How to make cherry liqueur at home

Cherry liqueur is in great demand among Russians and residents of other countries. Alcohol does not require rare components and time spent on cooking. Before starting the fermentation of berries, they need to sort out. Exclude all tainted and rotten copies, wash the fruit, remove the stalk. You can use both frozen and fresh berries. In the first case, do not remove the juice after thawing, in the future you can pour it into the container for digestion.

Cherry liqueur: a classic of the genre

• Vodka - 275 ml.
• cherry berries - 0.9—1 kg.
• alcohol (vanilla) - 30 ml.

1. Cook the vanilla alcohol before making the cherry liqueur. Take 40 gr.vanilla, add to it 220 ml. alcohol concentration of 70%. Insist in a glass container for 3 days. After that, filter, filter the desired amount.
2. It is better to choose sweet and sour ripe cherries, it is best suited for the preparation of fruit liqueur. Wash fruit, send to baking sheet. Put the berries in the sun or send in the oven for 5 hours. Tomit composition at 70 degrees with the door open.
3. Prepare a jar, wash it with soda, and dry it. Send a cherry inside, not reaching the edges. Fill the container for 2/3 of the total. Pour in vodka, cork the dishes.
4. Put the dishes in the heat, soak 1-1.5 months. For the specified period you need to decant the composition three times. Be sure to shake the can every 12 hours.
5. Traditional liqueur is made without sugar, but you can sweeten the composition to taste. When the set time comes to an end, pour in vanilla alcohol. Re-pour the alcohol in the jar, let it stand warm for 4 days.

Cherry liqueur on vodka

• granulated sugar - 480 gr.
• cherry - 1.7 kg
• vodka - in fact

1. Go through the berry, exclude spoiled elements, remove the tails.Put the cherries in a colander or strainer, wash, leave for a third of an hour to liquid glass.
2. Wash a 3 l can. soda, dry, sterilize. Put the cherry in the container, removing the bones from it. Fruits should not reach the neck; retreat 5-7 cm from it.
3. Sprinkle sugar, shake the container so that the sand sinks just below. Add vodka, it should rise above the bottom by 2 cm. Close the container with a nylon cover, put in darkness for 2 months.
4. Periodically shake the container, it is necessary to wait until the sugar is completely dissolved. When the specified time passes, filter the drink through cheesecloth.
5. Squeeze the berries so they give away all the juice. Pour bottling on dark bottles that need to be sterilized beforehand. Keep in cold until consumed.

Cherry liqueur in Polish

• Vodka - 340 ml.
• cherry berries - 900 gr.
• granulated sugar - 650 gr.

1. Prepare the cherry, it is necessary to sort out and eliminate rotten elements. Then remove the seeds, fold the fruit in a sieve, rinse and allow to dry.
2. Put the fruit in a pot covered with enamel. Try to send berries in layers, alternately sprinkling sugar.Do not cover the dishes with a lid, wrap 2 layers of gauze around the hole.
3. Let the brewed steep in warm, enough for 3 days. After this period, pour in the vodka, shake the jar, leave the mixture for another 1.5 months. When this time comes to an end, mix the contents.
4. Again insist the product for 1 month to dissolve the granulated sugar. After this time, skip the composition through several layers of gauze, pour into bottles.

Cherry raspberry juice

• granulated sugar - 2.25 kg.
• cherry berries - 2.8 kg.
• Vodka - 760 ml.
• raspberry fresh (you can substitute strawberries) - 900 gr.

1. First you need to sort out the berry. Remove the bad berries with rotten places, because such instances can spoil the taste. Do the same with raspberries.
2. Place 2 types of fruit in a strainer, rinse under the tap. Do not crush the fruit, you only need to remove dust and dirt particles. Now leave on a colander to liquid glass.
3. Remove the bones, divide the cherry into 2 equal halves and add to the raspberries. Pour the sugar, mix the berries, let them stand for 6 hours to highlight the juice.
4. After this period, pour in vodka, mix. Cover the dishes, send in a place with a temperature regime of 12-15 degrees. The duration of exposure is 2.5 months.
5. Then remember the fruits tolkushkoy, leave the berries in the juice for another 3 hours. Rinse out the fruit, squeeze out the remains of raspberry and cherry juice. Pour the finished tincture on clean bottles, you can take a sample.

Cherry liqueur with honey

• honey - 245 gr.
• cherry - 2.2 kg.
• alcohol (concentration of 45 - 60 degrees) - 240 ml.
• filtered drinking water - 1.3 liters.
• Vodka - 1.9 liters.
• dried sage - 6 oz.
• granulated sugar - 1.5 kg.

1. Peel the berries, wash and dry. Fold the berries in a sieve and knead well to get the pulp with juice. Pick a suitable size jar, rinse with soda and allow to dry. Add the berries in the container, pour in vodka.
2. Now take the second jar, pour dry sage, honey, granulated sugar into it. Pour in alcohol with water. Close the dish, shake it for 7 minutes.
3. Pick up a cold place, put both containers in it, keep them there for 25-30 days. This period is reserved for the dissolution of granules of granulated sugar and honey. For better performance, periodically shake the contents.
4. When the allotted time passes, mix the sweet mix with the berries. Leave to insist for another week.Next, pass the composition through cheesecloth, pre-fold it in 3-4 layers.
5. Prepare bottles, pour over them a clean tincture. The drink will be ready in 4-5 months, but not everyone can stand this time. It is not forbidden to start tasting earlier.

Cherry tincture on rowan leaves

• granulated sugar - 680 gr.
• drinking water - 770 ml.
• Vodka - 600 ml.
• citric acid - 12 gr.
• rowan - 120 gr.
• cherry leaves (fresh) - 100 gr.

1. Put the cherry leaves in the pan, add the chokeberry, wash the contents. Drop on a strainer to allow moisture to flow. After about a quarter of an hour, pour in drinking water, put it on the stove and cook for a third of an hour.
2. After this period, pour in citric acid, add sugar, simmer the mass for another 20 minutes. Stir and remove the foam periodically. Turn off the hotplate, cool the contents, pass through a sieve or gauze cloth.
3. Pour in vodka, mix the composition. Prepare bottles of dark glass, pour the filtered tincture over them. Leave in the dark for a fortnight, then knead, filter again and start tasting.

Frozen Cherry Pouring

• carnation - 3 stars
• cherry - 1.6 kg.
• chopped cinnamon - 4 gr.
• sugar sand - 1.3 kg.
• Vodka - 1.25 liters.

1. Remove the cherries from the freezer and leave at room temperature for thawing. Do not pour out the appeared juice, you will need it. Remove from the fruit bone, add sugar to the berries.
2. Pour in the rest of the juice, close the dishes, leave the composition in a dark place for 1 day. Stir the contents every 4 hours. A day later pour in vodka, add clove buds and cinnamon.
3. Shake the container with the mass, close the lid. Clean in a cold room for 1.5 months. Try to keep the contents in the dark so that the fermentation is moderate.
4. To the composition was prepared correctly, mix the composition every day. Sugar should melt completely. After a specified period of time, pass the composition through a gauze cloth, bottle and close.

Pouring cherry with bones

• moonshine - 0.95—1 l.
• cherry - 1.9 kg.
• granulated sugar or honey - 450 gr.

1. Prepare the cherry, remove the rotten copies, wash the berries. Do not remove bones from them, mash the fruit with a wooden pestle or press. Fill the moonshine, let it stand for 4 days.
2. Construct a filter of 2 layers of gauze and a thin layer of cotton wool. Pass the content through it. Pour the sugar, pour into the bottle, close the lid.
3. Send the dishes with the tincture in the dark for 2.5 months. Stir the mixture periodically. After this time, again strain the liquid, insist another 3 months.
4. You can drink the pouring only when the composition starts to stick to the walls and drain from them very slowly. It may take more time to infuse.

Cherry liqueur with cumin

• sugar brew - 1.4 l.
• cherry - 0.6 kg.
• cumin (seeds) - 6 oz.
• black currant leaves - 60 gr.

1. Rinse currant leaves, wipe them dry with a napkin or towel. Then pour cumin in a mortar, pound into powder. Mix the two components.
2. Remove the cherry from the stem, sort and wash. After drying, remove the bones, send in a saucepan and mash into a mushy mass.
3. Pour the composition of caraway seeds and leaves, refuel the distillate. Stir the contents, transfer to a glass dish. Cork, insist in the dark and warm for 1.5 months.
4. Do not be lazy to shake the mass once every 4 days.When the specified time passes, skip the mixture through a gauze cloth. You need to separate the pulp from the juice, then pour the last into the bottle and close.

Cherry liqueur in the slow cooker

• Vodka - 600 ml.
• granulated sugar - 210 gr.
• Cherry (frozen or fresh) - 325 gr.

1. If the cherry is frozen, take it out of the chamber and let it thaw in natural conditions. In the case of fresh berries, this step should be skipped.
2. Next, wash the fruit, remove the bones. Send the berries to the multi-cup, sprinkle with sugar. Close the lid of the device, set the “Cooking” mode. Tomite mass for 3 minutes.
3. After the specified period, turn off the device, now set a new function “Heating”. Boil a mass of 19-20 hours. Fruits need to be boiled well.
4. When the liquid turns a dark maroon color, turn off the slow cooker. Transfer the contents to a saucepan, add the vodka, and allow the composition to cool completely.
5. Prepare a kitchen sieve, pass the pulp through it with juice. Throw out the cake, it is not required. Separately, the juice must be filtered through cotton wool with gauze.
6. Take a few bottles with a dark coating. Pour the prepared pouring into them, close the lids well.After 1.5 months, the drink can be tasted, but it is better to keep it in the dark for another 2 months.

Cherry liqueur can be prepared in many ways using a cooker or a multicooker. The most common recipes are drinks based on berry leaves, sea buckthorn or rowan, spices, cumin seeds, liquid honey, raspberries. As the alcohol-containing component is used moonshine, vodka, alcohol of high or medium concentration.

Video: cherry liqueur recipe