Cherry tincture on vodka with pits

Step-by-step preparation

Cooking time: 6 day

1. STEP 1

   

   Prepare food. As always, we take high-quality vodka. Cherries can be either fresh or frozen; there is no need to defrost them.

2. STEP 2

   

   Sort through the cherries, remove all spoiled and pecked ones. Only perfect quality should remain. Rinse well under cool running water; simply rinse frozen ones. Let the water drain.

3. STEP 3

   

   Then place in a cooking container, sprinkle with sugar and add enough water until the sugar becomes moist. Depending on how much juice the cherries release, you can add less water or not add it at all. Siberian varieties are special, my cherries remained completely dry and I needed to add water. Add a couple of cloves of dry zest without a white layer; you can use fresh zest, but not grated.

4. STEP 4

   

   Place the saucepan on low heat and stir constantly until the sugar is completely dissolved, let it boil and cook for 2 - 3 minutes, skim off the foam and let it cool completely. The cherry syrup should be quite rich; if it turns out a bit runny, that’s okay too.

5. STEP 5

   

   Pour the cooled cherry syrup with pit into a jar, add vodka. Shake well to mix everything and screw the lid tightly, perhaps even through the cellophane. Place in a dark place at room temperature for three days.

6. STEP 6

   

   Strain the infused drink from the cherries through a sieve/gauze. Pour into a bottle and refrigerate for another three days until ready. That's all, you can take a sample from the tincture!