made on the basis of cognac infused with a collection (lavender, myris, mint, lemon balm, tarragon, motherwort, calendula, cariander, nutmeg, snakehead). 100 g of collection per liter of cognac, leave for 15 days. Strain, add honey and apple juice to taste, 1 drop each. tangerine and peppermint essential oil. Keep the strength to 45% and bottle it.

Balm for rejuvenating the body : 1 kg. honey + gruel 10 heads of garlic + juice of 10 lemons. Mix everything and take 1 tsp. before meals. The general condition and potency improve, the severity of chronic diseases decreases. This manifests itself after 20 days of use. Take a break and repeat the course for another 20 days.

Healing balm : 200 g of crushed aloe leaves (do not water for 2 weeks before cutting) + 200 g of honey, pour 0.5 l. Cahors wine, mix and leave in a cool place for 10 days, squeeze through cheesecloth and drink 1 tbsp of balm. l. 3 r. per day for bronchitis, pneumonia, bronchial asthma, tuberculosis. Not recommended for uterine bleeding.

Women's elixir of youth

This balm not only rejuvenates, but also improves complexion. It is better to prepare it in small portions. Take a glass of good white wine and pour it over one head of peeled garlic. Bring to a boil and simmer for another 30 minutes. Cool and pour into a dark bottle along with the garlic cloves.

You need to take the balm 3 times a day, 15-20 minutes before meals, 1 tsp. at the beginning of the monthly ten-day period for three days. For example, the 1st, 2nd, 3rd of the month, then 11,12,13 and 21,22,23.

P.S.: The product also enhances sexual activity and helps restore reproductive function.

Cone balm recipe Fill 2/3 of a 3-liter jar with pine cones collected before July 15th. Add honey - 0.5 liters, cover with a polyethylene lid, stir, leave in the sun for 2-3 weeks, shaking daily, drain the resulting liquid into a separate container and place in the refrigerator. Pour the same cones with alcohol (vodka) 2-3 cm above the layer of cones, seal tightly, leave for 2-4 weeks in a dark place, shaking occasionally. Drain. Mix the two resulting infusions, add 0.5 l. tincture of pine pollen (or propolis), let it sit. Use 1-3 tbsp. in a day.

Alcohol tincture of propolis characterized by antiviral, antibacterial, antiseptic effects. Propolis inhibits the vital activity of microorganisms, including tuberculosis bacillus, herpes virus, and influenza. Increases the amount of gammaglobulins, thereby enhancing specific immunity. Tincture of pine cones has an anti-inflammatory and disinfectant effect. Bee honey has a bactericidal, anti-inflammatory, tonic effect, activates the body's defenses, improves immunity, and relieves cough.

Balm for flu and colds from pine shoots . The balm perfectly treats colds and flu, I am convinced that thanks to it alone, I have not suffered from colds and viral infections for many years now. And here is the recipe for the balm: rinse 1 kg of pine or fir shoots (collected on the 20th of May) with cold water, chop (cut with scissors or a knife), pour into an enamel pan and pour 3-4 liters of boiled water. Bring to a boil and simmer for 15-20 minutes, then strain through cheesecloth, let sit a little and strain again. Add bee honey to the resulting pine decoction (1 kg of honey/1 liter of decoction) and 1 tablespoon of 30% alcohol tincture of propolis. Mix everything well, put in a water bath and heat to 40-45 degrees, cool, pour into bottles, seal them well and store in the refrigerator. Drink 1 tbsp. l. 20-30 minutes before meals 3 times a day. This balm helps fight various bronchopulmonary infections, tastes good, and is easy to prepare.

Another balm recipe With this manufacturing method, a significant part of the flavonoids remains dissolved, which facilitates their absorption by the body and the maximum concentration of dihydroquercetin in the balm is achieved. Place a glass of crushed pine needles, a glass of bark from young pine branches, 8-12 green pine cones in an enamel pan, pour 1 liter of boiling water. Boil over very low heat or in a water bath for 10 minutes. Immediately after boiling, add 0.5 liters of vodka to the hot broth and seal tightly while it cools. Strain, squeeze out wet raw materials. Add 200 g of honey and stir thoroughly. Pour the balm into bottles and store in a cool, dark place. Use 1 tbsp balm 3-4 times a day. Use for inflammation, treatment of oncology, to strengthen the walls of blood vessels, lower cholesterol, for varicose veins, “chronic fatigue”, to improve immunity.

Liquor is a natural alcoholic drink made from berries. Liqueurs are prepared both with and without vodka and alcohol, using only sugar for fermentation. The liqueurs perfectly retain the aroma of the fruits from which they are prepared. Liqueurs differ from fruit and berry wines in that they are prepared without any addition of yeast. Nalivka is one of the most common drinks, so the technology for their preparation has changed little from past centuries to the present day.

It should be noted that for the use of such drinks there are rules that it is advisable not to break: you need to drink in moderation, do not drink on an empty stomach, you cannot mix strong drinks with weak ones.

–7 kg of cherries, 2.5 kg of sugar, 4-5 buds of cloves, a pinch of cinnamon. The selected berries should be fleshy, juicy and fragrant, then the cherry liqueur will turn out very thick with a rich taste and aroma. Wash the cherries, remove the stems and seeds, place them in a glass container, add chopped cloves and cinnamon, and sugar. After tying the neck of the container with gauze, place it in a warm place for fermentation for three to four days. To ensure that the released juice covers the berries, shake the container frequently. As soon as the first signs of fermentation appear, remove the gauze and install a water seal. Leave for thirty to forty days until fermentation stops. Filter the liqueur, pour into prepared bottles and seal.

–1.2 kg blueberries, 1 liter of vodka, 200 g sugar, 200 ml water. Frozen blueberries can be stored in the refrigerator for a long time and can be used as an addition to dishes or as an independent treat. Place ripe blueberries in a container, fill with vodka, close tightly and leave in the sun for several weeks. Shake regularly to mix the berries and release the juice better. Prepare sugar syrup. Strain the contents of the container, add syrup and bottle. Store away from sunlight, which will give the liqueur a grayish tint.

–1 kg of red currants, 1 liter of alcohol, 400 ml of water, 400 g of sugar. Prepared without the stems, the liqueur has the sour taste of ripe red currants. Wash the berries, let the water drain, remove the stems and, pouring alcohol, leave for two weeks to ferment. Prepare sugar syrup. Strain the liquid, add syrup, bring to a boil and cool in a draft. Bottle, seal and store in a cool, dark place.

Liqueur "Slivyanka"

Liqueur "Slivyanka"–2-3 kg of ripe plums, 3-4 liters of vodka, sugar. It is believed that plum pits contain cyanide and hydrocyanic acid, but the percentage of their content is so low that they absolutely do not affect the taste and healthfulness of the drink. Pour ripe, juicy plums with a strong aroma into a wide-necked bottle. Pour in vodka until it covers the fruit. Place in a dark place for six weeks, tightly closed. Pour all the liquid into the prepared bottles. Cover the plums with sugar (as much as will go in), close tightly and place in a dark place for two weeks. Mix the resulting syrup with the previously drained liquid. Filter, bottle and seal. Store in a cool place for three to six months.

Liqueur "Kalinovka"

Liqueur "Kalinovka"– 500 g viburnum, 1 liter of vodka, 400 ml water, 300 g sugar. Viburnum, like rowan, is best collected for all preparations after the first frost, when it gets rid of its excessive tart bitterness. Pour boiling water over the viburnum berries and rub through a sieve with a wooden pestle to obtain juice. Fill the pomace with water, boil and strain. Mix viburnum juice, marc decoction and sugar. Heat until sugar is completely dissolved. After adding vodka, let it sit for two to three weeks in a dark place. Pour into bottles and seal.

–7 kg strawberries, 2.5 kg sugar. The taste of strawberry liqueur will improve if, after being bottled, it sits for another couple of months. Peel the strawberries from the sepals, wash them, let the water drain and, adding sugar, pour them into a glass container. After tying the neck with gauze, place it in a warm place for two to four days to ferment. In order for the released juice to completely cover the berries, the container must be shaken daily. As soon as fermentation begins, close the container with the liqueur with a lid with a water seal. After fermentation is complete, filter the liquid. Pour the liquor into bottles and seal.

10 g juniper berries, 50 g honey, 1 liter of vodka, cloves and cinnamon to taste. The longer the juniper liqueur is infused, the more pleasant and rich its taste will become. Sort the juniper berries, pound in a mortar and, adding a small amount of water, cook for about 1 hour. Strain through cheesecloth and cool to room temperature. Combine the decoction with honey and vodka and leave for seven to ten days to infuse. You can add cloves and cinnamon, first tying it in gauze or putting it in a small linen bag, which should then be removed. Pour the liqueur into bottles and store in a cool place.

Liquor "Assorted"

Liquor "Assorted"–400 g of strawberries, apricots, raspberries, cherries, black currants, 1 kg of sugar, 2 liters of vodka. Patience, since the liqueur will be finally ready only after three to four months, will result in a pleasant taste surprise for you. In the summer, as the fruits ripen, alternately place strawberries in the container, sprinkling them with 200 g of sugar, apricots, cherries, raspberries and black currants, sprinkling each layer with the same amount of sugar. From the very beginning, place the container with berries in the sun, covering the neck with gauze. After filling the last portion, keep the container in the sun for another two weeks. Now fill it with vodka, seal it tightly with a cork and put it in a cool place for a month. After infusion, strain the liqueur, pour into bottles and seal.

Apricot liqueur

Apricot liqueur–10 kg of ripe pitted apricots, 1 kg of sugar; for syrup: 300 g sugar, 1 liter of water. Apricot liqueur is thick, aromatic and not very strong. Mix apricots with sugar and place in a container, filling it to eighty percent full. Pour in water almost to the top, insert a water seal and place in the sun to ferment. After two or three days, put it in a dark place for one and a half to two months. Filter this portion and bottle it. Pour the remaining pulp with sugar syrup at the rate of 500 ml of syrup per 1 kg of pulp. Keep in the sun until active fermentation begins, then for two to three weeks in a dark place with a water seal. Filter thoroughly, mix with the first portion, pour into bottles and, carefully sealing, store in a cool, dark place.

– a drink made from vodka (alcohol) and aromatic ingredients. Garden berries make a good tincture. Based on the alcohol and sugar content, tinctures can be strong and sweet. In order for this alcoholic drink to be tasty and of high quality, it must be aged for a sufficient amount of time.

Assorted berry tincture. Recipe

Compound:

raspberries – 1 kg;

red currant – 0.5 kg;

cherry – 0.5 kg;

vodka – 2 liters;

sugar or granulated sugar.

Preparation:

Sort the raspberries and mash with a fork or pestle (do not rinse the raspberries with water).

Wash red currants and cherries and drain. Mash the currants, and make 2-3 cuts on each cherry with a knife, do not remove the seeds.

Place the prepared berries in a 3-liter jar, pour in vodka, close the lid tightly and turn up and down several times.

Leave for 1 month in a dark place, shake the contents of the jar 2-3 times a week. After draining the infusion, place the remaining berries in a gauze bag (or other fabric) and squeeze out the juice, mix with the drained infusion and strain through the cloth 2-3 times so that there are no suspended particles of berries in the liquid.

Measure the volume of the infusion and sweeten it - add 1-2 teaspoons of granulated sugar to 250 ml of liquid, stir until completely dissolved, then pour into small bottles and leave for 1-2 weeks. The longer the holding time, the tastier the tincture.

Serve chilled with cold appetizers.

And according to tradition, to diversify the culinary theme a little - a caricature from the Krokodil magazine - (issue 6-69):

Facebook

Twitter

In contact with

Classmates

Google+