Cherry liqueurs at home

Cherry liqueurs at home

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, and as a result the tincture comes out fragrant with a sweet and sour taste. This is a beautiful ladies' or dessert drink. We will look at three proven manufacturing recipes.

It is better to take large sweet cherries. The freshest, dried and frozen berries are available, sold in hypermarkets all year round. As a last resort, the cherries are previously defrosted and infused together with the thawed liquid.

The proportions of sugar can be changed at your own discretion, focusing on the taste and sweetness of the chosen variety. In the case of sweet berries, I advise you to create a sugar-free cherry liqueur according to the first or second recipe. The drink will be stronger with the most pronounced smell of raw materials (male version).

The alcohol base can be vodka, purified moonshine without aroma, 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 unusual tannic flavor.

It is believed that cherry pits contain harmful hydrocyanic acid and therefore must be removed. But the concentration of unsafe impurities is small 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 typical almond taste). Anyone can solve this issue themselves by choosing a suitable recipe.

Traditional cherry liqueur

The most common production option with a rich taste and a famous 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 for a certain number of days in direct sunlight. Another 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 water from the cherries, which makes the tincture thin.

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

3. Strain the finished tincture through several layers of gauze, squeeze out the berries well. Filter the watery 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%.

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 a couple of times, then put in a black, warm (16-25°C) space for 15 days.

4. Filter homemade cherry tincture through cheesecloth (squeeze dry) and cotton wool until the drink becomes clear. Several filterings are required from time to time.

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%.

Tincture with cherry leaves

The leaves enhance the smell, and citric acid evens out the taste. A good option for the lean season, when there are not enough 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 purchased 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 smell, you can put a few new leaves in the container.

4. Leave at room temperature for 20 days. If the drink comes 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.

Cherry tincture with pits. 2 regular recipes

Cherry liqueur is a classic of the genre. There are a large number of recipes for this drink. With and without seeds. With leaves, cuttings, spices, in combination with other fruits, with moonshine, vodka, alcohol, cognac and a million other options. I’ll choose 2 of the most delicious and fragrant ones, in my opinion. We previously wrote how to create cherry moonshine.

Cherry tincture has that impeccable taste. That is why there are many recipes for it. The sour and tart taste of cherry juice mixes well with alcohol, making even bad moonshine softer. The seeds will give off an almond smell, and a little sweetness will bring all the ingredients together.

A little about the bones . I am not a chemist, so the information may be presented incorrectly, but the main conclusion is clear. The seeds contain a substance - a glycoside, which, when infused with alcohol, is converted into cyanide. But don't be afraid. Its concentration is very low to cause poisoning, and it is neutralized by sugar. But the unforgettable almond smell of cherry tincture comes from the seeds.

Ingredients for cherry liqueur

Cherry. She must be mature. Even overripe. We throw away spoiled berries without regret. If present, we tear off the petioles and leaves. To obtain an impeccable taste, cooked cherries need to be dried. In this way we will get rid of excess water, the tincture will be stronger and more aromatic. It needs to be spread out in an even layer in the sun for 2 days. Here in St. Petersburg it’s hard to wait for sunny days. That's why I use the oven. I put the cherries overnight (that is, in the dark) (8-10 hours) in the oven at a temperature of 50-60C.

Alcohol base. It doesn’t matter which is above 40%. There is good moonshine, 50-60% is excellent. Cherry will enhance its taste; the strength will actually not be felt. This tincture is very easy to drink. If you have bad moonshine, that’s fine too, cherry will make it good. Vodka is a good option. The result will be an untainted cherry scent. If alcohol, dilute to 40-50%. Well, for gourmets - cognac. The tannic notes and light scent of grapes are unmatched by cherries. The drink will be unforgettable.

Cherry tincture with pits

• Dried cherries with pits - 1 kg
• Alcohol base (40-60%) - 0.5 l (maybe a little more)
• Sugar - 100-200 gr

1. Adjust sugar to taste. Place the cherries in a jar, pour sugar on top and pour in the alcohol base. She must cover the berries. If there is not enough, then alcohol needs to be added. That's all the preparation.
2. Close the jar hermetically and place it in a black space to infuse for 2-3 weeks. Shake occasionally to dissolve the sugar.
3. After the expiration date, pour the tincture into a beautiful bottle. Because the berries were whole, the tincture does not require filtration. Do not squeeze the cherries.
4. Let the drink rest for a week and you can taste it.

Cherry tincture with seeds and leaves

To add even more flavor, you can add cherry leaves to the tincture. At the same time, reduce the amount of fruit. The result is the most fragrant drink with the least acidity.

• Cherry - 500-700 gr
• Alcohol base - 0.5 liters
• Cherry leaves - 30-40 pcs.
• Water – 200 ml
• Sugar - 100-200 gr.

For this recipe, you don’t have to dry the cherries. Because the tincture is prepared with the addition of water, I recommend using alcohol with a strength of 50-60% as a base. Wash the leaves and cook with sugar and water for 30 minutes over low heat. Strain the syrup and cool. Place the cherries in a clean jar, fill them with syrup and alcohol base. You can add a few new leaves. Insist literally the same as in the previous recipe.

We have for sale a ready-made CHERRY set based on dried cherries with the addition of oak parts and spices. It is convenient to use such a set during the season when there are no new fruits. The drink is reminiscent of cherries in cognac, only more fragrant, due to the addition of spices and orange zest.

Cherry tincture with vodka at home with seeds

Content [ ]

• What is the difference between a tincture and a liqueur?
• Spicy tincture of cherries with pits
• Traditional cherry liqueur
• Cherry and grapefruit tincture

What is the difference between a tincture and a liqueur?

Making cherry tincture with vodka at home with or without pits is quite simple. These recipes become especially relevant when a large harvest is ripe, and you want to use the berries very productively in preparations for the winter. But it’s not always clear which is better: tincture or liqueur.

Let's try to figure it out:

1. The tincture is aged from 7 days to 1.5 months, and the liqueur needs to be infused for from 30 days to six months.
2. The alcohol content in the first drink reaches 45%, and in the 2nd it is only 15-20%, so all the alcohol remains in the berries.
3. The sugar content in the tincture reaches 30%, and in the liqueur up to 40%.

But this is not the only difference that distinguishes drinks rich in taste and beautiful smell. In the production of such necessary and vitamin-rich (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) in ancient times, they used vodka of the best purity without foreign odors and impurities.

After all, it specifically acted as a preservative that helped infuse berries, herbs and other additives. Vodka also unsurpassedly extracts and absorbs vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , essential oils and microelements, preserving their beneficial characteristics, helping to reveal the taste and smell of the drink.

With all this, when preparing a cherry tincture with vodka at home with pits, you need to take into account that the stronger the alcohol base (when using distillate or moonshine), the lower the sugar content should be. The same principle must be followed in the opposite situation, increasing the sweetness at a low degree of the drink.

Otherwise, you can get a severe blow to the pancreas, and this will be the end of the experiments with making drinks. It is also important to observe the infusion times.

Spicy tincture of cherries with pits

When the year is very fruitful and you want to prepare more than just jam and compotes for the winter, you can prepare a tincture of cherries with pits in vodka at home. It will turn out quickly and very tasty.

Ingredients:

• ripe cherries – 2 kg;
• vodka – 2 l;
• water – 3 glasses;
• cloves – 5 pcs.;
• sweet sand – ½ cup;
• ground cinnamon – ⅓ tsp;
• vanillin – ⅓ part tsp.

Manufacturing:

1. Fill a three-liter jar with washed and sorted cherries to ⅔ of the total size.

2. Add cloves and cinnamon.

3. Fill to the top with vodka, close with a nylon lid and leave in a cool, black place for a period of 2 weeks to 1-2 months.

4. Take out the liqueur and pour it into another container, using a plastic lid with holes. To do this, insert a wide funnel into a new jar and place a sieve with a small net on top. Did the drink come out twice as large as expected? It's easy to fix. Pour the cherries into a suitable sized saucepan with a thick bottom and sprinkle with a small amount of sugar (a little more than ½ of a faceted glass) and pour in 3 cups of water.

5. Place the pan on the stove and cover with a lid, simmering on the lowest heat for 20 minutes. In this case there will be no boiling. In this way, it will be possible to extract the greatest amount of juice and alcohol from the berries and increase the amount of drink.

6. Turn off the burner and leave the berries to cool under the lid for 4 hours. Pour the liquid that appears into the jar and add vanillin. We leave the drink for 3 weeks so that it ripens and its smell opens.

It is recommended to store the tincture in the pantry or on the balcony if it is glazed. The longer it sits, the more interesting the taste becomes.

Traditional cherry liqueur

The key to a good drink with a pleasant aftertaste is high-quality vodka. You need to choose only familiar and proven brands.

Ingredients:

• cherries with pits for 1 3 liter jar;
• vodka –1 l;
• sugar – 7 tbsp. l.

Manufacturing:

1. To ensure that the tincture of cherries with pits in vodka, which we make at home, is of high quality, we carefully wash and sort all the berries. We remove debris and cuttings.

2. Open the bottles of vodka and pour into a clean jar. Place the cherries so that the liquid reaches the edges of the jar.

3. Take out several seeds from the berries, put them in a tight bag and crush them with a hammer. Add them to the jar to create a pleasant bitter aftertaste in the drink. Close the container tightly with a lid and put it in a warm space for 3 months.

4. Strain the fermented tincture through cheesecloth and pour into another container. Add sugar and stir until the grains are completely dissolved.

Advice!
You can adjust the sweetness of the drink at your own discretion. And we use cherries that have already infused for baking cakes, pies and buns.

Cherry and grapefruit tincture

An unusual combination of sour berries with slightly bitter citrus will allow the drink to sparkle with new flavors. A similar tincture will not only be a luxurious addition to the festive table, but will also replenish the content of vitamins, strengthening the immune system.

Ingredients:

• cherries with pits – 150 g;
• large grapefruit;
• vodka – 0.5 l;
• sweet sand – 2 tbsp. l.

Manufacturing:

1. Place cherries in a jar.

2. Cut the citrus in half, squeeze out the juice from one half, and pour it over the cherries.

3. Add vodka to the jar, close it with a plastic lid and label it so as not to forget when it was put in the basement. We leave it there for 14 days.

4. Insert a watering can into a clean jar and cover the top with gauze.

5. Pour the drink through a homemade filter twice. Add sugar and mix well until it dissolves completely. Let it steep in the basement for 5 days.

Knowing the main principles of production, it is better to create such drinks on your own, because most often in the store they sell tinctures made with low-quality alcohol and without following technology. With all this, you can not be afraid to experiment, adding new spices and fruits to the tincture to create your own unique drink.

Cherry tincture on vodka with pits

A frisky option, it has a pleasant smell and almond flavor. Which gives the presence of seeds. Cherry is highly valued among lovers of homemade drinks. The tart, sweet berry perfectly eliminates the taste of vodka. Cherry liqueur is rightfully considered a ladies' drink, but is also held in high esteem by the powerful sex.

1. Main
2. Recipe groups
3. Cherry tincture on vodka with pits

Ingredients and how to cook

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Total:

Production time: 6 days

Step-by-step production

Step 1:

Prepare food. We always take good quality vodka. Cherries can be either fresh or frozen; there is no need to defrost.

Step 2:

Sort through the cherries, remove all spoiled and pecked ones. Only absolutely high-quality products are obligated to remain. Wash well under cold running water, just rinse frozen ones. Let the water drain.

Step 3:

Then place in a cooking container, sprinkle with sugar and add enough water until the sugar becomes wet. Depending on how much juice the cherry releases, you can add less water or not add it at all. Siberian varieties are special, my cherries remained completely dry and I needed to add water. Put a couple of cloves of dry zest without a snow-white layer, you can use fresh zest, but not grated.

Step 4:

Place the saucepan on low heat and stir constantly until the sugar is completely dissolved, bring to a boil and cook for 2 - 3 minutes, skim off the foam and let it cool completely. The cherry syrup should be quite rich; if it turns out a bit runny, that’s okay too.

Step 5:

Pour the cooled cherry syrup with pit into a jar, add vodka. Shake well to mix everything and screw the lid tightly, maybe even through the cellophane. Place in a dark space at room temperature for three days.

Step 6:

Strain the infused drink from the cherries through a sieve/gauze. Pour into a bottle and refrigerate for another three days until ready. That's all, you can take a sample from the tincture!

Usually, cherry tincture is prepared from three weeks to three months; this option can be said to be an express method. Well, I wanted a cherry for you, in a week, once - and it’s done!

A tincture made from berries with cherry pits can be particularly astringent. To remove this, you need to add orange zest to the drink.

It will soften the taste and give a slight smell. Be careful with the zest; too much will cause bitterness. If you like tartness, you don't have to add zest.

The express tincture does not differ much in taste from the long-infused one, but the taste can be different depending on the variety of the cherry itself, until you try it, you won’t know..