Cherry Liqueur recipe
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Random blog day boo yah. As you should know Fridays is random blog day were we talk anything and everything and pretty much run with it. Today's blog is on the making of Cherry Liqueur.
My Partner and I have been on a creative kick of sorts when it comes to our food with a desire for long term storage and the making of different food and drinks that we wouldn't otherwise have or get. Cherry Liqueur or Cherry Luxury as my partner calls it is one of those things. Here is the recipe we've used to make our own batch of Cherry Liqueur.
Ingredients:
1 large bottle of Vodka: 1,75 litres around 4 cups.
4 cups of thawed and pitted cherries 32 ounces
2 cups Granulated Sugar
1 Large storage jar or 2-3 Medium Storage Jars
Instructions:
Add the bottle of Vodka to your storage Jar or Jars evenly (Depending which way you use) followed by the Cherries and Sugar.
Screw on the lid/lids tightly and give them a good shake.
Keep the Jar/Jars in a Cupboard or a safe place for at least a month.
Shake the Jar up to twice a week when thought of, which allows the Sugar to fully dissolve.
At the month mark The Vodka will be Flavoured but the longer its left the result will be that the Liqueur will be deeper in colour and flavour.
When the Liqueur is at your desired time. Decant into sterilized bottles with tight fitting lids.
Rejar the cherries and top off with Rum, Bourbon or Brandy and use as Cocktail cherries (Which are good as presents).
Once again store both the Liqueur and Cherries in a cool dry place.
NOTES:
Any fruit can be used instead of Cherries. Strawberries, Raspberries, Blackberries and Peaches are all good choices to infuse.
Frozen Fruit thawed provides the best yield/results,
Leave to infuse for at least 1 month, the longer its left the better it is.
Sugar can be adjusted to your taste though the full amount can take the tart edge off a bit and help when added to baking goods such as cake and pastries.
The Liqueur can keep indefinitely if stored properly in a cool dry place, like most spirits.
The Liqueur can be made into a simple syrup for cakes, in recipes that call for Kirschwasser (a clear and colourless brandy made by double distillation of Morello Cherries) or even in cocktails. It can even be a fine hostess gift.
The Recipe yealds a sweet and slightly Tart Liqueur. Its smoothness depends on the quality of Vodka used. Smirnoff is recommended.
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