Homemade tincture recipes: 11 options for making moonshine on prunes

Useful properties of an alcoholic drink

Prunes, infused with alcohol, give up all their healing properties much faster than dry. Thanks to alcohol, nutrients are assimilated by the body at the cell level. In addition to the original taste, aroma and color, dried fruits from plums convey to moonshine:

• proteins;
• carbohydrates;
• pectins;
• antioxidants;
• vitamins of group B, C, A, E;
• trace elements (Mg, Fe, Na, P);
• glucose, fructose, sucrose;
• organic acids.

Moonshine with prunes has strong antimicrobial properties. Even diabetics are allowed to drink the drink, since it does not affect sugar levels. Taking a tincture of 50 ml per day, you can increase immunity, prevent vitamin deficiency, and also:

• strengthen the heart muscle;
• increase the tone and elasticity of blood vessels;
• stabilize the digestive system;
• slow down the growth of neoplasms;
• recover from anemia;
• improve the condition of the joints;
• reduce puffiness;
• get rid of constipation;
• cleanse the body of toxins;
• remove toxins;
• strengthen the gums and teeth.

Video "Recipe for tincture on prunes"

In this video, an expert will tell you how to make your own prune tincture.

Possible harm and contraindications

To reduce the risk of negative consequences, dried fruits need to insist on high-quality alcohol and not exceed the daily dose. To refrain from using moonshine should:

• people with hepatic or renal pathologies;
• persons under 18;
• women during lactation;
• pregnant women.

Ingredient Selection Tips

For a delicious tincture, use Hungarian prunes. It can be dry, cured, or smoked. Fruits are chosen small, elongated, with an easily detachable stone. Their color should be uniform, of a moderate dark shade, without signs of deterioration. Black dried fruits were most likely chemically treated for better preservation. And pale ones are a sign that the plums have been doused with boiling water, taking away some of their beneficial properties.

If moonshine is used as a base, then it should be transparent, odorless. Additional ingredients with bright notes will help eliminate the harsh aroma. To obtain dessert alcohol, distillers add sugar, and to regulate the strength, they change the proportions.

Prune moonshine recipes

The recipes for making alcoholic prune liqueurs are very simple. Dried fruits can be infused with vodka, alcohol or homemade moonshine. The main rule is fresh, high quality ingredients.

Classical

Two dozen dry plums are poured with 300 g of granulated sugar and the contents of 2 liters of diluted moonshine are poured (the fortress should be no more than 45%). Stir the raw materials until the sugar crystals are completely dissolved. A tightly closed jar is kept for 2 weeks at room temperature in a dark place.

On vodka

Cut 50 g pitted dried fruits into small pieces. Add 1 tsp. thyme, linden, mint. Pour 0.5 liters of vodka, close an airtight lid and leave to infuse for 1.5 months at an average temperature of +23 ° C. On the 45th day, crushed 10 g of propolis is introduced into the tincture, and then it is kept for another month. After the time has elapsed, the finished drink is filtered through cheesecloth or a fine sieve.

On alcohol

300 g of prunes, separated from the seeds, are combined with 0.5 kg of granulated sugar. Add 15 g of vanillin and then mix thoroughly. Pour in a liter of alcohol diluted to a strength of 45%. Close the jar tightly with a lid and incubate for 2 weeks in a dark place at room temperature. Before pouring the finished product into bottles, filter it through cheesecloth.

With spices

One allspice, clove bud, 3 pcs. ordinary peppercorns are ground into powder by adding a pinch of vanillin. Combine spices with 5 dry pitted plums. Pour 0.5 liters of moonshine, and then shake. After 10 days, the tincture is passed through cheesecloth or filter and bottled.

With dried fruits

300 g of prunes, the same amount of dried apricots, 250 g of dried figs are passed through a meat grinder. Put in a bottle by adding 15 g of ground nutmeg. The workpiece is poured into 1.5 liters of 45-degree purified moonshine and closed with an airtight lid. Insist at room temperature for 2-3 months. The finished product is decanted through cheesecloth or a fine sieve.

With honey

400 g of dry plums are separated from the seeds. Combine with 200 ml of melted honey, 2 tbsp. l. linden flowers, 1.5 g of vanillin. Stir and pour in 1.5 liters of moonshine. It is kept under a tight lid for 10 days at a temperature of +23 ° C, without exposing it to light. After the time has elapsed, the finished tincture is filtered.

With sugar

500 g of prunes with seeds are poured with 0.5 kg of granulated sugar. Pour 2 liters of moonshine of medium strength (45-50%), insist under a sealed stopper for 3 weeks in a dark, cool place. When the alcoholic drink is ready, it is bottled and allowed to brew for another 2-3 days.

With coffee

80 g of coffee beans are poured into 1 liter of moonshine, let it brew for 1 hour, and then removed from the alcohol. 500 g of dried fruits are poured with 300 g of granulated sugar and insisted for 14 days on 2 liters of pure moonshine. After the time has elapsed, before bottling, the finished drink is combined with a coffee liqueur.

With walnut membranes

300 g of prunes separated from the seeds are passed through a meat grinder. Grind 3 cloves, black and allspice (3 pcs.), Half a vanilla pod. Combine the ingredients by adding 50 g of walnut membranes. Enter 20 ml of glucose solution, and then pour 3 liters of purified moonshine. Insist at room temperature without light for no longer than 12 days, shaking occasionally. The finished product is carefully filtered.

With raspberry jam

400 g of prunes separated from the seeds are passed through a meat grinder. Finely grind ginger (30 g), lemon zest (40 g), juniper berries (20 g). Combine the ingredients by adding 500 g of raspberry jam. Pour 1 liter of 40-degree moonshine, tightly cork the bottle and put in a warm dark place for 3 months. After this time, the drink is filtered from the cake, and then apple juice is added to taste.

With citrus

Peel 2.5 kg of oranges. The zest is rubbed on a fine grater, and the juice is squeezed out of the fruit. By adding 1.25 kg of granulated sugar, a thick syrup is prepared. Put together 400 g of dried fruit, chopped orange peels, 50 g of bergamot, 70 g of cornflowers, 4 vanilla pods. Pour the contents of 3 liters of moonshine and leave for 1-1.5 months in a dark place.Before pouring the tincture into bottles, a pre-prepared syrup is introduced.

Moonshine for citrus tincture should be well refined, not stronger than 50 degrees.

Storage and use rules

Distillers do not recommend storing moonshine on prunes for more than 1 year. Even if kept in the refrigerator, after 12 months, the drink will acquire a sharp taste with noticeable sourness, become cloudy and lose its beneficial properties. Also fusel oils will make themselves felt, because of which it will no longer be possible to enjoy the tincture.

Dry plums infused with alcohol are best suited to such products:

• baked potato;
• mashed potatoes;
• game;
• Domestic bird;
• cheeses of different varieties;
• olives.

Fish dishes, as well as seafood, are not recommended to be combined with fruit tincture. Cardinally different tastes do not combine, and therefore cannot complement each other.

Prune moonshine is a versatile drink that goes well with almost all hot or cold dishes. Don't be afraid to experiment. By adding additional ingredients to the tincture, you can achieve an original and rich taste.