Cherry liqueur from cherries - 4 cooking recipes

Cherry liqueur can be classified as a women's drink - men are not too fond of this. Cherry tincture is low-alcohol and also sweet. Sipping it to your heart's content, with or without dessert, is a purely female prerogative. However, one can argue with this.

Typically, cherry tincture, or cherry, is infused with vodka, alcohol, or moonshine. Cognac is also good. If desired, it can be made weaker or stronger, although such drinks, as mentioned above, are considered low-alcohol. It is served as an independent dessert. Cherry liqueur is also good as a dip for sweet pastries.

For cooking you will need cherries in any form: fresh, frozen, dried, dried. It will taste better if it is sweet and fresh. If frozen, then after defrosting it is used together with the thawed juice. If you find a suitable cherry liqueur recipe with a photo, but you are not satisfied with the amount of sugar in it, you can change it at your discretion.

The standard recipe is as follows. The berries need to be kept in the sun so that they wilt slightly and release juice. This may take up to several days. If time is burning, you can keep the cherries in the oven, heated to 80 degrees, no more. This will take about six hours.

In a separate container, mix cherries, sugar and vodka (or other alcohol) so that the liquid is 1-2 fingers larger than the berries. Seal tightly and put in a dark place for a month. The container needs to be shaken every few days. That's all. After this time, the drink is ready; it needs to be filtered to a clean, transparent state and bottled. You can store it in a cool, dark place, not necessarily in the refrigerator. The longer such a cherry sits, the more intense and rich its taste will be. It is allowed to keep it like this for up to three years. If you took berries and vodka in a ratio of 2:1 (plus a little less than one part of sugar), the resulting drink will have a strength of up to 25%.