Homemade cherry plum liqueur is a fragrant, sweet and sour drink with a slight aftertaste of fruits, prepared according to the original recipe. Depending on the variety of berries, the color varies from light yellow to dark red. An excellent dessert spirit that pairs well with sweet pastries, chocolate, fruit, and coffee.
For liquor, you need ripe or overripe cherry plum. Berries should not be green, rotten, spoiled or moldy. Unsuitable fruits should be removed at the very beginning so that they do not spoil the taste. You can use any alcohol base: vodka, diluted alcohol (45-50%) or double distillation moonshine (preferably fruit or sugar).
Ingredients:
- cherry plum berries – 2 kg;
- sugar – 500-600 grams;
- vodka (alcohol, moonshine) – 0,5 liters.
The proportions are calculated for cooking in a three-liter jar, resulting in about a liter of drink.
Cherry plum liqueur recipe
1. Sort the berries, wash, dry slightly. You can remove the pits if you wish, but this will not affect the taste.
2. Put cherry plum in a jar up to the neck, sprinkling with sugar. Close the nylon lid, shake several times so that the sugar is evenly distributed throughout the container (very important).
3. Leave the jar for 15 days in a dark place at room temperature, shake every 3-4 days. During this time, the berries should release juice, which will dissolve the sugar.
4. Pour the resulting sweet cherry plum syrup into another container, close tightly and leave in the refrigerator.
5. Pour vodka over the berries (should completely cover the cherry plum), close, leave to infuse for 15 days in a dark, cool room.
6. Strain the infusion through gauze, mix with the syrup obtained in the 4th stage.
7. Pour the finished homemade cherry plum liquor into bottles, close with corks. Before drinking, keep the drink in the refrigerator or cellar for 5-7 days to stabilize the taste. If sediment appears at the bottom or turbidity (does not affect the taste), filter through cotton wool. When stored away from direct sunlight, the shelf life is up to 3 years. Fortress – 23-28%.
