The recipe for cherry liqueur at home

At our dacha a lot of trees with different varieties of cherries grew. Dad loved to make cherry pouring from a large cherry garden, and in large quantities. We drank the infusion in the childhood with tea, and our parents did not limit us in this, as the natural vitaminized drink in the winter brought only benefits. This is Papa's recipe for cherry liqueur I have been using so far. A bucket of fresh, selected cherries is well rinsed with water and spread on the cloth on the table for an hour, to dry a little.

During this time, prepare glass 3 or 5-liter jars with a wide throat, rinse them thoroughly and allow them to drain. Then put sugar on the bottom of each jar, and on top of the cherry. On a bucket of cherries you need 5 kg of sugar. So layers of cherry all the sugar to the shoulders jars, cover a few layers of gauze and leave on the floor in a dark and ventilated place for 1 ½ months. We were left under the table in the kitchen. Periodically, the jars need to be shaken, so that the secret juice covers the cherry evenly. In the first week, you can add cherries and sugar at will. In the summertime, it's warm, so putting jars in the sun does not make sense, so as not to destroy vitamins.

The resulting viscous juice was poured through a sieve into other closed containers and stored in a dark and cool place. It turned out to be a wonderful cherry liqueur, the recipe of which was kept in our family since the time of my grandmother. Part of the cherry mum used for pies, and the rest of the cherry daddy filled in with medical alcohol. I do not know the exact proportion, but I remember that out of ten three-liter cans there were initially only two, completely filled with cherries. So their dad poured alcohol and left for two months. Then the liquid was drained through several layers of gauze. By the New Year, fortified tincture for adults was obtained.

There is another recipe for a cherry liqueur with a water seal. I tried to use this method, it turns out a liqueur that looks more like wine, but tasty enough. To do this, the cherry is washed, pitted, poured with sugar in jars, covered with gauze and left for 3 days to start the fermentation process. Banks periodically shake to isolate the juice completely covered the cherry. At 7 kg of cherries take 3 kg of sugar.

As soon as there are signs of fermentation, gauze is removed and a water seal is installed . The can is closed with a lid with a hole for the tube. You can use the tube from the system, it is wider, longer and more reliable than the straws for cocktails. One end of the tube is lowered into the jar above the cherry, and the other end of the tube is lowered into a jar with water that is nearby. So the accumulating gases in the process of fermentation will go into the water. This simple design should stand for two to three months, so it should be put wherever it would not interfere with anyone. Then strain the liquid through a sieve, gauze or a layer of cotton wool in a funnel and pour into bottles.

This recipe for cherry home wine will appeal to all who try to make it. And do not be afraid of a complex design, it seems only at first glance. I tried to make homemade cherry wine from candied jam, rice and yeast, using a rubber glove on the bank instead of the lid. It was torn off several times, but, in the end, wine always turned out excellent.

The original recipe for cherry liquor on vodka with spices will help you get a strong drink at home and for your taste. To do this, the cherry must be touched, washed, chopped, pour sugar (5 tbsp) into a 1 liter jar and leave for two days to allow it to drain. Then add cherry and vodka to a dark place at room temperature for two months. Vodka and cherries should always be taken in the ratio 1: 2. Periodically, the jar should be shaken to dissolve the sugar. Ready to pour and pour the bottles.

Adding different spices to vodka can get different tastes of the drink. You can add ½ tsp cloves, 6-8 g cinnamon, 3-4 g nutmeg or anise on a liter of vodka. Try to use only one kind of spices on the jar to get a specific taste and not be disappointed, because the creation of a bouquet requires certain knowledge and experience.

Whatever recipe of cherry-nourishing you have not tasted, it will always turn out delicious. Will like you, and your household and guests.