Elite life

Cherry Liqueur Recipes

Nalivkas (Fruit Liqueurs)

Cherry Liqueur 1

1 lb. (450 g) sour Cherries
3 cups (710 ml) vodka or 1 1/2 cup pure grain alcohol + 1 1/2 cup water
1 1/2 cup (350 g) sugar
Wash and check the Cherries and remove stems. Place them in a jar, add vodka, cap with tight lid and mix. Stir daily during the first days, later at least once a week for 3-4 weeks. Add sugar, and stir until most of it has dissolved. Stir again at least once a week for 3-4 weeks. Filter the mixture of berries and alcohol and transfer the liquid to a bottle. After three months strain the liqueur thru a cloth. Add some more sugar if necessary. The liqueur should mellow for at least 4 months before drinking, preferably for 8 months.
Cherry Liqueur 2

1 1/2 lbs red cherries, with pits,no stems
1 1/2-2 cups sugar, sweeten to taste
2 1/2 cups vodka
1 cup brandy
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.
Cherry Liqueur 3

1 kg Sour cherry
750 g Sugar
10-15 cloves, optional
1-2 sticks cinnamon, optional
1 bottle of alcohol (70 cl)
150 cl. Water
Glass jar with a capacity of at least 3 liters
Drain the cherries. Cut the stalks of the half of the cherries with scissors and put all the cherries in a jar. Dissolve the sugar in hot water and pour over the cherries when it becomes tepid. Add the alcohol, cinnamon and cloves and stir slowly. Cover the jar and left in a cupboard for a month. Then it is ready.
Cherry Liqueur 4


1 1/4 pounds (600 g) ripe flavorful cherries
1 cup less 2 tablespoons (200 g) sugar
1/3 cup plus 1 tablespoon (90 ml) water
1 3/4 cups (450 ml) alcohol
Crush the cherries and their pits (you'll need a mortar for this, as pits will ruin a blender) and leave the paste, covered in a dark place, for 24 hours. The next day, prepare a syrup by bringing the water to a boil and dissolving the sugar in it. While it's cooling, put the cherry mixture in a fine muslin bag and squeeze the juice into a bowl. Add the juice to the syrup, and when it is cool, add the alcohol. Seal the bottle and put it in a cool dark place for a week. Filter into an elegant bottle, seal, and age it for at least six months before you break it out.
Cherry Mint Liqueur

2 1/2 cups Sweet Bing cherries; pitted
10 Crushed cherry stones
10 Fresh mint leaves
1/2 Lemon; sliced peel of
2 cups Vodka
1/2 cup Sugar (not sugar syrup)
Remove the stems from the cherries, cut in half, and remove the pits. Crush the cherries lightly. Crush about 10 of the cherry stones by placing them in a plastic or cloth bag and hitting with a hammer. Place crushed pits and cherries in a quart jar. Add the sugar, then the vodka. Close the jar tightly and place in the sun daily for 1 week. Then set the jar in a cool dark place for 4 weeks. Strain. Let mature at least 2 months.
Tart Cherry Liqueur

1 lb fresh or frozen sour cherries
3 cups 80-proof vodka
1 1/2 cups sugar
If using fresh cherries, pit the cherries with a cherry pitter. If using frozen cherries, thaw them first. Put cherries in a 2 Qt. Mason jar. Add vodka then shake thoroughly. Macerate at room temperature for 4 weeks. Add the sugar then shake thoroughly to dissolve sugar. Continue to macerate for another 4 weeks. Strain through a stainless steel strainer to separate cherries from vodka and juice. Squeeze the remaining juice from the separated cherries using cheese cloth. Age for 2 to 3 months.

1 lb Bing cherries or other fresh or frozen fruit
1 lb Granulated sugar
1 l Vodka, rum or brandy
Wash and stem the cherries. Place them in a clean glass container. Pour the pound of sugar over the cherries. Pour the liquor over the sugar and cherries. Do not stir. Cover with a lid. Put the jar on a cool dark place and let it stand three months. Strain into two 1-quart bottles. This produces a very sweet liquor.

Nalivkas (Fruit Liqueurs)

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