Tincture on vodka with the addition of raisins has therapeutic and prophylactic effects for colds. However, in this case, you should use it in moderation so as not to harm your health. Also, this drink is an excellent alternative to other alcohol on the festive table. Thanks to raisins, the taste of vodka becomes softer, and it acquires an incomparable sweetish tint.

There are a large number of recipes for dried fruit infusions that can satisfy absolutely any taste, most of which are quite simple to prepare, so it is not necessary to have extensive experience to please your guests with a delicious drink. In this article, we'll look at three recipes for raisin vodka tincture.

Classic recipe

The traditional recipe is quite simple and includes a minimum of ingredients. To prepare a classic tincture, we need:

• Vodka? 500 ml;
• Raisins? 300 BC

It is necessary to take a clean liter jar, preferably pre-pour boiling water over it. Sort the raisins and wash. Pour into a jar, pour warm vodka and close the lid. It is important to ensure that the container is tightly closed, otherwise the alcohol may disappear. Send the container to a dark place and leave at room temperature for about 2–3 weeks. Before using the finished product, the tincture should be filtered and cooled.

Tincture? Spicy? on raisins

Spicy tincture has a more pronounced warming effect, so it is more often used as a medicine for colds than other drinks. To cook? Spicy? tincture will need the following ingredients:

• Raisins? 50 g;
• Vodka? 0.5 l;
• Sugar? 1 tablespoon;
• Bay leaf? 2 pcs.;
• Peppercorns? 5 pieces.;
• Dry black tea brew? 1 teaspoon.

Place all ingredients in a clean, dry container, fill with vodka and close tightly with a lid to prevent evaporation of alcohol vapors. Then place the jar with the future tincture in a warm place. It is important to keep track of so that the sun's rays do not fall on it. After a week, the tincture will be ready. It is important not to forget to filter the finished product from the sediment and cool it before use.

Raisin and dried apricot tincture recipe

Another tincture recipe that deserves attention. Its distinctive feature is an incomparable, sweetish aftertaste, which is created due to the content of dried apricots in the drink. For cooking we need:

• Dried apricots? 100 g;
• Raisins? 100 g;
• Vodka? 500 mg.

The first step is to sort out the dried fruits so that spoiled fruits do not get into the tincture, since this can significantly affect the taste of the finished drink, and not for the better. Then the raisins and dried apricots must be washed under running water. Put dried fruits in a clean jar and fill them with vodka. Close the container with a lid and insist for two weeks at 20-25 ° C in a dark place.

After two weeks, the tincture should be thoroughly filtered through cheesecloth folded in several layers, while the remaining alcohol should be squeezed out of the dried fruits, since they absorb a sufficient amount of liquid. The finished product looks quite beautiful, so it can be poured into a transparent bottle and safely placed on the festive table.

Below are some helpful tips to help you make the tincture easier or change the taste of the finished drink.

Having in stock the tinctures prepared according to these recipes, you will always have something to surprise your guests at the festive table, because everyone who knows a lot about noble drinks will appreciate your creation. Also, moderate consumption of dried fruit tincture for colds can contribute to an accelerated recovery. However, one should not forget that only the dosage distinguishes poison from medicine, so you should not get too carried away with self-medication with alcohol.

October ... The first frosts are on the nose, nature freezes, almost all the fruits and berries have already departed. So, the preparation of delicious liqueurs and liqueurs will have to be postponed until spring? No matter how it is! You can also make your favorite alcoholic snacks from dried fruits - in some cases, drinks on them are even better and certainly more original than on fresh fruits, and dried apricot tincture is living proof of this!

In fact, almost any dried fruit is suitable for making tinctures. It shows itself excellently in the alcoholic field, for example, raisins, which are made, prunes, dried cherries, cranberries, smoked pears, even figs and ordinary apple drying. But the most unexpected (in a pleasant sense) results are given by dried apricots. The tincture of moonshine on dried apricots is absolutely different from the apricot one, the drink has a more subtle aroma and taste, pleasant sourness and a very beautiful color, while there is almost no need to tinker with filtration.

Cooking is also nowhere easier! My dried apricots, dry them, cut them into quarters, put them in a jar and fill them with alcohol. The drink should stand in a warm, dark place for 3-4 weeks, after which the infusion should be drained, and the remaining fruit should be squeezed well through cheesecloth. We filter the liquid using gauze and / or a cotton filter. Let's try. Add sugar if necessary. It is advisable to let the tincture rest for a couple of weeks before use. All!

Tincture on dried apricots and raisins with walnuts

Dried apricots and raisins are a classic combination. In this recipe for tincture of moonshine on dried apricots, walnut membranes are also used - they will enrich the drink, make it more intense, "masculine", add a pleasant bitterness and have a beneficial effect on the color. About tinctures on walnut partitions with us.

• Good moonshine or diluted alcohol 50% - 1 liter;
• Dried apricots - 200 grams;
• Raisins - 200 grams;
• Walnut partitions - a tablespoon.

Video: Tincture "Home" according to the recipe from Alexander Kotelevtsev

Spicy tincture on dried fruits

This tincture is prepared on dried apricots on alcohol or vodka, the recipe also includes other dried fruits and spices. Remember that it is easy to overdo it with spices - if you are not sure about the weight, it is better to put less than more, dried apricots and other ingredients will make the drink tasty.

Video: Tincture on dried apricots and raisins

• Vodka - 2 liters;
• Dried apricots - 100 grams;
• Dried cherries, apples, pears (smoked) and prunes - 25 g each;
• Honey - 150 grams (as little as possible);
• Allspice - 1 pea;
• Cloves - 1 gram;
• Ground ginger - 0.5 grams;
• Cinnamon - 1-2 cm sticks.

Alcohol - 500 ml;

Video: Dried fruits. Tincture on dried fruits from Bukhlovar

Yes, the list of ingredients is impressive, but if one or more of them are missing, the drink can still be prepared. You cannot do without dried apricots, cranberries, rum, citrus fruits, spices, and even, perhaps, almonds - the rest can be replaced or simply not put into the tincture. Preparing a drink is not very difficult.

1. First, blanch the almonds in boiling water and remove the skin from it - it can taste bitter.
2. Cut the lemon and orange into thin slices - to reduce the bitterness from the fruit, you can first remove the zest and cut out the pulp, and throw out the white inner skin - if you are not too lazy to mess around, it will be better.
3. We take brown sugar, equal in volume to the amount of water, cook in a saucepan until dissolved, cool.
4. We put citrus fruits, dried fruits (whole, to be less fooled with filtration), nuts and spices in a 2-liter jar, fill in syrup, alcohol and rum, fill the remaining space with vodka.
5. Put the jar in a warm, dark place. After 2-3 days, the fruits will absorb some of the alcohol - the jar will again need to be topped up with vodka.
6. The infusion period is 3 weeks. After that, the liquid will need to be drained and filtered, if necessary, sweetened, bottled and set aside in a cool place to rest.
7. You can try the drink after a couple of weeks, but over time it becomes tastier, the qualities of the tincture are fully revealed after six months - in general, how long will you have patience.

Dried fruits and nuts left after preparing this tincture on dried apricots do not need to be thrown away - they are quite suitable for baking, ice cream, desserts. If you sprinkle them with sugar and send them to the refrigerator, the whole thing will be stored for up to six months, and you will also get a delicious nut-fruit syrup.

And from the "elite", and from alcohol or vodka, and from moonshine, tinctures on dried apricots turn out to be very tasty, "warm", homemade, they are ideal for the New Year or Christmas table - if you start cooking now, the drink will just have time to relax a little and the holidays will be especially delicious!

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Dried apricots are a very useful dried fruit obtained from apricots; they are used both in cooking and in making homemade alcoholic beverages.

The advantage of dried apricot tincture is that it can be made at any time of the year. Well, if you take into account that dried apricots are a storehouse of useful substances, then the prepared drinks will also acquire the useful qualities of this southern fruit.

Useful qualities of dried apricot

Dried apricots have a special taste, which is loved by many. It is known that this product has the ability to rejuvenate the body, which is also important for those who monitor their health and nutrition. The main advantage of dried apricots is a large amount of potassium, therefore, the prevention of atherosclerosis, as well as the maintenance of the cardiovascular system, cannot do without it.

In dried fruits, all the valuable properties of the fruit are much better preserved, and they themselves are much better absorbed by the body.

Regularly consuming a small amount of dried apricot, you can forget about numerous health problems. Dried apricots contribute to:

• improving memory performance;
• strengthening hair,
• restoration of vision,
• improving brain performance,
• strengthening nails,
• normalization of blood pressure,
• skin rejuvenation,
• balance the level of hemoglobin in the blood.

Dried apricots composition

Apricot fruits are literally filled with the following beneficial substances:

• healthy sugars
• carotene,
• citric, malic and other acids,
• vitamin C, PP, A, B,
• starch,
• pectins,
• minerals,
• natural carbohydrates (do not increase insulin levels and can replace sugar).

Dried apricots or apricots?

Various dried fruits are made from apricot, which many people confuse:

1. Dried apricots are dried apricots that have no pits and are cut in half.
2. Apricot is a small apricot with a stone inside.
3. Kaisa is a dried apricot, without pits inside.

Immediately before drying the fruits, a bone is removed from them, while not violating the integrity of the fruit itself.
There is no fundamental difference between these dried fruits, but the presence of a seed in the fruit gives it a slight almond aroma.

When making a tincture of dried apricots at home, you can use not only dried apricots, but also other types of dried apricots.

Infusion of dried apricots

Since the infusion of dried apricots does not imply the cooking process, this means that the drink retains all the minerals and vitamins that are in this dried fruit. Of course, in order for the body to receive them in abundance, you need to choose the right dried apricot.

Best of all, attention is paid to nondescript grayish, yellowish or even brownish fruits. But bright saturated colors indicate that the apricot was additionally treated with chemicals and dyes.

So, to prepare an infusion of dried apricots, pour 50 grams of dried fruits with boiling water (1 glass). The infusion process should take place in a sealed container, and after 2-3 hours the drink is filtered. It is recommended to take 100 ml twice a day.

Dried apricot tincture

To get a healthy alcoholic drink, you should take a soft and sweet dried apricot. Such a tincture on dried apricots already has a lot of fans in many regions. As an alcoholic base, you can use both classic vodka and other drinks, in particular, purified moonshine, cognac, alcohol diluted to 40–45 degrees.

Classic

Dried apricots (150 g) are placed in an opaque glass container, poured with vodka, and then the neck is tightly sealed. The container should be kept indoors for 1.5 weeks without access to the sun. Shake the bottle every three days to mix the contents as best as possible. The finished drink needs to be filtered, and for the first time, cheesecloth folded in several layers is used for this, and when filtering again, thinner filters (for example, cotton wool) should be used. The finished drink can be poured into small opaque glass bottles. For 4 years, the drink retains all its useful properties and qualities.

Using dried fruits

Dried apricots (100 g), raisins (100 g) are washed, and then placed in a jar, pouring all this with vodka (500 ml). In a tightly closed state, the jar is sent to a room without access to sunlight for 2 weeks. Every three to four days, the contents of the jar are stirred, and at the end of the infusion, the tincture is filtered, the pulp is squeezed out, and then secondary filtration is performed using fine filters. The almost finished drink is poured into small bottles, closed and kept for another two to three days. Then stored in a cool place. This tincture retains its qualities for three years.

Other dried fruits can be used as additional components, for example, prunes, apples, etc.

Contraindications

Like any alcoholic product, dried apricot tincture has its own contraindications. It is not recommended to use it for food allergies, as well as for alcohol intolerance.

For true gourmets who have become boring with classic alcoholic drinks for a long time, we suggest trying the recipe for dried apricot tincture. You can use alcohol, vodka, or even moonshine as a base.

The classic recipe provides for the use of dried apricots only:

• take 150 grams of chopped dried apricots and pour a liter of alcohol. For the preparation of an alcohol base, you can use.
• leave for a month in a dark, warm place. You filter the finished tincture and bottle it.
• if you like sweets, you can add sugar. In this case, leave the tincture for a few more weeks.

In addition to the classic recipe, there are also various variations of it, using not only dried apricots, but also other dried fruits and nuts. Here are three of the most popular recipes.

Recipe for making dried apricot tincture on moonshine

In addition to dried apricots, this recipe also includes raisins and walnuts. The alcohol base is moonshine. It's best to do it yourself. It is enough (we recommend choosing an apparatus with a distillation column of the brand or with a dry steam chamber of the brand) and you can safely experiment with. And in order not to be mistaken in choosing a model suitable for your purposes, use it.

1. Take a liter of moonshine, 200 grams of dried fruits and a tablespoon of walnut membranes.
2. All that is needed for cooking is to cut dried apricots, mix them with raisins and walnut partitions.
3. We put the mixture in a jar and fill it with moonshine.
4. We place the vessel in a dark place at room temperature and leave it for a month.
5. After three weeks, strain the tincture and transfer to another bowl.
6. Add sugar or honey if desired and let sit for another seven days.

Can be served at the table.

The recipe for the tincture of dried apricots on alcohol

The alcoholic basis of this dried apricot tincture is alcohol. In addition to the main ingredient, it also includes various spices and dried fruits. Observe the proportions clearly, because if you take too many spices, you can spoil the taste of the drink.

Would need:

• two liters of 50% alcohol;
• 100 grams of chopped dried apricots;
• 25 grams of other chopped dried fruits (prunes, smoked pears and apples, cherries);
• 150 grams of honey;
• 1 black peppercorn;
• a gram of cloves, half a gram of ginger and a couple of cinnamon sticks.

Stir the dried fruits and fill them with alcohol. Leave it warm for three weeks, shaking it about once every 5 days. After 21 days, add the grated spices to the tincture. It is better to add honey after cooking. We leave the drink for another two weeks. Then we filter and pour into containers. We insist for another week. You can try.

The recipe for making dried apricot tincture at home

This recipe is the most difficult of all. It is not only about the large number of ingredients, but also about the complexity of the preparation. From alcohol, you need to take a mixture of vodka, alcohol, and rum:

• half a liter of 60 percent alcohol, the same amount of vodka;
• 250 milliliters of rum;
• 100 grams of dried fruits: dates, figs, raisins, dried apricots and cranberries;
• 50 grams of various nuts (walnuts, hazelnuts, almonds, cashews are suitable);
• half an orange and lemon;
• spices (cinnamon stick, 2 cloves, cardamom box);
• for sweeteners, take 100 grams of brown and white sugar.

Pour boiling water over the almonds and clean them from the skin. Chop citrus fruits. Cook the syrup with 100 grams of brown sugar and 100 ml of water. Let it cool down. Pour nuts, dried fruits, spices and citrus fruits with a mixture of alcoholic beverages. We leave it warm for a month. When the tincture is ready, filter it and bottle it. Then add more sugar to taste.

Dried apricot tincture is ready.

Hello everybody!

My name is ... However, call me Mikhalych, as my friends and colleagues call me. So, I decided to support Pasha with his competition and send simply excellent a recipe for your favorite drink - a tincture of dried apricots on moonshine. Instead of moonshine, you can use vodka or diluted alcohol.

In general, I want to say that before I tried to insist dried apricots, but the drinks were not important. But when I learned this recipe, the dried apricot tincture became one of my must-haves. The wife and sister call her ambrosia.

Ingredients

• Moonshine 45% - 1 liter (can be replaced with vodka or alcohol)
• Dried apricots - 8 pieces (it is better to buy a dark one. The darker the better)
• Cinnamon (pod) - 1 cm
• Thyme - 1 pinch
• Mint - 1 pinch
• Cloves (dried) - 2 buds
• Black pepper - 2 peas
• Sugar - 1 tsp

Recipe

Author's impressions

I highly recommend the tincture. It has a beautiful yellow-brown color, is transparent, tastes good and is pleasant to the nose. Yes, maybe someone will find it too sweet. Therefore, sugar can be added after infusion, when you remove the sample. And I like sugary drinks.

Another important point - do not cool the drink much before drinking, but it is better not to cool it at all. Otherwise, you will not feel the aroma. But at room temperature, all tastes and smells are revealed as needed. Of course, subject to use. But we don't drive the other, right?

Best regards, Mikhalych from Uglich