Pouring out raspberry

The ancient Russian liqueurs are prepared on the basis ofvodka of the purest and strong varieties without the addition of yeast. Traditional liqueurs can be stored for a very long time, while maintaining the full flavor and taste of juicy berries. Pouring out raspberry insists for 30 days, after which you can enjoy the aroma of intoxicating berries.

Ruby raspberry filling

For cooking you will need:

3.5 kg of raspberries;

1.3 kg of granulated sugar.

Sprinkle berries pure ripe raspberries in a 5-literjar, pour sugar, cover the jar with gauze and leave it for 3-4 days in a warm place. Then remove the gauze and install the water seal. Leave for 2-3 weeks until the fermentation process stops. Then filter through the dense tissue or paper. Pour into bottles and tightly clog them.

Delicate raspberry filling

For cooking you will need:

3 kg of ripe berries;

0.5 liters of vodka;

7 liters of water.

Mix all the ingredients in a 10-liter bottle. Cover it loosely with a lid, tie a canvas, fasten it with a cord and put it on for 15 days near the window. Every day, shake the bottle well. After about 10-14 days, the berries will "play": move from the bottom up and from the top down. Raspberry filling is ready. Strain it through several layers of gauze and let it still steep for 2-3 days. Then pour into bottles.

Bottles for filling are best taken from under champagne, so that internal pressure does not break it. Do not top up to the very neck. Leave 3-5 cm of air. Corks necessarily tie with a rope or a wire, as in champagne. Store the beverage in a cool place, placing it in the sand with the neck down. In a month and a half raspberry cream will ripen completely and it can be served to the table. Do not be discouraged if one of the bottles bursts. The remaining pouring was ripe. It perfectly fits the New Year's or Christmas table. Do not store this liquid for more than 4-5 months.

Raspberry and cherry pouring

For cooking you will need:

1 kg of raspberries;

200 pieces of cherry leaves;

1 kg of sugar;

1 liter of vodka;

1.5 liters of water;

3 tsp. citric acid.

Boil the berries and cherry leaves on a slowfire for 5 minutes. At the bottom of the colander put gauze, flip berries and leaves on it and squeeze it. Pour into a large saucepan, add sugar and citric acid, pour with vodka. Boil and bottle in bottles. Raspberry can be replaced with black currant.

And what kind of recipes of raspberries do you know?