The fragrant cherry liqueur has been known since the times of our ancestors. Previously, every self-respecting housewife was sure to stock up on this strong, but easily drunk alcoholic drink. Why don't we remember the old customs? I'll tell you today how to make a delicious cherry liqueur at home: a recipe for vodka.

Please note that all ingredients for a heady homemade drink must be of high quality. This is especially true for vodka. Do not be stingy, buy an expensive product and get an excellent liqueur. Homemade moonshine, as clean as a child's tear, is also suitable, as well as edible alcohol. I will definitely share the recipe for making cherry liqueur with alcohol.

Homemade cherry liqueur: an easy recipe

Ingredients:

• 3 kg of ripe cherries;
• 1 kg of granulated sugar;
• 1 liter of good vodka.

A simple recipe involves using cherries along with the seeds, which will give the finished product a slight almond flavor. True, the bones contain hydrocyanic acid, but sugar during the ripening process of the liqueur neutralizes its effect. It is not recommended to store a ready-made cherry drink with pits for more than 6 months.

Note to the hostess: You can leave half of the berries with seeds, and remove the seeds from the second half. You will get a softer taste.

Preparation:

1. We sort out the cherries, rinse with a stream of running water. We lay out the berries on a clean towel, wait until they dry.
2. We put the cherries in a bottle, pouring sugar over it.
3. We tie the neck with gauze and put the container with cherries in a sunny place to ferment for 6 weeks. I usually put on the balcony in the summer. Shake the bottle slightly daily.
4. During fermentation, a lot of juice is formed. After a month and a half, we will pour it directly through cheesecloth into a separate bowl, pour it into bottles. Let's close them and put them in a cool place.
5. Fill the cherry remaining in the bottle with good vodka (1 liter), close it tightly with a plastic lid. Leave at room temperature for 2 months.
6. Then pour, filtering through cheesecloth, into a separate large container. We mix the resulting tincture with cherry wine from the bottles. Strain again and pour into clean bottles.
7. We seal it up, take it out to a cool place - a cellar or basement. The filling should be infused and matured within six months. The longer it stands, the tastier it is. And then you can already serve!

Tip: You can adjust the amount of sugar yourself - add more or less, according to your taste.

Note to the hostess: To quickly prepare the liqueur, remove all the seeds from the cherries and crush them with sugar (for 1 kg of cherries - 300 g of granulated sugar). Let's put it in the sun for two or three days. Shake it every day. Then fill it with vodka and set it warm for 6-7 days to ferment. Filter and bottle. We put it in a cool room. That's it, instant liqueur is ready!

Sweet cherry liqueur with pits and sugar

Recently, a friend told me how to make cherry liqueur at home, which tastes like liqueur. A sweet alcoholic drink is prepared with pitted vodka, pleasant almond notes subtly set off the taste of the product.

Ingredients:

• 800 g ripe cherries;
• 800 g granulated sugar;
• 700 g of quality vodka;
• 250 g of pure water (spring or filtered).

Cherry liqueur at home with seeds is thick, aromatic and tasty. We take only fresh berries for her, no damage. We will cook in a three-liter jar.

Preparation:

1. We wash the cherries, do not remove the seeds. Pour clean berries into a jar, pour in an equal amount of vodka. There should be free space on top. We close it with a plastic lid, leave it to infuse for seven days at room temperature. Gently shake the jar daily.
2. Then pour the resulting tincture into a separate container. You can put a little cotton in the funnel for pouring - this will rid the cherry juice of unnecessary impurities.
3. Pour the "drunk" berries into another jar, fill them with granulated sugar. Close with a lid, leave for 3 weeks. Every day we lightly shake the jar in our hands so that the sugar gradually dissolves. Then pour the resulting syrup into a container with "vodka" cherry juice.
4. Boil water, pour into mixed syrup. You can also pour alcoholized cherries there. We close the lid, put in a dark place to infuse for about three weeks.
5. We filter the finished liqueur, bottle it, seal it.

Store in a cool place, in the refrigerator. Here is such an easy-to-use recipe for vodka cherry liqueur at home.

The following video will help you to consider in detail the recipe for cherry liqueur with vodka.

Cherry on alcohol

Last year, an employee wrote me down a recipe for making liqueur with alcohol. This summer I tried it out, and I must admit - not bad at all! The smell of alcohol in it is not felt at all, it is easy to drink, rich, aromatic, with a slight sourness. Of course, the recipe for the liqueur assumes only food-grade high-quality alcohol, by no means technical!

Ingredients:

• 1 kg of ripe cherries;
• 300-400 g sugar;
• 1.5 liters of alcohol.

Pouring alcohol is prepared in three stages. You can prepare a drink with vodka according to a recipe for alcohol, in which case we skip the third stage.

Preparation:

Stage 1. Let's sort out the berries, rinse, dry. We do not remove the bones. Pour the cherries into a 3-liter jar, 2/5 of the volume before the neck. Then pour in alcohol to the very neck of the dishes. We close it tightly with a lid, put it in a dark cool room for 14 days. Shake the jar gently every two to three days.

Stage 2. We pour the liquid into another jar, fill it with half granulated sugar, close the lid. Fill the cherries remaining in the first jar with the remaining sugar, also close the lid. We put both banks to insist for another 14 days. Shake the jars with the contents daily.

Stage 3... We filter the syrup from the jars into a separate bowl, mix. Cover, set to stand. Fill the cherries remaining in the jar with clean filtered water so that it only covers the berries. We also close the lid. We put both jars in a cool place again for 14 days. Shake the berries with water from time to time.

Then we mix the contents of both cans again, filtering through a colander or cheesecloth. We bottle and cork. A heady drink is ready!

Pouring frozen cherries with vodka

Making liqueur from frozen berries is practically no different from the traditional recipe. This year I stocked up on cherries for future use and froze a lot of berries. Therefore, she no doubt gave part of the frozen cherries to her husband to make a drink. This is how he did it.

Ingredients:

• 400-500 g frozen cherries;
• 4-5 st. tablespoons of granulated sugar;
• 0.5 liters of vodka;
• Spices to taste.

Tip: For a richer flavor, remove the seeds from 6-7 berries and crush them. Place in a jar of cherries. This will give the drink an almond flavor reminiscent of the Amaretto liqueur.

Preparation:

1. Take the cherries out of the freezer and put them in a bowl. Let's wait until the berry melts slightly and lets out the juice. Then, together with the liquid, pour the cherries into a liter jar.
2. Pour in vodka, gently shake the jar in our hands so that everything is mixed. We put for 3 months in a dark cool place to infuse (but not in the refrigerator).
3. Then we filter the contents of the jar through a funnel with cotton wool into a separate bowl. Gradually add granulated sugar, stirring constantly. We make sure that the sugar is completely dissolved. You can leave the container warm for several hours. At the same time, you can add spices to taste.
4. We bottle and seal. We put it in a dark room for another couple of weeks - and you can serve it on the table.

Note to the hostess: Pouring from frozen cherries often lacks saturation. You can enrich the taste of the drink with the help of cinnamon, vanilla, cloves, lemon or orange peel. Choose what you like best, do not be afraid to experiment.

My husband has got an excellent liqueur, and I am already thinking whether not to transfer the winemaking process into his reliable hands? In any case, you already know that it is not at all difficult to make a cherry liqueur at home - a vodka recipe greatly simplifies the process. Of course, you will have to wait until the drink is ripe, but the result is worth it! Delight your guests with an ancient ruby ​​drink. Bon appetit and good health!

Cherry grows on the site of almost every summer resident, which is not surprising, since delicious compotes, syrups, jams, jelly, marshmallows, and wine are prepared from it. Pies and dumplings are made with cherry filling, used for the production of sauces for meat dishes. And they also make a delicious tincture - sweet, viscous, of a beautiful ruby-red color.

Cherry blossoms begin in March - mid-April, and the earliest varieties are harvested in May. Although cherries are commonly called berries, it is more correct to call them a stone fruit. Sweet and sour cherry varieties are popular in Russia: Lyubskaya, Smena, Turgenevka, Shokoladnitsa, Bagryanaya and others. Cherry fruits contain many benefits: vitamins (A, B, C, E, PP), macronutrients (magnesium, potassium, calcium, phosphorus) and trace elements (zinc, iron, iodine, copper, vanadium, nickel, molybdenum, etc.) ... The greatest benefit to the body comes from eating fresh cherries, but its properties are partially preserved during processing (boiling, freezing, drying, insisting on alcohol).

Pouring with cherries

Almost any sort of fruit is suitable for, the main thing is that ripe and unspoiled cherries are selected. Fresh, frozen and even dried stone fruits are used. Depending on the recipe, the cherry pits are either removed or retained. Liqueurs with cherries, from which the pits have not been removed, have a pleasant almond flavor. But the bones contain hydrocyanic acid, which has a toxic effect on the human body. True, a real danger threatens when a large number of cherry pits have been added to the liqueur. By the way, in compotes and jams, hydrocyanic acid is not contained, since during cooking it is destroyed.

Cherries insist on any strong alcohol - alcohol, etc. It is important to pay attention to the quality of the alcohol. So, for example, moonshine, giving off an unpleasant fusel smell, will not work, since the aroma of the liqueur will be spoiled. It is also advisable to choose not the cheapest vodka or cognac - they contain too many harmful substances. If alcohol will be used, it is advisable to give preference to the varieties Alpha, Lux, Extra and Basis. If a tincture is made on alcohol or moonshine, they are pre-diluted with water so that the strength does not exceed 45%.

Sometimes the liqueur is made at home and without adding, water is used instead. It turns out a drink that resembles liqueur wine, its strength is not more than 12%. But for lovers of stronger liqueurs, it is better to choose a recipe for vodka, alcohol, cognac or moonshine.

Fruits that have given their color and taste to alcohol can not be thrown away. From "drunken" cherries they make filling for cakes, sweets in chocolate, and are also used to decorate confectionery. And sometimes cherries from tincture are eaten. But if you wish, you can simply dispose of them, since there is practically no benefit left in them.

Serving cherry liqueur to the table as an aperitif in a large jug. Chill the drink before serving. The liqueur is combined with desserts, fruits, chocolate. Cherry liqueurs are often prepared with or, adding spices (cloves, cinnamon, etc.) for aroma and taste.

In addition to liqueurs from the fruit of the cherry tree, medicinal tinctures are made, which are used in the treatment of cardiovascular diseases, intestinal disorders, infectious ailments and loss of strength. True, cherry tinctures are consumed for a limited amount of time, and in small doses. In addition, the strength is usually 2 times higher (about 40%), the liqueurs are weaker in this regard (about 20% of the strength). One more difference between tinctures and liqueurs- sugar content. In this regard, liqueurs are much sweeter.

Vodka-based cherry liqueur recipe

Ingredients

• Cherry - 2 kg;
• Vodka - 1 l;
• Sugar - 1 kg.

Cooking process

1. Sort the cherries, remove all spoiled fruits. Rinse well and remove the seeds;
2. Fold the cherries into a glass container in layers (no more than 5 cm), alternating with sugar. Pour the contents with vodka so that the liquid covers the cherries with sugar;
3. Close the container with a tight lid, put it in a warm place for infusion (it is advisable to store the container in a dark place or close it with an opaque cloth);
4. Keep the cherry liqueur for at least 1.5-2 months;
5. Strain, getting rid of the cherries;
6. After removing the cherries, the drink is stored in a place devoid of light at a temperature not exceeding 16 degrees.

Recipe for cherry liqueur on water

Ingredients

• Cherry - 2 kg;
• Water - 300 ml;
• Sugar - 1 kg.

Cooking process

1. Sort the cherries (necessarily unwashed), remove the seeds, trying not to spill the juice that stands out (for this, the procedure for removing the seeds must be carried out over the dishes);
2. Pour 200 g of sugar into the bottom of the glass container, pour cherry juice (which was collected when removing the seeds);
3. Immerse the first cherry layer (4-5 cm) in the container, cover with sugar. Alternate layers of cherries and sugar not to the top, so that there is empty space in the container;
4. Pour in water, install a water seal. Put in a warm and dark room for 2 months;
5. When the fermentation is complete, the bubbling of bubbles will stop from the water seal, and the foam on the surface of the filling will be weak, it’s time to filter the drink through cheesecloth;
6. Pour the cherry liqueur into a suitable container, close the lid, leave for 3 days in a dark place;
7. Remove the filling from the sediment, pour into a container. Store in a refrigerator or cellar.

Recipe for cherry liqueur on cognac with spices

Especially refined is the liqueur, for the preparation of which they take not vodka or alcohol, but high-quality cognac. At the same time, the drink is easier to drink, its smell is somewhat more refined due to cherries, cognac, cloves and cinnamon. You can increase the amount of added sugar if desired.

Ingredients

• Cherry - 2 kg;
• Sugar - 300 g;
• Cognac - 1 l;
• Cloves, cinnamon (ground) - 1 tsp each.

Cooking process

Cherry honey liqueur recipe

Ingredients

• Cherry - 2 kg;
• Purified moonshine - 2 l;
• Liquid honey - 2 l;
• Vanillin - 2 g (optional).

Cooking process

1. Remove bones from washed cherries. Place in a glass container, add vanillin, add alcohol;
2. Seal with a lid and put on a sunny windowsill for 1 month;
3. After a month, strain the liquid, pouring it into a new clean bottle (do not throw away the cherries). Cork up the cherry-alcoholic tincture and carry it away in a cool place (for example, in the basement);
4. Place the cherries in a glass container again, carefully and slowly pour in the honey. Cork and put in a sunny place for a month;
5. Strain the honey and cherry liquid. Combine the sweet drink with the previously obtained strong infusion. Shake and let it brew before use for at least a day in a cool place.

The option of tincture without vodka will especially appeal to women if they prefer the brightness of the taste and not a special strength.

Cherry liqueur without vodka, ladies will like it

1. To prepare a drink, you will need 2 kilograms of ripe cherries, from which you must first remove the seeds. This procedure will avoid the potentially negative effects of tannins contained in the bones.
2. Next, take a three-liter jar and pour 150-200 grams of sugar on the bottom. Now you can pour the prepared cherries into it.
3. Continue adding cherries and sugar in layers. All your cherries should eventually fit into the jar, and with it another 800-850 grams of sugar.
4. You can decide how often you alternate berries and sugar, but remember that thin, often changing layers will speed up the interaction between the ingredients.
5. Now pour 200-250 ml of water into the jar. Do not forget about the physics of fermentation - additional volume will be needed for the gas and foam released, so you should not fill the jar up to the very neck. It will be enough to add water to the level of the hanger.
6. A medical glove should be put on the jar; for reliable fixation, it can be additionally tied to the neck. A rubber ring or rope would be a good way to secure it in this case. In order for the fermentation gases to escape, one of the fingers of the glove must be pierced. You can also use a water seal.
7. Now put the jar in a sunny place where the temperature will be maintained at 18-29 degrees. The best place would be a windowsill, possibly a balcony. The glove on the jar will serve as a timer for you, it will reliably show the beginning of the fermentation process and its end. In the first case, it is inflated, at the end of the procedure, it is correspondingly lowered.
8. When the glove is down, go to drain the liquid from the can. The primary task is to separate the drink from the cherry pulp, so that the filter at this stage may have relatively large holes. A regular nylon cover will do. Don't worry about sediment getting into the vessel. But after two weeks, during which the liquid will settle, it will need to be filtered more thoroughly. Cotton wool or gauze folded in several layers is suitable for this cleaning step.
9. The liqueur can now be bottled and sealed. In principle, the drink is ready to drink at this stage, but additional aging will not hurt it. If you let the liqueur stand in the bottle for another month, the taste of the homemade drink will only get better. The result, when properly stored in a cool and dark place, will delight you for up to 3 years. However, a good liqueur is unlikely to last for so long, because the guests will appreciate it and will definitely ask for more.

Pitted cherries
Three-liter jar
Pour sugar at the bottom of the jar

Then we alternate the berries and sugar in layers.
After pouring water
We put a medical glove on the jar

We put the jar in a warm place until the glove comes down
We settle the liquid and filter it through several layers of gauze
We bottle and cork the liqueur

For a change, they can be offered other sorts of drink, stronger. Cherry liqueur at home on vodka will become the next stage in the development of the production of original homemade alcohol. Such a drink will turn out to be much stronger, although when consumed it can always be diluted with a suitable juice - apple, orange, cherry - to your taste.

Now that you already have experience in making homemade alcohol, the recipe will seem quite simple to you. So, here's how to make a cherry liqueur with vodka.

Wash the ripe cherries thoroughly, pierce them with a needle or a toothpick and start pouring into the jar. For now, one layer of berries is enough.

The proportions are as follows: for one liter of cherry sugar, you need to put only 4-5 tablespoons, which at the exit will give a moderately sweet drink. After the first successful bottles, you can experiment with this parameter, because someone probably loves both "dessert" and "semi-dry" versions.

Cherries with seeds
Sugar
Vodka

Now we add the main distinguishing ingredient in our recipe - quality alcohol. It can be not only vodka, but also diluted alcohol (up to a strength of 40-45 degrees), purified moonshine, even cognac. Pour alcohol to the very top of the can.

After closing - pay attention to the tightness of the closure - the jar should be stored at room temperature in a dark place. At intervals of several days, to speed up the process of dissolving sugar, the contents should be shaken.

After two months, the finished mixture will need to be filtered, as before, cotton wool or gauze will help here. Once the cherries are removed, the remaining liquid can be drunk, in this case there is no need to wait extra. The stronger version is recommended to be consumed chilled.

After two months, strain the mixture and you can drink

Cognac, rum and further experiments

Pouring from cherries on vodka, as we have already indicated, is not the only version of this tincture on strong alcohol. To give a special nobility to the drink, you can continue the experiments and use cognac, brandy, rum as an alcohol-containing base.

The variant with cognac will require 0.75 liters of alcoholic beverage, 750 grams of cherries and 120 grams of sugar to prepare.

As before, we pierce the berries, put them in a jar, fill them with cognac so that the liquid covers the berries in the jar. Don't put sugar in yet! We keep for a month in a dark cool place, we filter. Now you need to add sugar (in the amount indicated above) and another 250 milliliters of brandy. The poured sugar should dissolve in the liquid, for which it will take some time to stir. Store in the refrigerator for some time, when the tincture brightens, you can drink it.

Fill the cherry with cognac so that it covers the berries. We withstand a month, we filter. Add sugar and another 250 ml of brandy, when the tincture brightens, you can drink it

The mixed version with vodka and cognac uses 0.6 liters of cognac and 0.35 liters of vodka, so there is more alcohol in total, but they do not regret cherries and sugar here, they take a kilogram. At the exit, the product will, of course, be sweet. Well-washed and sorted ripe berries in this case require a little more attention - each should no longer be pierced, but cut to a visible bone. Sprinkle the cherries in the jar with sugar - don't pour alcohol yet! - and wait 3-4 hours until the process takes place and the liquid comes out of the berries. Now you can add vodka with cognac, stir until most of the sugar in the solution disappears. After closing the cans, this drink is stored for 2-3 months until cooked in the same cool and dark place.

Vodka
Cognac

To help the extraction process, you can periodically shake the jars - it will be enough to do this 2-3 times a month. After waiting for the right time, we filter and pour into containers for final storage, that is, bottles. We taste and share experiences and drinks with others.

The variant with brandy and rum can be called elite, you will not want to share such a valuable drink with anyone, because it is so good with hot tea on winter evenings. The proportions are as follows: for 1 kilogram of berries, 0.5 - sugar, that is, 2: 1. A total of a liter of alcohol will be needed - 0.75 brandy and 0.25 rum.

Rum
Brandy

After the traditional sorting and washing of cherries, we remove pits from only half of the berries. We put it in a jar and sprinkle with sugar, wait for the juice to come out. Now watch how the sugar dissolves in this juice by itself, patience, this may take several days. Then you can add alcohol, rum and cognac (brandy) in the above quantities, this time pour in everything at once. Mix properly and wait again, for a whole month the drink will be infused, filtered, bottled. As you can see, the process of making all these drinks has a lot in common.

Having tried all the recipes from the article in practice, you have studied and consolidated them, now you can assign yourself the title of master of cherry liqueur and treat yourself to tea with 2-3 teaspoons of your elite product.

Drying, spices and other highlights

But don't relax, let's move on to a higher level. When you've played with different alcohol bases, try adding spices to the liqueur or tincture. Cinnamon and cloves work well with cognac or alcohol tincture. You can also add nutmeg to the vodka drink. Drying berries in the sun for 3-4 days or in the oven for 3-5 hours at 60-80 degrees will give the final product a special, noble taste. So, let's cook with spices.

If you have pure alcohol, dilute it to 50%, otherwise take a ready-made alcoholic drink of the same strength. To this we add 400 grams of sugar, cherries in a volume of 2-2.5 liters. The spices in this recipe are half a stick of cinnamon, 4-10 cloves. We recall our non-alcoholic recipe - we also pour the berries in a jar with sugar in layers, but now we close the neck of the jar with a piece of cotton cloth, dense enough, put it in a warm place and wait for the start of fermentation. At this stage, remove the fabric and fill the mixture with alcohol up to the neck of the jar, add the specified amount of spices. The period for infusing the liquid before filtration in this recipe is relatively short - 2 weeks, after the filter, we filter, as we usually use gauze and cotton wool. Do not forget to squeeze the cherry. True, after bottling, you will have to wait another month, but the result with its unique taste and aroma is worth it. It is best to consume the tincture after meals as a digestive. Offer it to your women, the drink is quite soft and at the same time very aromatic.

And our final number is the richest in spices and lotions recipe for 2 kilograms of cherries, a liter of vodka and 10 tablespoons of sugar (tablespoons). From spices here you need 10 clove buds, half a teaspoon of ground cinnamon and the same amount of nutmeg. This time, the cherries need to be dried after washing. Pre-pierce, put in the jar in layers, in addition to sugar, separate layers of spices are also included, continue until the jar is two-thirds full. Now add alcohol (vodka) until the berry mass is completely covered, almost to the very neck. We tie the neck of the jar with a thick cloth or cork it as usual and put it on the sunny side of the window. For two months, stir every 2-3 days and wait, and then filter and drink. Enjoy your drink and your friends!

Cherry tincture is not only a pleasant alcoholic drink, but also a remedy for the treatment of certain diseases. Naturally, the drink is not the main drug, but rather refers to general strengthening and preventive measures. The tincture can be used to improve appetite, as an addition to tea for colds, viral infections. The solution is used in moderation and more often in a diluted form.

The most common infusion of cherries as a dessert drink, during a feast or pleasant conversations. The flavor can be sweet, which is more suitable for liqueurs, or moderate, which is characteristic of the classic cherry liqueur.

A high-quality and tasty drink can only be prepared from appropriate raw materials. Alcohol of dubious characteristics does not make a good tincture and it will be possible to hide extraneous odors only partially. The situation is similar with berries, they must be ripe, but not spoiled, without rot and damage.

There are controversies regarding the cherry itself, whether to remove or leave the seeds. It is believed that with prolonged contact with alcohol, the bones secrete substances that negatively affect the body. This happens with prolonged infusion, more than a month. Despite this, some lovers of alcohol specifically leave the seeds so that the cherry tincture acquires a pleasant tart taste.

Tincture with cherries on vodka

The main components are ripe berries and high quality vodka, otherwise all the efforts to make a tasty and safe drink may be unsuccessful. There are many recipes for preparing a cherry tincture using vodka, but from the common ones, several options can be distinguished:

• fragrant. First you need to prepare the berries, they must be ripe, without rot, damage. You can remove the seeds, although for those who like the astringency in the drink, this stage can be skipped. If the bones are left, then you need to insist no more than six weeks, and then filter the solution so that some of the compounds do not react with alcohol and become poisonous. A jar of pure cherries is poured with good vodka, about a liter will be needed, closed with a lid and put away in a dark place for 3 weeks. After the time has elapsed, the resulting solution is poured into another jar, and the berries are covered with a glass of sugar, left for another 3-4 days, then we filter the resulting syrup again and add to the previously prepared cherry vodka. You can experiment with the amount of sugar, a lot depends on the taste, as well as the berries themselves.
• Classic vodka tincture. The drink is prepared from 1.5 kg of ripe cherries, 0.7 liters of vodka and ½ kg of sugar. All ingredients are immediately mixed in one container and removed in a dark, but not too cool place for 3-4 weeks. Then the entire solution is filtered and is almost ready for use. In this case, it is advisable to remove the seeds, as this will help make the drink richer.

Similar recipes can be used if you plan to prepare a cherry tincture with alcohol. To do this, alcohol is diluted in such a ratio that an approximate strength of vodka is obtained, approximately 40-45%.

Cherry leaves, which are actively used for infusion for medicinal purposes, as well as for preservation and giving alcoholic beverages a special flavor, will become a pleasant addition.

Cherry alcohol tincture

If alcohol or moonshine is taken as the basis, then it is important to choose or make a high-quality drink. If it is alcohol, then it must be exclusively food grade, from a trusted manufacturer, medical also falls into this category. As for moonshine, it is suitable for tincture only in the case of additional cleaning and it is better if it is chemical and mechanical. The ideal option is moonshine, made using a rectification column or using a moonshine still with devices designed to trap impurities, fusel oils.

Regarding the proportions of each component, there are also different recipes, from which you can choose the option you like or make additions and create your own branded cooking method. One of the options looks like this:

1. Cherries - 1 kg. It is better if the berries are peeled;
2. Alcohol or well-refined moonshine - 1 liter;
3. Water - 0.7 ml;
4. Sugar - 6 tablespoons.

The berries are kneaded, covered with sugar and left for several hours. After the fruits give juice, water, alcohol are added, everything is thoroughly mixed. The container must be removed to a dark place, the tincture will be ready in 3 weeks. It needs to be filtered, if necessary, it can be diluted to the desired strength.

Some features of the preparation of cherry tincture

There are some secrets to making a tincture using cherries. At first glance, they seem insignificant, but to some extent affect the taste, color and overall quality of home-made alcohol.

Some of the features are:

• The berries should be ripe, it is better to choose dark cherries. If possible, blanks should be made from fresh raw materials, although frozen fruits are also suitable for pouring;
• It is recommended to "dry up" the cherries a little, especially if they are frozen and were harvested on a rainy day. This will help get rid of excess moisture, make the drink richer in terms of taste and color;
• There are recipes for infusion from cherry juice or jam, the main thing is to keep the proportions correctly;
• If the berry is ripe, liquid and sweet, then you can do without sugar. For lovers of sugary sweet drinks, you can try making liqueur instead of tincture at home;
• Careful with bones. It is not recommended to leave them in an alcohol solution for a long time;
• Leaves and stalks can also be beneficial. They not only contain many useful substances, but they endow the drink with a special astringency. There are special tinctures for alcohol and water, made exclusively from leaves and stalks. They help fight nervous tension, hypertension and some other diseases.

If there is an opportunity to make a cherry tincture on your own, then this must be done without fail, just before that, choose the recipe you like. Compared to similar industrial drinks, its own tincture will seem very tasty. For those who are practically professionally engaged in the manufacture of various alcohol at home, it will be interesting to enrich their collection with a drink made from cherries. You can insist not only on refined moonshine, alcohol or vodka, but also on cognac, which can also be distilled out on your own, if you have the appropriate equipment, the correct recipe and technology are known.
Despite the pleasant scent of cherries, which is difficult to confuse with other berries, the fruits can cause allergies, including in combination with alcohol. To abuse tinctures, as well as alcohol, is not worth it, which can negatively affect health.

Since ancient times, people have been making wine, liqueurs and liqueurs from the cherry harvest - drinks of various strengths. There are many known recipes with various ingredients, including very unusual ones. The use of proven technologies is also popular, in accordance with the rules and traditions of making liqueurs. The result is not only a drink for the holiday, but also the benefits contained in it.

General principles and technology

Cherries give the liqueurs their impressive taste and aroma. This drink is quite simple to prepare, much easier than wine. Cherry liqueur almost always works when cooked properly.

• The crop must be ripe or overripe - it must be washed and dried.
• Spoiled berries are excluded.
• To get rid of possible worminess, the fruits are flooded with water for 2-3 hours, after which the worms will float to the surface.
• Temperature and other conditions are important during aging.

In the classic case, the preparation of a fragrant cherry liqueur requires only three components: ripe cherries, vodka or alcohol, sugar.

Various recipes contain additional ingredients: spices, fruits and berries, leaves. You can also use frozen fruits.

How to make cherry liqueur?

The cooking method is as follows:

1. Cherries are covered with granulated sugar, infused from one day to three days. The seeds can be removed or retained, depending on the recipe.
2. Alcohol is added, the cherries are mixed and infused from a month to three.
3. It remains to strain, pour into containers and seal.

This is a general technology that does not include the fermentation process. Glass jars or bottles are used as containers. The alcohol base can be different. Vodka is used more often, but cherries are also perfectly infused on cognac. Pure alcohol as a component is diluted to a strength of 45 or 50%. It is acceptable to use well-purified moonshine.

Cherry liqueur is a drink with an alcohol strength of up to 25 degrees, the basis of which is also brandy, gin, rum. In each case, an original recipe with a unique aroma and taste is obtained. Cherry is consumed in a festive feast, which is especially popular with women. In addition to its exquisite taste, it contains very useful components. Overripe berry has a dark, almost black color, giving the drink a particularly impressive coloration.

A bit of history

Homemade cherry liqueur or tincture has been made in Russia since about the 10th century. The first mention concerns Erofei's vodka - a drink named after its creator, who made a potion based on strong alcohol and herbal additives. Count A. Razumovsky was also engaged in pouring, making them different in color, taste and smell. Among them are cherries infused with alcohol with the addition of spices. The count was the first to use citrus additives - lemon zest, as well as other unexpected ingredients.

The history of the use of cherries in the production of alcohol with different strengths is quite ancient. Many cooking methods are known. For example, cherry was prepared in barrels with honey pouring and aging for up to 3 months. Modern flavored liqueur is made easier. The qualities and characteristics can be adjusted: strength, color, sugar content.

Recipes

Homemade cherry liqueur is made by infusing the fruit with alcohol or vodka. It differs from the tincture in the preparation time - up to six months. And also a high sugar content (up to 40%) and a lower strength (20%). Tinctures are prepared in just a month, sugar in them is about 3%, and the strength is up to 45% alcohol.
Recipes differ in the proportion of ingredients, the type of alcohol and the preliminary preparation of the cherries: with or without pits. Sometimes dried fruits are used, which add aroma and noble taste to the drink. How to make a liqueur? First, we will describe in more detail the classic recipe for vodka.

Classic liqueur with vodka

• 1 kg of cherries.
• From 300 to 400 g of granulated sugar.
• 1.5 liters of vodka.

Cherry liqueur prepared with vodka requires the following steps:

1. We sort out my fruits, we leave the bones.
2. We fill a can (3 liters) with them, pour vodka into the same place.
3. Keep the jar cool in a dark place for 2 weeks. From time to time, stir the cherries with vodka.
4. We drain the liquid part without berries into another container. Fruits need to be covered with sugar, shaken to mix.
5. We keep the mixture for 2 weeks in the same place with the same parameters, but with sugar. We shake up the jar. By the way, this recipe can be made from frozen cherries.
6. The fruits gave juice, which, when sugar was dissolved in it, turned into syrup. We apply a colander or cheesecloth in several layers, squeeze.
7. Mix vodka infusion and syrup, pour into bottles.
8. It would be nice to wait up to 4 weeks, but the drink is almost ready. It is best to leave it cool (cellar).

Recipe without vodka

Pouring cherries without vodka is done like wine, if you don't want to waste strong alcohol. To fill a three-liter jar, you need the following composition:

• 2 kg cherries.
• 800 g sugar.
• 200 ml of water.

The berry is washed, the seeds are removed or left. After that, pour the fruits and sugar into the jar in layers. Now add water, but leave in the jar up to 4 cm of space for fermentation, foam. Cherries need to be crushed with a wooden rolling pin. This is not necessary if each fruit is pierced first.

The can is covered with a water seal and placed in a warm place for fermentation. A popular method is the use of a medical rubber glove. You need to pull it over a jar, bandage it and make a puncture in one finger. The glove will first inflate due to fermentation and then fall off, indicating the end of the process. However, a water seal is more reliable than a glove.

In the final stages, we filter the drink through cheesecloth in several layers, wring it out. After 2 or 3 days, filter again. We pour it into bottles and send it to storage in a cold place (cellar, refrigerator). There cherries can be stored for up to 3 years.

On alcohol

Spicy cherry liqueur with alcohol is made with the following composition:

• Cherries - 2/3 to 3/5 of a 3 liter can.
• Sugar - 400 g.
• Strong alcohol (50%) - 1, 2 liters.
• Cloves - up to 10 buds, to taste.
• Cinnamon - 1/2 stick.

We pour cherries (more than half) into the jar, while making layers with sugar. The throat must be closed with a cloth (cotton), placing the container in a warm place for a week. After the onset of fermentation, add alcohol and spices up to the throat. We insist for 2 weeks, filter, squeeze. It remains to bottle and let the liqueur ripen for another month.

Polish Strong Cherry Liqueur

For one and a half kilograms of cherries, you need a kilogram of sugar and half a liter of vodka and alcohol each. Pour the prepared seedless fruits into a jar with layers of sugar. A handful of seeds are also added there. The bank is closed with gauze and tied. The berries will give juice after a few days. Then you need to strain it and boil it. Allowing to cool, mix with alcohol. At the same time, pour the cherries with vodka and keep in the dark, cool for 2 weeks. Then we filter, combine the two liquids and bottle them. Additionally, you need to stand for 1 month or more.

Spicy liqueur

Drinking liqueur according to this recipe improves digestion. However, it is not recommended to take more than one serving before meals in order to avoid the opposite effect. The amount and composition of spices can be included in the composition almost arbitrarily.

• Cherries - 2, 3 kg.
• Sugar - 600 g.
• Vodka.
• Vanilla, cinnamon and cardamom - 5 g each
• 5 carnations.

1. Put the cherries in the bottle, sprinkle with sugar and spices. Although cinnamon and vanilla can be used not ground, but whole, in the form of sticks.
2. Add vodka in an amount covering the berries.
3. We close the lid and let stand for six months (until Christmas).

Homemade liqueur "Ruby"

This drink is made from fresh fruits on vodka with a significant amount of sugar.

• Cherry;
• vodka;
• 1/2 kg of sugar.

The cooking steps are as follows:

1. We place the prepared cherries in a three-liter jar up to its shoulders.
2. Add sugar, shake the container so that it wakes up inside.
3. Fill with vodka 2 cm above the berries.
4. Cover the container with a cloth and tie. Install in a dark place for 2.5 months. Shake occasionally to dissolve sugar.
5. We filter, pour into bottles.

The drink has a rich color.

Cherry pouring - simplicity and benefits

The beneficial properties of cherries are explained by the vitamins, minerals, microelements contained in it, which have a beneficial effect on the human body. These are potassium, magnesium, zinc and iron, which pass into the drink during the infusion of the fruit on an alcohol-based basis. The filling, in this case - cherry - is known for the following healing properties:

• Improves blood composition.
• Helps with high blood pressure.
• It has a good effect on the work of the heart.
• Recommended for anemia.
• Strengthens blood vessels, increases their elasticity.

Self-made alcoholic beverages sometimes compare favorably with those produced by an industrial method. Cherry pouring is just such a case. Ease of preparation, no equipment requirements, available ingredients with useful properties - all this guarantees success. As a result, we get a drink, which, under certain circumstances, can be called a medicine. Moreover, this opinion comes not only from traditional medicine, but also from the official one.

Cherry pouring on moonshine can be prepared both from fresh cherries and using dried, dried or frozen berries. With the latter option, the fruits must first be defrosted, and then all the resulting water must be drained. If the berries are quite sweet, then you can remove sugar from the recipe when making the liqueur at home.

You can infuse the drink not only on high-quality vodka. Alcohol up to 45% by volume is also suitable. Homemade moonshine can be used, but it must be double purified. Some distillers remove seeds from berries, but in most cases this is not necessary, since the concentration of harmful substances in them is low.

How to make a classic cherry and moonshine tincture?

To make a drink at home, you will need the following components:

• cherry - 1.3-1.5 kg;
• vodka or moonshine - 700 ml;
• granulated sugar - to taste or 500 g.

There is no need to get seeds from the berries, as they will give the drink a rich taste. Fresh fruits should be held for 4-5 days in bright sunlight. In the event that the sun is hidden by clouds, you can use the oven, setting the temperature in it + 65 ... + 70 ° С. The cherries are laid out on a baking sheet and then placed in the oven for 4-5 hours. If you skip this technological operation, then the tincture will turn out to be watery, but this will not affect the taste of the drink.

They take a 3-liter jar, put the fruits in it, pour sugar, pour alcohol. The vessel is closed with a lid and then transferred to a dark but dry place. The fermentation process lasts for a month. During this period, shake the vessel with the solution 2 times every 7 days.

When fermentation is over, filter the mixture through 4-5 layers of gauze. To improve the quality of cleaning, you can put cotton wool between the layers of gauze. Then the liqueur is bottled.

Pouring with cherries

This alcoholic drink at home takes longer to make than the above tincture. Cherry liqueur on moonshine, the recipe for which is quite simple, has a very pleasant taste and aroma.

To make moonshine cherry liqueur, you need to stock up on the following products:

• cherry - 1 kg;
• granulated sugar - 0.3 kg;
• high-quality vodka or double-purified moonshine - 1.5 liters.

The preparation of the drink begins with a bulkhead of berries. Only ripe and whole fruits are needed. They are washed, but the bones are not removed. Place 500 g cherries in a 3 liter jar. The fruits should occupy no more than ½ of the total volume of the vessel. Then it is poured with alcohol. Cover the vessel with a lid. Take out to a cool but dark place. Fermentation lasts about 14-16 days. During this process, you need to shake the jar periodically.

After the end of fermentation, it is necessary to filter the resulting solution, and then cover the container with a capron lid. After that, the recipe for cherry liqueur suggests giving 2 days of "rest" to the resulting mixture.

In the remaining 0.5 kg of cherries, add ½ of the total amount of sugar, and then shake the jar with these ingredients and remove. The other part of granulated sugar must be poured into a vessel with the mixture obtained earlier. Move both jars to a dark but cool place. To insist the drink, both vessels must be kept for another 14 days. Shake them 2 times a week. As soon as the specified period ends, the berry and sugar mixture is filtered from one jar, and then added to the first vessel with liquid. After that, the resulting mass is shaken well. This completes the production of the liqueur, you can bottle it.

In the event that the drink came out strong, it is diluted with water, insisted for another 14 days. The solution is filtered and then some more liquid is added.

Making cherry liqueur

At home, you can prepare a high quality alcoholic beverage using cherries - liqueur. This will require the following products:

• fresh cherries - 1 glass;
• high-quality vodka, cognac or edible alcohol up to 45% vol. - 0.5 l;
• granulated sugar - 0.2 kg.

Cherries must be sorted out and rinsed thoroughly in running water. The washed berries are laid out on a towel in 1 layer to dry. To make the drink sparkling and have a beautiful color, it is necessary to dry the fruits in the sun or in the oven at a temperature of + 60 ... + 70 ° С for 5 hours.

Each berry is pierced with a toothpick, but the seed should not be removed. The cherries are transferred to a 1 liter jar. Then it is covered with sugar. Pour vodka or brandy, but do not shake the vessel. It is covered with several layers of gauze. The solution is transferred to a dark place, where it should be for at least 90 days. To obtain liquor, you do not need to shake the vessel, as described in the above recipes.

After the end of fermentation, you need to filter the resulting alcoholic drink, and then pour it into bottles.

If the liquor is stored in a cellar or refrigerator, it will be usable for 3 years.

Other recipes with cherries

You can make a simple bitter tincture at home. To do this, you must use the following ingredients:

• cherry - up to 2 kg;
• moonshine or vodka - 700-1000 ml.

The fruits are dried in the oven at a temperature of about 70 ° C. Cherries are poured into a jar of the required volume. Berries should occupy 2/3 of the vessel. A 3-liter can works well. Pour the fruit with alcohol, filling the vessel to the top. The mixture is infused for 45–90 days. Shake the vessel every week. After the end of fermentation, the solution is filtered and then bottled. For the next recipe, you will need spices and moonshine. The following products are needed:

• cherry - 2 kg;
• carnation - 9-10 buds;
• granulated sugar - 9-10 tbsp. l .;
• ½ tsp cinnamon (ground);
• nutmeg - 0.5 tsp;
• moonshine or vodka - 1000 ml.

The cherries must be thoroughly washed and dried a little in the oven. Before the berries are placed in a jar, they are pierced with a toothpick. The fruits are placed in a vessel in layers, sprinkling each row with sugar and spices. The jar should be 2/3 full. Pour everything with alcohol. You can fill the vessel to the top or so that the alcohol covers the berries. The jar is sealed or covered with a cloth. The drink is insisted for 60 days. In this case, the vessel should be located on the sunny side on the windowsill. It is recommended to stir the solution every 2-3 days. After the end of fermentation, it is necessary to filter the drink through a sieve or gauze filter. Then it is bottled.

Homemade liqueurs are one of the oldest and very popular methods of making alcoholic beverages at home. They are tasty, easy to drink, will decorate the festive table, will become an indispensable attribute of girls' gatherings. Cherry liqueur turns out to be especially appetizing and aromatic. There are quite a few ways to prepare it at home. All of them are made simply and at the same time no expensive products are used. Therefore, you should definitely use the recipes for making liqueurs, especially if well-fruiting cherry trees grow in your own garden. Then the production of this alcoholic beverage will cost a penny.

Traditional version of cherry fruit liqueur

The best, according to experts, is the liqueur with the use of vodka. It will require:

• sweet overripe cherries - one kilogram;
• granulated sugar - 500 grams;
• half a liter of vodka.

Preparation:

In order for the cherry fruit liqueur to be of a beautiful ripe pomegranate color and tasty, it is necessary to choose overripe cherry berries. They are washed in cool water, being careful not to knead them. Rotten specimens are selected, debris is removed. In principle, many home winemakers do not wash the berries, so beneficial microorganisms remain on them. However, if the berry is heavily contaminated, then be sure to wash it. Especially if the cherry was purchased by hand.

The glass container is thoroughly washed, a layer of cherries is spread on the bottom. Berries are covered with six tablespoons of granulated sugar (you can with a slide). Then a layer of cherries follows again and again everything is covered with sugar. So the layers are alternated until the jar is filled to the very shoulders. In order for the juice to begin to stand out well from the berries, they must be pierced with a toothpick. Sugar is put on the basis of what kind of wine you want to get. If preference is given to sweet liqueurs, then more sugar should be added. When sugar and cherries are placed in a glass container, they are poured with vodka to the beginning of the neck of the container. You should not fill the jar to the top, otherwise, as a result of fermentation, the contents will simply overflow.... The neck of the glass container is closed with gauze folded in several layers. Do not put on the lid. Cherry liqueur is removed in a dark place at room temperature. After three days, the container is removed and its contents are thoroughly mixed. This is necessary so that the sugar is completely dissolved in the vodka. Then they are harvested again for fermentation.

The homemade cherry liqueur used in this recipe should ferment for at least two months, and this process should be monitored constantly. After a few weeks, the sugar will completely dissolve, and the liqueur should change color. Initially, it will be pinkish and transparent, then it will become a rich cherry hue. When two months have passed, the liqueur is taken out, filtered through a sieve and bottled. You can taste it right away. If the drink seems too strong, then it should be diluted with natural cherry juice. Chill the cherry liqueur very well before serving.

Strong liqueur

To get a stronger drink at home, you can use alcohol diluted with water to a comfortable degree.

Would need:

• a kilogram of ripe cherries;
• 400 grams of sugar;
• diluted alcohol - 600 ml.

Technology:

The filling will turn out to be very fragrant if you use cherries together with seeds for cooking. Therefore, the cherries should simply be rinsed, rotted berries removed, transferred to paper towels and dried. It would be nice to pre-dry it in the sun. If sunny days are not enough, then you can use an electric dryer for vegetables, berries, fruits. As soon as the cherry fruits lose some of their juice, they are poured into a jar and shaken so that the berries are tamped tightly. Then pour the cherry with diluted alcohol or vodka so that the alcohol covers the berries by 2 centimeters. The berries are infused with alcohol for two weeks in a dark and warm place.

After this time, all the liquid is poured into a separate container, and the remaining cherry fruits are again poured with vodka or alcohol, removed to a warm, dark place again for two weeks. Further, the resulting liquid is again poured into a separate container, the cherry is again poured with alcohol. Now you need to insist for two months. Then the contents are filtered, combined with the two previous fractions. Mix everything thoroughly and add sugar. The amount varies depending on how sweet you want the liqueur. After all the actions, the cherry liqueur is bottled, corked and removed to cool.

No vodka and alcohol

Required components:

• ripe cherry - 2 kg;
• a kilogram of sugar;
• 250 ml of pure water.

If you use a simple cherry liqueur recipe without vodka, you get a delicious alcoholic beverage that looks more like homemade wine. Cherries are sorted out, washed, pitted with a pin or a special device called a bone separator. The fruits are poured into a jar and 200 grams of granulated sugar is added, then again cherries and again sand. The actions are repeated until the ingredients run out. 250 ml of room temperature water is poured into the jar. The jar is filled up to the shoulders, covered with gauze, and left for three days. The container must be shaken every day so that the juice that comes out completely covers the cherry. As soon as fermentation begins, it is necessary to put on a glove with a punctured finger on the jar or install a water seal. The ideal temperature for fermentation is 25-29 degrees.

When air bubbles cease to emerge from the water seal, it is time to pour the product through a sieve or through a nylon cover with holes made. At this stage, you should clean the liqueur only from pieces of cherries, a small amount of sediment will not hurt. The drink is again put in a warm place for two days. Now it is filtered again, but with better quality, through a strainer and several layers of gauze. It's time to bottle the cherry liqueur. The drink, prepared at home, is completely ready to drink. If you do not plan to use it in the near future, then it is better to put it in a cool, dark place. Cherry liqueur without vodka can be stored for up to three years.

Fast filling one-day

You can try making cherry liqueur in a day. It is perfect for women's gatherings; on its basis, you can prepare various desserts, cocktails. For cooking you will need:

• frozen cherries (kilogram);
• good moonshine (alcohol);
• cherry twigs and leaves;
• sugar - 700 grams;
• liter of purified water.

Washed cherries, cherry leaves with twigs, sugar, water are poured into a stainless steel pan. The drink will have a strength of about 25 degrees, if you want a less strong one, then add more water. The mixture should be boiled for about 10 minutes, then everything should be cooled. Then the syrup is filtered through several layers of gauze and moonshine or diluted alcohol is added to it. The drink is mixed, bottled and can already be consumed. However, if the cherry liqueur is kept in a cool place for a couple of weeks, then it will become more delicious.

The subtleties of manufacturing

How to choose berries?

Cherry is the main ingredient for liqueur, therefore special requirements are imposed on berries. They should not be spoiled, since this will significantly impair the taste of the drink. Therefore, all berries are examined for putrefactive areas. Cherry is better to take overripe, dark burgundy color. There is still controversy over cherry pits. Many strongly suggest removing the seeds from the berries before making the cherry liqueur, so that hydrocyanic acid does not harm your health. But other connoisseurs of the drink say that the bones give it an amazing aftertaste and a very pleasant astringency. Here everyone decides for himself, since the question is still open. Although since ancient times, all liqueurs, jams and compotes from cherries were prepared using seeds.

Alcohol base

It is selected depending on the desired strength of the future drink. So you can use vodka, alcohol, moonshine, cognac, rum, brandy. But most often the liqueur is made with vodka. Each alcoholic drink gives its own peculiar aftertaste and special aroma. To begin with, you should prepare the liqueur according to the classic recipe, and then experiment with the taste by gradually adding various ingredients such as cinnamon, cloves, lemon or orange peel.

Fermentation

Sometimes cherries do not ferment for a long time. If this process does not start, then add a little unwashed raisins to the cherry liqueur, on the surface of which there are yeast bacteria that can start the fermentation process. You should not add yeast for fermentation, otherwise you will just get a cherry mash.

Making cherry liqueur at home becomes an excellent hobby, especially if you have your own garden with cherry trees, and there are connoisseurs of natural and very tasty alcohol in the house. It is impossible to compare the store-bought liqueur and your own, made according to the home recipe, with your own hands. At present, it is not difficult to make liqueur at home, especially if you learn to select the right components and develop your own technology for making an alcoholic beverage. There are many recipes for liqueurs and therefore novice winemakers can constantly practice in the production of this delicious alcoholic drink. The fragrant liqueur will be a wonderful decoration for the festive table. This is a quality homemade alcoholic drink without any aromatic or other synthetic additives.

Easy to prepare and at the same time very tasty cherry liqueur has been appreciated at all times. This sweet alcoholic drink can be prepared with alcohol, vodka, moonshine, or water. Cherry remarkably neutralizes the sharp vodka (alcohol) aftertaste, endowing the drink with a pleasant aroma, after which it is easy to drink. That is why it is considered to be dessert.

The sugar content of the liqueur ranges from 28-40%, and the strength is 20-30%. Fresh, dried and even frozen cherries are suitable for preparing an alcoholic drink. Consider different cooking options.

Vodka recipe (with seeds)

It is better to take berries of sweet varieties, then sugar can not be added. They must be ripe and not wormy. It is not necessary to remove the seeds, they give the taste of the liqueur spicy almond notes.

If using frozen cherries, thaw them first. The water should drain completely. Then you can start cooking.

As an alcohol base, not only vodka is suitable, but also moonshine (purified) or alcohol diluted to 40–45 degrees. And homemade cherry brandy liqueur deserves special attention. Its original taste differs significantly from its vodka counterparts.

Composition and correct proportions:

• 2 kilograms of cherries (3 one-liter jars);
• 1.5 liters of moonshine (vodka, diluted alcohol);
• 600 grams of sugar.

Cooking.

Wash the berries, prick them with a toothpick and pour into liter jars up to the shoulders, sprinkle each layer with sugar (one glass for one container used). In this case, the liqueur will be of medium sweetness.

Pour moonshine or other alcoholic base into the jars, then close the lids. It is necessary to stand the liqueur in a dark place at room temperature. Shake the containers periodically.

After 1.5-2 months, the cherry liqueur will be ready. Strain it, remove the cherries. It is better to drink the drink chilled. To reduce the degree, the liqueur can be diluted with cherry, apple or grape juice.

Few people know that in Germany there is an alcoholic drink called kirsch or kirsch, which is also made from cherries. If you want something new, be sure to do it at home.

Recipe on water (pitted)

This recipe on water is more difficult to prepare and is suitable for those who do not like too strong liqueur. The taste that the bones give to the liqueur is also not to everyone's liking, some even believe that hydrocyanic acid and tannins contained in the bones, even in small quantities, are harmful to health.

Ingredients:

• 2 kilograms of cherries;
• 4 glasses of sugar;
• 1 glass of water.

Cooking.

Squeeze the pits out of the cherries. Pour a glass of sugar on the bottom of a three-liter jar. Then pour in the cherry pulp, sprinkle each layer with sugar.

Add about a glass of water. It should be up to your shoulders. You need to leave some room for carbon dioxide and foam that will appear during fermentation.

Cover the neck of the jar with gauze. You need to put the container in a warm place (in summer you can put it on the windowsill) for five days.

After this period, remove the gauze and put on a lid with a water seal or a rubber glove (with a puncture in your finger). Move the jar to a dimly lit warm place (without access to direct sunlight).

After the start of fermentation, the airlock will begin to let bubbles (the glove will inflate). Their disappearance (dropping of the glove) indicates the completion of this process (after about a month).

Pour the finished liqueur into another jar. You can use a specially nylon lid with holes, then the main cherry pulp will drain. Place in a cool place for two days to stand. Small particles that remain in the liqueur will settle to the bottom.

Strain the drink through cheesecloth with cotton wool. Pour into bottles. They should not be filled to capacity. The filling will play for some time. After 7-10 days, you need to open the lids and release the air, then close again.

After a month of aging, the taste will improve - the liqueur will ripen. In a dimly lit cool place, it can be stored for a long time (up to three years).

The strained cherry pulp can be reused. Add 1 glass of sugar and half a liter of pure water to a jar of pulp. Put on a rubber glove and repeat everything according to the recipe.

The second spinning drink tastes as good as the first one, only a degree lower. After two infusions, you should get 4.5-5 liters of cherry liqueur.

Everyone can easily make a cherry liqueur at home. Women like this delicious drink not only because of its sweetness and relatively low strength, but also because it has a very rich cherry aroma and beautiful color.

Intense tart taste, beautiful bright ruby ​​color, noble aroma - this is all about the world-famous cherry tincture. There are several basic recipes for homemade cherry liqueur: classic alcoholic drink and alcohol-free tincture.

Selection of berries

There are no strict requirements for the choice of berries, almost any is suitable. The main thing is that the fruits are ripe, juicy, aromatic and intact.

The ideal option is sweet and sour varieties. The fruits are used fresh, frozen or dried. , available all year round, are much better suited for billets than fresh ones (with the exception of naturally fermented liqueurs).

The seeds give the finished tincture a slight astringency (pleasant almond flavor). Depending on the recipe and taste, the seeds are retained or removed. At home, the bones can be removed using an ordinary safety pin.

Did you know? Cherry pits contain a significant amount of hydrocyanic acid and cyanide. With prolonged contact with alcohol, these substances have a toxic effect on the human body.

How to make an alcoholic cherry liqueur at home

To make a classic cherry tincture, first of all, you will need sugar and alcohol. Berries insist on any strong alcohol - vodka, cognac, moonshine or alcohol.

Do not forget to pay attention to the quality of the alcohol. Try to use alcohol that is not the cheapest. Vodka should be free of any additives. It is better to take coarse granulated sugar, as it should not dissolve too quickly.

So let's figure out how to make a flavored cherry liqueur at home.

List of required ingredients

We will need:

• 1 kg fresh or frozen cherry berries;
• 320 g sugar;
• 0.45 l / 450 g of alcohol (vodka, brandy, moonshine or 45% alcohol).

Cooking process

1. First you need to dry up the cherries. We spread fresh or frozen fruits in an even layer and leave in the sun for several days. Another option is to bake the fruit in the oven for 5-6 hours at 60-80 ° C. Thanks to drying, excess moisture leaves the berries, making the tincture watery. However, this step is optional, you can skip it.
2. We extract the seeds from the fruit.
3. Distribute the pulp into the jars, add sugar and leave for several hours until the fruits give juice.
4. Pour alcohol into the prepared jars, close the lids, shake well and transfer to a shaded and warm (15–25 ° C) place for 15–18 days.
5. Next, filter the resulting liquid through cheesecloth several times until it becomes transparent.
6. We pour the finished tincture into bottles. Store the drink in a cool, dark place. The shelf life of the blank is 3 years.

Important! It is advisable not to wash the cherries. Also, try to avoid harvesting immediately after rain. If the dirty fruits had to be washed, treat the berries with purchased wine yeast (in no case pressed or dry baker's).

Cherry liqueur without vodka and alcohol

Sometimes cherry liqueur is made no vodka or alcohol added. Instead of alcohol, ordinary purified water is used. Manufacturing technology is more complicated than in the first case. The resulting drink resembles liqueur wine. At the same time, there is no smell of alcohol, and the taste of the drink is much softer (the strength does not exceed 12%).

What you need for cooking

For liqueur without vodka and alcohol you need:

• 3 kg of cherry fruits;
• 1.2 kg of sugar;
• 400 ml of water.

How to make a drink at home

1. Ripe cherries must be pitted.
2. Pour 300 g of sugar into the bottom of a three-liter jar. Next, alternating, lay the layers of cherries and the remaining sugar.
3. Pour water into the prepared jar. Water is poured not up to the neck, but up to the shoulders, since foam and gas are released during the fermentation.
4. We put on a medical glove on the neck of the jar. We fix the glove with a rope or rubber ring. In one of the fingers of the glove, you must first make a small hole with a needle. Instead of a glove, it is allowed to install a water seal.
5. Transfer the workpiece to a dark and warm (18–28 ° C) room or cover it with a thick cloth. After 2-3 days, foam should appear. The glove should inflate slightly and the water seal should start to bubble. These signs indicate that the fermentation process is proceeding normally.
6. The filling usually wanders for about 25–55 days. Then the glove deflates, and the odor trap stops bubbling. When almost all the foam disappears, this is a signal that you can proceed to the next phase.
7. Pour the liquid into a new bottle, trying to get rid of the remains of the cherry pulp.
8. We settle the liquid for 2 days in a hermetically sealed container.
9. We filter the liquid through several layers of gauze.
10. We pour the workpiece into bottles (preferably from dark glass), close tightly with corks.
11. We transfer the workpieces to a refrigerator or cellar with a temperature of 5-15 ° C. To improve the taste, we keep the liqueur under such conditions for about 50 days.
12. Store your cherry drink in a cool and dark place. The shelf life of the liqueur is no more than 3 years.

Important! In order not to infect cherry juice with mold or other microorganisms, it is necessary to sterilize the jars with boiling water. In addition, carefully sort the berries, getting rid of the moldy fruit. All work is carried out only with washed hands.

Recipe for the lazy: the simplest cherry liqueur

The next homemade cherry liqueur is made according to a proven and simple recipe. In this case, the removal of pits from the cherry fruit is not required. In addition, the manufacturing process is so simple that it requires a minimum amount of your time and effort.

Ingredients (for a three-liter jar):

• 1 kg of cherry fruits;
• 3 kg of granulated sugar;
• 1 liter of vodka.

Cooking method:

• We mix berries, granulated sugar and vodka in a bottle. Close the jar tightly with a lid and transfer it to a shaded room. The room temperature should be between 20-25 ° C. We maintain the tincture for 30 days. Shake the balloon once every 2-3 days.
• Filter the finished drink through several layers of gauze.
• We pour the drink into bottles and close tightly with corks. Store bottles in a cellar or refrigerator. The shelf life is more than 3 years.