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 aromatic cherry liqueur has been known since the times of our ancestors. Previously, every self-respecting housewife always stocked up on this strong but easy-to-drink alcoholic drink. Why don’t we remember ancient customs? Today I’ll tell you how to make a delicious cherry liqueur at home: a recipe with vodka.
Please note that all components for a heady homemade drink must be of high quality. This especially applies to vodka. Don't skimp, buy an expensive product, and get an excellent liqueur. Homemade moonshine, as pure as a child’s tear, will also work, as will food alcohol. I will also definitely share the recipe for making cherry liqueur with alcohol.
Homemade cherry liqueur: an easy recipe
Ingredients:
- 3 kg of ripe cherries;
- 1 kg granulated sugar;
- 1 liter of good vodka.
The simple recipe involves using cherries along with their pits, which will give the finished product a slight almond flavor. True, the seeds contain hydrocyanic acid, but sugar neutralizes its effect during the ripening process. It is not recommended to store the finished drink made from cherries with pits for more than 6 months.
Note to the hostess: You can leave half the berries with the seeds, and remove the seeds from the other half. You will get a milder taste.
Preparation:
- We sort out the cherries and rinse them with a stream of running water. Place the berries on a clean towel and wait until they dry.
- Pour the cherries into the bottle, sprinkling it with granulated sugar.
- We tie the neck with gauze and put the container with cherries in a sunny place to ferment for 6 weeks. I usually put it on the balcony in the summer. Shake the bottle lightly every day.
- During fermentation, a lot of juice is formed. After a month and a half, we’ll pour it straight through cheesecloth into a separate container and pour it into bottles. Let's close them and put them in a cool place.
- Fill the remaining cherries in the bottle with good vodka (1 liter), close tightly with a plastic lid. Leave at room temperature for 2 months.
- Then pour, filtering through cheesecloth, into a separate large container. Mix the resulting tincture with bottled cherry wine. Strain again and pour into clean bottles.
- We seal it and take it to a cool place - a cellar or basement. The liqueur should brew and mature for six months. The longer it sits, the tastier it is. And then you can serve it!
Tip: You can adjust the amount of sugar yourself - add more or less, according to your taste.
Note to the hostess: To quickly prepare the liqueur, remove all the seeds from the cherries and crush them with sugar (for 1 kg of cherries - 300 g of granulated sugar). Let's put it in the sun for two to three days. Shake it every day. Then pour in vodka and leave to ferment in a warm place for 6-7 days. Filter and bottle. Place in a cool room. That's all, the instant liqueur is ready!
Sweet cherry liqueur with seeds and sugar
Recently, a friend told me how to make cherry liqueur at home, which tastes like liqueur. The sweet alcoholic drink is prepared using vodka with seeds; pleasant almond notes subtly highlight the taste of the product.
Ingredients:
- 800 g ripe cherries;
- 800 g granulated sugar;
- 700 g of quality vodka;
- 250 g of clean water (spring or filtered).
Homemade cherry liqueur with seeds is thick, aromatic and tasty. We take only fresh berries for her, without damage. We will cook in a three-liter jar.
Preparation:
- We wash the cherries, but do not remove the seeds. Pour clean berries into a jar and fill with an equal amount of vodka. There should be some free space at the top. Cover with a plastic lid and leave to infuse for seven days at room temperature. Gently shake the jar daily.
- Then pour the resulting tincture into a separate container. You can put a little cotton wool into the funnel for pouring - this will rid the cherry juice of unnecessary impurities.
- Pour the “drunk” berries into another jar and cover them with granulated sugar. Cover with a lid and leave for 3 weeks. Every day, gently shake the jar in your hands so that the sugar gradually dissolves. Then pour the resulting syrup into a container with “vodka” cherry juice.
- Boil water and pour into mixed syrup. You can also add alcohol-preserved cherries. Close the lid and leave in a dark place to infuse for about three weeks.
- We filter the finished liqueur, bottle it, and seal it.
Store in a cool place, maybe in the refrigerator. Here’s an easy-to-follow recipe for cherry liqueurs made with vodka at home.
The following video will help you look at the recipe for cherry liqueur with vodka in detail.
Cherry in alcohol
Last year, an employee wrote down a recipe for me to make liqueur with alcohol. This summer I tried it, and I must admit – it’s actually pretty good! The smell of alcohol in it is not felt at all, it is easy to drink, rich, aromatic, with a slight sourness. Of course, the liqueur recipe assumes only high-quality food grade alcohol, and in no case technical alcohol!
Ingredients:
- 1 kg of ripe cherries;
- 300-400 g sugar;
- 1.5 liters of alcohol.
The alcohol liqueur is prepared in three stages. You can prepare a drink with vodka according to a recipe for alcohol, in which case we skip the third step.
Preparation:
Stage 1. Let's sort the berries, wash and dry. We do not remove the seeds. Pour the cherries into a 3-liter jar, not reaching the neck by 2/5 of the volume. Then pour alcohol up to the very neck of the dish. Close the lid tightly and leave for 14 days in a cool, dark room. Shake the jar gently every two to three days.
Stage 2. Pour the liquid into another jar, add half the granulated sugar, and close the lid. Cover the cherries remaining in the first jar with the remaining sugar and also close with a lid. Let both jars sit for another 14 days. Shake the jars with their contents daily.
Stage 3. Strain the syrup from the jars into a separate bowl and mix. Cover and let stand. Fill the remaining cherries in the jar with clean filtered water until it just covers the berries. We also close the lid. Place both jars in a cool place again for 14 days. Shake the berries with water from time to time.
Then mix the contents of both jars again, straining through a colander or cheesecloth. Pour into bottles and seal. The intoxicating drink is ready!
Frozen cherry liqueur with vodka
Making liqueur from frozen berries is practically no different from the traditional recipe. This year I stocked up on cherries for future use and froze a lot of berries. Therefore, I undoubtedly gave some of the frozen cherries to my husband to make a drink. That's how he did it.
Ingredients:
- 400-500 g frozen cherries;
- 4-5 tbsp. spoons of granulated sugar;
- 0.5 liters of vodka;
- Spices to taste.
Tip: For a richer taste, remove the seeds from 6-7 berries and crush them. Pour into a jar of cherries. This will give the drink almond notes, reminiscent of the taste of Amaretto liqueur.
Preparation:
- Take the cherries out of the freezer and put them in a bowl. Let's wait until the berry melts slightly and releases the juice. Then, along with the liquid, pour the cherries into a liter jar.
- Pour in the vodka and gently shake the jar in your hands until everything is mixed. Let it steep for 3 months in a cool, dark place (but not in the refrigerator).
- Then we filter the contents of the jar through a funnel with cotton wool into a separate bowl. Gradually add granulated sugar, stirring constantly. Make sure the sugar is completely dissolved. You can leave the container with syrup in a warm place for several hours. At the same time, you can add spices to taste.
- Pour into bottles and seal. We put it in a dark room for another couple of weeks - and you can serve it.
Note to the hostess: Frozen cherry liqueur often lacks richness. You can enrich the taste of the drink with cinnamon, vanilla, cloves, lemon or orange zest. Choose what you like best, don’t be afraid to experiment.
My husband made an excellent liqueur, and I’m already thinking about whether I should transfer the winemaking process into his capable hands? In any case, you already know that it is not at all difficult to prepare cherry liqueur at home - the recipe with vodka greatly simplifies the process. Of course, you will have to wait until the drink matures, but the result is worth it! Delight your guests and family with this ancient ruby drink. Bon appetit and good health!
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 Since ancient times, people have made wine, tinctures and drinks of various strengths from the cherry harvest. There are many recipes with a variety of ingredients, including very unusual ones. The use of proven technologies that comply with the rules and traditions of making liqueurs is also popular. Result - not only a drink for the holiday, but also the benefits contained in it.
Cherry gives liqueurs its impressive taste and aroma. This drink is quite simple to prepare, much easier than. Cherry liqueur almost always turns out if it is cook properly:
- The harvest must be ripe or overripe - it must be washed and dried.
- Spoiled berries are excluded.
- To get rid of possible worms, the fruits are filled with water for 2-3 hours, after which the worms will float to the surface.
- When aging, temperature and other conditions are important.
Note: preparing aromatic cherry liqueur in the classic case requires only three components: ripe cherries, vodka or alcohol, sugar.
Various recipes contain additional ingredients: spices, fruits and berries, leaves. You can also use frozen fruits.
How to make cherry liqueur?
The cooking method is as follows:
- The cherries are covered with granulated sugar and infused for 24 hours to 3 days. Depending on the recipe, the pits can be removed or left in.
- Alcohol is added, the cherries are mixed and infused for a month to three.
- All that remains is to strain, pour into containers and seal.
This is the general technology that does not include fermentation process. Glass jars or bottles are used as containers. The alcohol base may vary. It is used more often, but cherries are perfectly infused with. Pure alcohol as a component is diluted to 45 or 50% strength. Good cleaning is acceptable.
Cherry liqueur - a drink with alcoholic strength up to 25 degrees, which is also based on brandy, . In each case, an original recipe with a unique aroma and taste is obtained. Cherry is used in festive feasts, which is especially popular with women.
In addition to its exquisite taste, it contains very useful components. Overripe berries have a dark, almost black color, giving the drink a particularly impressive color.
A little history
Cherry liqueur or tincture prepared at home, made in Russia from about the 10th century. The first mention concerns vodka Erofey- a drink named after its creator, who made a potion based on strong alcohol and herbal additives.
Count A. Razumovsky was also involved in liqueurs, making them different in color, taste and smell. These include cherries infused with alcohol and spices. The Count was the first to use citrus additives - lemon zest, as well as other unexpected ingredients.
The history of using cherries in the production of alcohol of various strengths is quite ancient. There are many known cooking methods.
For example, cherry was prepared in barrels filled with honey and aged for up to 3 months. Modern aromatic liqueur is made more simply. The qualities and characteristics can be adjusted: strength, color, sugar content.
Recipes at home
Homemade cherry liqueur is made by infusing the fruits with alcohol or vodka. It differs from the cooking time - up to six months. As well as a high sugar content (up to 40%) and lower strength (20%). The tinctures are prepared in just a month, they contain approximately 3% sugar, and the strength is up to 45% alcohol.
Recipes differ in the proportion of ingredients, type of alcohol and preliminary preparation of cherries: with or without pits. Sometimes dried fruits are used, adding aroma and noble flavor notes to the drink. How to make liqueur? First, we will present in more detail the classic recipe for vodka.
Classic vodka liqueur
- 1 kg cherries;
- from 300 to 400 g granulated sugar;
- 1.5 liters of vodka.
Cherry liqueur prepared with vodka requires the following steps:
- We sort and wash the fruits, leaving the seeds.
- We fill a jar (3 liters) with them and pour vodka into it.
- Keep the jar in a cool, dark place for 2 weeks. From time to time, stir the cherries in the vodka.
- Drain the liquid part without the berries into another container. The fruits need to be covered with sugar and shaken to mix.
- We keep the mixture for 2 weeks in the same place at the same parameters, but with sugar. Shake the jar. By the way, this recipe can be made.
- The fruits produced juice, which, when sugar was dissolved in it, turned into syrup. We use a colander or gauze in several layers and squeeze.
- Mix the vodka infusion and syrup and pour into bottles.
- It would be nice to wait up to 4 more weeks, but the drink is almost ready. It is best to leave it in a cool place (cellar).
Without vodka
Cherry liqueur without vodka made like wine, if you don’t want to waste strong alcohol. To fill a three-liter jar you need the following composition:
- 2 kg cherries;
- 800 g sugar;
- 200 ml water.
The berries are washed, the seeds are removed or left. After this, add fruits and sugar into the jar in layers. Now add water, but leave up to 4 cm of space in the jar for fermentation and foam. The cherries need to be crushed with a wooden rolling pin. This is not necessary if you first pierce each fruit.
The jar is covered with a water seal and placed in a warm place for fermentation. A popular method is to use a medical rubber glove. You need to pull it over the jar, bandage it and make a puncture in one finger. The glove will first inflate due to fermentation, and then fall off, indicating the end of the process. However, a water seal is more reliable than a glove.
In the final stages, filter the drink through several layers of cheesecloth and squeeze. After 2 or 3 days, filter again. Pour into bottles and store in a cold place (cellar, refrigerator). Cherries can be stored there for up to 3 years.
How to cook with alcohol?
Spiced cherry liqueur with alcohol is made with the following composition:
- Cherry - from 2/3 to 3/5 of a 3-liter jar.
- Sugar - 400 g.
- Strong alcohol (50%) - 1.2 l.
- Cloves - up to 10 buds, to taste.
- Cinnamon - 1/2 stick.
Pour cherries into the jar (more than half), while making layers with sugar.
The throat should be covered with a cloth (cotton), placing the container in a warm place for a week.
After fermentation begins, add alcohol and spices up to the top. Leave for 2 weeks, strain, squeeze. All that remains is to bottle it and let the liqueur mature for another month.
Polish strong cherry liqueur
For one and a half kilograms of cherries you need a kilogram of sugar and half a liter of vodka and alcohol. Place the prepared seedless fruits into a jar with layers of sugar. A handful of seeds is added there. The jar is closed with gauze and tied.
The berries will give juice in a few days. Then you need to strain it and boil it. After letting it cool, mix with alcohol. At the same time, fill the cherries with vodka and keep them in the dark and cool for 2 weeks. Then we filter, combine the two liquids and bottle. Additionally, you need to wait 1 month or more.
Spicy
Using liqueur according to this recipe improves digestion. But it is not recommended to take more than one serving before meals to avoid the opposite effect. The amount and composition of spices can be included almost arbitrarily.
- cherry - 2.3 kg;
- sugar - 600 g;
- vodka;
- vanilla, cinnamon and cardamom - 5 g each;
- 5 carnations.
- Place the cherries in the bottle, sprinkling them with sugar and spices. Although cinnamon and vanilla can be used not in ground form, but whole, in the form of sticks.
- Add vodka in an amount to cover the berries.
- Close the lid and let it sit for six months (until Christmas).
Homemade liqueur “Ruby”
This drink is prepared from fresh fruits in vodka with a significant amount of sugar.
- cherry;
- vodka;
- 1/2 kg sugar.
The preparation steps are as follows:
- Place the prepared cherries in a three-liter jar up to its shoulders.
- Add sugar, shake the container so that it wakes up inside.
- Pour vodka 2 cm above the berries.
- Cover the container with a cloth and tie it. Place in a dark place for 2.5 months. Shake occasionally to dissolve the sugar.
- Strain and bottle.
The drink has a rich color.
Cherry liqueur - simplicity and benefits
The beneficial properties of cherries explained the vitamins, minerals and microelements it contains that have a beneficial effect on the human body. These are potassium, magnesium, zinc and iron, which pass into the drink during the process of infusing the fruits on an alcohol-containing base. The liqueur, in this case cherry, is known for the following healing properties:
- Improves blood composition.
- Helps with high blood pressure.
- Has a good effect on the functioning of the heart.
- Recommended for anemia.
- Strengthens blood vessels, increases their elasticity.
Alcoholic drinks prepared independently sometimes compare favorably with those produced industrially. Cherry liqueur is just such a case.
Ease of preparation, no equipment requirements, accessible ingredients with beneficial properties - all this guarantees success.
The result is a drink that, under certain circumstances, can be called a medicine. Moreover, this opinion comes not only from traditional medicine, but also from official medicine.
Cherry tincture with pits is probably the favorite alcoholic drink of many residents of our country. The homemade recipe for making it is not that complicated, you just need to be a little patient.
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To prepare cherry liqueur, proceed as follows.
- Freshly picked or frozen cherries (1.5 kg, the pit is not removed) are laid out in a thin layer in a sunny place, where they will dry for several days, and the berries must be stirred periodically.
- If you don’t want to wait a long time, you can speed up the procedure by using the oven. We dry the cherries in the oven at a temperature of 80 degrees, about six hours. You can skip the procedure, but drying the berries allows you to get rid of excess moisture, which makes the tincture watery.
- At the next stage, we put the berries in a 3-liter jar, add sugar (half a kilogram) and moonshine, and diluted alcohol (700 milliliters) is also suitable. The alcohol product must be at least two centimeters above the level of the berries.
- After this, the container is closed and placed in a dark place, where it should stand for a month. Don't forget to shake the future tincture every couple of days.
- A month later, the liqueur is filtered through multi-layer gauze. The remaining berries are squeezed out by hand, and the separated liquid is also filtered and combined with the rest of the product.
The tincture is almost ready, its strength will vary between 20-25 percent. Now all that remains is to pour the liqueur into bottles, seal it tightly and store it in a cool cellar, where it will last perfectly for as long as needed.
For tincture of cherries with pits according to the classic recipe, it is better to use berries of sweetish varieties; you can use freshly picked, dried, or frozen. Cherry liqueur will last for at least three years, the main thing is that it is cool.
Those who wish can make a tincture without using moonshine or alcohol, in which case the result is a low-alcohol drink.
To make the product you will need the following components:
- Cherries (dried will do) - two kilograms (the pit is not removed).
- Sugar - about a kilogram.
- Water - 250 ml.
Preparation:
The washed and slightly dried cherries are placed in a jar and sprinkled with sugar. Then water is added so that there is room for the foam to rise. Using a wooden spoon or rolling pin, you need to thoroughly mash the berries and then close the jar with a medical glove, making one or two punctures. After standing for some time, the drink will be ready. You can tell when the fermentation process is complete by a deflated glove.
Now you need to strain the liquid through cheesecloth and leave it to ripen for several days in a dark place. After this, the tasty low-alcohol drink is ready to drink.
For such an alcoholic drink you will need the following ingredients:
- A kilogram of oranges.
- One and a half kilograms of cherries with pits.
- Two liters of diluted alcohol (vodka) or moonshine.
- Two kilograms of sugar.
- Half a liter of water.
Cooking steps:
- The cherries are carefully sorted and washed. After this, it is dried on a towel and placed in a preheated oven (80 degrees) to dry.
- At the next stage, the oranges are washed and cut into slices. After this, the cherries and oranges are placed in a jar. Put the water to boil, when it boils, add sugar and cook until you get a light caramel-colored syrup.
- Diluted alcohol is added to the cooled syrup and everything is thoroughly mixed. The resulting mixture is poured into the contents of the jar. The tincture is placed in a dark, warm place where it should stand for about four weeks.
- After this, filter the tincture and leave until sediment appears. Now all that remains is to remove the drink from the sediment (using a hose) and you can drink it. If you put the liqueur in a dark place for another six months, it will acquire a beautiful cognac hue and a caramel flavor.
You can store the tincture in a cool cellar, where it will last for a very long time.
To prepare a strong liqueur using alcohol, you will need the following components:
- One and a half liters of alcohol.
- Cherry (the pit is not removed) - two hundred grams.
- Five grains of cloves.
- Nutmeg two pieces.
- Two pieces of vanilla.
- 50 grams of oak bark.
- 150 grams of cherry tree leaves.
- 10 coffee beans.
- 300 grams of sugar.
- Orange peels.
Preparation:
The spices are thoroughly ground into a powdery mass and sent to a glass container, and sugar and oak bark are added there. Then, alcohol diluted to 45 degrees or moonshine is poured into it, the container is tightly closed and placed in a dark place, where the tincture must stand for two weeks. After this, the tincture is filtered and poured over dried cherries from which the pits and cherry leaves have not been removed. The container with the contents is again put away in a dark place where it should stand for two months
The finished liqueur is stored in a cool, dark place for at least three years.
This low-alcohol drink can be used for baking or consumed at a festive feast. For production you will need:
- Cherries (the pit is not removed, you can use dried ones) - two kilograms.
- One liter of cognac.
- Two glasses of sugar.
The berries are thoroughly sorted and washed, after which they need to be dried a little by spreading them on a clean sheet. At the next stage, the cherries are poured into a container and filled with cognac. Then the bottle is placed in a cool place where it will last for three months.
After the specified period, the liqueur should be filtered and poured into small bottles. Store the drink in a cool place, tightly sealed.
As you can see, making a homemade alcoholic drink in a variety of ways is not at all difficult. With a little work you will get a wonderful drink suitable for any holiday table.
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