Cherry liqueur at home with vodka. Quick cherry tincture with alcohol. Making cherry liqueur. From dried cherries. From cherry leaves

The alcohol infused with cherries is called “cherry”. This alcohol is highly valued among lovers of homemade drinks. Cherry vodka tincture with pits has a pleasant aroma and taste. The tart, sweet berry perfectly eliminates the taste of vodka. This liqueur with seeds is easy to drink. Homemade alcohol with stones is considered a women's dessert drink, but is also held in high esteem by the stronger sex.

Useful properties and contraindications of tincture

All the benefits of the drink come from its components that were used in production. Homemade alcohol with seeds has a number of useful properties:

fights viruses;
antiseptic;
removes bile from the body;
diuretic;
warms up.

When taken in small doses, the drink has a positive effect on the functioning of the digestive system. It also increases appetite and stabilizes the body's metabolic processes.

Homemade liqueur is useful for people with anemia, various diseases of the vascular system, and heart. The prepared drink thins the blood well, preventing blood clots from forming. In addition, small doses of alcohol remove swelling, have a positive effect on the nervous system and prevent leukemia.

But despite all the benefits of the drink, some people should refrain from drinking it. These include:

women who are breastfeeding and carrying a child;
those suffering from high stomach acidity;
people with gastritis, ulcers;
suffering from diabetes.

Important! With uncontrolled excessive consumption of cherry alcoholic drink, it will only harm the health of the body and general well-being.

Cooking features

Preparing cherry liqueur with pits is quite an easy, but labor-intensive process. In order for the cherry pit tincture to be of high quality, you must adhere to some rules. Thus, when preparing the drink at home, use:

freshly picked berries;
frozen berries with seeds;
dried cherries with bones.

The berries need to be carefully sorted. Eliminate all low-quality ones. It is better to choose a sweet berry; with its use, the drink, even with a small addition of sugar, will be without the presence of sourness. The berries need to be washed and dried. And also, in order not to make a drink from wormy berries, they are soaked for several hours. This causes the worms to emerge.

Any alcohol is suitable for an alcohol base. The main thing is to ensure that it does not contain impurities or various flavoring additives.

Glass jars and bottles are used as containers for storing home-made cherry pit drinks. They can be rolled up like compote or tightly corked.

The principle of making alcohol from cherry raw materials

Regardless of the recipe, the liqueur is prepared according to the same principle:

Selected cherries are covered with sugar and left for up to 3 days.
Afterwards, an alcohol-containing element is added, mixed and left to infuse for 1-3 months.
The finished product is filtered from the cherries with pits and poured into a more suitable container, which must be sealed.

Cherry tincture - recipes

There are many methods for preparing homemade tincture from any cherry with pits in vodka. Each recipe has its own specific cooking technology. And also the taste of the tincture will differ when using different preparation methods.

Cherry tincture quickly

Alcohol prepared using this method is aromatic and pleasant to the taste. To prepare cherry liqueur with vodka in a short time, it is recommended to use the following components:

vodka – 1 l.;
cherry – 600-800 gr.;
sugar – 600-700 gr.;
dried orange zest – 5-10 g.

Cherries can be used both freshly picked and frozen. If frozen cherries are used when preparing the tincture, they must first be thawed.

Important! It is necessary to add orange zest in moderation. In large quantities, orange peel will give bitterness to the drink.

Method for preparing cherry liqueur:

Place the berries on the bottom of the pan and cover with granulated sugar, add orange peel.
Place the container over low heat and bring to a boil, stirring continuously.
Stir the mixture until it thickens slightly. It is important that the granulated sugar is completely dissolved in the syrup.
Cool the syrup to room temperature and pour into a bottle where you plan to store the finished tincture.
Add cherry pitted syrup to the alcoholic component and seal the container.
Shake several times to mix all the contents.
Place in a dark place at room temperature for 3 days.
After the drink has infused, strain it from the berries using a sieve/gauze. Pour the vodka tincture of fresh cherries with pits into a clean bottle.

Moonshine tincture

Ingredients:

cherry – 2-3 kg;
granulated sugar – 0.6kg;
pure moonshine – 2-3 l.

Manufacturing technology:

Pour the berries into the bottom of a 3-liter glass container. It is important that the berries do not exceed half the height of the jar.
Pour moonshine over the cherries and tightly close the lid of the container. Place in a dark room at a temperature of 15-22 degrees for 14 days. Shake every 2-3 days.
Strain the tincture from excess and place in a second container.
Pour some of the sugar into the tincture, and sprinkle the other half over the berries.
Seal both containers tightly and put them in a dark place for 14 days. Shake every 2 days.
Strain the infused berries and add the syrup to the tincture.
Place the finished alcohol in a dark place for a day.

Cooking ingredients:

cherry – 2-3 kg;
vodka without flavoring additives – 2-3 l;
powdered sugar – 0.8-1 kg.

To make a cherry tincture on vodka with pits, you must follow the instructions:

Drown the berries with vodka and put them in a tightly sealed container in a dark place for ten days. Shake occasionally, at least once every 3 days.
filter the tincture from excess and mix them with sugar, using a new container. Store in a dark place for 2 weeks.
After the expiration date, it is advisable to filter the berries from the released juice and add it to the tincture. Store for 3 months.

Alcohol tincture

Ingredients:

berries – 1.5-2 kg;
granulated sugar – 0.5-1 kg;
alcohol – 0.7-0.9 l.

Unlike the tincture of cherries with pits and vodka, this one is made much faster. It is recommended to strictly follow the recipe:

Combine all ingredients in the bottom of a storage container and stir.
Leave to infuse for 1 month in a dark place. Shake every 3 days.
Strain the liqueur to remove impurities and pour into a more suitable container.

Tincture with seeds

Ingredients:

cherries, washed with bones – 0.5-0.7 kg;
vodka – 0.5-0.7 l;
granulated sugar – 4-6 tbsp. l.

Manufacturing technology:

Mix the berries with alcohol and leave to infuse in a dark place for 3 months.
Then strain the drink from the berries and add sugar.
Remove the container for three days.
Pour the finished drink into a glass bottle with a stopper.

Advice! A tincture made from berries with cherry pits can be particularly spicy and bitter. To eliminate this, you need to add orange zest to the drink.

Ingredients:

frozen cherries – 0.5-0.7 kg;
granulated sugar – 5-7 tbsp. l.;
vodka – 500 ml.

Step by step cooking method:

Let the berries melt.
Remove the seeds from 10-12 berries and crush them.
Place the crushed bones and the rest of the cherries in the infusion container. Pour vodka over everything. Remove for 3 months.
Then strain off excess and add sugar.
Set aside for 3 days until completely ready.

Cognac tincture

Ingredients:

berry - 2-2.5 kg;
cognac – 1-1.2 l;
granulated sugar – 2-4 tbsp. l.

Step-by-step recipe for preparation:

Remove the kernels from 15-20 cherries and chop them.
Place the berries with crushed seeds in a container for infusion.
Pour cognac and add sugar. Mix everything and close the lid.
Place in a dark place, preferably in a cellar for 3 months.
After this period, strain the finished drink to remove excess sediment.

Dried cherry tincture

Ingredients:

cherries, dried with pits – 2-2.5 kg;
granulated sugar – 0.5-0.7 kg;
vodka – 0.7-1 l.

Preparation method:

Mix all ingredients in a glass infusion container. Mix everything well and close the lid tightly.
Place in a dark, cold room to infuse for a month. Shake every three days.
When the pitted liqueur is completely ready, it is necessary to strain through cheesecloth to remove impurities.
Pour into suitable storage containers.

Cherry tincture made from dried berries with seeds in vodka produces an unusual taste. Very similar in taste to dry wine. Dryness can be removed by adding sugar syrup.

Ingredients:

dried or fresh cherry leaves - 1 cup;
vodka – 1-1.5 l.

To prepare the liqueur you need to follow the instructions:

Finely chop the leaves and place in a container for infusion.
Fill everything with vodka and put it in the cellar for 2 weeks. Shake the container once every three days.
Filter out excess and pour into storage containers.

Important! If you need to improve the taste of the drink, it is recommended to add spices, such as cinnamon or cloves. To get a deeper taste you need to add lemon peel. It is recommended to add sugar to soften the taste.

Vodka tincture with added cloves and cinnamon from Buhlovar

Ingredients:

berries in any form with seeds – 0.6-0.8 kg;
granulated sugar – 0.4-0.5 kg;
cloves – 2-3 pcs.;
cinnamon on the end of a knife;
vodka – 0.6-0.8 l.

Manufacturing method:

Carefully place the berries on the bottom of a three-liter glass jar.
Cover the cherries and pits with sugar, stir well, and leave to ferment for 1 day.
Add spices to the porridge of cherries and sugar and mix everything thoroughly.
Fill everything with the alcohol component and leave for 10 days to infuse.
When the liqueur with seeds is completely ready, it is necessary to strain off the excess and pour into bottles for subsequent storage.

Important! The strength can be adjusted by mixing the finished product with vodka. And the sweetness is sugar.

Product storage rules

The finished homemade tincture with seeds must be stored in a tightly sealed container. It is better to keep the liqueur in the refrigerator or cellar or basement. In such conditions, the shelf life of the product will be 3 years.

Features of use

If an alcoholic infusion of berries with seeds is used purely for medicinal purposes, then the amount should be limited to 50 ml once a day. But most often such alcohol is consumed on holidays.

It’s better not to drink tincture with seeds with vodka just like that. It goes well with many dishes and snacks. Unsweetened liqueur with seeds goes well with meat products and fish. The sweet liqueur goes well with cheese or various dessert dishes and cold appetizers.

In the old days, almost every home prepared cherry for holidays and receptions. Family recipes for making cherry liqueur were kept secret and passed down from generation to generation. By the way, the berries remaining after straining the liquid were traditionally used as a snack. Drunk cherry under the liqueur emphasized the richness of the natural notes of the drink.

Classic cherry

Recipe proportion: 12 kg of cherries per 4 kg of honey.

Cooking method

Fill the barrel with ripe and clean cherries, leaving 15-20 cm unfilled at the top.

Honey is poured into the barrel onto the cherries. Honey must be poured slowly so that all the space between the cherries is filled.

Then the barrel is carefully closed and placed in the cellar for 3 months, during which time fermentation occurs. It should be taken into account that if the barrel is fragile, without metal hoops, then very often it breaks.

After 3 months, the cherry is filtered through a clean “waffle” towel and poured into bottles, which are sealed.

The prepared liqueur can be stored for several years.

Cherry Ukrainian

Cooking method

Half of the cherries prepared for tincture are pitted, and the other half is left with pits.

The prepared cherries are poured into a bottle to 1/4 of its volume, filled with vodka to the neck and left for 4 weeks to ripen.

The ripened liqueur is poured into a clean bottle, granulated sugar (~200 g per 1 l) is added and placed in a warm place so that the sugar dissolves. If desired, the liqueur can be made sweeter. To do this, take twice as much sugar and prepare a thick syrup and, while it is hot, pour it into the cherry tree.

The cooled liqueur is filtered, bottled and sealed for 6 months. After this period, the liqueur is ready for use. The older the cherry, the tastier it is.

Vishnevka old world

Ingredients

Vodka – 400 ml (per 1 kg of cherries)

Cherry – 1 kg

Cinnamon and nutmeg – 1 g

Granulated sugar – 250 g

Cooking method

Prepared cherries are kneaded together with pits, placed in a bottle and kept for 3 days to ripen.

Then add all the ingredients, mix and leave for 8 days in a warm place.

When the liqueur becomes transparent, it is drained, filtered and, if desired, thick sweet syrup is added, stirred well and bottled.

Alternative recipe for cherry liqueur

Proportions are for a 10 liter bottle.

Ingredients

Cherry – 6.5-7 kg

Sugar – 2.5 kg

Sugar for secondary fermentation – 650 g

Vodka – 2 l

Cooking method

Wash the ripe cherries, peeled from the stalk, remove the seeds, let the water drain, and pour into a large bottle.

Add granulated sugar, tie the neck with gauze and place in a warm place for 2 days to ferment.

The juice released from the cherries should cover the fruit, for which the bottle should be shaken from time to time.

As soon as the first signs of fermentation appear, the gauze must be removed from the container, a water seal must be installed and kept until fermentation has completely stopped.

At the end of fermentation (after 30-35 days), filter the liqueur through gauze and cotton wool placed in a funnel or colander. Pour the filtered liqueur into prepared bottles and seal well.

To extract the greatest amount of extractive substances, place the cherries remaining after filtering the liqueur into bottles and fill them with 30% sugar syrup (2 liters of syrup are needed for a 3-liter bottle).

Install a water seal and keep the mixture for 20-25 days until fermentation stops. Filter the resulting wine-type juice through cheesecloth, pour into bottles and seal.

Cherry liqueur with vodka

Preparation time – 10 days.

For the drink, if desired, you can use berries with or without seeds. It must be remembered that after 6 months, hydrocyanic acid will begin to saturate the product. Usually cherry blossoms do not stagnate in the bins and by this time the bottles are already empty. Cherry liqueur made with vodka with seeds will delight you with almond notes; while the drink is ripening, sugar neutralizes the effects of hydrocyanic acid.

List of ingredients

Can of ripe cherries – 1 l

Sugar – 100 g

Vodka – 0.5 l

Cooking method

We clean the berries from the cuttings, throw away the spoiled ones and rinse with cold water.

We pierce them with a toothpick or a pin, put them in a wide-necked container in layers, alternating them with layers of sugar, while filling 3/4 of the jar.

Fill the contents to the top with vodka.

Cover the neck of the vessel with gauze and tie it (the mixture should breathe).

Place the container with the liquid to ripen in a dark place at room temperature.

Every 3 days, shake out the container with its contents so that the sugar dissolves.

After 10 days, strain the mixture.

We take clean bottles and put intoxicating berries in them.

Pour the drink itself over the fruits, after which we seal the bottles tightly.

Keep the drink cool.

Cherry liqueur with alcohol

Preparation time: 6 weeks.

If you have a lot of frozen berries and it’s not summer at all, but you really want to treat yourself to a delicious drink, don’t deny yourself the pleasure. Frozen cherry liqueur is not inferior in quality. Don't forget to add any liquid remaining after defrosting to the container.

List of ingredients

Frozen or fresh cherries – 1 kg

Sugar – 2 cups

Alcohol – 1.2 l

Cooking method

Wash and sort the berries, separate the cuttings.

Place the cherries in a wide-necked jar.

Pour food grade alcohol into the container, close tightly with a nylon lid and place in a cool, dark place.

After 2 weeks, pour the liquid into another jar, close and store in a cool place for 2 weeks.

Cover the remaining cherries in the first jar with sugar and add spring water (0.5 l) to obtain syrup, hide in cool and dark.

Shake the container once every three days.

After 2 weeks, drain the syrup and mix it with the first fraction.

Let the resulting mixture sit for the next 2 weeks.

Pour the finished liqueur into bottles.

Cherry liqueur with moonshine

Preparation time – 30 days.

List of ingredients

Ripe cherries – 1.5 kg

Purified moonshine – 0.7 l

Sugar – 0.5 kg

Cooking method

We separate the cherries from the cuttings, throw away the spoiled ones and rinse with cold water.

Lightly dry the berries in bright sun or in the oven (lay them out in one layer on a baking sheet and simmer for 4-5 hours at 70°C).

Place the cherries in a three-liter jar, sprinkling them with sugar.

Pour moonshine over the candied berries and close the container with a nylon lid.

We put the jar in a dark place for 30 days.

Every 3 days, shake the container with the mixture.

After the required time has passed, filter the liquid through several layers of gauze.

Bottle and store refrigerated.

Cherry leaf liqueur

Preparation time – 1 month. The drink has healing properties.

List of ingredients

Chopped fresh cherry leaves – 2 cups

Orange zest – 2 tablespoons

Sugar – 200 g

Alcohol or vodka – 0.5 l

Cooking method

Place the crushed leaves in a liter jar.

Cover the leaves with sugar and add lemon zest.

Mix the contents of the jar thoroughly and add alcohol or vodka.

Place the container with the contents in a dark place for 1 month.

After the allotted time has passed, strain the liquid through cheesecloth and pour the liquor into a bottle.

Store in a cool, dark place.

Quick cherry liqueur

Preparation time – 1 day. People often call this drink “early ripening”.

List of ingredients

Cherry – 1 kg

Sugar – 1 glass

Vodka – 0.5 l

Cooking method

Wash and remove stems from the berries.

Place the cherries in a roasting pan or other fireproof oven-safe container.

Pour sugar over the berries and mix thoroughly.

Pour the mixture with vodka.

Cover the dish with parchment paper and tie it with a rope.

Make holes in several places with a needle.

Place the pan in an oven preheated to 120°C, with the oven already turned off.

The future liqueur matures in the oven until it cools completely.

Drain the liquid and strain.

We put drunken cherries at the bottom of clean bottles and pour the liquor into them.

Cherry and currant liqueur

Preparation time – 25 days. We recommend using black currants for this recipe.

List of ingredients

Cherry – 1 kg

Currants – 0.5 kg

Vodka – 1 l

Sugar – 1 kg

Cooking method

Wash the berries and remove leaves and stems.

Place cherries and currants in a three-liter jar.

Add sugar to the berries and stir.

Cover the neck of the container with gauze and tie it around the circumference with a rope.

Place the jar on a sunny windowsill to ferment the berries with sugar for 3 days.

When the allotted time has elapsed, fill the contents with vodka.

Place the container with the mixture on the same windowsill to infuse for another 3 weeks.

After the required period, strain the liquid and pour the liquor into clean bottles.

Keep cool.

Cherry liqueur with cognac

Preparation time – 40 days.

List of ingredients

Pitted cherries – 1 kg

Sugar – 0.5 kg

Ordinary cognac brandy – 0.5 l

Cloves – 5 pieces

Fresh cherry leaves – 5 pieces

Cooking method

We separate the washed berries from the cuttings and remove the seeds.

Place the cherries and their juice in a three-liter jar.

Add sugar and mix thoroughly.

Place cloves and leaves in a jar.

Pour cognac into the contents and shake.

We expose it to the sun for 40 days.

After the required period, filter the liquid through several layers of gauze and pour the finished liqueur into the bottle.

We keep it cool and use the cherries for home baking.

Homemade liqueur from pitted cherries and vodka

Preparation time – up to 2 months.

Please note: cherries that have been washed or collected after rain are not suitable for this recipe. There should be wild yeast on the skins of the berries. Sterilize the jar in advance. Before starting work, wash your hands with soap and water. When creating cherry liqueur, follow the proportions.

List of ingredients

Ripe cherries – 2 kg

Sugar – 0.8 kg

Water – 0.25-0.3 l

Cooking method

Remove the seeds from the berries.

Pour 0.2 kg of sugar into the bottom of the jar.

Pour the released cherry juice over the sugar.

Place cherries and remaining sugar in alternating layers in a container.

Pour in spring water up to the shoulders of the jar.

Close the neck of the container with a water seal.

Place the container with the contents in a warm (18–29°C) dark room.

After 18–36 hours, the water seal will begin to bubble and foam will appear.

Fermentation, depending on the temperature, can last for 25–55 days.

We strain the liqueur, let it sit for 2 days, and filter it again through gauze folded in several layers.

Bottle the drink and keep it cool.

The most famous and one of the most delicious representatives of the sweet-alcoholic family is cherry liqueur, which is significantly superior to the famous Cherry liqueur. Admit it, you can feel something chemical in this foreign drink.

And our own, hand-made liqueur from selected berries from our garden is a delight for the soul, a joy for the eyes, and is also ideally perfect in its naturalness. But in order for it to be exactly like this, you need to know some subtleties, features of the process, and use the right recipes.

Reference. Foreigners call our liqueur “Russian liqueur”, although, to our taste, it is better and tastier.

In order for the filling to be successful, you must adhere to the recipe and use high-quality ingredients.

Berry selection

It is generally accepted that the liqueur is made from fresh, ripe and aromatic berries. Which ones are better:

if you are going to make a drink with pits, then you can use non-varietal cherries. They are small, but they give a ruby color, are aromatic and tasty;
In order to remove the seeds, large varietal ones are better suited. Agree, it is better to remove seeds from large berries;
and, naturally, the berries must be ripe and healthy.

Reference. Frozen cherries also make a wonderful tasting liqueur.

Moreover, it can be used both independently and in a mixture with frozen cherries, black currants, cranberries and other berries.

Cherry spanka

Shpanka (as it is also called - under-cherries) is used if there are no ordinary cherries. Or, as they say: “it’s grown, don’t throw it away.” But the pouring from spanka will be more watery, and you won’t get that flavor. However, it can also be made delicious.

Useful properties of cherries

The benefits of eating cherries, both fresh and processed, are explained not only by the presence of vitamins and microelements, but also by special substances that distinguish this berry from others. It has coumarin– a substance that thins the blood and prevents the formation of blood clots, which can lead to a heart attack or stroke.

Not long ago it was clinically confirmed that cherries contain ellagic acid, blocking the growth of cancer cells. Thus, this berry:

prevents the development of oncology;
promotes heart health and cleanliness of blood vessels;
useful for mental disorders, epilepsy, seizures;
widely used in folk medicine in the treatment of arthritis, genitourinary disorders, kidney diseases;
helps with anemia by increasing hemoglobin.

And spanka is good for men's health and is said to help maintain potency.

There is an opinion that cherry liqueurs support the functioning of the heart, stabilize blood pressure and increase the elasticity of blood vessels. It’s not for nothing that the potassium-rich berry is called cordial.

Homemade cherry liqueur recipes

At home, cherry liqueurs are prepared either by natural fermentation or using vodka, moonshine, cognac or brandy.

"Classic" with vodka

This liqueur is easy to prepare, since you don’t need to remove the seeds from the berries. Take:

about 2 kg of fresh cherries (so that in a three-liter jar it is higher than the shoulders);
1.5-1.7 liters of vodka. also suitable if it does not have a strong odor;
700-800 g sugar.

Place the sorted and washed berries in a jar and fill with vodka. Cover with a lid and place in the cellar or refrigerator for two weeks.

Attention. Shake the jar daily to make it easier for moonshine (vodka) to extract extractive substances from the raw material.

Then strain off the alcohol and seal it in a separate container. And cover the cherries in the jar with sugar. Place both containers in a dark and cool place for 2 weeks. Shake the berries with sugar periodically to extract the juice more completely.

By the end of the two-week infusion, it should turn into syrup without any remaining sugar. It's time to mix the strained syrup with the alcohol base. But you don't need to drink yet. Let the jar of liqueur stand in the room for several days. During this time, a precipitate should form.

Carefully remove the pure ruby liqueur from the sediment (like wine) and pour into glass bottles. Taste stabilization time – from three months.

Without vodka, self-fermented

You will need:

fresh cherries – 2 kg;
sugar – 0.8 – 1 kg;
water – 02 l.

Note. Water is an optional ingredient. Without water, cherries will juice perfectly, and the liqueur will be thicker.

The only negative is that there will be less of it. But it’s more aromatic and stronger. So the decision is yours. If you have plenty of berries, it is better to do without water.

Pierce the washed cherries with a toothpick (each berry) or remove the seeds. The pits give off an almond flavor, but if you don't like it or are concerned about the hydrocyanic acid present in the pits, it's best to remove them.

Place the cherries in a jar, sprinkling them with sugar in layers (the first and last layers are sugar). You can add water. Tie with gauze for 3 days until you see signs of fermentation. You can wear a glove or install a water seal, the effect will be almost the same.

Place the jar on the windowsill until fermentation takes place. The jar can be shaken periodically to ensure even extraction. Strain the fermented liqueur. The berries can be squeezed or left as is for use in cooking. Let it sit and strain again. In cool conditions, without changing taste and color, it can be stored for up to 3 years, becoming even stronger.

Spicy with alcohol

This liqueur tastes like expensive elite alcohol and has a hint of spice. Need to:

1.5-2 kg of cherries, enough to fill a three-liter jar 2/3 full;
10 g each of ground cinnamon and cardamom;
5-10 clove buds;
0.5 kg sugar;
0.5 vanilla pod (half a vanilla bag).
- at least a liter so that the cherries are completely covered.

It is not necessary to remove the seeds, but it is possible. Then sprinkle the berries in a jar with sugar, leave until a lot of juice appears and it begins to ferment (for about a week). Now add spices and alcohol to cover all the cherries. Put it in the basement for at least two weeks, or up to six months. Strain the finished liqueur. You can drink it straight away, but steeping will improve the taste, removing the alcoholic note.

If this option seems too strong to you, you can pour diluted alcohol with a strength of 50° over the berries.

Polish cherry liqueur from Beata Tyszkiewicz

The famous Polish actress claims that drinking this recipe adds strength, warms you up and creates a cozy, warm atmosphere during friendly meetings, and it’s hard to disagree with this.

Take:

2 kg of prepared cherries;
up to 1 kg of sugar;
0.5 liters of alcohol and high-quality vodka.

Throw a handful of seeds into the bottom of the jar, add the cherries from which the seeds have previously been removed, layering them with sugar. Place several layers of gauze on the neck and leave until the juice appears (this will take 3-4 days). Drain the juice, place the cherries in a colander to drain all the syrup. Boil it and cool it. Mix with alcohol and put in the refrigerator for now, closing with a lid (stopper).

From the remaining berries, select the previously discarded seeds. Pour in vodka and let stand, shaking occasionally, for two weeks. Next, strain, mix both alcoholic liquids, and let sit for a couple of days. Remove from sediment and filter. Store in cool darkness for a couple of months before use.

"Bourgeois"

It is called so because it contains two “bourgeois” drinks - cognac and rum. You will need:

1.5 kg cherries;
1 kg sugar;
1.5 liters of cognac (homemade brandy infused in an oak barrel is an excellent alternative);
0.5 liters of rum (cannot be replaced with anything).

Remove the pits from about half the cherries and sprinkle with sugar. Wait until all the sugar turns into syrup (it is okay to shake). Pour in rum and cognac and leave for a month. After filtration, bottle it and forget about it for six months. This is how much is required to fully develop the taste.

Elite with brandy

For 1 kg of cherries, take 1 liter of brandy (you can use homemade one) and 0.5 kg of sugar. Proceed as in the previous recipe. You don't have to choose the bones.

On red wine

This liqueur boasts an almond-cherry flavor and ruby color. Take:

1 liter of red strong wine (sweet, semi-sweet);
1 kg pitted cherries;
50 g broken cherry pits;
10 cherry leaves;
5 cloves;
cinnamon stick;
a pinch of pharmaceutical oak bark;
sugar – 100-300 g.

Put everything in a jar (don’t add sugar yet) and fill it with wine. Leave for a month, strain, squeeze out the berries. Add sugar and stir until completely dissolved. Filter and let it sit in the refrigerator for a week.

On moonshine

Do you have good, strong, odorless moonshine, purified with charcoal or another method? This is an excellent alcoholic base for cherry liqueur.

Prepare any of the recipes that contain alcohol.

From cherry leaves

The cherries didn’t grow bad, or did your wife switch everything to compotes and jam? Use cherry leaves and get a liqueur with an original taste.

Ingredients:

2 cups freshly picked and chopped (cut well with scissors) cherry leaves;
lemon or orange zest - 2 tablespoons;
200-300 g sugar;
0.5 liters of diluted alcohol, vodka or moonshine.

Mix all the ingredients in a liter jar and hide it in the dark for a month. Shake occasionally. Filter the finished liqueur and pour it into bottles. Place in the refrigerator.

From cherries and currants

Take:

0.5 kg each of cherries, black currants and sugar;
1 liter of water;
0.4-0.5 liters of vodka;
juice from 1 lemon.

Boil water, add berries, bring to a boil, turn off and leave covered for 8-12 hours. Strain and squeeze out the berries. Add sugar, boil for 5 minutes. Squeeze the lemon into the syrup and add vodka. After a week or two you can use it.

On cognac

Ingredients:

1 kg of cherries with pits removed;
0.5 kg sugar;
0.5 liters of inexpensive cognac;
5 pcs each of cloves and cherry leaves.

Place everything together in a three-liter jar and place it on a sunny windowsill for 40 days, covering it with a nylon lid. Strain and let sit for another week before serving.

What is the difference between cherry liqueur and tincture?

The liqueur is a product that combines sweetness with strength, and its extract content is very high. The drink can be made using natural fermentation, and at the same time get a sweet, slightly viscous liqueur-like substance with a strength of about 20°.

The tincture does not include the use of sugar (although this is not prohibited). This is, in fact, strong alcohol into which the taste and aroma of raw materials has passed.

Our recipes do not claim to be absolutely accurate, and everyone has their own taste and understanding of what the liqueur should be. But the direction for creativity is indicated. Experiment and find your own highlights.

Among homemade homemade alcohol, cherry tincture is the most common drink. Cherry in vodka or cherry, thanks to its aromatic taste, smoothes out the harshness of strong alcohol, the tincture turns out soft and pleasant to drink. It is used as a dessert drink, and you can also make delicious cocktails from cherry liqueur.

Cherries of any variety are suitable for infusions, but the sweeter the berries, the better the drink. In addition to freshly picked fruits, you can use dried berries. You can also pick cherries and freeze them for future use. It is necessary to sweeten the tincture to taste; if the cherries are very sweet, then you can do without sugar at all. Cherry tincture without sugar will produce a more pronounced cherry aroma. Vodka, high-quality moonshine, or an alcohol solution with a strength of 40-45 degrees are used as an alcoholic base. The tincture will be even better if you use cognac or brandy in it. There are many recipes for cherry tincture at home; the most popular ones are described below.

Classic recipe for cherry tincture with vodka

The simplest recipe is made with vodka; using this technology, cherry tincture is prepared with alcohol or moonshine. Any housewife can make cherry tincture. Cherry moonshine tincture can be stored for up to three years in a cool room.

Ingredients:

Cherries – 1500 gr;
Vodka – 700 ml;
Sugar – 350 gr.

Preparation:

Preparing berries. If the fruits are fresh, they must be dried in the sun or dried in an oven heated to 70 degrees. Frozen berries need to be thawed.
Pour vodka into a jar, add cherries and granulated sugar. Close the jar with a lid and let it sit for a month at room temperature. The contents of the jar must be shaken twice a week.
At the end of the infusion period, filter the drink through 2-3 layers of gauze. Pour the cherry tincture into bottles and store closed in a cool room.

Video recipe for cherry tincture with vodka.

Cherry tincture with spiced vodka

Ingredients:

Cherries – 1 kg;
Vodka – 500 ml;
Cloves – 5 pcs;
Sugar – 5 tbsp. l;
Ground cinnamon – 1⁄4 tsp;
Nutmeg – 1⁄4 tsp.

How to make a tincture:

Sort the berries, wash them, and dry them slightly in the oven. Prick each cherry with a toothpick.
Place the fruits in a jar sprinkled with sugar. Add cinnamon and nutmeg. Pour in vodka.
Place the jar on the windowsill and leave the contents for 50-60 days. Shake the jar once a week to mix.
Strain and filter the prepared cherry tincture with vodka. Pour into bottles and leave for several days before use.

Cherry tincture with cognac

Compound:

Cherry – 0.5 kg;
Cognac – 0.5 l;
Granulated sugar – 100 gr.

Preparation:

Prick a clean cherry with a needle and place it in a jar. Pour in some of the cognac so that the berries are covered. If desired, you can add cinnamon and cloves for taste.
Close the jar and leave for a month. Then strain the drink, pour in the remaining cognac and add sugar or honey.
Stir thoroughly to dissolve the sugar. Keep the tincture in the refrigerator until it becomes completely clarified. Cognac gives the drink a richer taste and removes the pungent vodka smell.

Cherry and cherry Kirschwasser recipe

Kirschwasser or kirsch in German (cherry vodka). An alcoholic drink with a strength of 37-42, which is made in Europe mainly in France, Germany and Switzerland. Kirschwasser is made from cherries or cherries.

Ingredients:

Cherry – 900 gr;
Vodka – 350 ml;
Water – 300 ml;
Granulated sugar – 450 gr.

Preparation of the cherry liqueur recipe:

Prick clean berries with a fork; if they are cherries, then there is no need to remove the seeds.
Place the fruits in a saucepan, add granulated sugar and pour in water.
Heat the mixture over low heat, stirring constantly.
As soon as the syrup boils, turn off the heat. Cool the mixture to room temperature.
Pour everything into a jar, pour in vodka, close and leave for one month in a dark place.
Before drinking, strain the drink through a cotton filter.

Features when preparing cherry tincture:

For the tincture, it is better to choose dark varieties of cherries. Cherry tincture tastes better if you use fresh berries. Frozen fruits are also suitable; frozen cherries make a delicious liqueur.
If cherry tincture is made with moonshine, then the moonshine must be double distilled. In this case, the taste of cherry in the moonshine will prevail.
It is advisable to dry the berries before cooking, which will rid them of excess moisture. In this case, the tincture will not have a watery aftertaste.
If the cherries are very sweet, then it is better to do without adding sugar.
If you make a tincture of cherries with pits, they will add an almond flavor to the drink.
The leaves and stalks are also used to add flavor to the tincture.

Useful properties of cherry tincture

Cherries contain a huge amount of useful substances and vitamins. Our ancestors paid attention to its healing properties in ancient times. The juice of the berry has antiseptic and antibacterial properties. Alcoholic extract of cherries is used to prevent many diseases of the digestive system. Cherry tincture with alcohol helps with problems with the circulatory system.

Cherry tincture with vodka (moonshine, alcohol) is called “cherry” and is highly valued among lovers of homemade alcohol. The berry quickly neutralizes the sharp vodka taste, resulting in an aromatic tincture with a sweet and sour taste. This is a wonderful feminine or dessert drink. We will look at three proven cooking recipes.

It is better to take large cherries of sweet varieties. Fresh, dried and frozen berries, sold in supermarkets all year round, are suitable. In the latter case, the cherries are first defrosted and infused together with the thawed liquid.

The proportions of sugar can be changed at your discretion, focusing on the taste and sweetness of the selected variety. In the case of sweet berries, I advise you to make cherry liqueur without sugar according to the first or second recipe. The drink will be stronger with a more pronounced aroma of the raw materials (male version).

The alcoholic base can be vodka, purified, odorless moonshine, alcohol diluted with water to 40-45%, or cheap cognac (suitable for recipes 1 and 2). Cherry tincture in cognac differs from vodka analogues in its original tannic flavor.

It is believed that cherry pits contain harmful hydrocyanic acid, so they must be removed. However, the concentration of dangerous impurities is minimal and sugar neutralizes the effect of hydrocyanic acid on the body, and the absence of seeds has a bad effect on the taste (there is no characteristic almond taste). Everyone can solve this issue themselves by choosing the appropriate recipe.

Classic cherry liqueur

The simplest cooking option with a rich taste and a recognizable almond aftertaste.

Ingredients:

cherry berries – 1.5 kg;
vodka (moonshine, cognac, alcohol 45%) – 0.7 liters;
sugar – 0.5 kg.

Recipe

1. Dry fresh or frozen cherries in the sun, laying them out in an even layer and leaving them in direct sunlight for several days. An alternative option is to bake the berries in the oven at 60-80°C for 4-6 hours.

This step is optional, but drying removes excess moisture from the cherries, which makes the tincture watery.

2. Mix vodka, sugar and berries in a three-liter jar (the alcohol base should overlap the cherries by at least 1-2 cm, add more if necessary). Close the lid tightly and leave for 30 days in a dark place at room temperature. Shake the contents of the jar every 2-3 days.

3. Strain the finished tincture through several layers of gauze, squeeze the berries well. Filter the liquid part through cotton wool.

4. Pour the drink into bottles and cap tightly. Store in the refrigerator or basement. Shelf life away from direct sunlight is up to 3 years. Strength – 20-25%.

Classic tincture with seeds

Cherry liqueur without seeds

It has a delicate fruity taste and low strength, approximately like wine.

Ingredients:

cherry berries – 1 kg;
sugar – 3 kg;
vodka – 1 liter.

Recipe

1. Remove the pits from washed cherries.

2. Place the pulp in a jar, cover with sugar and leave for 2-3 hours until the cherries release juice.

3. Add vodka (moonshine), close the jar with a lid, shake well several times, then put in a dark, warm place (16-25°C) for 15 days.

4. Filter homemade cherry tincture through cheesecloth (squeeze dry) and cotton wool until the drink becomes clear. Sometimes multiple filterings are required.

5. Pour into bottles, close tightly. When stored in a dark, cool place, the shelf life of the tincture is up to 3 years. Strength – 10-12%.

Seedless with vodka

Tincture with cherry leaves

The leaves enhance the aroma, and the citric acid stabilizes the taste. An excellent option for the lean season, when there are few raw materials available.

Ingredients:

berries – 50 pieces;
cherry leaves – 200 pieces;
sugar – 1.5 kg;
vodka – 1 liter;
water – 1 liter;
citric acid – 1.5 teaspoons.

Recipe

1. Pour washed berries with leaves (remove seeds if desired) with water, boil for 15 minutes over low heat, stirring occasionally, then strain through cheesecloth.

2. Add sugar and citric acid to the resulting broth, cook, stirring over low heat for 5-7 minutes until the sugar is completely dissolved.

3. Cool the finished cherry syrup to room temperature, add vodka, pour into bottles (jars), and seal tightly. To enhance the aroma, you can put a few fresh leaves in the container.

4. Leave at room temperature for 20 days. If the drink turns out cloudy, filter through cotton wool.

Store in a cool, dark place. The shelf life of cherry tincture with leaves is up to 2 years. Strength – 8-10 degrees.

Tincture with cherry leaves