Cherry liqueurs are among the easiest liqueurs to make at home, and it is also easy to obtain a flavor which is
comparable with commercial cherry liqueurs. Homemade cherry liqueurs may be served with ice, and may also be used
for making cocktails.
1 lb. (450 g) sour cherries
3 cups (710 ml) vodka (or 1 1/2 cup pure grain alcohol + 1 1/2 cup water).
1 1/2 cup (350 g) sugar
Wash and check the cherries and remove stems. Place them in a jar, add vodka, cap with tight
lid and mix. Stir daily during the first days, later at least once a week for 3-4 weeks.
Add sugar, and stir until most of it has dissolved. Stir again at least once a week for 3-4 weeks.
Filter the mixture of berries and alcohol and transfer the liquid to a bottle. After three months strain the liqueur
thru a cloth. Add some more sugar if necessary. The liqueur
should mellow for at least 4 months before drinking, preferably for 8 months.
The color of the cherry liqueur is ruby-red and the flavor is delicious. This recipe can also be
used with sweet cherries, but the flavor will then be slightly different.
If you wish to make a liqueur with a stronger hint of
almond flavor you should pit 1/3 of the cherries, brake them with a hammer, and add the broken piths together with pitted
cherries and whole cherries when making the liqueur.
Other recipes for cherry liqueur can be found at:
Gunther Anderson's recipes
(Un)Official Internet Bartender's Guide
and at other websites listed at the recipe links pages.