No. 3427 — Shipovka: Sparkling Fruit Drink
English historical translation of Molokhovets recipe No. 3427 from the 1901 Russian cookbook, retaining original methods and measures.
Shipovka may be prepared from many berries and fruits, like nalivka. The author describes it as sweeter, lighter and more effervescent, hissing like champagne, hence its name.
Fresh fully ripe berries and good French or 'old' vodka are considered essential. The stated proportions are 14 bottles (7 shtofs) clean raw water, 7 pounds finely pounded sugar, 7 pounds fresh ripe fruit and 2 bottles (1 shtof) vodka.
The sugar is dissolved in the water before fruit and vodka are added. The mixture is kept in a large glass vessel covered with thin linen at a sunny window for twelve days and stirred or gently shaken daily without crushing the berries.
After about twelve days the berries are said to move up and down in the liquid, signalling that it is ready. The author then strains through linen or a napkin folded four times, rather than through the cotton paper recommended for nalivka.
The strained drink is left for three days on ice. The berries must not be pressed to extract more juice, unlike the treatment sometimes used for nalivka.
After settling, it is carefully strained again and bottled. The source specifically requires champagne bottles, warns that ordinary bottles may break, and calls for leaving space rather than filling completely.
The historic directions describe tightly driven and wired corks coated with resin and bottles stored neck-down in sand in a cold place for one and a half to two months.
The author explicitly says fermentation can burst bottles and even takes a burst bottle as an indication the drink is ready. The source claims a maximum storage time of about one and a half years, after which it becomes sour.
The fruits considered best for shipovka are upright blackberries (kumanika), raspberries, blackcurrants, redcurrants and ripe gooseberries.