L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Adjarian KhachapuriGeorgian cuisine
Paella dish
Viennese schnitzelAustrian cuisine
Paella dish
DymlyamaUzbek cuisine
Paella dish
Pig Ear SaladChinese cuisine
Paella dish
Shopska SaladBulgarian cuisine
Paella dish
ZephyrRussian cuisine
Paella dish
Armenian flatbread Zhengyalov hatsArmenian cuisine
Paella dish
Bread PuddingBritish cuisine
Paella dish
Daily cabbage soupRussian cuisine
Paella dish
Fish soup from canned pink salmonRussian cuisine

Chokeberry tincture

8 servings

60 minutes

Chokeberry often comes in combination with cinnamon - the spice helps the berry to come together and better reveal its essence. Recipe from Nikolay Bobrov, chef of the Tunguska restaurant, Krasnoyarsk.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
797.6
kcal
3.8g
grams
0.5g
grams
45.8g
grams
Ingredients
8servings
Black chokeberry
2 
kg
Vodka
2 
l
Sugar
140 
g
Cinnamon sticks
3 
pc
Cooking steps

  • 1

    Sort the berries, wash them well, and lightly dry with paper towels.

    Required ingredients:
    1. Black chokeberry: 2 kg

  • 2

    Pour the berries into a suitable container and cover with vodka.

    Required ingredients:
    1. Black chokeberry: 2 kg
    2. Vodka: 2 l

  • 3

    Close loosely and let steep for 2 weeks.

  • 4

    Pour boiling water over the spice, let it sit for 10 minutes, then drain the water. Repeat this procedure 4 more times.

    Required ingredients:
    1. Cinnamon sticks: 3 pieces

  • 5

    Filter the tincture through a cheesecloth or coffee filter.

  • 6

    Add sugar and cinnamon to the infusion, leave for another 2 days.

    Required ingredients:
    1. Sugar: 140 g
    2. Cinnamon sticks: 3 pieces

  • 7

    Filter the tincture again, pour it into bottles, and seal tightly.

Similar recipes