Blackberry tincture

Blackberry tincture

Blackberry tincture has many healing properties. It improves the functioning of the circulatory system and reduces the risk of developing an atherosclerotic process. It contains large amounts of vitamin C, which makes it anti-inflammatory, antibacterial and diaphoretic, fighting the symptoms of flu and colds. Blackberry tincture is great for making cakes and desserts, a small amount added to tea, will strengthen our immune system in the winter. The recipe is very simple. For making blackberry tincture, choose the best fruit(healthy and mature).

Recipe 1

Ingredients:
1,5 kg of ripe blackberries
1 kg of sugar
1 litre of spirit 70 %

Execution:
Peel the blackberries, rinse, dry and rub through a sieve into a glass vessel. Add sugar to them and leave it closed in a warm place on 5 Days.

Then pour the alcohol into the jar, mix well and leave for another 7 Days. Decant pour, strain through quadruple gauze and leave for a week to clarify.

After this time, filter the tincture and pour it into bottles(a coffee filter will be the best). Blackberry tincture should rest in a dark and cool place for at least 6 Months.

Recipe 2

SWEET BLACKBERRY tincture

1 kg of blackberries, 1 l spirits, 50 dkg sugar, 0,4 l of water

Ripe blackberries disguise, rinse, slightly crush, pour into the caterpillar (be careful, so as not to waste precious juice). In another vessel, mix the spirit with boiled and cooled water, pour blackberries with the resulting solution. Cork the cork, expose to sunlight for a period 3 Weeks. After this time, filter the tincture through gauze into another vessel. Cover the blackberries with sugar, mix thoroughly shaking, re-expose to sunlight for a period 3 Weeks. Filter the obtained liquid through gauze into a gander with tincture, mix thoroughly, set aside for 24 Hours. Pour the finished tincture into half-liter bottles, cork and seal. Store the tincture in a dark and cool place for six months.

 

Recipe 3

Blackberry dry tincture

1 kg of blackberries, ¾ l of spirit, ¾ l of vodka 40 °, 20 dkg sugar

Ripe blackberries disguise, rinse, pour into the caterpillar, pour vodka, and then spirit, Stopper, expose to sunlight for a period 4 Months. After this time, pour the tincture into another vessel. Cover the blackberries with sugar and mix thoroughly, shaking, set aside in a warm place until the sugar is completely dissolved. Pour the obtained liquid back into the tincture, Stopper, set aside for a period 4 Months. Filter the finished tincture through gauze into half-liter bottles (fruits squeeze through the canvas), cork and seal, and stick cards with the name and date of bottling on the bottles. Store the tincture in a dark and cool place at least 4 Months. Blackberry tincture is more aromatic than raspberry tincture and has a drier taste.