TINTAGE ON BLACK CURRANTS (SMORODINIE)

Blackcurrant tincture is the best of all tinctures, however, in Poland it is prepared less frequently than in Ukraine. Wanting to get a really good tincture, you should prepare vodka in the spring (a diarrhea) on young leaves and green shoots of blackcurrant. Pour almost fully ripe seeds into the gander, and even slightly overripe black currants, and then pour them half and half with pure spirit and liqueur. Not having that vodka or not being able to make it in town, you can add plain vodka instead of a leaf. Place the well-stoppered bottle in the sun for a few months, then pour off the tincture, cover the remaining fruit with sugar, following the same procedure as when making cherry liqueur. Already in the fall of that year, this tincture will be very tasty. However, wanting to have a truly delicious tincture, it should be kept on the fruit all year round. The tincture becomes tastier as the years go by.