[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.environ.sk\/priprava-domaceho-bylinneho-likeru\/#Article","mainEntityOfPage":"https:\/\/www.environ.sk\/priprava-domaceho-bylinneho-likeru\/","headline":"Pr\u00edprava dom\u00e1ceho bylinn\u00e9ho lik\u00e9ru","name":"Pr\u00edprava dom\u00e1ceho bylinn\u00e9ho lik\u00e9ru","description":"Lik\u00e9r je alkoholick\u00fd n\u00e1poj, zvy\u010dajne nasladlej a\u017e priamo presladenej chuti, ktor\u00fd sa pripravuje l\u00fahovan\u00edm byl\u00edn \u010di in\u00fdch surov\u00edn priamo v liehu. Lik\u00e9ry s\u00fa skuto\u010dne historick\u00fdm n\u00e1pojom a ich vznik sa datuje \u00fadajne a\u017e do 13. … ","datePublished":"2017-12-13","dateModified":"2023-04-28","author":{"@type":"Person","@id":"https:\/\/www.environ.sk\/author\/#Person","name":"","url":"https:\/\/www.environ.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/8497d718f60c891079802e88ae93b6c100d284127a9ef9549781b221f13b4bab?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/8497d718f60c891079802e88ae93b6c100d284127a9ef9549781b221f13b4bab?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"environ.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.environ.sk\/wp-content\/uploads\/img_a284958_w2023_t1518534954.jpg","url":"https:\/\/www.environ.sk\/wp-content\/uploads\/img_a284958_w2023_t1518534954.jpg","height":0,"width":0},"url":"https:\/\/www.environ.sk\/priprava-domaceho-bylinneho-likeru\/","wordCount":479,"articleBody":" Lik\u00e9r je alkoholick\u00fd n\u00e1poj, zvy\u010dajne nasladlej a\u017e priamo presladenej chuti, ktor\u00fd sa pripravuje l\u00fahovan\u00edm byl\u00edn \u010di in\u00fdch surov\u00edn priamo v liehu. Lik\u00e9ry s\u00fa skuto\u010dne historick\u00fdm n\u00e1pojom a ich vznik sa datuje \u00fadajne a\u017e do 13. storo\u010dia, kedy sa oddelili od bylink\u00e1rskej medic\u00edny. Pr\u00edchutiam lik\u00e9ru sa medze neklad\u00fa, pou\u017e\u00edvaj\u00fa sa bylinky, korenie, ovocie a prakticky \u010doko\u013evek, \u010do sa d\u00e1 l\u00fahova\u0165 a v lik\u00e9re sa ur\u010dite nestrat\u00ed. Ako si v\u0161ak pripravi\u0165 lik\u00e9r doma?  Potrebujeme: Kvalitn\u00fa \u010dist\u00fa p\u00e1lenku alebo in\u00fd alkoholick\u00fd n\u00e1poj bez pr\u00edchute.Za \u010dist\u00fa vodku sa pova\u017euje \u017eitn\u00e1, ra\u017en\u00e1 at\u010f. Kvalitn\u00e1 p\u00e1lenky, vyp\u00e1len\u00e1 v\u00fdhradne z ovocia je z\u00e1kladom kvalitn\u00e9ho lik\u00e9ru. Na tejto polo\u017eke sa rozhodne nevyplat\u00ed \u0161etri\u0165, preto\u017ee ani dlhodob\u00fdm l\u00fahovan\u00edm lik\u00e9r nezbav\u00edte pachute nekvalitn\u00e9ho liehu. Ur\u010dite odpor\u00fa\u010dame vyhn\u00fa\u0165 sa v\u00fdrobkom s n\u00edzkou cenou, ktor\u00e9 obsahuj\u00fa jemn\u00fd lieh a podobne. V\u00e4\u010d\u0161inou lieh vo vn\u00fatri f\u013ea\u0161ky jemn\u00fd nebude. Bylinky. Tu sa fant\u00e1zii medze neklad\u00fa. M\u00f4\u017eete pou\u017ei\u0165 viac aj menej zn\u00e1me byliny. Napr\u00edklad m\u00e4tu, p\u00fapavu ale aj \u0161\u00edpku, jarabinu, z\u00e1zvor a in\u00e9. Samozrejme si m\u00f4\u017eete vytvori\u0165 aj vlastn\u00fa kombin\u00e1ciu byl\u00edn. Ide\u00e1lne je za\u010da\u0165 s hrs\u0165ou byl\u00edn na 1 f\u013ea\u0161ku a sk\u00fa\u0161a\u0165 postupne v\u00e4\u010d\u0161ie mno\u017estvo, a\u017e n\u00e1jdete t\u00fa spr\u00e1vnu ide\u00e1lnu chu\u0165 n\u00e1poja. M\u00e1lo byl\u00edn m\u00f4\u017ee znamena\u0165 nev\u00fdrazn\u00fa chu\u0165 a naopak ich ve\u013ek\u00e9 mno\u017estvo m\u00f4\u017ee vytvori\u0165 hork\u00fa chu\u0165. Cukor.Na 1 liter n\u00e1poja zhruba 300g cukru. Vodu.Pokia\u013e pou\u017eijeme ve\u013emi siln\u00fa p\u00e1lenku, je dobr\u00e9 nariedi\u0165 lik\u00e9r na zhruba 40% alkoholu. Pr\u00edprava: Bylinky umyjeme a priprav\u00edme do n\u00e1doby ur\u010denej k l\u00fahovaniu spolo\u010dne aj s pripraven\u00fdm cukrom. Do n\u00e1doby nalejeme p\u00e1lenku a n\u00e1dobu uzavrieme. Nesk\u00f4r je potrebn\u00e9 n\u00e1dobu dobre pretrepa\u0165 a ulo\u017ei\u0165 na slne\u010dn\u00e9 miesto pri izbovej teplote. Pribli\u017ene 2 a\u017e 3x t\u00fd\u017edenne n\u00e1dobu pretrepeme. Lik\u00e9r by mal by\u0165 hotov\u00fd po pribli\u017ene 6-9 t\u00fd\u017ed\u0148och. Potom n\u00e1poj sced\u00edme a m\u00f4\u017eeme degustova\u0165.  Odpor\u00fa\u010dam sceden\u00fd n\u00e1poj aj na\u010falej skladova\u0165 pri izbovej teplote. Pokia\u013e ste pou\u017eili dostato\u010dn\u00e9 mno\u017estvo alkoholu, n\u00e1poj sa v\u00e1m ur\u010dite nezkaz\u00ed. Pokia\u013e sa ho chyst\u00e1te schladzova\u0165 v \u013eadni\u010dke alebo mraz\u00e1ku, priprav\u00edte sa tak o to podstatn\u00e9 z vyl\u00fahovanej bylinnej zlo\u017eky. Hoci sa pr\u00edprava dom\u00e1ceho lik\u00e9ru mo\u017eno zd\u00e1 by\u0165 jednoduch\u00e1, ide o dlhodob\u00fd proces sk\u00fa\u0161ania mno\u017estva pou\u017eit\u00fdch surov\u00edn a n\u00e1slednej degust\u00e1cie neust\u00e1le dokola.                                                                                                                                                                                                                                                                                                                                                                                        4\/5 - (4 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Pr\u00edprava dom\u00e1ceho bylinn\u00e9ho lik\u00e9ru","item":"https:\/\/www.environ.sk\/priprava-domaceho-bylinneho-likeru\/#breadcrumbitem"}]}]