Pomegranate tincture and vodka liqueur

By properly infusing vodka with pomegranate, you will get a tasty dessert drink of moderate strength. Manufacturing development consists of easy steps that can be quickly played at home. We will look at the best recipes, tested in practice by several experimenters. These drinks can amaze even the most demanding gourmets.

It is better to make pomegranate tinctures and liqueurs from good store-bought vodka or high-quality ethyl alcohol diluted with water to 40-45%. Purified moonshine (preferably fruit distillate) without aroma is also suitable.

Pomegranate tincture recipe

Thanks to the unique maceration (infusion) technique, a mild taste is obtained.

Ingredients:

lemon fruits – 2 kg;
sugar – 0.5 kg;
vodka – 250 ml.

Manufacturing

1. Peel the fruits, selecting only mature, juicy grains for tincture.

2. Place pomegranate seeds in a jar, cover with sugar, and tie the neck with gauze.

3. Place the jar in a warm space at room temperature for 7-9 days.

4. Remove the resulting juice from the sediment, filter through cheesecloth, add vodka.

5. Close the jar tightly with a lid and keep the drink for 7 days in a warm, dark place.

6. Pour homemade lemon tincture into bottles and cap tightly. Store in the refrigerator or basement. Shelf life up to 3 years. Strength – 10-14%.

Used pomegranate seeds are suitable for making the next portion of tincture. It’s enough to cover them with sugar again, let them sit for 5-7 days and add vodka.

Pomegranate liqueur recipe

The result will be a homemade pomegranate liqueur of a rich reddish color, the smell and taste of which will be of pomegranate with notes of lemon.

Ingredients:

huge lemon fruits – 3 pieces;
vodka – 0.5 l;
sugar – 250 g;
zest of a quarter of a lemon.

For the drink you only need the yellowish part of the lemon peel. The snow-white pulp has a bitter taste and should not be added to the liqueur. The freshest crust can be replaced with ready-made lemon zest, which is sold in stores.

Manufacturing

1. Peel the pomegranates, pour the seeds into a jar.

2. Add lemon zest.

3. Mash the grains with a rolling pin until a watery consistency is obtained.

4. Add vodka, close the jar with a lid, shake a couple of times.

5. Place the jar in a warm, bright space for 7 days. Shake once a day.

6. Drain the resulting pomegranate vodka from the sediment, then filter through four layers of gauze, squeeze out the cake thoroughly.

7. Pour 200-250 ml of filtered water into a separate container, add sugar, stir and heat on the stove to 50-55°C. Cool the purchased sweet syrup to room temperature and mix with the main part of the liqueur.

To make the liqueur lighter, you can use another technology for making sweet syrup: mix sugar and water in equal proportions, add 3-5 g of citric acid and simmer over low heat for 40-50 minutes. Then add soda on the tip of a knife and stir. After the foam settles, a substance remains in the pan, its mixture and color reminiscent of young honey. Specifically, it must be added to vodka with pomegranate juice.

8. Close the container with a lid and place in a black space for 7-9 days.

9. Drain the homemade lemon liqueur from the sediment, then filter through a cotton filter.

10. Pour the drink into storage bottles and close the lid tightly. When kept away from direct sunlight, the shelf life is up to 5 years. Strength – 20-25%.

Pomegranate liqueur

Friday, December 8, 2017

Well, what are holidays without tasty drinks? I suggest you try homemade pomegranate liqueur with a rich ruby color, pleasant, soft taste with a subtle tartness and not cloying sweetness. This drink will probably appeal to your better half, although some men are not averse to tasting lemon liqueur.

The recipe for our delicious alcoholic drink does not differ in complexity or precious set of necessary ingredients. However, for the pomegranate liqueur to be truly tasty, be sure to choose proven vodka of the highest quality. Bad vodka (especially moonshine, alcohol and the like) will not make a good homemade liqueur.

Ingredients:

Making a dish step by step:

To make homemade pomegranate liqueur, we will need the following ingredients: vodka, pomegranate and sweet sand.

First you need to disassemble the grenade. To do this, take a beautiful large fruit, wash it and dry it. After this, use a sharp knife to cut off the cap and the lower part of the fruit so that the grains are exposed. Why is this necessary? The whole essence lies in the following: on the cut you will see exactly where the light partitions are located, along which you can disassemble the entire pomegranate without any problems.

Next, carefully cut out the upper light part so that it is comfortable to break the fruit. Using a knife, we cut the pomegranate from the bottom up along the skin so that the cuts are located exactly where the partitions are.

All that remains is to break the pomegranate: if you cut the fruit correctly, it will actually fall into pieces on its own, while the amount of juice that leaks out will be the smallest.

We take out the ruby lemon seeds and put them in a separate bowl, getting rid of the light partitions and skin. If you have a large ripe pomegranate, the number of grains will also be huge. Take a couple of small fruits.

At the next step of making homemade pomegranate liqueur, a jar with a capacity of at least 700-800 ml will be useful. Wash it well and rinse it. We put lemon seeds in a jar, which can be lightly crushed if desired, but this is not at all necessary.

Cover the pomegranate seeds with a glass of sweet sand.

Fill with vodka (250 ml).

We close it hermetically with a nylon cap or screw it on with a screw-shaped lid. Shake vigorously until the sugar begins to dissolve. We put the jar in a black, dry space (in a kitchen cabinet, for example) for 7-10 days. Every day you need to remember the future pomegranate liqueur and shake the jar so that the grains better release their own juice. By the way, the sweet sand will dissolve almost on the 2nd day.

And this is what our pomegranate liqueur looks like after 10 days - the grains turned light pink, and the infusion turned a rich ruby color.

Strain the contents of the jar through a sieve and squeeze out the grains with your hands.

Homemade pomegranate liqueur is ready.

We pour it into a beautiful bottle (mine is a cognac bottle), seal it tightly with a lid or cork and store it in a dry, black place. This liqueur tastes best when chilled, so I advise you to store the drink in the refrigerator. How much liquor does it take? Here is a bottle with a capacity of 500 ml. But I literally won’t tell you the strength, because we don’t have an alcohol meter. But it is quite strong, but this strength is pleasant.

Catchy, rich, sweet and very tasty homemade lemon liqueur is a suitable drink for a festive table. Cook for your health, friends, and bon appetit!

Lemon liqueur

Pomegranate liqueur, prepared at home, is distinguished by its naturalness, gentle and soft, slightly strong taste, rich ruby colors with a strength of 15-25%.

The usefulness of lemon will be filled by alcohol. You can drink pomegranate liqueur after dinner; it is good with coffee, desserts, and also in cocktails. With all this, preparing it (especially in winter) is even easier than purchasing it.

Manufacturing secrets

The pomegranate must be ripe. You can peel it by cutting off the “cap”, making cuts along the fruit and “opening” it like a flower.
The alcohol should be good, be it vodka, alcohol or moonshine. As a last resort, double-distilled purified fruit distillates are welcome. You can take cheap cognac or brandy, or use imitation cognac.
When peeling lemon zest for liqueur, be careful not to cut off the snow-white part underneath, otherwise the drink will taste bitter. Before cutting the zest, scald the fruit.
It is permissible to replace the lemon zest with lime zest.

Pomegranate liqueur (everyone recipe)

The color is rich, reddish, the taste is pomegranate, pronounced with subtle lemon flowers. Strength – 20-25%, stored in the absence of light for 4-5 years.

pomegranates (large) – 3 fruits
strong alcohol (vodka, cognac, 40-45% alcohol, etc.) – 0.5 liters
sugar – 200-250 grams
lemon zest - from ¼ fruit

The liqueur is prepared as follows:

We clean the pomegranates, separate the seeds, and pour them into a jar.
Add the zest to the grains.
Using a wooden masher, mash the grains until the juice is completely released (from every grain).
Fill the composition with alcohol, close and shake. Leave in darkness for 1 week.
Strain and filter the tincture. Pour 200-220 ml from it and mix this glass of tincture with sugar. Heat the syrup to 50-55°C and cool (no need to cook). Combine with tincture.
Let it sit under the lid for another 1-1.5 weeks (to stabilize the liqueur) and filter again.

PS There is another development for making this recipe: lemon grains are covered with sugar without kneading, filled with alcohol and left to infuse for 10 days. After which the drink is filtered. Zest is added to the infusion as desired - the liqueur comes out tasty even without it.

Pomegranate liqueur with alcohol

The alcohol in the recipe can be replaced with 70-80% moonshine, but not vodka.

lemon seeds – 100 grams
alcohol (90-95%) – 1 liter
sugar – 50-100 grams
mineral water (not salty) – 1 liter

The liqueur is prepared as follows:

We clean the pomegranates, separate the grains, pour them into a jar, pour in 300 ml of alcohol (1/3 part), close the lid and leave for a week.
Cook the syrup from mineral water and sugar, simmering the solution over low heat for 5-8 minutes after boiling.
Combine the strained pomegranate infusion, cooled syrup and remaining alcohol (700 ml).
Pour the liqueur into bottles and leave for another 5-7 days to stabilize.

Pomegranate cognac liqueur

pomegranate juice – 200 ml
sugar – 150 grams
cognac – 500 ml
lemon zest (optional) - from ¼ fruit

The liqueur is prepared as follows:

Mix pomegranate juice, ready-made or fresh, with sugar and simmer over low heat for 5-8 minutes after boiling.
Mix chilled pomegranate syrup with cognac. If desired, add lemon zest.
Let sit for 5-7 days until the liqueur stabilizes, filter, and pour into a bottle.

Greek pomegranate liqueur

lemon seeds – 1.5 cups
strong alcohol 40-55% (vodka, cognac, alcohol, grape distillate) – 300 ml
sugar – 200-250 grams
cinnamon sticks – 1 pc.
cloves – 1-3 buds

The liqueur is prepared as follows:

Pour the grains into a stainless steel (or enamel) pan, press lightly, pour in 100 ml of alcohol, add sugar, cloves, cinnamon. Bring to a boil and simmer over low heat for another 2-3 minutes.
After removing from the heat, do not cover the pan with a lid for about 30 minutes. Then cover and leave for 18-24 hours.
Strain the liqueur, squeeze the pulp into liquid. Filter, combine with the remaining alcohol (200 ml) and pour into a bottle.
Let stand for 5-7 days until the liqueur stabilizes.

PS There is another development for making this recipe: all the ingredients are sent to a glass jar and infused for 30-40 days (on a window or in a cabinet - it doesn’t matter).

Cocktails with pomegranate liqueur

Pomegranate liqueur, including homemade one, gives almost all drinks and cocktails a completely different sound. For example, a spoonful of liqueur can be added to fruit juices, tonics, champagne, Mojito or Cosmopolitan cocktails. You can also mix unique, very tasty cocktails.

Cocktail Pama-Tiki

pomegranate liqueur – 40 ml
snow white rum – 30 ml
pineapple juice – 60 ml
coconut milk with sugar – 40 ml
ice

Cocktail Pama-Passion

pomegranate liqueur – 50 ml
peach schnapps – 20 ml
gas-water with lemon flavor or Sprite - 70 ml
orange juice – 50 ml
grenadine – 2-3 drops
ice

The cocktail is prepared like this:

Shake the liqueur and schnapps in a shaker and fill a glass with ice with the mix.
Add juice and gas-water to alcohol, mix carefully.
Grenadine is dripped in at the end.

Pomegranate liqueur: 6 recipes at home

The presence of pomegranate liqueur on the bar shelf opens up a huge number of new horizons - a similar drink can revive any alcoholic cocktail (especially those containing champagne or dry wine). In its pure form or with ice cubes, this liqueur has no equal.

The finished product has a deep red color, a sweetish fruity smell, and a juicy, tart taste.

Also prepared from lemon: wine, tinctures, syrup

1 regular pomegranate liqueur
2 Pomegranate liqueur using Greek technology
3 Pomegranate liqueur with alcohol
4 Pomegranate liqueur with lemon zest
5 Pomegranate cognac liqueur
6 Another recipe for pomegranate liqueur

Regular pomegranate liqueur

Ingredients

Large pomegranate – 3 pcs.

Sweet sand – 1 kg

Preparation method

The pomegranate needs to be peeled and the grains transferred to a glass container.

Then add sweet sand, pour in the prepared alcohol and mix well.

Leave for 10 days in a cool, dark place and shake the container once a day.

On day 11, the drink needs to be strained, passed through a homemade or purchased filter, and then bottled.

Pomegranate liqueur is best stored in the refrigerator or cellar.

Pomegranate liqueur using Greek technology

Ingredients

Lemon seeds – 1.5 cups

Vodka – 1 glass

Sugar – 1 glass

Cloves – 3 buds

Preparation method

Place all the ingredients in an enamel pan and bring the mixture to a boil over high heat, then reduce the heat and simmer the drink for another 2-3 minutes.

Remove the pan from the heat and let it brew for 30 minutes, then cover with a lid and leave at room temperature for a day.

After the specified time, the drink must be filtered, passed through a filter and poured into a bottle.

To increase the strength of the pomegranate liqueur, you can add only a third of the alcohol at the very beginning, and the rest into the cooled mass.

Pomegranate liqueur with alcohol

Ingredients

Pomegranate seeds – 300 g

Pure alcohol (95%) – 3 l

Mineral water – 3 l

Sweet sand – 220 g

Preparation method

Pour the lemon seeds into a jar, pour in 1 liter of alcohol and let it brew for 1 week at room temperature.

After a week, bring mineral water to a boil in a saucepan, then add sugar. After the crystals have completely dissolved, remove the syrup from the heat.

Add pomegranate tincture and the rest of the alcohol to the cooled syrup.

Mix the purchased drink, strain and filter.

Pour the finished liqueur into glass bottles and keep it in a cold place for 7 days.

Now you can start tasting.

Pomegranate liqueur with lemon zest

Ingredients

Sweet sand – 250 g

Zest of 1/4 lemon

Preparation method

We take the grains out of the lemon and pour them into a glass jar.

Add finely chopped or grated lemon zest and use a wood masher to crush the contents of the container.

Then we pour in the alcohol base and leave it for a week in a sunny place.

After the specified time has passed, the tincture must be strained.

Pour one glass of drink into a saucepan, add sugar and heat to 50 degrees.

After the syrup has cooled, mix it with the main tincture and filter.

Before tasting, it is better to leave the liquor for 10 days to stabilize the taste in a black place.

The finished product should be stored at a temperature of 3–5 degrees.