As you can still find sour cherries to buy, I thought it is time to show you the recipe for homemade cherry liqueur. I made this liqueur 2 years ago, but I didn’t manage to publish the recipe until now. I don’t want to wait another year, so I publish today. As you just notice, today I have no inspiration for a better introduction. I just repeat myself. Sometimes this happens 🙈. Another thing I can say about the recipe: it's a family recipe - I got it from my grandma. So, now I leave you with the recipe, it just does not get any better.
You need:
2 kg sour cherries
1 kg of sugar
1 l corn schnapps
You get: 2 liter
Preparation time: 40 min
Infusing time: 4-5 weeks
This is how we proceed:
Wash
the cherries well. Place a layer of sour cherry in a large jar and cover with
sugar. Precede exactly the same with the remaining cherries and sugar until
everything is used up.
Cover the jar with a clean, thin cloth (so that no insects slip in) and let it ferment in the sun for 2-3 weeks. Shake the jar from time to time.
After this time, add the alcohol and leave to infuse another 2 weeks.
After this time the liqueur can be served.
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