Tincture of frozen black currant: on vodka, moonshine, alcohol

Frozen blackcurrant alcohol tincture is easy to make at home. Many summer residents probably have healthy berries in stock that were frozen for future use in the summer, but were never used during the winter season. The shelf life of such a delicate product ends just in time for the ripening of the new crop. And this is where the dilemma arises - what to do with the unspent frozen product. It's a pity to throw it away, but it's better to use fresh berries for jam. There is a way out, you can prepare an infusion of medicinal fruits on any alcohol-containing product - vodka, moonshine or alcohol.

Features of the preparation of frozen currant tincture

Frozen black currant allows you to make the tincture all year round. In addition, it is the frozen berry that will give the healthy elixir a richer aroma and taste. Of course, working with such currants has its own nuances, which are associated with the fact that the integrity of the peel of many berries is violated, and when defrosting, a large amount of liquid is released. But these shortcomings do not greatly complicate the process of making a delicious drink.

Important! Infusions are perhaps the most diverse group of alcoholic beverages. Black currant gives the drink a healing effect, so it is good for strengthening the immune system, relieving fatigue and invigorating.

Frozen Blackcurrant Tincture Recipes

There are quite a few homemade tincture recipes from frozen blackcurrant berries. They may differ not only in their components, but also in the technology of preparation. But in the end they will have a great rich color, taste and aroma.

Tincture on frozen currants with alcohol

Alcoholic blackcurrant tincture will preserve the greatest amount of essential oils and other useful substances. To prepare this drink you will need:

  • 800 g black currant;
  • 1 liter of alcohol;
  • 400 g of sugar (brown can be used);
  • 400 ml of water.

Cooking method:

  1. If, before freezing, the currants were well sorted, cleaned of leaves, branches, other debris and washed, the berries can only be slightly defrosted. Otherwise, you need to wait until it is completely defrosted and rinse the berries well, removing the floating debris.
  2. Pour water into a saucepan of a suitable size, add sugar. Put the mixture on fire and bring to a boil, stirring to dissolve the sugar.
  3. Add berries to the syrup, bring to a boil again and boil over low heat for 5 minutes. During this time, the berries will burst and juice will be released. To be sure, you can knead them with a spoon or a crush during the cooking process.
  4. The blackcurrant mixture must be completely cooled. Only then add alcohol.
  5. Pour the well-mixed mixture into a glass container, for example, into a jar and close with a lid that will ensure tightness. Put in a dark place.

In this form, the infusion should stand for about 3 weeks. During this time, it is periodically shaken, about once every 2-4 days. Due to the fact that the currants have softened during cooking, it will give the maximum amount of nutrients. But at the same time, it will make the tincture very thick. After the due period of infusion, the main task will be to filter the drink in order to rid it of the pulp.It is best to do this with cheesecloth folded in 4-6 layers. After the first filtration, you need to let the resulting solution settle a little so that the remaining pulp settles to the bottom of the jar. Then carefully so as not to shake up the sediment, strain again through cheesecloth, drain the sediment. For best results, you can repeat it again. Pour the filtered tincture into clean bottles and close tightly.

Important! To prepare the infusion, you need to use alcohol at least 70%. But immediately before drinking, the drink must be diluted with water, reducing the degrees so as not to burn the stomach.

There is another option for making alcohol infusion. It is much easier to execute, as it allows you to omit the difficulties associated with preparing the sweet component. But thanks to new ingredients, it turns out to be no less tasty and healthy.

Tincture of frozen black currant with vodka

The recipe for frozen blackcurrant vodka tincture is a fairly common option. After all, vodka is the most affordable and versatile basis for making a healing drink. It does not require the correct dilution ratio, such as alcohol. And the taste of vodka liqueur will be softer than that of alcohol, so women especially like it. The preparation method is simple, but the requirements for the quality of the ingredients are high. The thawed berry must be whole, washed in lukewarm water, laid out in one layer on a towel to dry, and spoiled berries are removed.

  1. Fill a 3 liter jar with black currant half or more.
  2. Fill to the top with high-quality vodka, close tightly with a plastic lid and place in a place inaccessible to sunlight for 2-3 weeks. During this time, periodically shake the jar.
  3. After the allotted time, strain the contents of the can through several layers of gauze and pour the resulting drink into clean bottles, tightly closing them.

This tincture will have a pronounced taste and smell of black currant. But for those who like a sweeter taste, you can add sugar or sucrose - for every 100 ml of the drink you need 50-70 g of the sweet product.

Important! To prepare this recipe, it is important to use thawed berries without juice, as it contains a large amount of melt water, which will reduce the quality of the tincture. Ideally, the alcohol content of the drink should be at least 30%. But you don't need to pour out the juice, you can make wonderful blackcurrant jelly or fruit drink from it.

Frozen currant moonshine tincture

Blackcurrant tincture on moonshine can have a slightly harsh taste. But if you use high-quality moonshine that has undergone the required cleaning to prepare a drink, the taste will soften. This infusion will be more appreciated by the strong half of humanity. You can prepare it in the ways described above.

  1. Boil black currants with sugar syrup, and then pour moonshine into the cooled mixture. The proportions are the same as in the alcohol recipe. Insist in a dark place for 2-3 weeks, shaking occasionally. Strain and bottle.
  2. You can simply pour the defrosted currant berries into a jar and pour in moonshine. In this recipe, the juice released during defrosting does not need to be drained if the strength of the moonshine exceeds 50%. Sweet lovers add sugar.
Important! In order for the tincture on moonshine to have a more pronounced taste of black currant, you can add a few black currant leaves to it. But this is possible only if the cooking process takes place during the growing season of the plant.


Frozen blackcurrant pouring is, first of all, a medicinal and prophylactic agent. Therefore, it is not recommended to abuse it. It is recommended to use the tincture carefully when:

  • increased acidity of the stomach;
  • hepatitis;
  • stomach ulcer.

It is necessary to completely exclude the use of tincture for people suffering from alcoholism and mental illness.

Important! Alcohol-containing tincture is used in small doses. For festive feasts, another drink is more suitable - liqueur.

Terms and conditions of storage

Blackcurrant tincture should be stored in a cool, dark place and only in well-closed glass containers. Its shelf life primarily depends on the level of alcohol content in it. Undiluted tincture of alcohol or high-quality moonshine can be stored for about 2 years. Vodka - only 1 year.


Frozen blackcurrant alcohol tincture is a pleasant and healthy drink. One of its advantages is that it can be easily prepared at home. You can also experiment with different ingredients that will help diversify the flavor nuances. The main thing to remember is that only a properly stored drink, consumed in moderation, will benefit the body.

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