Homemade Berry Liqueur Bottle the Essence of Summer (Hausfrau Friday)
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- Опубликовано: 28 апр 2022
- Capture all the goodness of your summer berry harvest and diversify ways to preserve snd enjoy what you’ve grown by making a super easy batch of Berry Liqueur!
Obviously, this beverage is for adults of legal drinking age only
For this recipe, you will need:
1.Hard alcohol of your choice (I prefer vodka because it doesn't dampen the bright color of the berries in the finished product)
2.Berries, and quantity.
3. White Sugar
3. Two glass jars with lids.
1. Add fresh berries to a jar. Cover with alcohol so that all berries are submerged. Put lid on jar. Store in dark place for 2 weeks. (Optional, gently invert the jar every few days)
2. After two weeks have passed, decant the liquid into a clean jar. Put a lid on it. Take the remaining berries in the first jar, and sprinkle them with granulated sugar to coat. Replace lid. Put both jars in a dark cupboard for two more weeks (Optional gently invert the jar of berries/sugar every few days)
3. After two MORE weeks have passed, decant the sugary liquid from the berry jar into the original jar of alcohol. Repeat the remainder of step 2.
3. After two MORE weeks have passed, decant the last of the sugar syrup into the first jar. Gently shake, and bottle this finished product. It will keep in a dark place for several years. Enjoy the discarded berries over ice cream :)
This video is a re-upload from my former channel on eco-domesticity, Parkrose Hausfrau. I am moving videos from that channel to Parkrose Permaculture so that more folks can access them. It's a slow process, thanks for being patient with me, and be sure to check out my regular Hausfrau Friday series here on the Parkrose Permaculture RUclips Channel. Thanks!
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I made this last summer. I had a bit last night. It reminded me if summer.
I have now used this recipe for oranges, plums, pineapple guavas, loquats, passion fruit and mulberries. This is a great recipe. I will be making it forevermore. Mulberry cordial is the bomb!!
I appreciate your educated and thoughtful presentation in all your videos. I was a research biologist and I can tell you have professional training in botany. I am definitely going to try this as well as make my own wine this year.
i love making simple ferments with honey, berry, and mint and blackberry leaf in summer, just mush it all up, shake it a couple times a day, and let it sit until it's bubbly on day 3 or 4. this looks like a much better storage system tho :D. my simple kvass usually doesn't last long at all
It wouldn't last in my home, either. I did that with strawberries once. Now that I have found out (from VA) I need to ease up on the alcohol a bit (though I don't have to eliminate it completely), I may be making more of those kvass drinks so I will still feel like I'm drinking something premium. 😊
I did this recipe for lots of fruits in my yard this year. It made great Christmas gifts. Thank you!
Thank you for sharing this! I can't wait to try this with my extra summer fruit. And I just love your down to earth, practical nature. Keep the ideas and info coming!
I watched this video this morning. Today I made both mulberry and loquat cordial. I’m excited to see how they turn out. Great video, thank you 😊
Nice and easy process. I've made Creme de Cassis before with my blackcurrants. The recipe I used was from the late great Jane Grigson's Fruit Book. She also had a recipe for an orange aperitif to make a few weeks before Christmas. I adapted both recipes for other fruits. The process was basically to soak the fruit in an appropriate wine, strain off the liquid, heat it very gently with a measured amount of sugar so the alcohol does not evaporate. When the sugar is disolved add vodka. Again there are specific proportions which I can't remember.
Jane Grigson was an English food writer. If you enjoy reading about food with literary references and a bit of history then her books are for you. I have no idea how many are still in print but second-hand books are great.
Don't worry about the berry stain! Very easy to remove. Pour boiling water from a slight height through the material with the fresh stain. You may need to repeat.
I've got some raspberries soaking in vodka that I only started up hours ago, but I took a different approach. I put the raspberries through a food chopper and threw them in a jar that used to have spaghetti sauce in it and then I put what I believe to be equal parts of vodka and sugar as the raspberries, and mix it all together and threw it in my refrigerator hoping that it won't ferment so much it causes a problem. I guess I should wait 2 weeks instead of 1.
Sorry about your petticoat, I understand OxiClean should be able to take something like that out. One of my neighbors told me that Resolved Pet has gotten wine out of carpet, so maybe that might work too (even though it's meant for carpets, you never know).
Great video! Can't wait to try this! Gotta plant my blackberry bushes first though. They're sitting in pots while I prepare my beds. It's taking a long time to make my way around the backyard.
Wine works for me too
Hi there, you can get berry stains easily out of fabric by carefully pouring boiling water over the stain. Not to use on plastic fabric though, but the risk is low on this channel 😅 have a great day!
When I was eight years old, (fifty four years ago), I crushed up some grapes and put the mash with the skins inside some glass soda bottles I had cleaned. I put the metal caps back on the bottles and put them in a wine rack in our living room.
Approximately eight hours later the mash exploded out of the bottles and on to a wallpaper mural on the opposing wall. (Apparently fermenting grape mash produces carbon dioxide which built up pressure in the bottle until it popped the caps open)
My mom was really, really mad. Should I worry about fermenting gases being built up in your process?
No you aren't doing any fermenting with this vodka has a high enough alcohol content that it will kill all of the natural yeast on the berries.
Hey, do you know about the trick of pouring boiling water over berry stains? I love that it is non chemical. Works best when fresh, but worth a try. Could follow up by using enzyme type stain remover. It would be unfortunate to ruin nice new cothing.
Can you use frozen berries? From my last harvest of blackberries, I have made many jars of jelly/jam, but still have 3 gallons in the freezer. I think I will try this. Would still get flavored vodka if nothing else.
I wish you has shown the berry and sugar syrup after 2 weeks
Found an old school Angela video!
I found another video where they just did all the sugar and alcohol at the same time. Have you done it that way before? Does it change the flavor?
Hi. Freat video. Can you add 'how to make mead' to your videomaking list when you get a chance? Please and thank you
Great*
Wouldn't it be easier just to make juice from the berries with sugar and then add that to liquor?
If by 'easier' you mean less work, then yes, but when you add the sugar and then ask the alcohol to work as a solvent it is not as efficient a solvent as it is with less (or without) the sugar. So, you do not get as much flavor or color from the fruit if you add sugar before you macerate the fruit in the alcohol first. That said, IMO, if you have a sous vide heating device, and you can seal the alcohol and the berries in a jar very well, then heating a water bath to about 150 F for about 90 minutes extracts about the same flavors and colors as you do at room temperature for 2 weeks or more.
Can honey be used instead of sugar?
You can, but the honey will crystallize if it gets cold in your kitchen. I also find it can overpower the flavor of more delicate fruits like raspberries, too.
Yes it can. Make a honey simple syrup and follow my recipe in the replies where I'm being a bit critical.
You failed to mention that the jars need to be refrigerated for the two weeks. Otherwise, the contents will become rancid. I know - it happened to me. And by day 28 when you open the jars the rancid smell will knock you for a loop!
Please shorten your intro. I almost clicked off the video because it was so boring and had nothing to do with why I wanted to watch it in the first place. Good recipe though, but use everclear or diesel as it strips the fruit more thoroughly and is quicker. It can strip in as little as 4 days. Your fruit will be completely clear of color or white. Mash your berries with a hand potato mashed and pour a whole 5th of straight spirits over the mash. Swirl every day and when you feel everything is extracted.. then proof down with simple syrup. Lemon brandy is amazing over ice. Better than lemoncello. Let sit for 2 weeks to allow the ethanol to mellow. But you can drink right after proof down if you don't mind a slight hint of alcohol. I use diesel brand straight liquor as I think it is a cleaner spirit and doesn't have any bite at 190 proof. It's pretty dangerous 😉. trust me when is say.. you can almost triple your product using straight spirits. It's 💯 worth the change. This way is quicker and gets every bit of flavor out and is quicker. I can do with my recipe in 3 weeks and get 3 times the volume that you get in over a month and a half. The only hard part doing it my way is straining the fruit and doing the math to proof it to 20 to 30 proof. Your way I've seen in recipes predating the 1500s and my way was discovered in the 1800s. I'm sorry for being a critic but I was hoping to find a better or different recipe. Just trust me though. You're doing way too much work and get too little return, which is a waste. Also you should be using organic natural sugar.