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 is more related to general strengthening and preventive measures. 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 diluted.

Cherry tincture is most common as a dessert drink, during a feast or pleasant conversations. The taste can be sweet, which is more suitable for liqueurs, or moderate, which is typical for a classic cherry tincture.

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

Regarding the cherry itself, there are disputes whether to remove or leave the seeds. It is believed that with prolonged contact with alcohol, the bones release substances that negatively affect the body. This happens with prolonged insistence, more than a month. Despite this, some drinkers deliberately leave the seeds so that the cherry tincture acquires a pleasant tart taste.

Vodka Cherry Tincture

The main components are ripe berries and high quality vodka, otherwise all efforts to make a tasty and safe drink may fail. There are many recipes for how cherry tincture is prepared using vodka, but from the common ones, there are several options:

• fragrant. First you need to cook the berries, they must be ripe, without rot, damage. You can remove the pits, although for those who like astringency in the drink, this step 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 compounds do not react with alcohol and become poisonous. A jar of pure cherries is filled with good vodka, about a liter is 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 again filter the resulting syrup 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 cleaned in a dark, but not too cool place for 3-4 weeks. Then the whole solution is filtered and almost ready for use. In this case, it is advisable to remove the bones, as this will help to make the drink more saturated.

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 will be a nice addition, which are actively used for infusion for medicinal purposes, as well as for preservation and giving alcoholic beverages a special touch of taste.

Cherry alcohol tincture

If alcohol or moonshine is taken as the basis, then it is important to choose or make a quality drink. If it is alcohol, then it must be exclusively food, from a trusted manufacturer, medical is also included in this category. As for moonshine, it is suitable for tincture only in case of additional purification, and it is better if it is chemical and mechanical. The ideal option is moonshine made using a distillation 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 signature cooking method. One of the options looks like this:

1. Cherry - 1 kg. It is better if the berries are pitted;
2. Alcohol or well-purified 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 in a dark place, the tincture will be ready in 3 weeks. It must be filtered, if necessary, 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 they affect the taste, color and overall quality of home-brewed alcohol.

Some of the features include:

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

If it is possible to make cherry tincture on your own, then this must be done, just before that, choose the recipe you like. Compared to similar industrial drinks, your own tincture will seem very tasty. For those who are almost professionally engaged in the manufacture of a variety of alcohol at home, it will be interesting to enrich their collection with a cherry drink. You can insist not only on purified moonshine, alcohol or vodka, but also on cognac, which can also be expelled on your own, if you have the appropriate equipment, the correct recipe and technology are known.
Despite the pleasant aroma 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, tinctures and liqueurs from the harvest of cherries - drinks of various strengths. There are many recipes with a variety of ingredients, including very unusual ones. The use of proven technologies that comply with the rules and traditions of making liqueurs is also popular. The result is not only a drink for the holiday, but also the benefits contained in it.

General principles and technology

Cherry gives the liqueurs its impressive taste and aroma. This drink is quite simple to prepare, much easier than wine. Cherry liqueur almost always turns out if it is prepared correctly.

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

The preparation of fragrant cherry liqueur in the classic case 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. Cherry is covered with sugar, infused from a day to 3 days. Bones can be removed or left depending on the recipe.
2. Alcohol is added, cherries are mixed and infused from a month to three.
3. It remains to strain, pour into containers and cork.

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 more often used, but cherries are perfectly infused with cognac. Pure alcohol as a component is diluted to a strength of 45 or 50%. It is acceptable to use moonshine of good cleaning.

Cherry liqueur - 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 used in a festive feast, which women especially like. In addition to the exquisite taste, it contains very useful components. The overripe berry has a dark, almost black color, giving the drink a particularly impressive color.

A bit of history

Pouring or tincture of cherries, prepared at home, has been made in Russia since about the 10th century. The first mention concerns Yerofei's vodka, a drink named after its creator, who made a potion based on strong alcohol and herbal supplements. Count A. Razumovsky was also engaged in liqueurs, making them different in color, taste and smell. Among them are cherries infused with alcohol and 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 various strengths is quite ancient. There are many methods of preparation. For example, cherry was prepared in barrels filled with honey and aged for up to 3 months. Modern fragrant liqueur is made easier. Quality 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 tincture in preparation time - up to six months. As well as 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 cherries: with or without pits. Dried fruits are sometimes used, adding aroma and noble flavor notes to the drink. How to make a pour? First, let's describe in more detail the classic recipe for vodka.

Classic vodka drink

• 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 and wash the fruits, we leave the bones.
2. We fill them with a jar (3 liters), pour vodka there.
3. Keep the jar in a dark place in a cool place for 2 weeks. From time to time we mix cherries on vodka.
4. Drain the liquid part without berries into another container. Fruits need to be covered with sugar, shake so that they mix.
5. We stand the mixture for 2 weeks in the same place with the same parameters, but with sugar. Shaking up the bank. 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 use a colander or gauze in several layers, wring out.
7. Mix vodka infusion and syrup, pour into bottles.
8. It would be nice to wait until 4 more weeks, but the drink is almost ready. It is best to leave it in a cool (cellar).

Recipe without vodka

Cherry pouring without vodka is made like wine, if you don’t want to spend 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 bones are removed or left. After that, layers of fruits and sugar are poured into a jar. 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 you pre-pierce each fruit.

The jar is covered with a water seal and placed in a warm place for fermentation. A popular method is to use a medical rubber glove. You need to pull it on a jar, bandage it and make a puncture in one finger. First, the glove will 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 gauze in several layers, squeeze. Filter again after 2 or 3 days. Pour into bottles and send for storage in a cold place (cellar, refrigerator). Cherry can be stored there for up to 3 years.

on alcohol

Spicy liquor from cherries to alcohol is made with the following composition:

• Cherry - from 2/3 to 3/5 of a 3-liter jar.
• Sugar - 400 g.
• Strong alcohol (50%) - 1.2 liters.
• Cloves - up to 10 buds, to taste.
• Cinnamon - 1/2 stick.

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

Polish strong cherry liqueur

One and a half kilograms of cherries need a kilogram of sugar and half a liter of vodka and alcohol. Pour the prepared pitted fruits into a jar with layers of sugar. A handful of bones are also added there. The jar is closed with gauze, tied. The berries will give juice in a few days. Then you need to strain it and boil it. Let cool, mix with alcohol. At the same time, fill the cherries with vodka and keep in the dark, cool for 2 weeks. Then we filter, combine the two liquids and bottle. Additionally, you need to withstand 1 month or more.

Spicy liqueur

The use of liqueur according to this recipe improves digestion. But more than one serving before meals is not recommended to avoid the opposite effect. The amount and composition of spices can be included almost arbitrarily.

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

1. We put the cherry in the bottle, sprinkling with sugar and spices. Although cinnamon and vanilla can be used not in ground form, but whole, in the form of sticks.
2. Add enough vodka to cover the berries.
3. We close the lid and stand for six months (until Christmas).

Homemade liquor "Ruby"

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

• cherry;
• vodka;
• 1/2 kg of sugar.

The preparation steps are as follows:

1. 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. Pour vodka 2 cm above the berries.
4. Cover the container with a cloth and tie. We 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, trace elements contained in it, which have a beneficial effect on the human body. These are potassium, magnesium, zinc and iron, which pass into the drink in the process of infusing the fruit on an alcohol-based basis. Pouring, in this case - cherry - is known for the following healing properties:

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

Self-brewed alcoholic beverages sometimes compare favorably with industrially produced alcoholic beverages. Cherry liqueur is just such a case. Ease of preparation, lack of equipment requirements, affordable ingredients with useful properties - all this guarantees success. As a result, we get a drink that, under certain circumstances, can be called a medicine. Moreover, this opinion comes not only from traditional medicine, but also from the official one.

Moonshine cherry liqueur can be prepared both from fresh cherries and using dried, dried or frozen berries. In the latter case, the fruits must first be thawed, and then all the resulting water should be drained. If the berries are quite sweet, then you can remove sugar from the recipe when making liqueurs at home.

You can insist on a drink not only on high-quality vodka. Suitable and food alcohol with a strength of up to 45% vol. You can use home-made moonshine, but it must be double-cleaned. Some distillers remove the seeds from the berries, but in most cases this is not necessary, since the concentration of harmful substances in them is low.

How to make a classic tincture of cherries and moonshine?

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

It is not necessary to get the 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 to + 65 ... + 70 ° С. 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 jar with a volume of 3 liters, put fruits in it, pour sugar, fill it with alcohol. The vessel is closed with a lid, and then transferred to a dark but dry place. The fermentation process goes on for a month. During this period, it is necessary to shake the vessel with the solution 2 times every 7 days.

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

Pouring with cherry

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

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

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

The preparation of the drink begins with a sorting of berries. Only ripe and whole fruits are needed. They are washed, but the bones are not removed. Place 500 g of cherries in a 3-liter jar. Fruits should occupy no more than ½ of the entire volume of the vessel. Then filled 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 periodically shake the jar.

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. Another part of granulated sugar must be poured into a vessel with the previously obtained mixture. Both cans must be moved to a dark but cool place. To insist the drink, it is necessary to hold both vessels for another 14 days. They need to be shaken twice a week. As soon as the specified period ends, the berry and sugar mixture from one can is filtered, and then added to the first vessel with liquid. After that, the resulting mass is well shaken. This completes the production of the liquor, 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 a little more liquid is added.

Making cherry liqueur

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

• fresh cherries - 1 cup;
• high-quality vodka, cognac or food alcohol with a strength of up to 45% vol. - 0.5 l;
• granulated sugar - 0.2 kg.

Cherry must be sorted out and thoroughly washed in running water. 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 ° C for 5 hours.

Each berry is pierced with a toothpick, but the stone should not be removed. Cherries are transferred to a 1 liter jar. Then it is sprinkled with sugar. Vodka or brandy is poured, but the vessel is not shaken. It is covered with several layers of gauze. The solution is transferred to a dark place, where it must be kept for at least 90 days. To obtain liquor, it is not necessary 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 bottle it.

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

Other Cherry Recipes

You can make a simple bitters at home. To do this, you need to use the following ingredients:

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

The fruits are dried in an oven at a temperature of about 70 ° C. Cherries are poured into a jar of the desired volume. Berries should occupy 2/3 of the vessel. A 3L jar works well. Pour the fruits with alcohol, filling the vessel to the top. The mixture is infused for 45–90 days. It is necessary to 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.

Cherries should 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. Everything is filled with alcohol. You can fill the vessel to the top or so that the alcohol covers the berries. The jar is corked or covered with a cloth. Infuse the drink for 60 days. In this case, the vessel should be located on the sunny side on the windowsill. It is recommended to mix 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 ways of preparing alcoholic beverages at home. They are tasty, easy to drink, decorate the festive table, become an indispensable attribute of girls' gatherings. Cherry liqueur is especially appetizing and fragrant. There are quite a few ways to cook it at home. All of them are made simply and do not use any expensive products. 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 cherry fruit liqueur

The best, according to experts, is the liqueur using vodka. It will require:

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

Cooking:

In order for cherry fruit to be a beautiful color of ripe pomegranate and tasty, it is necessary to choose overripe cherry berries. They are washed in cool water, trying not to stretch. Rotten specimens are selected, garbage is removed. In principle, many home winemakers do not wash the berries, as beneficial microorganisms are preserved on them. However, if the berry is heavily soiled, then it must be washed. Especially if the cherry was purchased from the hands.

The glass container is thoroughly washed, a layer of cherries is laid out on the bottom. Berries are covered with six tablespoons of granulated sugar (possible with a slide). Then another layer of cherries follows and again everyone is covered with sugar. So the layers alternate until the jar is filled to the very shoulders. In order for the juice to start to stand out well from the berries, they must be pierced with a toothpick. Sugar is placed based on 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. You don't need to put on a 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 again removed for fermentation.

Cherry liqueur, produced according to this recipe at home, must ferment for at least two months and this process should be constantly monitored. After a few weeks, the sugar will completely dissolve, and the liqueur should change its color. Initially, it will be pinkish and transparent, then it will become a rich cherry hue. When two months have passed, the liquor 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. Before serving, cherry liqueur should be cooled very well.

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 liqueur will turn out to be very fragrant if you use cherries together with the seeds for cooking. Therefore, the cherries should simply be washed, the rotted berries removed, transferred to paper towels and dried. It would be nice to dry it in the sun first. If sunny days are not enough, then you can use an electric dryer for vegetables, berries, fruits. As soon as the fruits of the cherry have lost some of their juice, they are poured into a jar and shaken so that the berries are tightly packed. Then the cherries are poured with diluted alcohol or vodka so that the alcohol covers the berries by 2 centimeters. Insist berries 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 filled with vodka or alcohol, cleaned in 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 it takes two months to insist. Then the contents are filtered, combined with the two previous fractions. Everything is thoroughly mixed and sugar is added. The amount varies depending on how sweet you want to get the liqueur. After all the steps, the cherry liqueur is bottled, corked and cleaned to cool.

Without vodka and alcohol

Required components:

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

If a simple recipe for cherry liqueur without vodka is used, a delicious alcoholic drink is obtained that is more like house wine. Cherries are sorted, washed, stones are removed with a pin or a special device called a stone separator. The fruits are poured into a jar and 200 grams of granulated sugar are added, then cherries again and sand again. The steps are repeated until the ingredients run out. Pour 250 ml of water at room temperature into a jar. The jar is filled to the shoulders, covered with gauze, left for three days. The container must be shaken every day so that the juice that stands out completely covers the cherry. As soon as fermentation begins, it is necessary to put on a glove with a pierced finger on the jar or install a water seal. The ideal temperature for fermentation is 25-29 degrees.

When air bubbles stop emitting from the water seal, it means that 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 liquor 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. A 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 remove it in a cool dark place. Cherry liqueur without vodka can be stored for up to three years.

One-day quick pour

You can try to make cherry liqueur in a day. It is perfect for women's gatherings; various desserts and cocktails can be prepared on its basis. 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 sprigs, sugar, water are poured into a stainless steel pan. The drink will have a strength of about 25 degrees, if you want less strong, then you should add more water. The mixture should be boiled for about 10 minutes, then everything needs to be cooled. Then the syrup is filtered through several layers of gauze and moonshine or diluted alcohol is added to it. The drink is stirred, bottled and ready to drink. However, if the cherry liqueur stands for a couple of weeks in a cool place, then it will become tastier.

The subtleties of manufacturing

How to choose berries?

Cherry is the main component for liqueur, so special requirements are placed on berries. They should not be spoiled, as the taste of the drink will deteriorate significantly from this. Therefore, all berries are inspected for putrefactive areas. Cherry is better to take overripe, dark burgundy. Until now, there are disputes about cherry pits. Many people strongly suggest that you remove the stones 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 seeds give it an amazing aftertaste and a very pleasant astringency. Here everyone decides for himself, since the question is still open. Although from 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 liquor is made on 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 zest.

Fermentation

Sometimes the cherry doesn't ferment for a long time. If this process does not start, then a little unwashed raisins should be added 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 get just cherry mash.

Making cherry liqueur at home becomes a great 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 a purchased liqueur and your own, prepared according to a homemade recipe, with your own hands. At present, making liquor at home is not difficult, especially if you learn how to choose the right components and develop your own technology for making an alcoholic drink. There are many recipes for liqueurs, and therefore, novice winemakers can constantly practice the production of this delicious liquor. Fragrant liqueur will be a wonderful decoration of the festive table. This is a quality homemade alcoholic drink without any aromatic and other synthetic additives.

Easy to prepare and at the same time very tasty cherry liqueur has been valued at all times. This sweet alcoholic drink can be made with alcohol, vodka, moonshine or water. Cherry remarkably levels the vodka (alcohol) sharp aftertaste, giving the drink 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 varies between 28–40%, and the strength is 20–30%. Fresh, dried and even frozen cherries are suitable for making an alcoholic drink. Consider different cooking options.

Recipe for vodka (with bones)

It is better to take berries of sweet varieties, then you can not add sugar. They should be ripe and not wormy. It is not necessary to remove the stones, they give the taste of the liquor spicy almond notes.

If using frozen cherries, thaw them first. The water must 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 cognac liqueur deserves special attention. Its original taste differs significantly from vodka analogues.

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, chop them with a toothpick and pour into liter jars up to the shoulders, sprinkling each layer with sugar (one glass per used container). In this case, the liqueur will turn out to be of medium sweetness.

Pour moonshine or other alcohol base into jars, then close with lids. You need to stand the liquor in a dark place at room temperature. The containers must be shaken periodically.

In 1.5–2 months, cherry liqueur will be ready. It needs to be filtered, cherries removed. The drink is best served chilled. To lower the degree, the liqueur can be diluted with cherry, apple or grape juice.

Few people know that in Germany there is an alcoholic drink Kirschwasser or Kirsch, which is also made from cherries. If you want something new, be sure to make 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 liquor. Not everyone likes the taste that the bones give to the liquor, 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 cups of sugar;
• 1 glass of water.

Cooking.

Squeeze the pits out of the cherries. At the bottom of a three-liter jar, pour a glass of sugar. Then pour in the cherry pulp, each layer of which is sprinkled with sugar.

Add about a glass of water. It should be shoulder-length. You need to leave some room for carbon dioxide and foam, which will appear during the fermentation process.

Cover the neck of the jar with gauze. It is necessary to put the container in a warm place (in the 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 the finger). Move the jar to a dimly lit warm place (without direct sunlight).

After the start of fermentation, the water seal will begin to let bubbles through (the glove will inflate). Their disappearance (drop 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. Put in a cool place for two days to settle. Small particles that remain in the filling will settle to the bottom.

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

Strained cherry pulp can be reused. In a jar of pulp, add 1 cup of sugar and half a liter of pure water. Put on a rubber glove and repeat everything according to the recipe.

The drink of the second extraction tastes no worse than the first, only a degree lower. After two infusions, you should get 4.5–5 liters of cherry liqueur.

Everyone can easily make 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 flavor and beautiful color.

Cherry liqueur is in great demand among Russians and residents of other countries. An alcoholic drink does not require rare components and time-consuming preparation. Before you start fermenting berries, they must be sorted out. Eliminate all spoiled and rotten specimens, rinse the fruits, remove the stalks. You can use either frozen or fresh berries. In the first case, do not remove the juice after thawing, later you can pour it into a container for fermentation.

Cherry liqueur: a classic of the genre

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

1. Before making cherry liqueur, prepare vanilla alcohol. Take 40 gr. vanillin, add 220 ml to it. alcohol concentration of 70%. Insist in a glass container for 3 days. After that, filter, strain the right amount.
2. It is better to choose sweet and sour ripe cherries, they are optimal for making liqueurs. Wash the fruits, send to a baking sheet. Put the berries in the sun or put in the oven for 5 hours. Simmer the composition at 70 degrees with the door open.
3. Prepare a jar, wash it with soda, dry it. Send the cherry inside without reaching the edges. Fill the container 2/3 of the total volume. Pour in vodka, cork the dishes.
4. Put the dishes in heat, soak for 1-1.5 months. During the specified period, you need to express the composition three times. Be sure to shake the jar every 12 hours.
5. The traditional liqueur is prepared without granulated sugar, but you can sweeten the composition to taste. When the set time comes to an end, pour in the vanilla alcohol. Pour the alcohol back into the jar, let stand warm for 4 days.

Cherry liqueur on vodka

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

1. Sort the berry, exclude spoiled elements, remove the tails. Put the cherry in a colander or sieve, wash, leave for a third of an hour so that the liquid is glass.
2. Wash the 3 liter jar. soda, dry, sterilize. Put the cherries in a container, removing the seeds from it. The fruits should not reach the neck, step back from it by 5-7 cm.
3. Pour sugar, shake the container so that the sand sinks a little lower. Add vodka, it should rise 2 cm above the bottom. Cork the container with a nylon lid, put it in the dark for 2 months.
4. Shake the container from time to time, you must wait until the sugar is completely dissolved. When the set time has passed, filter the drink through gauze.
5. Squeeze the berries so that they give all the juice. Pour the liquor into dark bottles that need to be sterilized in advance. Keep refrigerated until use.

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

1. Prepare the cherry, it needs to be sorted out and rotten elements excluded. Then remove the seeds, discard the fruits in a sieve, rinse and let dry.
2. Put the fruits in a saucepan covered with enamel. Try to send the berries inside in layers, alternately sprinkling with sugar. Do not seal the dishes with a lid, wrap 2 layers of gauze around the hole.
3. Let the liqueur brew warm, enough for 3 days. After this period, pour in vodka, shake the jar, leave the mixture for another 1.5 months. When this time comes to an end, mix the contents.
4. Re-infuse the product for another 1 month so that the granulated sugar dissolves. After this time, pass the composition through several layers of gauze, pour into bottles.

Cherry liqueur with raspberries

• granulated sugar - 2.25 kg.
• cherry berries - 2.8 kg.
• vodka - 760 ml.
• fresh raspberries (you can replace with strawberries) - 900 gr.

1. First you need to sort out the berry. Remove bad berries with rotten spots, as such specimens can spoil the taste. Do the same with raspberries.
2. Place 2 kinds of fruit in a strainer, rinse under the tap. Do not crush the fruits, you just need to remove dust and dirt particles. Now leave in a colander to drain the liquid.
3. Remove pits, divide cherries into 2 equal halves and stir into raspberries. Pour granulated sugar, mix the berries, let them stand for 6 hours to extract the juice.
4. After this period, pour in vodka, mix. Cover the dishes, send to a place with a temperature regime of 12-15 degrees. The holding time is 2.5 months.
5. Then remember the fruits with a crush, leave the berries in the juice for another 3 hours. Strain the fruits, squeeze out the remaining juice from the raspberries and cherries. Pour the finished tincture into clean bottles, you can take a sample.

Cherry liqueur with honey

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

1. Peel the berries from the seeds, wash, dry. Put the berries in a sieve and mash well to get the pulp with juice. Pick up a jar of the right size, rinse with baking soda and let dry. Add the berries to the container, pour in the vodka.
2. Now take the second jar, pour dry sage, honey, granulated sugar into it. Pour in alcohol with water. Close the bowl, 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 allotted for the dissolution of grains of granulated sugar and honey. For best effectiveness, shake the contents periodically.
4. When the allotted time has passed, mix the sweet mixture with berries. Leave to infuse for another 1 week. Next, pass the composition through gauze, pre-fold it in 3-4 layers.
5. Prepare the bottles, pour a clean tincture into them. The drink will be ready in 4-5 months, but not everyone can withstand this time. It is not forbidden to start the tasting earlier.

Cherry tincture on leaves with rowan

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

1. Place cherry leaves in a saucepan, add chokeberry, wash the contents. Throw on a strainer so that the moisture of the glass. After about a quarter of an hour, pour in drinking water, put 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 occasionally and remove foam. Turn off the burner, cool the contents, pass through a sieve or gauze cloth.
3. Pour in vodka, mix the composition. Prepare dark glass bottles, pour strained tincture over them. Leave in the dark for half a month, then stir, filter again and start tasting.

• carnation - 3 stars
• cherry - 1.6 kg.
• crushed cinnamon - 4 gr.
• granulated sugar - 1.3 kg.
• vodka - 1.25 l.

1. Remove the cherries from the freezer, leave at room temperature to thaw. Do not pour out the juice that appears, you will need it. Remove the seeds from the fruits, add sugar to the berries.
2. Pour in the remaining juice, close the dishes, leave the composition in a dark place for 1 day. Stir contents every 4 hours. After a day, 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 takes place moderately.
4. In order for the composition to be prepared correctly, mix the composition every day. Sugar should melt completely. After the specified period of time, pass the composition through gauze, bottle and close.

Pitted cherries

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

1. Prepare cherries, remove rotten specimens, wash berries. Do not remove the seeds from them, mash the fruits with a wooden pestle or press. Fill with moonshine, let stand 4 days.
2. Build a filter with 2 layers of gauze and a thin layer of cotton wool. Pass content through it. Pour granulated sugar, pour into a bottle, close the lid.
3. Send the dishes with tincture in the dark for 2.5 months. Shake the mixture periodically. After this time, strain the liquid again, leave for another 3 months.
4. Pouring can be drunk only when the composition begins to stick to the walls and drain from them very slowly. It may take longer to insist.

Cherry liqueur with cumin

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

1. Rinse the currant leaves, wipe them dry with napkins or a towel. Then pour cumin into a mortar, grind into powder. Mix the two ingredients.
2. Remove the cherries from the stalks, sort and rinse. After drying, remove the bones, send to the pan and mash into a mushy mass.
3. Pour the composition of cumin and leaves, season with moonshine. 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 has passed, pass the mixture through gauze. You need to separate the pulp from the juice, then pour the latter into a bottle and close.

• vodka - 600 ml.
• granulated sugar - 210 gr.
• cherry (frozen or fresh) - 325 gr.

1. If the cherry is frozen, remove it from the chamber and let it thaw naturally. For fresh berries, this step should be skipped.
2. Next, wash the fruits, remove the seeds. Send the berries to the multicup, sprinkle with sugar. Close the lid of the device, set the "Cooking" mode. Simmer the mass for 3 minutes.
3. After the specified period, turn off the device, now set the new function "Heating". Boil the mass for 19-20 hours. The fruits need to be well boiled.
4. When the liquid turns a maroon color, turn off the multicooker. Transfer the contents to a saucepan, add vodka, let the composition cool completely.
5. Prepare a kitchen sieve, pass the pulp with juice through it. Throw away the pulp, 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 liqueur 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 stovetop or slow cooker. The most common recipes are drinks based on berry leaves, sea buckthorn or mountain ash, spices, cumin seeds, liquid honey, and raspberries. Moonshine, vodka, alcohol of high or medium concentration are used as an alcohol-containing component.

Video: cherry liqueur recipe

Berry liqueurs were prepared back in Russia and since that time they have not lost their popularity. Very often, liqueur is made from cherries, such a berry is very tasty and healthy, and the drink from it turns out to be sweet, but with a pleasant sourness. Cherry liqueur at home with seeds is infused from one month to six months. All recipes are easy, simple, so everyone can make such a drink.

Cherry liqueur recipe at home

Pouring is an old recipe for a weak alcoholic drink, which today is especially popular with women. At the same time, cherry liqueur can be useful for our body, because such a drink not only improves appetite, but also improves metabolism and digestion processes. In addition to berries, strong alcohol is used to make a drink. It can be vodka, moonshine, some prefer elite drinks such as rum, brandy or cognac.

Ingredients:

• two kilos of cherries;
• a liter of good vodka;
• two kilos of sweet sand.

Cooking method:

1. We sort out the cherries, wash them and put them on a baking sheet. We send the cherry to dry in the oven, this will improve the taste of the future liqueur.
2. Pour the berries together with sugar into a glass jar, pour in vodka, cover with gauze, take the jar with the contents to a warm place and leave for a month (one and a half).
3. Shake the berries twice a week. After the specified time, we filter the drink through cheesecloth, bottle it, keep the drink for a couple of days in glass and store it in a cool place.
4. You can store the liquor for three years, the longer the drink is infused, the more pleasant and rich its taste becomes.

Delicious cherry liqueur with pits and mint

If you like liqueurs with an unusual taste, then we suggest you prepare a cherry drink with mint. Such an ingredient will give the liquor a bright aroma and an unusual taste.

Ingredients:

• 650 g of ripe cherries;
• 15 cherry pits;
• 55 ml of good vodka;
• 14 mint leaves (fresh)
• a spoonful of lemon zest;
• 135 g of granulated sugar.

Cooking method:

1. We wash the fruits of the berries and free them from the seeds. To make the berries give more juice, they can be slightly mashed.
2. Grind cherry pits and wrap them in cheesecloth. We put a bag with seeds in a jar, put berries and pour sweet sand. Then add the citrus zest and mint leaves.
3. Fill the contents of the jar with vodka, cover it, keep it in the sun for a week, and then transfer it to a dark, cooler place for a month.
4. At the end of time, fill the bottles with strained liquor. To improve the strength and taste, we advise you to keep the drink for another two months, and only then proceed to the tasting.

Instant Ruby Cherry Liquor

Today there are different options for making homemade liquor, among which you can find a quick recipe. For more flavor, you can make a drink with cherry leaves and even small twigs.

Ingredients:

• a kilo of berries;
• five dried (cherry) leaves;
• half a liter of vodka;
• 680 g of sweet sand;
• liter of water.

Cooking method:

1. To prepare a drink, it is better to use stainless steel dishes so that the ingredients do not oxidize and do not spoil the taste of the future liqueur with squeezed cherries at home.
2. So, we put the berries in the pan, put the dried leaves of the berries, if desired, you can put the zest of the orange, as well as other berries, such as raspberries, currants or blackberries.
3. We fill everything with sweet granules and send the pan with the contents to the fire. Pour water, bring the mass to a boil and then cook for 10 minutes.
4. Cool the resulting syrup with berries and then filter it into a glass jar, dilute with vodka, cover and leave to infuse.
5. The very next day, you can try the liquor, but let the drink stand a little longer, this will only improve its taste.

Cherry liqueur with honey and vodka

Cherry liqueur is a festive, ancient and very tasty drink. You can cook it in different ways, even with honey and fragrant spices.

Ingredients:

• a kilo of berries;
• a kilo of honey (maybe a little less);
• half a liter of vodka (rum, brandy or cognac);
• vanilla and cloves to taste;
• optional nutmeg and cinnamon;
• 55 g crushed cherry pits.

Cooking method:

1. Pour berries into a bowl, knead slightly, sprinkle with sweet sand, put crushed bones, add honey and spices. We stand the berries for several days.
2. After we squeeze the juice, pour it into a jar along with vodka, keep it in a dark room for a month.

Recipe for cooking with a bone without vodka

Many people think that prepared cherries with pits and vodka bring us only harm. There are harmful tannins in the bones, but alcohol makes such a drink not only strong, but also tough. If you are of exactly this opinion, then we offer you a recipe without stones and without vodka.

Ingredients:

Two kilos of cherries;
780 g of regular sugar;
255 ml of water.

Cooking method:

1. We send the pitted berries together with sugar into a glass container, lay out the ingredients in layers.
2. Pour in water (boiled), cover the container with gauze and leave it warm for three days. Since we are cooking without vodka, the cherries will begin to ferment, so you will have to install a water seal, you can put a surgical glove on the neck of the jar.
3. The drink will ferment for a month (one and a half), if the glove goes down, then the fermentation stage has been completed.
4. We filter the drink into a clean container, insist for three days, then clean it again, fill the bottles and store in a cool room.

Cherry liqueur from frozen cherries

To prepare cherry liqueur, it is not necessary to wait for the summer, because if you have frozen berries, then such a drink can be prepared in any season.

Ingredients:

• half a kilo of frozen berries;
• half a liter of vodka;
• five st. spoons of granulated sugar.

Cooking method:

1. We clean a few cherry berries from stones, crush them and, together with all the fruits, send them to a container, pour them with strong alcohol and insist for three months.
2. After the drink is filtered, mixed with sweet sand and kept for a few more days in a cool place.

With cinnamon and cloves

If the liquor is prepared with the addition of cinnamon and cloves, then you will get a moderately sweet spicy drink with a pleasant aroma. We will also use cherries directly with the pits, because they give the drink an almond flavor.

Ingredients:

• a kilo of cherry berries;
• a liter of good vodka;
• 265 g of sweet sand;
• 6 pieces of cloves;
• one piece of cinnamon.

Cooking method:

1. We put ripe fruits in a glass jar along with cinnamon and cloves. We pour vodka, cover it and leave it in a dark place for two to three weeks.
2. After we squeeze the infused berries, pour the sweetener into the remaining juice, cover and keep in the same place for one week.
3. We filter the already prepared tincture through cheesecloth and store it in the basement or any cool room.

on alcohol

Cherry liqueur can be infused with any strong alcohol, even alcohol. In the finished drink, the strength of alcohol is not felt at all, and the liqueur itself is drunk easily.

The main thing here is not to confuse food alcohol with technical alcohol!

Ingredients:

• a kilo of ripe cherries;
• 365 g of sand-sugar;
• 1.5 liters of alcohol.

Cooking method:

1. We will prepare the liqueur in three stages. At the first, we put the prepared berries together with the seeds in a jar, fill them with alcohol and leave them for two weeks in a dark room. Shake the contents of the jar gently every three days.
2. At the second stage, pour the resulting juice into another jar, fill in half of the sweet sand, and send the other half to the berries. We cover both banks and again leave for two weeks. Don't forget to shake twice a week.
3. At the third stage, pour the syrup from two jars into a separate jar, do not throw away the berries, but fill them with clean water. We cover both containers again and wait two weeks.
4. After the expiration of time, we combine the contents of the cans, pass through gauze and the cherry liqueur on alcohol is ready, you can fill the bottles with it.

This is how easy and effortlessly you can make a light heady drink with your own hands. Homemade liqueur will not only give you a pleasant evening, but will also warm you with a cold.

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

Cherry gives the liqueurs its impressive taste and aroma. This drink is quite simple to prepare, much easier than. Cherry liqueur almost always turns out if it cook right:

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

Note: the preparation of fragrant cherry liqueur in the classic case 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. Cherry is covered with sugar, infused from a day to 3 days. Bones can be removed or left depending on the recipe.
2. Alcohol is added, cherries are mixed and infused from a month to three.
3. It remains to strain, pour into containers and cork.

This is a general technology that does not include fermentation process. Glass jars or bottles are used as containers. The alcohol base can be different. It is more often used, but cherries are perfectly insisted on. Pure alcohol as a component is diluted to a strength of 45 or 50%. Good cleaning is acceptable.

Cherry liqueur - a drink with an alcohol strength up to 25 degrees, which is also based on brandy, . In each case, an original recipe with a unique aroma and taste is obtained. Cherry is used in a festive feast, which women especially like.

In addition to the exquisite taste, it contains very useful components. The overripe berry has a dark, almost black color, giving the drink a particularly impressive color.

A bit of history

Pouring or tincture of cherries, prepared at home, is made in Russia from about the 10th century. The first mention concerns vodka Erofei- a drink named after its creator, who made a potion based on strong alcohol and herbal supplements.

Count A. Razumovsky was also engaged in liqueurs, making them different in color, taste and smell. Among them are cherries infused with alcohol and 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 various strengths is quite ancient. There are many methods of preparation.

For example, a cherry was prepared in barrels filled with honey and aged up to 3 months. Modern fragrant liqueur is made easier. Quality and characteristics can be adjusted: strength, color, sugar content.

Recipes at home

Homemade cherry liqueur is being made by insisting fruits on alcohol or vodka. It differs from cooking time - up to six months. As well as a high sugar content (up to 40%) and a lower strength (20%). Tinctures are prepared in just a month, they contain about 3% sugar, and the strength is up to 45% alcohol.

Recipes differ in the proportion of ingredients, the type of alcohol and the preliminary preparation of cherries: with or without pits. Dried fruits are sometimes used, adding aroma and noble flavor notes to the drink. How to make a pour? First, let's describe in more detail the classic recipe for vodka.

Classic vodka drink

• 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 and wash the fruits, we leave the bones.
2. We fill them with a jar (3 liters), pour vodka there.
3. Keep the jar in a dark place in a cool place for 2 weeks. From time to time we mix cherries on vodka.
4. Drain the liquid part without berries into another container. Fruits need to be covered with sugar, shake so that they mix.
5. We stand the mixture for 2 weeks in the same place with the same parameters, but with sugar. Shaking up the bank. By the way, this recipe can be made.
6. The fruits gave juice, which, when sugar was dissolved in it, turned into syrup. We use a colander or gauze in several layers, wring out.
7. Mix vodka infusion and syrup, pour into bottles.
8. It would be nice to wait until 4 more weeks, but the drink is almost ready. It is best to leave it in a cool (cellar).

Without vodka

Cherry pour without vodka made according to the type of wine, if you do not want to spend strong alcohol. To fill a three-liter jar, you need the following composition:

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

The berry is washed, the bones are removed or left. After that, layers of fruits and sugar are poured into a jar. 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 you pre-pierce each fruit.

The jar is covered with a water seal and placed in a warm place for fermentation. A popular method is to use a medical rubber glove. You need to pull it on a jar, bandage it and make a puncture in one finger. First, the glove will 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 gauze in several layers, squeeze. Filter again after 2 or 3 days. Pour into bottles and send for storage in a cold place (cellar, refrigerator). Cherry can be stored there for up to 3 years.

How to cook with alcohol?

Spicy liquor from cherries to alcohol is made with the following composition:

• Cherry - from 2/3 to 3/5 of a 3-liter jar.
• Sugar - 400 g.
• Strong alcohol (50%) - 1.2 liters.
• Cloves - up to 10 buds, to taste.
• Cinnamon - 1/2 stick.

Pour cherries into a jar (more than half), while making layers with sugar.

The throat should be closed with a cloth (cotton), putting the container in a warm place for a week.

After the appearance of fermentation, add alcohol and spices up to the throat. We insist 2 weeks, filter, squeeze. It remains to bottle and let the liqueur ripen for another month.

Polish strong cherry liqueur

One and a half kilograms of cherries need a kilogram of sugar and half a liter of vodka and alcohol. Pour the prepared pitted fruits into a jar with layers of sugar. A handful of bones are also added there. The jar is closed with gauze, tied.

The berries will give juice in a few days. Then you need to strain it and boil it. Let cool, mix with alcohol. At the same time, fill the cherries with vodka and keep in the dark, cool for 2 weeks. Then we filter, combine the two liquids and bottle. Additionally, you need to withstand 1 month or more.

spicy

The use of liqueur according to this recipe improves digestion. But more than one serving before meals is not recommended to avoid the opposite effect. The amount and composition of spices can be included almost arbitrarily.

• cherry - 2, 3 kg;
• sugar - 600 g;
• vodka;
• vanilla, cinnamon and cardamom - 5 g each;
• 5 carnations.

1. We put the cherry in the bottle, sprinkling with sugar and spices. Although cinnamon and vanilla can be used not in ground form, but whole, in the form of sticks.
2. Add enough vodka to cover the berries.
3. We close the lid and stand for six months (until Christmas).

Homemade liquor "Ruby"

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

• cherry;
• vodka;
• 1/2 kg of sugar.

The preparation steps are as follows:

1. 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. Pour vodka 2 cm above the berries.
4. Cover the container with a cloth and tie. We 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 liqueur - simplicity and benefits

Useful properties of cherries explained containing vitamins, minerals, trace elements beneficial effect on the human body. These are potassium, magnesium, zinc and iron, which pass into the drink in the process of infusing the fruit on an alcohol-based basis. Pouring, in this case - cherry - is known for the following healing properties:

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

Self-brewed alcoholic beverages sometimes compare favorably with industrially produced alcoholic beverages. Cherry liqueur is just such a case.

Ease of preparation, no equipment requirements, affordable ingredients with beneficial properties - all this guarantees success.

As a result, we get a drink that, under certain circumstances, can be called a medicine. Moreover, this opinion comes not only from traditional medicine, but also from the official one.

Cherries, depending on the variety, ripen throughout the summer. This means that there are plenty of opportunities to practice making the original cherry liqueur according to one of the proposed recipes.

Preparing berries

For liqueur, mid-season and late varieties are best suited. But before making a delicious alcoholic drink with a wonderful aroma and unique taste, the berries must be properly prepared. Fruits must be selected at full maturity without external damage and wormholes. It is better to leave crumpled and damaged berries in order to make jam, jam, marmalade out of them.

Washed cherries should be thoroughly dried in the air or with a towel. Following the recipe, you can remove the seeds from the fruits or leave them as they are. In the latter case, the drink acquires a very light, subtle taste and aroma of almonds. Tails can not be removed. For example, for French cherries, they are a prerequisite. Then it remains to prepare all the ingredients and make the liqueur according to the selected recipe.

Cherries infused with vodka

The easiest method is to make a liqueur of fresh cherries on vodka. To do this, spread about one and a half kg of cherries in one layer on a baking sheet and dry in the sun for three days. If the weather does not allow it to be done naturally, then you can send the fruits to the oven, heated to 60-80 ° for 4-6 hours. This step is optional, but it avoids the excessive wateriness of the vodka-infused drink. You will also need:

• 0.7 l of vodka;
• 0.5 kg of sugar.

Then do the pouring as follows. Put the berries in a three-liter jar, sprinkle them with sugar and pour vodka. Close with a regular lid and put away for a month in a dark place. After about 2-3 days, it is recommended to shake the jar well. As soon as the time comes, drain the liquid through several layers of gauze into bottles. The finished drink can be stored in a refrigerator or cellar without losing its qualities for 3 years.

Cherry on alcohol

The original recipe will tell you how to make alcohol liqueur. To prepare it, you need to take:

• about 1 kg of cherries;
• 0.3 kg of granulated sugar;
• 1.5 liters of undiluted alcohol.

Cooking.

1. Half fill a 3-liter jar with cherries and add alcohol to the beginning of the neck. Close tightly with a plastic lid and put away for a couple of weeks in a dark, somewhat cool place. during this time, the berries will give alcohol all their juices and flavors.
2. After that, you can proceed to the next step. Pour the alcohol with cherry juice into a clean three-liter jar, and pour the remaining cherries with the portion of sugar required according to the recipe. Let it brew for another two weeks, periodically shaking the mass.
3. Naturally, the alcohol tincture turned out to be too strong, what should be done with it in order to bring it to the desired strength? While the cherries are infused with sugar, add clean water to the top of the jar of alcohol. (It is better to take not boiled spring water.) And also remove for a couple of weeks.
4. As a result, drain the juice from the cherries and mix it with alcohol tincture. Everything, cherry liqueur of normal strength is ready.

Cherry with spices

Alcohol can also be used to make spicy liqueur, which has an exquisite aroma comparable to expensive alcohol. To do this, take:

Cooking.

1. Pour the berries into a three-liter jar, sprinkling each layer with sugar. Tie the neck with a piece of gauze and leave to ferment in a warm place for about a week.
2. As soon as the cherries ferment, throw spices there and add diluted alcohol. Take it away for a couple of weeks.
3. Then filter the drink through several layers of cotton fabric and bottle it.

The liqueur is completely ready for use, but if you let it brew a little more, it will be even tastier. By the way, to add spice to the drink, you can use a pinch of dry bitter wormwood along with the main spices.

Recipe from Beata Tyszkiewicz

Polish actress Beata Tyszkiewicz offers her recipe for cherry liqueur. She assures that a small amount of tincture provides vitality and provides a friendly party atmosphere. What needs to be done to get the original drink? To get started, take the following products:

• 1.5 kg of well-ripened cherries;
• 1 kg of sugar;
• 0.5 l of pure alcohol;
• 0.5 l of good vodka.

Cooking.

French

The French also offer their own recipe for making liqueurs from fresh cherries. To make a French cherry, take the cherries, wash them and remove the pits so that the 1-2 cm ponytails remain in place. Transfer the berries to jars, screw on the lids and sterilize in boiling water for a few minutes. After that, cool the jars of cherries, add sugar to taste, a couple of cloves, a little cinnamon and a ribbon of orange or lemon zest to each. Top with vodka. It remains for three months to periodically shake the contents and wait until the liqueur ripens.

With rum and brandy

By the way, you can insist the liquor not only on vodka, moonshine or alcohol, but also on more expensive alcoholic beverages. For example, according to the following recipe, you can prepare an original brandy and rum tincture. This will require several ingredients:

Sort the fruits, remove the seeds from them and put them in a jar. Pour a portion of sugar on top, shake well. Now you need to wait a few days until the cherries release their juice and the sugar dissolves. As soon as this happens, add rum and brandy, close the jar tightly and put it away to infuse for a month in a dark and warm place. Strain the finished liquor, pour it into a prettier container and soak for about six months.

Alcohol and bone free

By the way, a delicious liqueur can be made without the use of alcohol. In this case, a very small degree appears during natural fermentation. In addition, some tend to believe that the tannins contained in the stones make the drink too hard. This can be avoided. Having made a liqueur according to the original recipe. So get ready:

• 2 kg of ripe pitted cherries;
• 800 g of sugar;
• glass of water.

Cooking.

From dried cherries

If you decide to make a liqueur in the middle of winter, then frozen cherries can be used for this. But if you have some dried fruit, you can get an original alcoholic drink that tastes like cognac. To do this, you just need to follow a simple recipe.

Throw 350 g of frozen cherries, 2 sachets of vanilla, 300 g of sugar and 1/1 of a cinnamon stick into a jar. Crush a generous handful of dried fruit with a hammer and send it there. Pour everything with strong (45? 50 °) moonshine of double distillation. Leave to infuse for about a couple of weeks. Everything can be bottled and tasted.

In general, you can make liqueur from fresh or frozen cherries in the most unusual ways. If you wish, you can deviate somewhat from the main recipe and experiment with the ingredients and their quantity. It is important not to rush and withstand the liquor longer. Even if you do not respect alcoholic beverages, then cherry will definitely come in handy in cooking. It can be added to sweet dishes, desserts and pastries. What is the legendary cake worth? Drunk cherry?. Cherry liqueur is useful for making sauces, stewing meat, making cocktails and in general will not be superfluous in any kitchen.