Cherry Liqueur – There’s Good News & There’s Bad News
A delicious cherry liqueur recipe to see your year out – happy holidays everyone!
Well my lovelies, Christmas is almost upon us and it’s nearly time for this food blog to take a break, but I did want to leave you with one, last seasonal recipe – Cherry Liqueur. It’s yet another of the simple, quick recipes that I love but with this one there’s good news and there’s bad news. The good news is just how easy this deliciously naughty liqueur is. Honestly, a four year old could knock this up (although I wouldn’t advise that). The bad news is that it needs time.
I suggest leaving it for at least three months, but it can be happily left for much, much longer. I guess it all depends on your will-power. If you leave it for 3-4 months it will be a happy reminder of the bright, warm days of summer in the cooling autumn months. If you can hold off for 8-10 months it would be a delicious addition to a long, cool glass of bubbly as the weather begins to warm up again.
The cherry season is short, and we’ve had a great year for them, so I think it’s well worth making the most of this quintessentially summer fruit while they are around. You might want to check out my Cherry and Cointreau Jam or my Cherry Cherry Chutney too, while you are in the cherry zone. They both take a little more effort than this recipe, but not much – I promise!
As I said, I’ll be taking a wee break for the holidays, but I’ll be thinking of you over Christmas – and when I do I’ll be picturing you all (well, all of my Australian readers) with cherries dangling from your ears! I’d like to take this opportunity to thank you, my lovely readers, for your loyalty and feedback over the past year. I wish you all a happy and safe holiday break and I look forward to having you join me back here in January for more food and travel tales.
- 500 gms cherries
- 100 gms caster sugar
- 750 mls gin
- Wash and sterilise a large (at least 1 litre) jar and lid.
- Remove all the stems and leaves from the cherries, but don't bother to pit them, and wash them under a tap.
- Put the washed fruit and sugar into the jar, pour in the gin until the cherries are well covered - or to the top of the jar if you want.
- Put the lid on tightly and shake.
- Store on a cool, dark shelf and shake daily until all the sugar is dissolved.
- Leave for a minimum of 3 months before drinking, then strain the liqueur, discarding the fruit.