Red Currant Nalewka”Cordial”
“Nalewka” is a type of alcoholic drink deeply rooted in Polish history. The drink doesn’t even have a direct translation into English – the closest being “a cordial”. It is not produced by alcohol distillation. Nalewka is a traditional Polish liquor. Usually home-made, it is made from spirits that is poured over fruits, herbs, honey, flowers, nuts, roots or even porter beer! This abundance of recipes originates from Polish noble tradition, according to which each decent family produced their own nalewkas for medical purposes and passed proven recipes from generation to generation. It is this abundance of flavours and deeply-rooted tradition that we present during this even
Nalewkas are used as a digestive after dinner or in preparation of desserts. Since the earliest days, it was known that macerating herbs in alcohol brought out the power of active ingredients. Hippocrates recommended alcohol and herb mixtures, that would later become known as Hippocras, and the first known written account of medicinal herbal nalewki comes from a book published in 1534 and is titled On Herbs and Their Potency. Interestingly, modern herbalists still macerate herbs in alcohol to extract healing properties and often is called .
Here are a few of the most common medicinal nalewkas or often called medicinal tinctures :
Garlic Nalewka: It’s said to help with the common cold and flu, raising immunity and acting as a natural antibiotic.
Amber Nalewka: This nalewka — which has antiseptic properties and works as a way to relieve asthma — is made out amber that’s been broken up into tiny fragments. When visiting Polish Souvenir stores, you can buy already prepared bottles filled with amber and all you need to do just add vodka and let it sit for 4-6 weeks
Rowan Nalewka: This nalewka is made out of rowan berries. The berries used for this have to be picked after the first frost. Freezing helps them lose their bitter flavor. In modern times, you can just freeze them. Rowan nalewka helps with digestion.
Ginger Nalewka:This is a mix of herbs and spices, and has a light antibacterial effect. It’s made with ginger, cardamom, allspice, oregano and vanilla beans.
Pine Nalewka: Essentially a cough syrup, this nalewka must be made in the spring, out of fresh pine shoots.
Juniper Nalewka: This is very “ginny” tasting, but has a ton of benefits. It’s mildly antibiotic speeds up digestion and metabolism, and makes you sweat.
So far I’ve only made red currant nalewka and peach nalewka. I will be sharing both recipes with you!
Red currant Nalewka aids you digestion after you had roasted Duck.
Red currants, with their vibrant red hue and distinct sour taste, were always abundant in my parents' lush home gardens. Despite their unique flavor profile, red currants are underrated, lacking the widespread popularity they deserve. These small fruits pack a nutritional punch, boasting high levels of vitamin C, vitamin PP, as well as essential minerals like potassium, calcium, and phosphorus.
Yield: approximately 2600ml
Equipment:
glass jar
hydrometer if you wish to check the alcohol content
recycle glass or clay bottles for storing nalewkas
Ingredients:
1 kg Fresh Ripe Red Currants
1 kg Sugar
1 litre 76% Gdanski Spirytus (available in most liquor stores in Ontario, Canada)
600ml spring water plus extra 125ml water to presoak the currants again before bottling.
Instructions:
Pick ripe red currants, remove stems, washed and drained them. This will take a bit of your time.
Pour currants into a jar and pour spirytus over it. Cover jar with the lid.
Infuse currants in a warm, sunny place for 4-6 weeks. I keep mine outside in the backyard on the picnic table.
Shake the jar every few days.
After 4-6 weeks, strain the spirit and pour into a large jar, seal it with lid and place it in the secured place. It is 76% alcohol after all and it is too strong for drinking. Make sure to label the spirit for safety.
Mix 500g sugar and 600ml water in the saucepan and heat for 1-2 minutes until sugar dissolves in the water. Let it to cool .
Pour 500g of remaining sugar over the currants in the jar and top it up with sugar syrup, shake it and cover it with a lid.
Let the currant mixture infuse for a month.
Again, keep the jar with currants in a warm and sunny place. Shake the jar every few days.
After a month, strain the fruit. Combine red currant syrup with the spirit in the large jar, cover tight with lid and put it back in a secured place.
Pour 125ml of spring water over strained fruit and let soak for a couple of days. After, strain it and add remaining liquid into the nalewka jar.
Pour the nalewka into bottles and seal it with a cork or a cap.
Red currant cordial matures at least 3 months. Of course, longer seasoning will make it better. Sediment is a natural because our nalewka is not clarified. If you wish you can filter it prior pouring into the bottles.
I use the leftover currants to serve with mineral water as a refreshing drink. This is such a beautiful fruit and nothing should go to waste.
Note: I like my nalewka no more than 10-15% alcohol content therefore I have it diluted with water.