Recipe for tincture of red currants
Milk currant liqueur is an idea for an original drink with a sweet taste complemented by the acidity of currants. The aroma is initially milky with time giving way to the smell of currants. The color of this liqueur is dark pink. Unfortunately it needs to be filtered several times, but the original taste is worth the effort.
- 1 litre of red currants
- 0,75 dag of sugar
- glass of water
- juice of two lemons
- 1 litre of milk (3,2% fat)
- 1 litre of spirit 95%
Washed and devoid of stalks currants crush and place in a jar. Dissolve sugar in water pour into the jar along with milk and lemon juice. Stir, pour the alcohol stirring all the time. Close the jar tightly and put it away for 6 weeks in a dark place. Shake the jar every day for the first 3 weeks. Pour the contents of the jar through a sieve lined with linen, tetra or gauze, close tightly. At the end put the fruits on the sieve placed over the bowl to let the liquor drip, after a few hours squeeze. Currant liqueur on milk is the best after six months of ageing.