Cherry tincture on vodka with seeds. How to make homemade cherry liqueur? A few simple recipes for cherry liqueur at home with vodka

Cherry liqueur is a berry-based drink with the addition of alcohol.

There are many recipes for cherry liqueurs, but today we will look at the 10 best, with the quantities of ingredients and step-by-step instructions for preparation.

What are the benefits of cherry tincture?

The benefits of cherry tincture are determined by its composition. Since the main component of the drink is cherry, the alcohol obtained from it is famous for the following effects on the body: antiviral, antiseptic, diuretic, choleretic, warming.

In small quantities, this drink can improve the functioning of the digestive system, stimulate appetite, and improve metabolism. This drink is useful for anemia, heart and vascular diseases.

It allows you to thin the blood and prevent the formation of blood clots, remove swelling, cope with varicose veins and atherosclerosis, increase hemoglobin levels, prevent leukemia, strengthen the nervous system, and lower blood pressure.

Did you know? The first preparation and consumption of cherry tincture began in the 15th century in Germany and France. The resulting product was used in minimal doses as a medicine.

Harm and contraindications of cherry tincture

It is prohibited to drink this drink if you have the following symptoms:

• gastritis;
• increased stomach acidity;
• stomach ulcers;
• diabetes mellitus

Cherry alcohol can cause harm to the body only if the drink was consumed uncontrolled and in large quantities. Be that as it may, when consuming cherry tincture, you must take into account the characteristics of your body and monitor your health.

Preparing the berries

Regardless of what recipe is used to prepare an alcoholic drink, it includes berries that are pre-prepared.

Any berries are suitable, both fresh and frozen. If the product is to be used frozen, it is first defrosted and excess liquid is drained.

Frozen berries allow you to prepare the tincture throughout the year.

To ensure that the drink does not require additional added sugar, it is recommended to use the sweetest berries possible, but even then, most recipes contain sugar.

The berries from which the drink will be prepared must be sorted for the presence of rotten, damaged or disease-affected specimens, and cleared of leaves and twigs.

They are then thoroughly washed and proceed to the next stage of processing in the form of pitting, if required by the recipe.

Different recipes involve the use of both peeled and whole berries with seeds. If a recipe calls for pitted cherries, carefully peel the berries using a special pitter or pin to preserve the integrity of the berries.

Did you know? There are about 60 species of cherries in the world, which grow on different continents, but Persia is considered the birthplace of cherries.

Cherry tincture: recipes

As mentioned above, there are a large number of alcohol recipes using cherries, but there are several best liqueurs that we recommend preparing at home.

Cherry tincture quickly

To make an instant drink, you need to use:

• vodka in the amount of 0.5 l;
• sweet fresh or frozen berries - 350 g;
• granulated sugar - 300 g;
• dried orange zest - 5 g.

1. Place berries in a small saucepan.
2. Next, add zest and sugar to the berry component.
3. Place the saucepan on the fire and bring the mixture until the sugar is completely dissolved, stirring constantly so as not to burn.
4. After the cherry syrup has formed and thickened slightly, it is necessary to cool the mixture.
5. Pour the contents of the glass container where the drink will be infused.
6. Pour vodka into the resulting mixture and close the container tightly with a lid.
7. To mix the contents, you need to shake the container well a couple of times.
8. Place the jar in a dark place for 3 days at room temperature to infuse.
9. After 3 days, strain the alcohol using a sieve and watering can directly into the bottle.

To prepare a drink based on moonshine, you must use:

• fresh cherries - 1 kg;
• sugar - 300 g;
• moonshine -1.5 l.

Preparing the drink is easy:

1. The prepared berries are poured into a 3-liter glass container. Make sure that the berry component does not occupy more than half the volume of the container.
2. The berries are poured with moonshine, covered with a lid and sent to a dark place at room temperature.
3. It is necessary to keep the berries in this state for at least 2 weeks, shaking the container periodically.
4. After the specified time, the contents are filtered and set aside.
5. Meanwhile, the berries that remain from preparing the drink are covered with half the sugar and mixed well. The other half of the sugar is poured into the liquid.
6. Next, two containers (one with berries and the second with liquid) are sent to a dark, cool place for 2 weeks, shaking the contents periodically.
7. After 2 weeks, the berry mixture is filtered, and the resulting juice is mixed with the liquid contents. After this procedure, the alcohol is left for 1 day to complete the infusion process.

To prepare a classic tincture, use:

• berries - 1 kg;
• granulated sugar - 400 g;
• vodka - 1.5 l.

Cooking process:

1. The berry component is filled with alcohol. The mixture is sent to infuse in a dark, cool room, the container is shaken periodically.
2. After the specified period, the liquid is filtered, the berries are covered with sugar, and both containers are sent to a dark, cool place for two weeks for further infusion.
3. After two weeks of storage, the berries are strained from the juice, the resulting liquid is mixed with the alcoholic component and sent for further storage. After 3 months, the drink acquires its unique taste and is ready for consumption.

Alcohol tincture

The cherry drink is prepared with the following ingredients:

• berries - 1.5 kg;
• granulated sugar - 0.5 kg;
• alcohol - 0.7 l.

Making the drink is simple:

1. All ingredients are mixed in a glass container and covered with a lid.
2. The container is sent to a dark place and the liquid is allowed to brew for one month, shaking every 3 days.
3. When the specified time has elapsed, the liquid is first filtered from the berry component and poured into a convenient container.

Tincture with seeds

To prepare an alcoholic drink you must use:

• cherries with pits - 500 g;
• vodka - 0.5 l;
• sugar - 4 tbsp. l.

Preparing the drink is quite simple:

1. The prepared berries are poured into a glass jar, filled with alcohol and sent to infuse in a dark, cool place for 3 months.
2. When the allotted time has expired, the drink is filtered from the berries, sugar is added to the liquid and sent to a dark place for three days so that the drink is finally prepared.
3. After this, the tincture is poured into glass bottles.

Frozen cherry tincture

To prepare alcohol, you need to use:

• frozen cherries - 0.5 kg;
• vodka - 0.5 l;
• sugar - 5 tbsp. l.

Frozen cherry tincture: video

The process for preparing an alcoholic drink is as follows:

1. Remove the sour frozen berries from the freezer and let them thaw a little.
2. Remove the seeds from 10 berries, crush them, place the remaining cherries and the resulting crushed seeds in a glass container and fill with vodka.
3. After 3 months, the resulting liquid is filtered from the seeds and berries, and sugar is added.
4. The resulting liquid is sent to a dark, cool place for infusion for 3 days.
5. After the specified time, the drink is poured into glass bottles, after which it is ready for further consumption.

To prepare the drink you must use:

• 2 kg cherries;
• 1 liter of cognac;
• 2 tbsp. Sahara.

Cooking process:

1. Remove the pits from 20 cherries and crush them, then place the remaining berries, as well as the crushed pits, in a glass container, pour in cognac, add sugar and stir the contents thoroughly.
2. Next, send the tightly closed container to a dark, cool room.
3. After three months, strain and pour into glass bottles.

Dried cherry tincture

To prepare cherry alcohol you need to use:

• 2 kg of dried cherries;
• 500 g sugar;
• 1 liter of vodka.

To prepare the drink you need:

1. Mix all the ingredients in a glass jar and place it in a dark place to infuse, shaking the contents occasionally.
2. After a month, it is necessary to filter the liquid, bottle it and store it in a dark, cool place.

Cherry leaf tincture

To prepare the drink, you need to use:

• 3/4 tbsp. crushed dry or fresh cherry leaves;
• 1 liter of vodka.

Cooking process:

1. Cherry leaves are chopped with a knife so that their size is 1x1 cm or 2x2 cm. The leaves are poured into a glass container, filled with alcohol and sent to a cool, dark place for 2 weeks, shaking the jar periodically.
2. After the specified time, the leaves are filtered from the liquid and the tincture is bottled.

Important!For better taste and aroma, you can add lemon zest, cloves, and cinnamon to the tincture.

Vodka tincture with cloves and cinnamon from Bukhlovar

To prepare the tincture you must use:

• 600 g cherries;
• 350 g sugar;
• 2 pcs. ;
• - at the tip of the knife;
• 600 ml vodka.

How to prepare the tincture: video

The tincture is prepared as follows:

1. The cherries are poured into a three-liter jar and covered with sugar, stir well and put the jar in a warm place for a day so that the cherries begin to ferment.
2. Then a little cinnamon and cloves are added to the resulting fermenting mixture, all components are poured with vodka and sent to a cool, dark place to infuse for 10 days.
3. After the specified time has passed, the cherries are filtered and the resulting liquid is poured into bottles for further storage.

Product storage rules

The resulting product should be stored in a glass container with a tightly closed stopper. For long-term storage, it is necessary to use a refrigerator or basement, in which case the shelf life of the tincture can be about 3 years.

Features of use

To achieve a therapeutic effect, you need to consume 50 ml of tincture after meals, once a day.

Cherry tincture is often used in the form of alcohol for consumption during the holidays. In this case, such a drink is suitable for almost any dish.

A liqueur with a low sugar content goes well with meat and fish dishes; sweeter types of liqueur are suitable for cheeses or desserts.

Important!There are no strict rules for combining cherry liqueur with food; it all depends on personal preferences.

Thus, preparing high-quality and tasty cherry liqueur at home is not difficult. The main thing is to choose the recipe that you like. To create a drink without much hassle, it is recommended that you familiarize yourself with the popular recipes described in this article and follow the recommendations for their preparation.

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.

There are many options for liqueurs that are prepared based on berries, but the cherry drink is more popular than all the others. Thanks to the pleasant taste and aroma of the liqueur, the drink is very easy to drink and will appeal to lovers of sweets.

If we consider the traditional option of preparing liqueur, it takes a lot of time. The berries are simmered in the hot sun for a very long time along with granulated sugar, and you will have to strain the product several times; not many people will agree to such a process.

We will tell you simpler options for preparing cherry liqueur with vodka; such a drink can be prepared quickly and very simply at home. Using these recipes, you can prepare not only cherry liqueur, but also products from other berries.

Classic version

This is the simplest option for preparing an alcoholic drink; the composition will contain the simplest and most affordable ingredients.

Required Products:

• ripe - 1.2 kg;
• granulated sugar - 400 grams.

Cooking steps:

• To make cherry liqueur with vodka at home, you should first sort out the cherry fruits and remove the spoiled ones. The seeds are not removed from the berries.

• Next, prepare a three-liter container, pour berries into it and fill everything with the required amount of vodka.
• The container is placed in a dark place that is well cooled, where the liqueur sits for at least two weeks.

• The liqueur should be stirred periodically so that the berries release their flavor better.
• After the allotted period of time, the resulting liquid is filtered from the berries and added to the fruits granulated sugar according to recipe. Shake the container to mix the berries.

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• In this form, the berries are left in a dark place for another two weeks, during which time the berries will have time to produce juice and the granulated sugar will dissolve in it. Using a colander and gauze, squeeze out the resulting syrup.
• The finished syrup and liqueur are mixed together and then immediately bottled for storage.

All that remains is to let the drink brew for about a month to make the product more tasty.

Drink with cocoa

This recipe not only uses ripe cherries, but also a small amount of cocoa powder. The finished drink is very aromatic and rich. To prepare cherry liqueur with vodka, you should prepare 3 liter jars; this recipe can be done quite quickly at home.

Required Products:

• ripe cherries - 300 grams;
• water - 200 ml;
• good quality vodka - 550 ml;
• granulated sugar - 5 spoons;
• cocoa powder - 4 tablespoons.

Cooking steps:

1. Ripe cherries are thoroughly washed, after which the seeds are removed from them and transferred to a prepared jar with a volume of one and a half liters.
2. Next, pour the prepared vodka into the container and cover the container with a lid. Send the jar with the future liqueur to a dark place, where it will infuse for about two weeks.
3. When the allotted time has expired, you should strain the resulting drink. If you leave the fruits in vodka, the berries will reduce the strength of the future liqueur.
4. If you manage to maintain the quality, then the strength of the liqueur will ultimately be about 25 degrees.
5. Bring water to a boil, add a few tablespoons of high-quality cocoa, and add granulated sugar.
6. The composition is stirred until a homogeneous mixture is obtained, but the solution should not be removed from the stove.
7. When the mass is ready, it is poured into another container, using gauze to strain the cocoa.
8. The chocolate mixture is added to the liqueur, after which it is mixed well and left in a dark place for another couple of weeks.
9. It is very important to stir the cherry vodka liqueur every three days, otherwise the drink at home will not be as tasty.
10. It is recommended to store the finished drink in the refrigerator; pour the liquor into glass bottles. As a result, the drink will turn out a little viscous, and there will be sediment present.

The sediment can be removed by straining the tincture several times. But you can use the drink without straining, just pour it carefully.

Frozen berry drink

You can easily make cherry liqueur from frozen cherries. In this case, the product is prepared at home using vodka, but other pure strong drinks can also be used. This is a great drink option for those who don't have access to fresh cherries, but still have plenty of frozen berries.

The cherries must be defrosted, and the juice obtained after defrosting is also added to the drink.

List of ingredients:

• frozen cherries - 1.1 kg;
• good quality vodka - 1.5 ml;
• granulated sugar - 2 cups.

Cooking method:

• The berries are lightly washed and sorted, but only after they are completely defrosted.

• After this, the cherries are transferred to a jar with a wide neck.
• Prepared vodka is poured into the container and the future pouring is covered with a nylon lid. Place the jar in a cool place and leave for fourteen days.
• After the allotted two weeks, the liquid should be drained into a separate bottle, after which the bottle is moved to a cool place, protected from the sun. The preparation is left there for a couple of weeks.

• The cherry remains in the jar, granulated sugar is poured into it and mixed thoroughly. Pour about half a liter of water into a container and let it brew for about fourteen days to make a syrup from the juice and sugar. The composition is mixed every three days.
• After fourteen days, the syrup and tincture are mixed and poured into glass bottles. Leave the drink for another two weeks to obtain the desired taste and strength of the liqueur.

Drink with cherry leaves

This cherry liqueur with vodka contains cherry leaves and a little citric acid. The vodka drink is prepared in a three-liter jar; the leaves give the product a unique taste and aroma at home. In addition, this is recommended to be used if the harvest is small, but you want to prepare a lot of liqueur.

Required Products:

• purified water - 1 liter;
• fresh berries - 300 g;
• granulated sugar - 1.3 kg;
• cherry leaves - 25 pieces;
• good quality vodka - 1 liter;
• citric acid - 15 grams.

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Cooking steps:

1. The berries are washed, after which the seeds are removed from them, then the leaves are washed well and the ingredients are transferred to a saucepan. Pour the ingredients with water and cook for about 15 minutes, the cooking process is carried out over low heat. After this, the resulting broth is filtered through cheesecloth.
2. Granulated sugar is poured into the prepared broth and citric acid is immediately added. Brew the drink for about seven minutes with constant stirring. The sugar should completely dissolve.
3. The prepared cherry syrup is cooled to room temperature. Pour vodka into it and pour the mixture into bottles. The containers are tightly sealed, and to give the liqueur a stronger aroma, you can put two cherry leaves in each bottle.
4. Infuse the drink for about twenty days, and the temperature should be at room temperature. In some cases, cherry liqueur at home turns out to be cloudy; to quickly clear a vodka drink, it can be filtered using cotton wool.

The strength of the liqueur is about 10 degrees, the product is stored for about two years.

Pouring for the lazy

A fairly simple option for preparing a drink, which is more suitable for those who do not like to bother with preparing ingredients and lengthy infusion. There is no need to remove pits from the cherries, so the cooking process will be significantly reduced in time.

Preparing the products and creating the tincture takes a minimal amount of time.

Required ingredients:

• ripe cherry fruits - 1.5 kg;
• good quality vodka - 1.5 liters;
• granulated sugar - 2.5 kg.

Cooking method:

1. Mix all the berries in one glass container, add granulated sugar and the required amount of vodka.
2. The container is closed with a lid and then placed in a dark place where it will be no lower than 20 and no higher than 25 degrees.
3. The tincture is aged for about thirty days, and every three days the container with the liqueur is shaken well to mix the components.
4. When the drink is ready, it is filtered using gauze, and then bottled and sealed well.
5. The liqueur should be stored in the refrigerator, and the shelf life is three years.

Cherry honey drink

This is a fairly simple cherry liqueur that you can make with your own hands at home. According to this recipe, the product is infused with vodka, but you can also use alcohol or purified moonshine.

Required Products:

• good quality vodka - 2 liters;
• ripe cherries - 2 kg;
• vanillin - 2 packs;
• natural liquid honey - 2 liters.

Cooking steps:

1. The cherries are washed and then the seeds are removed. The finished berries are transferred to a jar and vanilla powder is added there. Immediately pour vodka into the container.
2. The jar is closed tightly with a lid and left in the sun for about one month.
3. When the allotted period of time has expired, the resulting drink should be strained, the product should be poured into a clean bottle, and the cherries should not be thrown away, since they are still needed.
4. The bottle with the tincture is sent to a cool place, and in the meantime they prepare the cherries.
5. The berries are transferred to a glass jar and two liters are added to them. Again, close the container and place it on the windowsill, on the sunny side. In this form, the cherry lasts for exactly a month.
6. When the thirty days have passed, the honey and cherry juice are filtered to remove the berries. Next, combine the two resulting products and shake. Can be consumed immediately after cooling.

Cherry liqueur with mint

This version of the alcoholic drink will be more to the taste of those who love unusual liqueurs. This recipe uses mint, it gives a very bright aroma to the drink, while making the product very tasty.

Required Products:

• lemon zest - 5 grams;
• ripe cherries - 640 grams;
• cherry pits - 12 pieces;
• good quality vodka - 50 ml;
• fresh mint leaves - 12 pieces;
• granulated sugar 130 grams.

Cooking steps:

1. All berries are washed well, after which the seeds are removed.
2. You can cut the cherries into two parts and mash them slightly so that they release more juice.
3. Cherry pits are crushed in the required quantity and then placed in a gauze bag.
4. This bag is placed in a jar where the liqueur will be prepared. Prepared berries and granulated sugar are also sent there.
5. Afterwards, the zest is removed from the lemon and the product is added to the berries, the mint leaves are washed and placed in a container.
6. The last step is to fill the components with vodka, and close the jar tightly with a plastic lid or gauze.
7. The drink is kept in the sun for seven days, and after that it is put in a dark place where it is cool enough, where the liqueur remains for one month.
8. The finished drink is filtered using gauze and then poured into prepared bottles.
9. To improve the taste and strength of the product, it is recommended to keep the liqueur for an additional two months.

French pouring

A fairly simple and quick option for preparing a strong drink. The composition includes cloves, so the liqueur gets a bright aroma.

Required components:

• cloves - 3 buds;
• cherry berries - 1.2 kg;
• good quality vodka - 630 ml;
• cinnamon - 1 stick;
• granulated sugar - 430 grams;
• lemon peel - to taste.

Cooking steps:

1. The berries are washed well, after which the seeds are removed.
2. The prepared cherries are placed in a jar and covered with lids.
3. Heat water in a container and immerse the jars there for five minutes.
4. After packaging, remove and allow the berries to cool for several hours.
5. The lids are removed and vodka is poured into each container.

The containers are sealed with lids and the drink is sent to a dark place for three months. To ensure that spices and sugar are evenly distributed throughout the drink, you should shake the cans occasionally. The finished drink is filtered and bottled.

Cherry tincture is not only a pleasant alcoholic drink, but also a remedy for the treatment of certain diseases. Naturally, the drink is not the main medicine, but to a greater extent relates to general strengthening and preventive measures. The tincture can be used to improve appetite, as an addition to tea for colds and viral infections. The solution is used in moderation and more often in diluted form.

The most common cherry tincture is used as a dessert drink during a feast or pleasant conversations. The taste can be sweet, which is more suitable for liqueurs, or moderate, which is typical for the classic cherry liqueur.

A high-quality and tasty drink can only be prepared from appropriate raw materials. Alcohol of dubious characteristics will not make a good tincture and it will only be possible to partially hide foreign odors. The situation is similar with berries; they must be ripe, but not spoiled, without rot or damage.

There is controversy regarding the cherries themselves: whether to remove the pits or leave them. It is believed that with prolonged contact with alcohol, the seeds release substances that negatively affect the body. This happens with prolonged infusion, more than a month. Despite this, some alcohol lovers deliberately leave the seeds so that the cherry tincture acquires a pleasant tart taste.

Vodka tincture with cherry

The main components are ripe berries and high-quality vodka, otherwise all efforts to make a tasty and safe drink may be unsuccessful. There are many recipes for preparing cherry tincture using vodka, but among the common ones, several options can be distinguished:

• fragrant. First you need to prepare the berries, they must be ripe, without rot or damage. You can remove the seeds, although for those who like tartness in their drink, this step can be skipped. If you leave the seeds, you need to leave them for no more than six weeks, and then strain the solution so that some compounds do not react with alcohol and become poisonous. A jar of clean cherries is filled with good vodka, about a liter is needed, closed with a lid and put in a dark place for 3 weeks. After the time has passed, pour the resulting solution into another jar, and cover the berries with a glass of sugar, leave for another 3-4 days, then filter the resulting syrup again and add it to the previously prepared cherry vodka. You can experiment with the amount of sugar, a lot depends on the taste, as well as the berries themselves
• Classic vodka tincture. The drink is prepared from 1.5 kg of ripe cherries, 0.7 liters of vodka and ½ kg of sugar. All ingredients are immediately mixed in one container and stored in a dark, but not too cool place for 3-4 weeks. Then the entire solution is filtered and is almost ready for use. In this case, it is advisable to remove the seeds, as this will help make the drink richer.

Similar recipes can be used if you plan to prepare a cherry tincture with alcohol. To do this, alcohol is diluted in such a ratio that the approximate strength of vodka is obtained, approximately 40-45%.

A pleasant addition will be cherry leaves, which are actively used for infusion for medicinal purposes, as well as for preservation and giving alcoholic beverages a special flavor.

Cherry alcohol tincture

If alcohol or moonshine is used as a basis, then it is important to choose or make a high-quality drink. If it is alcohol, then it must be exclusively food grade, from a trusted manufacturer; medical alcohol is also included in this category. As for moonshine, it is suitable for tincture only in case of additional purification and it is better if it is chemical and mechanical. The ideal option is moonshine made using a distillation column or using a moonshine still with devices designed to capture impurities and fusel oils.

Regarding the proportions of each component, there are also different recipes from which you can choose the option you like or make additions and create your own signature cooking method. One option looks like this:

1. Cherry – 1 kg. It is better if the berries are pitted;
2. Alcohol or well-purified moonshine - 1 liter;
3. Water – 0.7 ml;
4. Sugar – 6 tablespoons.

The berries are kneaded, covered with sugar and left for several hours. After the fruits give juice, water and alcohol are added and everything is thoroughly mixed. The container must be placed in a dark place; the tincture will be ready in 3 weeks. It needs to be strained; if necessary, it can be diluted to the desired strength.

Some features of preparing cherry tincture

There are some secrets to preparing tincture using cherries. At first glance, they seem insignificant, but to some extent they affect the taste, color and overall quality of alcohol prepared at home.

Some of the features include:

• The berries must be ripe; it is better to choose dark varieties of cherries. If possible, preparations should be made from fresh raw materials, although frozen fruits are also suitable for filling;
• It is recommended to “wither” the cherries a little, especially if they are frozen or picked on a rainy day. This will help get rid of excess moisture and make the drink richer in taste and color;
• There are recipes for tinctures made from cherry juice or jam, the main thing is to keep the proportions correctly;
• If the berry is ripe, plump and sweet, then you can do without sugar. For lovers of sickly sweet drinks, you can try making liqueur at home instead of tincture;
• Be careful with the seeds. It is not recommended to leave them in an alcohol solution for a long time;
• Leaves and stems may also be beneficial. They not only contain many useful substances, but they give the drink a special tartness. There are special tinctures with alcohol and water, prepared exclusively from leaves and stalks. They help fight nervous tension, hypertension and some other diseases.

If you have the opportunity to make cherry tincture yourself, then you should definitely do this, just choose the recipe you like before doing so. Compared to similar industrially produced drinks, your own tincture will seem very tasty. For those who are practically professionally engaged in producing a variety of alcohol at home, it will be interesting to enrich their collection with a drink made from cherries. You can infuse not only purified moonshine, alcohol or vodka, but also cognac, which you can also distill yourself if you have the appropriate equipment and the correct recipe and technology are known.
Despite the pleasant aroma of cherries, which is difficult to confuse with other berries, the fruits can cause allergies, including in combination with alcohol. You should not abuse tinctures, as well as alcohol, as this can negatively affect your health.

Since ancient times, people have made wine, liqueurs and liqueurs from the cherry harvest - drinks of various strengths. 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. The result is not only a drink for the holiday, but also the benefits contained in it.

General principles and technology

Cherry gives liqueurs its impressive taste and aroma. This drink is quite simple to prepare, much easier than wine. Cherry liqueur almost always works if you prepare it correctly.

• 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.

Preparation of aromatic cherry liqueur in the classic case requires only three ingredients: ripe cherry fruits, 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:

1. 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.
2. Alcohol is added, the cherries are mixed and infused for a month to three.
3. All that remains is to strain, pour into containers and seal.

This is a general technology that does not include the fermentation process. Glass jars or bottles are used as containers. The alcohol base may vary. Vodka is most often used, but cherries also infuse well with cognac. Pure alcohol as a component is diluted to 45 or 50% strength. It is acceptable to use moonshine of good purity.

Cherry liqueur is a drink with an alcohol strength of up to 25 degrees, the basis of which is also brandy, gin, and rum. 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

Homemade cherry liqueur or tincture has been made in Russia since around the 10th century. The first mention concerns Erofei vodka, 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

Homemade cherry liqueur is made by infusing the fruit with alcohol or vodka. It differs from the tincture in the preparation 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:

1. We sort and wash the fruits, leaving the seeds.
2. We fill a jar (3 liters) with them and pour vodka into it.
3. Keep the jar in a cool, dark place for 2 weeks. From time to time, stir the cherries in the vodka.
4. Drain the liquid part without the berries into another container. The fruits need to be covered with sugar and shaken to mix.
5. 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 from frozen cherries.
6. 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.
7. Mix the vodka infusion and syrup and pour into bottles.
8. 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).

Recipe without vodka

Cherry liqueur without vodka is 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.

On 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 liqueur

Drinking 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.

1. 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.
2. Add vodka in an amount to cover the berries.
3. 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:

1. Place the prepared cherries in a three-liter jar up to its shoulders.
2. Add sugar, shake the container so that it wakes up inside.
3. Pour vodka 2 cm above the berries.
4. Cover the container with a cloth and tie it. Place in a dark place for 2.5 months. Shake occasionally to dissolve the sugar.
5. Strain and bottle.

The drink has a rich color.

Cherry liqueur - simplicity and benefits

The beneficial properties of cherries are explained by the vitamins, minerals, and microelements it contains, which 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 liqueur with moonshine can be prepared either from fresh cherries or using dried, dried or frozen berries. With the latter option, the fruits must first be thawed, and then all the formed water must be drained. If the berries are quite sweet, then you can remove sugar from the recipe when making liqueur at home.

You can infuse the drink not only with high-quality vodka. Food alcohol with a strength of up to 45% vol. is also suitable. You can use homemade moonshine, but it must be double purified. Some distillers remove seeds from berries, but in most cases this is not necessary, since the concentration of harmful substances in them is low.

How to make a classic liqueur from cherries and moonshine?

To make a drink at home you will need the following components:

• cherry - 1.3–1.5 kg;
• vodka or moonshine - 700 ml;
• granulated sugar - to taste or 500 g.

There is no need to remove the seeds from the berries, as they will give the drink a rich taste. Fresh fruits should be kept for 4-5 days in bright sunlight. If the sun is hidden by clouds, you can use the oven, setting the temperature at +65...+70°C. The cherries are laid out on a baking sheet and then placed in the oven for 4–5 hours. If you skip this technological operation, the tincture will turn out watery, but this will not affect the taste of the drink.

Take a 3-liter jar, put fruits in it, add sugar, and pour alcohol. The vessel is closed with a lid and then transferred to a dark but dry place. The fermentation process continues for a month. During this period, you need to shake the container with the solution 2 times every 7 days.

When fermentation is over, the mixture is filtered through 4-5 layers of gauze. To improve the quality of cleaning, you can put cotton wool between the layers of gauze. Then the liqueur is bottled.

Cherry liqueur

This alcoholic drink at home requires more time to prepare than the tincture described above. Cherry liqueur with moonshine, the recipe for which is quite simple, has a very pleasant taste and aroma.

To make cherry liqueur with moonshine, you need to stock up on the following products:

• cherry - 1 kg;
• granulated sugar - 0.3 kg;
• high-quality vodka or double-purified moonshine - 1.5 l.

The preparation of the drink begins with sorting the berries. Only ripe and whole fruits are needed. They are washed, but the seeds are not removed. Place 500 g of cherries in a 3-liter jar. The fruits should occupy no more than ½ of the total volume of the vessel. Then they fill it with alcohol. Cover the vessel with a lid. Take it to a cool but dark place. Fermentation lasts about 14-16 days. During this process, you need to shake the jar periodically.

After fermentation is complete, you need to filter the resulting solution, and then cover the container with a nylon lid. After this, the recipe for cherry liqueur suggests giving the resulting mixture 2 days of “rest.”

To the remaining 0.5 kg of cherries you need to add ½ of the total amount of sugar, and then shake the jar with these ingredients and remove it. The other part of the granulated sugar should be poured into the vessel with the previously obtained mixture. Both jars must be moved to a dark but cool place. To infuse the drink, you need to keep both vessels for another 14 days. They need to be shaken 2 times a week. As soon as the specified period has expired, the berry and sugar mixture from one jar is filtered and then added to the first vessel with liquid. After this, the resulting mass is shaken well. At this point, the production of the liqueur is completed, you can bottle it.

If the drink is strong, dilute it with water and leave for another 14 days. The solution is filtered and then a little more liquid is added.

Making cherry liqueur

At home you can prepare a high-quality alcoholic drink using cherries - liqueur. To do this you will need the following products:

• fresh cherries - 1 cup;
• high-quality vodka, cognac or food alcohol with a strength of up to 45% vol. - 0.5 l;
• granulated sugar - 0.2 kg.

The cherries must be sorted and washed thoroughly in running water. The washed berries are laid out on a towel in 1 layer to dry. To make the drink sparkling and have a beautiful color, you need to dry the fruits in the sun or in the oven at a temperature of +60...+70 °C for 5 hours.

Each berry is pierced with a toothpick, but the seed should not be removed. The cherries are transferred to a 1 liter jar. Then it is covered with sugar. Vodka or cognac is poured in, but the vessel is not shaken. It is covered with several layers of gauze. The solution is transferred to a dark place where it must remain for at least 90 days. To obtain liqueur, you do not need to shake the vessel, as described in the above recipes.

After fermentation is complete, you need to filter the resulting alcoholic drink and then bottle it.

If the liquor is stored in a cellar or refrigerator, it will be suitable for consumption for 3 years.

Other recipes with cherries

You can make a simple bitters at home. To do this you need to use the following ingredients:

• cherry - up to 2 kg;
• moonshine or vodka - 700–1000 ml.

The fruits are dried in the oven at a temperature of about 70 °C. The cherries are poured into a jar of the required volume. The berries should occupy 2/3 of the vessel. A 3 liter jar works well. Pour alcohol over the fruits, filling the vessel to the top. Infuse the mixture for 45–90 days. You need to shake the vessel every week. After fermentation is complete, the solution is filtered and then bottled. For the next recipe you will need spices and moonshine. The following products are needed:

• cherry - 2 kg;
• cloves - 9–10 buds;
• granulated sugar - 9–10 tbsp. l.;
• ½ tsp. cinnamon (ground);
• nutmeg - 0.5 tsp;
• moonshine or vodka - 1000 ml.

The cherries must be thoroughly washed and dried a little in the oven. Before the berries are placed in the jar, they are pierced with a toothpick. The fruits are placed in the vessel in layers, sprinkling each row with sugar and spices. The jar should be 2/3 full. They fill everything with alcohol. You can fill the vessel to the top or so that the alcohol covers the berries. The jar is sealed or covered with cloth. Infuse the drink for 60 days. In this case, the vessel should be located on the sunny side on the windowsill. It is recommended to stir the solution every 2–3 days. After fermentation is complete, you need to filter the drink through a sieve or gauze filter. It is then bottled.

Homemade liqueurs are one of the oldest and very popular ways of preparing alcoholic drinks at home. They are tasty, easy to drink, will decorate the holiday table, and will become an indispensable attribute of girls' get-togethers. Cherry liqueur is especially appetizing and aromatic. There are quite a few ways to prepare it at home. All of them are made simply and do not use any expensive products. Therefore, you should definitely use recipes for making liqueurs, especially if you have well-fruiting cherry trees in your own garden. Then the production of this alcoholic drink will cost a penny.

Traditional version of cherry fruit liqueur

The best liqueur, according to experts, is made using vodka. It will require:

• sweet overripe cherries - one kilogram;
• granulated sugar - 500 grams;
• half a liter of vodka.

Preparation:

In order for the cherry fruit liqueur to be a beautiful ripe pomegranate color and tasty, you need to choose overripe cherry berries. They are washed in cool water, being careful not to mash them. Rotten specimens are selected and debris is removed. In principle, many home winemakers do not wash the berries, this way beneficial microorganisms are preserved on them. However, if the berry is heavily soiled, it must be washed. Especially if the cherries were purchased secondhand.

The glass container is thoroughly washed and a layer of cherries is placed on the bottom. The berries are covered with six tablespoons of granulated sugar (with a slide). Then another layer of cherries follows and again everything is covered with sugar. So the layers are alternated until the jar is filled to the very shoulders. In order for the juice to begin to release well from the berries, they must be pierced with a toothpick. Sugar is added based on what kind of wine you want to get. If preference is given to sweet liqueurs, then more sugar should be added. When the sugar and cherries are placed in a glass container, they are filled with vodka up to the beginning of the neck of the container. Do not fill the jar to the top, otherwise as a result of fermentation the contents will simply overflow. The neck of the glass container is covered with gauze folded in several layers. There is no need to put the lid on. The cherry liqueur is placed in a dark place at room temperature. After three days, remove the container and mix its contents thoroughly. This is necessary so that the sugar is completely dissolved in the vodka. Then they are removed again for fermentation.

Cherry liqueur made according to this recipe at home must ferment for at least two months and this process should be constantly monitored. After a few weeks, the sugar will completely dissolve and the liqueur should change color. Initially it will be pinkish and transparent, then it will become a rich cherry shade. When two months have passed, the liqueur is taken out, filtered through a sieve and bottled. You can taste it right away. If the drink seems too strong, it should be diluted with natural cherry juice. The cherry liqueur should be cooled very well before serving.

Strong liqueur

To obtain a stronger drink at home, you can use alcohol diluted with water to a comfortable degree.

Required:

• kilogram of ripe cherries;
• 400 grams of sugar;
• diluted alcohol – 600 ml.

Technology:

The liqueur will turn out to be very aromatic if you use cherries along with their pits for preparation. Therefore, you should simply wash the cherries, remove the rotten berries, place them on paper towels and dry them. It would be good to dry it in the sun first. If there are not enough sunny days, then you can use an electric dryer for vegetables, berries, and fruits. As soon as the cherry fruits lose some of their juice, they are poured into a jar and shaken so that the berries are compacted tightly. Then pour diluted alcohol or vodka into the cherries so that the alcohol covers the berries by 2 centimeters. Infuse the berries with alcohol for two weeks in a dark and warm place.

After this time, all the liquid is poured into a separate container, and the remaining cherry fruits are again filled with vodka or alcohol and put in a warm, dark place again for two weeks. Next, the resulting liquid is again poured into a separate container, and the cherries are again filled with alcohol. Now you need to insist for two months. Then the contents are filtered and combined with the two previous fractions. Mix everything thoroughly and add sugar. The amount varies depending on how sweet you want the liqueur to be. After all the steps, the cherry liqueur is poured into bottles, sealed and put away to cool.

Without vodka and alcohol

Required components:

• ripe cherries – 2 kg;
• kilogram of sugar;
• 250 ml of clean water.

If you use a simple recipe for cherry liqueur without vodka, you get a tasty alcoholic drink that is more like homemade wine. The cherries are sorted, washed, and pitted using a pin or a special device called a pitter. The fruits are poured into a jar and 200 grams of granulated sugar are added, then cherries again and sand again. The steps are repeated until the ingredients run out. Pour 250 ml of water at room temperature into the jar. The jar is filled to the shoulder, covered with gauze, and left for three days. The container must be shaken every day so that the released juice completely covers the cherries. As soon as fermentation begins, you need to put a glove with a pierced finger on the jar or install a water seal. The ideal temperature for fermentation is 25-29 degrees.

When air bubbles stop escaping from the water seal, it’s time to pour the product through a sieve or through a nylon lid with holes made. At this stage, you should clean the liqueur only from pieces of cherries; a little sediment will not hurt. The drink is again placed in a warm place for two days. Now it is filtered again, but with better quality, through a strainer and several layers of gauze. It's time to bottle the cherry liqueur. The drink, prepared at home, is completely ready for consumption. If you do not plan to use it in the near future, then it is better to put it in a cool, dark place. Cherry liqueur without vodka can be stored for up to three years.

Quick pour-over

You can try making cherry liqueur a day in advance. It is perfect for women's gatherings; you can use it to prepare various desserts and cocktails. For preparation you will need:

• frozen cherries (kilogram);
• good moonshine (alcohol);
• cherry twigs and leaves;
• sugar - 700 grams;
• liter of purified water.

Place washed cherries, cherry leaves and twigs, sugar, and water into a stainless steel pan. The drink will have a strength of approximately 25 degrees; if you want it less strong, you should add more water. You should cook the mixture for about 10 minutes, then cool everything. Then the syrup is filtered through several layers of gauze and moonshine or diluted alcohol is added to it. The drink is mixed, bottled and can already be consumed. However, if the cherry liqueur sits for a couple of weeks in a cool place, it will become tastier.

Subtleties of manufacturing

How to choose berries?

Cherry is the main component for liqueur, so special requirements are placed on the berries. They should not be spoiled, as this will significantly deteriorate the taste of the drink. Therefore, all berries are inspected for rotten areas. It is better to take overripe cherries, dark burgundy in color. There is still controversy over cherry pits. Many people strongly suggest removing seeds from berries before making cherry liqueur so that hydrocyanic acid does not harm your health. But other connoisseurs of the drink say that the seeds give it an amazing aftertaste and a very pleasant tartness. Here everyone decides for himself, since the question still remains open. Although since ancient times, all cherry liqueurs, jams and compotes were prepared using the seeds.

Alcohol base

It is selected depending on the desired strength of the future drink. So you can use vodka, alcohol, moonshine, cognac, rum, brandy. But most often the liqueur is made with vodka. Each alcoholic drink adds its own unique aftertaste and special aroma. First, you should prepare the liqueur according to the classic recipe, and then experiment with the taste by gradually adding various ingredients, such as cinnamon, cloves, lemon or orange zest.

Fermentation

Sometimes cherries don’t start fermenting for a long time. If this process does not begin, then you should add a little unwashed raisins to the cherry liqueur, on the surface of which there are yeast bacteria that can start the fermentation process. You should not add yeast for fermentation, otherwise you will just get cherry mash.

Making cherry liqueur at home becomes an excellent hobby, especially if you have your own garden with cherry trees, and there are connoisseurs of natural and very tasty alcohol in the house. It is impossible to compare purchased liqueur and your own, prepared according to a home recipe, with your own hands. Nowadays, making liqueur at home is not difficult at all, especially if you learn how to select the right ingredients and develop your own technology for making an alcoholic drink. There are many recipes for liqueurs and therefore novice winemakers can constantly practice producing this tasty alcoholic drink. The fragrant liqueur will be a wonderful decoration for the holiday table. This is a high-quality homemade alcoholic drink without any aromatic or other synthetic additives.

Easy to prepare and at the same time very tasty, cherry liqueur has been valued at all times. This sweet alcoholic drink can be prepared with alcohol, vodka, moonshine or water. Cherry perfectly neutralizes the sharp taste of vodka (alcohol), giving the drink a pleasant aroma, after which it is easy to drink. That is why it is considered to be dessert.

The sugar content of the liqueur ranges from 28–40%, and the strength is 20–30%. Fresh, dried and even frozen cherries are suitable for preparing an alcoholic drink. Let's consider different cooking options.

Vodka recipe (with seeds)

It is better to take sweet varieties of berries, then you don’t have to add sugar. They must be ripe and not wormy. It is not necessary to remove the seeds; they add piquant almond notes to the taste of the liqueur.

If using frozen cherries, they must be thawed first. The water should drain completely. Then you can start cooking.

Not only vodka is suitable as an alcohol base, but also moonshine (purified) or alcohol diluted to 40–45 degrees. And the homemade cherry liqueur with cognac deserves special attention. Its original taste is significantly different from its vodka counterparts.

Composition and correct proportions:

• 2 kilograms of cherries (3 one-liter jars);
• 1.5 liters of moonshine (vodka, diluted alcohol);
• 600 grams of sugar.

Preparation.

Wash the berries, prick them with a toothpick and pour them into liter jars up to the shoulders, sprinkling each layer with sugar (one glass per container used). In this case, the liqueur will be of medium sweetness.

Pour moonshine or other alcohol base into the jars, then close the lids. The liqueur needs to stand in a dark place at room temperature. The containers must be shaken periodically.

After 1.5–2 months, the cherry liqueur will be ready. It needs to be strained and the cherries removed. It is better to drink the drink chilled. To reduce the temperature, the liqueur can be diluted with cherry, apple or grape juice.

Few people know that in Germany there is an alcoholic drink called Kirschwasser or Kirsch, which is also made from cherries. If you want something new, be sure to make it at home.

Recipe with water (seedless)

This recipe with water is more difficult to prepare and is suitable for those who do not like too strong liqueur. Not everyone likes the taste that the seeds give to the liqueur either; some even believe that the hydrocyanic acid and tannins contained in the seeds, even in small quantities, are harmful to health.

Ingredients:

• 2 kilograms of cherries;
• 4 cups sugar;
• 1 glass of water.

Preparation.

Squeeze the pits out of the cherries. Pour a glass of sugar into the bottom of a three-liter jar. Next, add cherry pulp, sprinkle each layer with sugar.

Add about a glass of water. It should be shoulder-length. You need to leave some room for the carbon dioxide and foam that will appear during the fermentation process.

Cover the neck of the jar with gauze. Place the container in a warm place (in summer you can put it on a windowsill) for five days.

After this period, remove the gauze and put on a lid with a water seal or a rubber glove (with a puncture in the finger). Move the jar to a warm, dimly lit place (out of direct sunlight).

After fermentation begins, the water seal will begin to let bubbles through (the glove will inflate). Their disappearance (the fall of the glove) indicates the completion of this process (after about a month).

Pour the finished liqueur into another jar. You can use a special nylon lid with holes, then the main cherry pulp will be strained out. Place in a cool place for two days to settle. Small particles that remain in the liqueur will settle to the bottom.

Strain the drink through cheesecloth and cotton wool. Pour into bottles. They should not be filled to capacity. The liqueur will continue to play for some time. After 7–10 days, you need to open the lids and let out the air, then close them again.

After a month of aging, the taste will improve - the liqueur will ripen. It can be stored in a cool, dimly lit place for a long time (up to three years).

Strained cherry pulp can be reused. Add 1 glass of sugar and half a liter of clean water to a jar of pulp. Put on a rubber glove and repeat everything according to the recipe.

The second-press drink tastes no worse than the first, only the degree is lower. After two infusions you should get 4.5–5 liters of cherry liqueur.

Anyone can easily make cherry liqueur at home. Women like this delicious drink not only because of its sweetness and relatively low strength, but also because it has a very rich cherry aroma and beautiful color.

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.