Berry Nalyvky – Ukrainian Infused Fruit Liqueurs
A homemade berry liqueur is the simplest way to preserve summer in a bottle: the berries give the vodka their color, aroma, and tartness, and the drink itself becomes thicker and more fragrant than any store-bought version. Rosehips and cranberries give a tart base, sea buckthorn a bright orange color, and raspberries a rich berry spirit.
The technique of maceration (steeping berries in strong alcohol) has been known in Europe since the Middle Ages, when such infusions were made both as a treat and as home medicine. Fresh berries are lightly crushed before being covered, so the juice comes out faster.
A few tips: The longer it steeps, the more intense the flavor: two weeks is the minimum, while a few months will give a deeper result. Dried berries give a more concentrated aroma than fresh ones, so you use three times less of them. If the liqueur comes out too tart, add a little sugar syrup and let it stand for another week.
Store in a dark, cool place in tightly stoppered bottles – that way the liqueur will keep until the next season. Serve chilled, in small glasses.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Sort the berries and place them in a decanter (bottle). Lightly crush fresh ones.
Pour in the vodka, stopper tightly, and let infuse for at least 2 weeks. In a dark place, in well-stoppered vessels, the liqueurs will easily last until the following spring.
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