It's nice to serve homemade liqueur for a holiday and enjoy its aroma and taste. In order for the result to meet expectations, it is necessary to make this drink correctly. Then excellent taste is guaranteed.
Pitted French liqueur
Better to remove the pits from the cherries. It is believed that the tannins they contain can be harmful to health. Who does not believe in this, wants to quickly prepare the main ingredient for the drink, may not remove the bones.
Others can easily do this with a safety pin. With its thin end, pierce the flesh of the cherry, pick up the pit and pull it out. This is how you need to prepare cherries for making French liqueur. Here's what it takes:
- 1 kg of cherries;
- 500 g of sugar;
- to taste: cinnamon, lemon and orange peels;
- 400 g of vodka.
The seeds are removed from the cherries, and the stalks, 1 cm long, are left. Next, you need to prepare glass jars, sterilize them, put cherries and place hot jars in boiling water for 5 minutes. Vodka is poured into cooled cans, spices and sugar are added to taste.
You can add a little more or less sugar, depending on your taste. Banks must be tightly closed with screwed iron lids and removed for 3 months in a dark place. After that, the finished drink is ready to drink.
Pouring "Baked cherry"
The following recipe is suitable for those who have a cellar and a stove. Even if they are not there, you can still make a liqueur called "Baked Cherry". Cherries are placed on a plank and put into a warm oven. For this purpose, you can heat the oven to 80 ° C, turn it off and put the berries inside on a baking sheet covered with baking paper.
The cherries should wrinkle slightly, but not dry out. The bottle is filled almost to the top with the cooled berry and vodka is poured so that it covers all the cherries. Now the container is removed to a cold cellar for 12 days.
If there is no such room, then make a liqueur of cherries in bottles and place them in the refrigerator. But that's not all. After this time, all the liquid is drained, but not drunk, but removed to a cool place. A new portion of vodka is poured into the berries.
After 2 weeks it is also poured into another container. For the third time, fill the bottle with vodka and let it stand for 7 weeks. Drain this cherry liqueur, mix it with the previous two, add sugar to taste and put it in a cool place. After 2 weeks, it's time to try the results of your work.
Pouring without vodka
You can make a liqueur without vodka. To do this, pits are removed from ripe cherries, the berries are placed in a jar, sandwiched with sugar. A rubber medical glove with any punctured finger on it is put on top of the container.
The jar is placed on a sunny windowsill. After 2 weeks, the liquid is filtered through several gauze layers. Now you can bottle it, put it in the refrigerator, and in a month the cherry ambrosia is ready.
