Homemade Cherry Liqueur Recipe Vodka Food

CHERRY VODKA

Steps:

• Slit the cherries, but don't cut them in half.
• Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
• Remove from the heat, then spoon into a large bottle or jar.
• Add the vodka and mix well. Seal, then leave for 4 weeks before drinking to let the flavours steep. For ice cold vodka, keep the bottle in the freezer (it won't freeze solid) or simply decant into a carafe, if you like.

CHERRY VODKA

Steps:

• Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.
• Fill a jar with the cherries, but do not pack it. Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks-or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward. Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.
• Now taste the vodka. Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper. Pour (or ladle) into a decorative bottle.

CHERRY VODKA SOUR

Steps:

• Stir together vodka, sweet and sour mix, and grenadine in an 8 ounce glass. Fill with ice.

CHERRY LIQUEUR

Steps:

• Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
• Cut each washed cherry slightly to open, leave in pits.
• Place cherries in two sterile, quart wide mouth jars or one larger aging container.
• Pour liquid mixture over cherries; stir and cap with tight lids.
• For the first two weeks, shake jars several times.
• Let age in a cool, dark place for at least 3 months for best flavor.
• Strain off liqueur through a wire mesh strainer and discard cherries.
• Rebottle as desired.
• Liqueur is ready in 3 months.
• VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
• Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
• Put broken pits and pitted cherries in jars or large container and continue as directed.
• Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
• Proceed as directed.
• The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
• Taste is excellent; aging is the same.

SOUR CHERRY VODKA

Steps:

• Put the cherries into a 1-quart Mason jar, and cover with the sugar.
• Seal the jar and shake it several times, until the cherries are well coated with sugar.
• Add the vodka, reseal, and shake the jar a few more times to mix.
• Set aside in a cool, dark place for 4 weeks.
• Strain the mixture through a fine sieve into a 4-cup glass measuring cup.
• If desired, transfer the liqueur to a decanter.
• The Sour Cherry Vodka should be ready to drink immediately and has a shelf life of 2 to 3 months.

CHERRY BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove stems and pits.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit in a cool dark place for 4 to 6 months.
• Strain out the fruit and bottle.
• Your cherry brandy is ready to drink!

CHOKECHERRY LIQUEUR

Steps:

• Place all ingredients in glass jar.
• Shake every day for 30 days.
• Drain and bottle.
• This will taste very sweet at first, but if allowed to age at least six months will be nice and mellow.

LIQUORI CASALINGHI (CHERRY LIQUEUR)

Steps:

• You will need to crush the cherries along with their pits. I found it was easiest to use a heavy duty extra large zip lock, adding a handful of cherries at a time, and smash each cherry with a hammer. Be sure to crust the pit well. Push the pulp to the bottom of the bag and add the next handful.
• Leave covered in a dark place for 24 hours.
• After 24 hours, boil the water and add the sugar. Stir until sugar is dissolved. Remove from heat.
• Put cherry mixture in a fine muslin bag, or use a fine sieve, and squeeze the juice into a bowl.
• Add the cherry juice to the sugar syrup mixture and set aside to cool.
• Add alcohol to the cooled cherry syrup.
• Pour into a jar with a tight fitting lid and place in a cool dark place for one week.
• After one week, filter into a cool looking bottle, seal, and age it for at least six months before you pop the top.