In Russia, fruit liqueurs became fashionable in the 17th century, great variety of recipes was invented. Fruit liqueurs and tinctures, along with vodka, became national Russian drinks. Unfortunately, they almost disappeared from counters of shops, but it is very simple to prepare them independently especially as the home-made fruit liqueurs made from fresh fruit and berries don't come within miles of purchased.
Raspberry fruit liqueur on vodka is cooked, actually, from raspberry (900-1000 g) and 1 l of vodka. Raspberry is berry of a short period of storage, from it cook early fruit liqueurs. Fill in berries with vodka, strong to a zakuporta and leave to infuse five days. Then filter through a tsedilka or cotton fabric, you will throw out alburnum, and add to drink 0.5 kg of sugar, five pounded seeds of allspice, add 2 tablespoons of pounded dried cherry (it is possible to replace with 4 tablespoons of cherry juice). Let's fruit liqueur infuse week, once again filter, pour in bottles, cork and leave before the use.
Fruit liqueur the national team becomes on the basis of an alcohol-containing product, but the degree isn't so important, it only means for identification of taste. Take any berries, for example, raspberry, currant, blackberry, sour cherry in equal parts. Wring out juice, mix it with vodka in a proportion 2:1, that is on 1 l of juice – 0.5 l of vodka. Add 1 kg of sugar, mix, pour out in a glass container and let's infuse one month.
Ryabinovka – perhaps, the most known and popular fruit liqueur. We suggest to make it according to the ancient recipe. Berries of a rowan are picked late fall when they slightly freeze slightly. The rowan has to endure two frosts, but no more. One more feature of preparation of tincture: a rowan – berry of long-term storage, from it cook late-ripening tinctures, with the term of maturing of 3-6 months. On 6 kg of berries 3 kg of sugar will be required. In sugar pour in 2 glasses of water and weld syrup, cool it a little and fill in berries. Ware, it the flask can do, close leaky and leave fruit liqueur at the room temperature to infuse. When berry begins wander, hiss and "escape" strongly outside, pour in one glass of a semisweet wine in fruit liqueur. Repeat this action five times.
When the ryabinovka ceases to wander and berries will settle on a bottom, densely close ware and you keep in the cool place till summer. Will be ideal I fell or a warm cellar. Take out a flask in the summer on the sun that got warm, for the night put it in cold water that it was cooled. Repeat two times, then merge a ryabinovka in a glass container and let stand. When beverage becomes clear, carefully not to shake up a deposit, pour on bottles and well a zakuporta. What longer the ryabinovka will stand in bottles, that will be cleaner and more tasty.
Fruit liqueur from blackcurrant – excellent cold medicine. Fill in one kilogram of currant with vodka liter. From kilogram of sugar and a glass of water prepare syrup, add it to drink and insist 30 days in the dark place, occasionally shaking up. Filter and use at cold on a glass in day or 1 tablespoon with a cup of tea or coffee. Not only fruit liqueur from currant, but also other home-made tinctures and fruit liqueurs have health giving qualities, it is possible to use them as aperitif.