Fragrant liqueur, amber clear color and light scent of bitter almonds and cherries. Drinking, either as an aperitif or as a digestif is sure to leave you with very good impressions. A liqueur that gladdens the eye and the palate.
The process is simple. Put the kernels of cherries in alcohol and wait a few days. Time will work in favor of its creation.
Yours!
The process is simple. Put the kernels of cherries in alcohol and wait a few days. Time will work in favor of its creation.
Yours!
| work: 20′ | time: 4 weeks | very easy: |
Cherry Liqueur
The seeds of apricot, peach, almond, bitter almond, plums, cherries, almost all stone fruits, by adding sugar - alcohol and following the procedure, become delicious, homemade liqueurs.This liqueur began as a pilot project, starting with my Internet-based tours. Source of inspiration was the Ratafia, a traditional sweet drink of Catalan cuisine, tailored to … my alchemy.
Despite the experimental nature of the original plan despite the theories of liqueur, which bypassed during preparation, the result was special, unique in color and fragrant.
Impressed with the color, that it began to take, almost from the first week of preparation, without blur, and gradually became more beautiful. Even when added the syrup it remained bright and amber.
Keep therefore the seeds of cherries and create your own liqueur.
Ingredients (1 liter - 2.11Pt of liquor)
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 Remove the pits from the cherries and add the alcohol immediately, without rinse. Break the pits of apricots and take the inside of the almonds. You press, with the blade of a knife to break. Add the cardamom, slightly broken, and other spices. Place the glass container in the refrigerator for 4 weeks. At intervals shake or stir with a spoon. |
 Syrup
When you spend the days you make syrup. Boil on low heat the water with the sugar for 2′-3′ from the time of boiling. Make sure that the sugar has melted. Leave aside to cool completely. |
 When the syrup has reached room temperature, place a colander in a large, wide glass dish. |
 Pour the mixture of the seeds… |  … and then percolate the syrup. |
 Mix thoroughly to homogenize the mixtures… Taste and if you want add a little more alcohol for the taste intensity. |
 … and fill your bottles. |
 Keep in the refrigerator, closed tightly, for six months. |
