LIQUORI CASALINGHI (CHERRY LIQUEUR)
Italian Cherry Liqueur. Perfect after dinner cordial, to be enjoyed with friends or to be given as a gift. You can use a bottle with a tight fitting cork or screw top. Wax seals add a nice finished touch. A tablespoon added to pie crust has phenomenal results. Very easy recipe... the hardest part is waiting 6 months for the maceration. Be sure to shake it up when you check on its progress.
Provided by NcMysteryShopper
Categories Beverages
Time 20m
Yield 1 Bottle
Number Of Ingredients 5
Steps:
- You will need to crush the cherries along with their pits. I found it was easiest to use a heavy duty extra large zip lock, adding a handful of cherries at a time, and smash each cherry with a hammer. Be sure to crust the pit well. Push the pulp to the bottom of the bag and add the next handful.
- Leave covered in a dark place for 24 hours.
- After 24 hours, boil the water and add the sugar. Stir until sugar is dissolved. Remove from heat.
- Put cherry mixture in a fine muslin bag, or use a fine sieve, and squeeze the juice into a bowl.
- Add the cherry juice to the sugar syrup mixture and set aside to cool.
- Add alcohol to the cooled cherry syrup.
- Pour into a jar with a tight fitting lid and place in a cool dark place for one week.
- After one week, filter into a cool looking bottle, seal, and age it for at least six months before you pop the top.
CHERRY LIQUEUR
My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter.
Provided by Mirj2338
Categories Beverages
Time P3m8DT15m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
- Cut each washed cherry slightly to open, leave in pits.
- Place cherries in two sterile, quart wide mouth jars or one larger aging container.
- Pour liquid mixture over cherries; stir and cap with tight lids.
- For the first two weeks, shake jars several times.
- Let age in a cool, dark place for at least 3 months for best flavor.
- Strain off liqueur through a wire mesh strainer and discard cherries.
- Rebottle as desired.
- Liqueur is ready in 3 months.
- VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
- Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
- Put broken pits and pitted cherries in jars or large container and continue as directed.
- Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
- Proceed as directed.
- The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
- Taste is excellent; aging is the same.
Nutrition Facts : Calories 706.1, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 81.8, Fiber 2.9, Sugar 77.4, Protein 1.4
JEREZ CHERRY LIQUEUR
This is a great Cherry Brandy recipe from Spain. All you need is 2 One Quart jars or two pretty bottles that will hold a quart each and about 6 months. The cherries are the most delicious part of this recipe -- be sure to eat them. They are great with Vanilla Bean Ice Cream. The recipe was given to me by my friend from Jerez (Spain). That Amaretto is optional, but highly recommended.
Provided by NcMysteryShopper
Categories Beverages
Time 10m
Yield 2 Quarts
Number Of Ingredients 5
Steps:
- Pierce each cherry three to four times in a row (up and down)on one side of the cherry. I used a sharp skewer. Remove Stems.
- Fill each jar half-full with the cherries. Place a lemon wedge in each jar and top each with a tablespoon of sugar and two tablespoons of Amaretto.
- Fill jars with brandy. Screw lid on tight and shake to combine.
- Put in a cool dark place for 6 months.
Nutrition Facts : Calories 4008.2, Fat 0.7, SaturatedFat 0.1, Sodium 13.2, Carbohydrate 63.2, Fiber 6.9, Sugar 52.4, Protein 3.4
CHERRY BOUNCE LIQUEUR
Martha Washington made cherry bounce liqueur and George carried it with him on his travels. I have taken what I think is the best of Martha's and several other recipes to create this delicious concoction. May be sipped as a liqueur or mixed with 7-UP or other clear soda. I have used cherry juice concentrate in lieu of fresh or frozen cherries to save time, but real cherries are best.
Provided by Chance
Categories Beverages
Time 15m
Yield 50 ounces
Number Of Ingredients 7
Steps:
- Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
- Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
- Crush cherries a bit to release flavor, keeping all juice and adding to container.
- Place remaining ingredients in container.
- Shake until sugar is dissolved.
- Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
- Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
- Serve as an aperitif, a digestif or in lieu of a dessert wine.
- Also makes a great gift if you can stand to give it up.
Nutrition Facts : Calories 228.3, Fat 0.1, Sodium 2.9, Carbohydrate 11.8, Fiber 0.6, Sugar 9.9, Protein 0.3
MORELLO (SOUR) CHERRY LIQUEUR
I suppose you could make this with other types of cherries -- but it won't have the same flavour. Morello's are not meant for eating out of hand -- they DO make the most superb liqueur. This is the homemade liqueur you'll find in every Greek family's cupboard. This takes 1 1/2 months to macerate properly.
Provided by evelynathens
Categories Beverages
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Wash and remove the stems from the cherries.
- Place a layer of cherries in a 4-quart jar and cover with a ½ inch layer of sugar.
- Continue layering cherries and sugar in this manner, ending with sugar.
- Add the spices and vodka.
- Seal jar.
- Place in a spot that receives the most sunlight during the day.
- Leave to macerate for 4 weeks.
- Add the brandy.
- Seal tightly and let stand another 2 weeks, shaking every so often.
- Strain into another bottle.
- Discard spices.
- Put cherries back in the bottle.
- Store in a cool, dark place.
- To serve: Pour into your pretties liqueur glass (the liqueur is ruby-red) and add 1-2 cherries to each glass.
Nutrition Facts : Calories 1887.6, Fat 0.7, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 285.3, Fiber 7.7, Sugar 273.2, Protein 3.9
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