Many recipes have been invented for preparing cherry tincture with moonshine. All of them involve the use of berries and alcohol; the main differences lie in the proportions of the components. Thanks to the fact that cherries quickly neutralize the sharp taste of moonshine, this homemade alcoholic drink comes out aromatic. It is very easy to drink, so it does not lose its popularity.
It is necessary to understand in detail how to make cherry tincture as quickly as possible and what recommendations should be followed to get a tasty drink.
How to choose berries for liqueur?
Cherries contain many vitamins, so drinking from these berries in small doses is beneficial for the body. The fruits contain up to 15 mg of vitamin C, they also contain group B substances, nicotinic acid and minerals. The peculiarity of cherry tincture on moonshine is that the berries do not lose their beneficial features after mixing with alcohol. The finished drink contains a lot of potassium, sometimes its amount can reach 256 mg.
Thanks to iron and other B vitamins, cherries are considered a universal berry for the prevention of anemia and cardiovascular diseases. Special substances of this fruit, anthocyanins, which give it color, can strengthen the walls of capillaries.
To prepare cherry tincture from moonshine, it is advisable to take sweet berries. Sour fruit will make the drink tart and tasteless. Preference should also be given to black and red varieties. Sometimes the liqueur is made from cherries. The taste of this cherry liqueur is practically no different from the classic one, but it loses its color. The drink made from the white berry comes out pale. Cherries do not give the drink a pronounced smell.
You can take cherries in any form.
Naturally, it is better to give preference to fresh fruits, but if this is not possible, then the tincture from frozen berries will turn out just as good if you prepare them correctly. You can make a tincture from fresh fruits only in season.
If you need to buy frozen cherries in the supermarket, you need to look at how they were prepared. There should not be a lot of ice in the bag, because this indicates that the berries have been frozen several times. The best option is dry processing; the berries should move freely throughout the bag, like candy. Next, you need to put the cherries in warm place so that it thaws itself. Excess liquid needs to be drained.
For cherry tincture, it is unacceptable to use unripe and dirty berries. All greens, roots and leaves must be removed in advance. By the way, it doesn’t matter what kind of cherry it is - whole or mint. It is also advisable not to pick fruits after rain. It is advisable to dry such berries and use them for other needs. This also applies to cherries overexposed to the sun.
Subtleties of preparing tincture
The number of components for all recipes can be reduced or increased, depending on taste preferences. But it is worth considering that changing the amount of recipe components will ultimately affect the yield of the tincture. If you do not follow the recipe exactly, you need to be prepared for the fact that you may end up with less or more drink.
It is best to make cherry liqueur from moonshine, especially if you make it yourself. Instead, you can take cognac, alcohol and vodka, but you need to be sure of their quality. It makes no sense to buy expensive alcoholic drinks, since prolonged infusion will destroy all their special notes. It is not recommended to buy cheap alcohol, as it does not always meet the required requirements. To be sure of the quality of the tincture, it is advisable to prepare moonshine for it yourself.
If you prepare a tincture with cognac, it will have an original flavor. This will distinguish it from its vodka counterparts.
If the prepared moonshine tincture seems too strong and rich, you can add a little water to it, then let the drink brew for about a week.
As for the proportions of sugar, they can be changed. You can increase its quantity if sour cherries are chosen for the tincture. If the berry is sweet enough, then you don’t need to add sugar at all. This drink will have a pronounced cherry aroma.
Disputes often arise over whether the seeds should be left in the berries or whether it is better to remove them. It is believed that they contain tannins and hydrocyanic acid. Therefore, many winemakers remove seeds from berries. However, it is worth considering the fact that the concentration of these harmful impurities is so small that they cannot significantly affect a person’s well-being. In addition, tincture with seeds is much tastier. Therefore, you need to familiarize yourself with several recipes, the preparation of a drink that involves the use of different alcohol bases and raw materials.
Classic cherry liqueur
To prepare a classic cherry tincture you will need:
- 1.5 kg cherries;
- 0.7 liters of moonshine;
- 0.5 kg sugar.
First you need to dry fresh or frozen berries. To do this, you need to lay them out in an even layer on a baking sheet or other surface and leave them in the sun, if allowed. weather. If it is not possible to provide direct access to the berries, you can bake them in the oven. To do this, you need to heat the stove to +60...+80°C and place a baking sheet with berries in it for 4 hours. You need to know that it is not necessary to dry the berries, however, this will remove excess moisture from them, which makes the tincture watery. If you want to get a concentrated drink as a result, you should not ignore this stage.
Next you need to mix the components. This is usually done in three liter jar, however, if there is a lot of raw material, larger capacity containers can be used. The jar must be tightly closed with a lid and placed in a dark place for a month. The room where the drink will be infused should be at room temperature. The mixture must be shaken periodically. It is enough to do this once every 3 days so that the contents of the jar release their juices evenly.
After a month, the tincture can be taken out. It needs to be strained through gauze folded in several layers. Sometimes cotton wool is placed between layers of material. This allows you to better separate the infused drink from the pulp and sediment.
The liqueur can be left stored in a jar or bottled. Be sure to close the container tightly.
Pitted cherry tincture
To prepare the seedless tincture you will need:
- 1 kg cherries;
- 3 kg sugar;
- 1 liter of moonshine.
Before mixing the berries with other ingredients, you need to remove the seeds from them. The resulting pulp must be placed in a jar and covered with sugar. It must be left in this position for 3 hours so that the berry releases its juice.
Next, you can pour moonshine into the jar, close the lid tightly and shake vigorously. The container must be placed in a dark, warm place where the air temperature will not be lower than 16°C. This drink must be infused for 2-3 weeks. Then the liquid needs to be shaken and strained. To make the drink clear, it is advisable to filter it several times.
This tincture must be stored in the refrigerator.
If you follow the recipe, the drink will retain its taste qualities for 3 years.
Tincture with cherry leaves
The tincture is not always prepared exclusively from cherries. A popular recipe using the leaves of this fruit tree is popular.
Ingredients:
- 50 berries;
- 200 cherry leaves;
- 1.5 kg sugar;
- 1 liter of moonshine;
- 1 liter of water;
- 1.5 tsp. citric acid.
Berries and leaves need to be washed well. As for the seeds, they can be removed or not as desired. After thorough washing, these 2 components must be poured with water (1 liter) and cooked over low heat for 15 minutes. The resulting solution of cherries and leaves should be strained through cheesecloth.
You need to add sugar and citric acid. There is no need to remove the container from the heat. You need to mix the bulk ingredients well and continue to simmer over low heat for about another 10 minutes.
The result should be cherry syrup, which must be cooled until room temperature.
When it cools down, you need to pour moonshine into it and close the lid tightly. To make the tincture more aromatic, it is advisable to put a few fresh cherry leaves in the bottle.
This drink needs to be infused for 20 days. Be sure to strain the tincture if it turns out cloudy. You can store it in the basement, the shelf life is up to 3 years.
Often the tincture of cherry moonshine, the recipe for which is very simple, is used for preventive purposes for arthritis and venous expansion. Naturally, how much of this drink should be consumed should be determined by the doctor.
But you should not consider the tincture absolutely harmless. If it is prepared by pouring boiling water three times a day, this can cause complete poisoning of the body. There is no need to take it after the expiration date. Cherry tincture is contraindicated for people who suffer from diseases gastrointestinal tract And diabetes mellitus. Drinking this liqueur may cause an increase in acidity in some people. This should always be remembered and you should not abuse alcohol.
Cherry liqueurs at home on vodka (moonshine, alcohol) is called “cherry” and is highly valued among lovers of homemade alcohol. The berry quickly neutralizes the sharp vodka taste, resulting in an aromatic tincture with a sweet and sour taste. This is a wonderful feminine or dessert drink. We will look at three proven cooking recipes.
It's better to take large cherries sweet varieties. Fresh, dried and frozen berries sold in supermarkets are suitable. all year round. In the latter case, the cherries are first defrosted and infused together with the thawed liquid.
The proportions of sugar can be changed at your discretion, focusing on the taste and sweetness of the selected variety. In the case of sweet berries, I advise you to make cherry liqueur without sugar according to the first or second recipe. The drink will be stronger with a more pronounced aroma of the raw materials (male version).
The alcoholic base can be vodka, purified odorless moonshine, alcohol diluted with water to 40-45%, or cheap cognac (suitable for recipes 1 and 2). Cherry tincture in cognac differs from vodka analogues in its original tannic flavor.
It is believed that cherry pits contain harmful hydrocyanic acid, so they must be removed. However, the concentration of dangerous impurities is minimal and sugar neutralizes the effect of hydrocyanic acid on the body, and the absence of seeds has a bad effect on the taste (there is no characteristic almond taste). Everyone can solve this issue themselves by choosing the appropriate recipe.
Classic cherry liqueurs at home
The simplest cooking option with a rich taste and a recognizable almond aftertaste.
Ingredients:
- cherry berries – 1.5 kg;
- vodka (moonshine, cognac, alcohol 45%) – 0.7 liters;
- sugar – 0.5 kg.
Recipe
1. Dry fresh or frozen cherries in the sun, laying them out in an even layer and leaving them exposed to direct sunlight for several days. sun rays. An alternative option is to bake the berries in the oven at 60-80°C for 4-6 hours.
This step is optional, but drying removes excess moisture from the cherries, which makes the tincture watery.
2. Mix vodka, sugar and berries in a three-liter jar (the alcohol base should overlap the cherries by at least 1 - 2 cm, add more if necessary). Close the lid tightly and leave for 30 days in a dark place at room temperature. Shake the contents of the jar every 2-3 days.
3. Strain the finished tincture through several layers of gauze, squeeze the berries well. Filter the liquid part through cotton wool.
4. Pour the drink into bottles and cap tightly. Store in the refrigerator or basement. Shelf life away from direct sunlight is up to 3 years. Strength – 20-25%.
Cherry liqueur without seeds
It has a delicate fruity taste and low strength, approximately like wine.
Ingredients:
- berries – 1 kg;
- sugar – 3 kg;
- vodka – 1 liter.
Recipe
1. Remove the pits from washed cherries.
2. Place the pulp in a jar, cover with sugar and leave for 2 - 3 hours until the cherries release juice.
3. Add vodka (moonshine), close the jar with a lid, shake well several times, then put in a dark, warm (16-25°C) place for 15 days.
4. Filter home cherry tincture through gauze (squeeze dry) and cotton wool until the drink becomes transparent. Sometimes multiple filterings are required.
5. Pour into bottles, close tightly. When stored in a dark, cool place, the shelf life of the tincture is up to 3 years. Strength – 10-12%.
In this recipe, before infusing, the berries need to be boiled and then mashed, then they release aromatic substances better. The finished drink has a beautiful dark color and a pleasant smell.
The aromatic cherry liqueur has been known since the times of our ancestors. Previously, every self-respecting housewife always stocked up on this strong but easy-to-drink alcoholic drink. Why don’t we remember ancient customs? I'll tell you today how to do it delicious liqueur from cherries at home: recipe with vodka.
Please note that all components for a heady homemade drink must be of high quality. This especially applies to vodka. Don't skimp, buy an expensive product, and get an excellent liqueur. Homemade moonshine, as pure as a child’s tear, will also work, as will food alcohol. I will also definitely share the recipe for making cherry liqueur with alcohol.
Homemade cherry liqueur: an easy recipe
Ingredients:
- 3 kg of ripe cherries;
- 1 kg granulated sugar;
- 1 liter of good vodka.
The simple recipe involves using cherries along with their pits, which will give the finished product a slight almond flavor. True, the seeds contain hydrocyanic acid, but sugar neutralizes its effect during the ripening process. It is not recommended to store the finished drink made from cherries with pits for more than 6 months.
Note to the hostess: You can leave half the berries with the seeds, and remove the seeds from the other half. You will get a milder taste.
Preparation:
- We sort out the cherries and rinse them with a stream of running water. Place the berries on a clean towel and wait until they dry.
- Pour the cherries into the bottle, sprinkling it with granulated sugar.
- We tie the neck with gauze and put the container with cherries in a sunny place to ferment for 6 weeks. I usually put in summer time on the balcony. Shake the bottle lightly every day.
- During fermentation, a lot of juice is formed. After a month and a half, we’ll pour it straight through cheesecloth into a separate container and pour it into bottles. Let's close them and put them in a cool place.
- Fill the remaining cherries in the bottle with good vodka (1 liter), close tightly with a plastic lid. Leave at room temperature for 2 months.
- Then pour, filtering through cheesecloth, into a separate large container. Mix the resulting tincture with bottled cherry wine. Strain again and pour into clean bottles.
- We seal it and take it to a cool place - a cellar or basement. The liqueur should brew and mature for six months. The longer it sits, the tastier it is. And then you can serve it!
Tip: You can adjust the amount of sugar yourself - add more or less, according to your taste.
Note to the hostess: To quickly prepare the liqueur, remove all the seeds from the cherries and crush them with sugar (for 1 kg of cherries - 300 g of granulated sugar). Let's put it in the sun for two to three days. Shake every day. Then pour in vodka and leave to ferment in a warm place for 6-7 days. Filter and bottle. Place in a cool room. That's it, liqueur instant cooking ready!
Sweet cherry liqueur with seeds and sugar
Recently a friend told me how to make it at home cherry liqueur, tastes like liqueur. The sweet alcoholic drink is prepared using vodka with seeds; pleasant almond notes subtly highlight the taste of the product.
Ingredients:
- 800 g ripe cherries;
- 800 g granulated sugar;
- 700 g of quality vodka;
- 250 g clean water(spring or filtered).
Homemade cherry liqueur with seeds is thick, aromatic and tasty. We take only fresh berries for her, without damage. We will cook in a three-liter jar.
Preparation:
- We wash the cherries, but do not remove the seeds. Pour clean berries into a jar and fill with an equal amount of vodka. Should remain on top free place. Cover with a plastic lid and leave to infuse for seven days at room temperature. Gently shake the jar daily.
- Then pour the resulting tincture into a separate container. You can put a little cotton wool into the funnel for pouring - this will rid the cherry juice of unnecessary impurities.
- Pour the “drunk” berries into another jar and cover them with granulated sugar. Cover with a lid and leave for 3 weeks. Every day, gently shake the jar in your hands so that the sugar gradually dissolves. Then pour the resulting syrup into a container with “vodka” cherry juice.
- Boil water and pour into mixed syrup. You can also add alcohol-preserved cherries. Close the lid and leave in a dark place to infuse for about three weeks.
- We filter the finished liqueur, bottle it, and seal it.
Store in a cool place, maybe in the refrigerator. Here’s an easy-to-follow recipe for cherry liqueurs made with vodka at home.
The following video will help you look at the recipe for cherry liqueur with vodka in detail.
Cherry in alcohol
Last year, an employee wrote down a recipe for me to make liqueur with alcohol. This summer I tried it, and I must admit – it’s actually pretty good! The smell of alcohol in it is not felt at all, it is easy to drink, rich, aromatic, with a slight sourness. Of course, the liqueur recipe assumes only high-quality food grade alcohol, and in no case technical alcohol!
Ingredients:
- 1 kg of ripe cherries;
- 300-400 g sugar;
- 1.5 liters of alcohol.
The alcohol liqueur is prepared in three stages. You can prepare a drink with vodka according to a recipe for alcohol, in which case we skip the third step.
Preparation:
Stage 1. Let's sort the berries, wash and dry. We do not remove the seeds. Add cherries at 3- liter jar, not reaching the neck by 2/5 of the volume. Then pour alcohol up to the very neck of the dish. Close the lid tightly and leave for 14 days in a cool, dark room. Shake the jar gently every two to three days.
Stage 2. Pour the liquid into another jar, add half the granulated sugar, and close the lid. Cover the cherries remaining in the first jar with the remaining sugar and also close with a lid. Let both jars sit for another 14 days. Shake the jars with their contents daily.
Stage 3. Strain the syrup from the jars into a separate bowl and mix. Cover and let stand. Fill the remaining cherries in the jar with clean filtered water until it just covers the berries. We also close the lid. Place both jars in a cool place again for 14 days. Shake the berries with water from time to time.
Then mix the contents of both jars again, straining through a colander or cheesecloth. Pour into bottles and seal. The intoxicating drink is ready!
Frozen cherry liqueur with vodka
Making liqueur from frozen berries is practically no different from the traditional recipe. This year I stocked up on cherries for future use and froze a lot of berries. Therefore, I undoubtedly gave some of the frozen cherries to my husband to make a drink. That's how he did it.
Ingredients:
- 400-500 g frozen cherries;
- 4-5 tbsp. spoons of granulated sugar;
- 0.5 liters of vodka;
- Spices to taste.
Tip: For a richer taste, remove the seeds from 6-7 berries and crush them. Pour into a jar of cherries. This will give the drink almond notes, reminiscent of the taste of Amaretto liqueur.
Preparation:
- Take the cherries out of the freezer and put them in a bowl. Let's wait until the berry melts slightly and releases the juice. Then, along with the liquid, pour the cherries into a liter jar.
- Pour in the vodka and gently shake the jar in your hands until everything is mixed. Let it steep for 3 months in a cool, dark place (but not in the refrigerator).
- Then we filter the contents of the jar through a funnel with cotton wool into a separate bowl. Gradually add granulated sugar, stirring constantly. Make sure the sugar is completely dissolved. You can leave the container with syrup in a warm place for several hours. At the same time, you can add spices to taste.
- Pour into bottles and seal. We put it in a dark room for another couple of weeks - and you can serve it.
Note to the hostess: Frozen cherry liqueur often lacks richness. You can enrich the taste of the drink with cinnamon, vanilla, cloves, lemon or orange zest. Choose what you like best, don’t be afraid to experiment.
My husband made an excellent liqueur, and I’m already thinking about whether I should transfer the winemaking process into his capable hands? In any case, you already know that it is not at all difficult to prepare cherry liqueur at home - the recipe with vodka greatly simplifies the process. Of course, you will have to wait until the drink matures, but the result is worth it! Delight your guests and family with this ancient ruby drink. Bon appetit and good health!
Cherry tincture with pits is probably the favorite alcoholic drink of many residents of our country. Homemade recipe Its preparation is not that difficult, you just need to be a little patient.
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To prepare cherry liqueur, proceed as follows.
- Freshly picked or frozen cherries (1.5 kg, the pit is not removed) are laid out in a thin layer in a sunny place, where they will dry for several days, and the berries must be stirred periodically.
- If you don’t want to wait a long time, you can speed up the procedure by using the oven. We dry the cherries in the oven at a temperature of 80 degrees, about six hours. You can skip the procedure, but drying the berries allows you to get rid of excess moisture, which makes the tincture watery.
- At the next stage, we put the berries in a 3-liter jar, add sugar (half a kilogram) and moonshine, and diluted alcohol (700 milliliters) is also suitable. The alcohol product must be at least two centimeters above the level of the berries.
- After this, the container is closed and placed in a dark place, where it should stand for a month. Don't forget to shake the future tincture every couple of days.
- A month later, the liqueur is filtered through multi-layer gauze. The remaining berries are squeezed out by hand, and the separated liquid is also filtered and combined with the rest of the product.
The tincture is almost ready, its strength will vary between 20-25 percent. Now all that remains is to pour the liqueur into bottles, seal it tightly and store it in a cool cellar, where it will last perfectly for as long as needed.
For cherry tincture with pits classic recipe, it is better to use sweetish varieties of berries; you can use freshly picked, dried, or frozen. Cherry liqueur will last for at least three years, the main thing is that it is cool.
Those who wish can make a tincture without using moonshine or alcohol, in which case the result is a low-alcohol drink.
To make the product you will need the following components:
- Cherries (dried will do) - two kilograms (the pit is not removed).
- Sugar - about a kilogram.
- Water - 250 ml.
Preparation:
The washed and slightly dried cherries are placed in a jar and sprinkled with sugar. Then water is added so that there is room for the foam to rise. Using a wooden spoon or rolling pin, you need to thoroughly mash the berries and then close the jar with a medical glove, making one or two punctures. After standing for some time, the drink will be ready. You can tell when the fermentation process is complete by a deflated glove.
Now you need to strain the liquid through cheesecloth and leave it to ripen for several days in a dark place. After this, the tasty low-alcohol drink is ready to drink.
For such alcoholic drink you will need the following components:
- A kilogram of oranges.
- One and a half kilograms of cherries with pits.
- Two liters of diluted alcohol (vodka) or moonshine.
- Two kilograms of sugar.
- Half a liter of water.
Cooking steps:
- The cherries are carefully sorted and washed. After this, it is dried on a towel and placed in a preheated oven (80 degrees) to dry.
- At the next stage, the oranges are washed and cut into slices. After this, the cherries and oranges are placed in a jar. Put the water to boil, when it boils, add sugar and cook until you get a light caramel-colored syrup.
- Diluted alcohol is added to the cooled syrup and everything is thoroughly mixed. The resulting mixture is poured into the contents of the jar. The tincture is placed in a dark, warm place where it should stand for about four weeks.
- After this, filter the tincture and leave until sediment appears. Now all that remains is to remove the drink from the sediment (using a hose) and you can drink it. If you put the liqueur in a dark place for another six months, it will acquire a beautiful cognac hue and a caramel flavor.
You can store the tincture in a cool cellar, where it will last for a very long time.
To prepare a strong liqueur using alcohol, you will need the following components:
- One and a half liters of alcohol.
- Cherry (the pit is not removed) - two hundred grams.
- Five grains of cloves.
- Nutmeg two pieces.
- Two pieces of vanilla.
- 50 grams of oak bark.
- 150 grams of cherry tree leaves.
- 10 coffee beans.
- 300 grams of sugar.
- Orange peels.
Preparation:
The spices are thoroughly ground into a powdery mass and sent to a glass container, and sugar and oak bark are added there. Then, alcohol diluted to 45 degrees or moonshine is poured into it, the container is tightly closed and placed in a dark place, where the tincture must stand for two weeks. After this, the tincture is filtered and poured over dried cherries from which the pits and cherry leaves have not been removed. The container with the contents is again put away in a dark place where it should stand for two months
The finished liqueur is stored in a cool, dark place for at least three years.
This low-alcohol drink can be used for baking or consumed at festive feast. For production you will need:
- Cherries (the pit is not removed, you can use dried ones) - two kilograms.
- One liter of cognac.
- Two glasses of sugar.
The berries are thoroughly sorted and washed, after which they need to be dried a little by spreading them on a clean sheet. At the next stage, the cherries are poured into a container and filled with cognac. Then the bottle is placed in a cool place where it will last for three months.
After the specified period, the liqueur should be filtered and poured into small bottles. Store the drink in a cool place, tightly sealed.
As you can see, making a homemade alcoholic drink is the most different ways It's not difficult at all. With a little work you will get a wonderful drink suitable for any holiday table.
Cherry liqueur on vodka with pits is very popular among both winemakers and gourmets. The kernels can give the drink a specific almond aftertaste, tart aroma, and sophistication. There is an opinion that it is undesirable to use fruits with seeds in this case, since they contain concentrated acid. But this cooking recipe requires a short infusion time, after which the berries are completely removed from the wort.
Ingredients:
- “Vladimirskaya” cherry – 700 gr.;
- granulated sugar – 200 gr.;
- vodka – 500 ml.
It is best to make cherry liqueur using this variety, since it has a rich cherry flavor and sweetness. Also, these berries are very juicy, which is a big advantage.
How to cook:
- making cherry tincture at home begins with preparing the berries, they are cleaned and sorted so that no spoiled fruits are found in the total mass;
- Each cherry should be pierced and placed in a container with a wide neck;
- laying is carried out in a layer-by-layer method, each level is sprinkled with granulated sugar;
- When the jar is ¾ full, the contents are filled with vodka so that it completely covers the fruit.
Next, the cherry tincture is covered with gauze and tied. You need to infuse cherries with vodka in a dark place at a temperature of 20-22°C - normal room temperature. It is very important to shake the contents every 2 days to completely dissolve the sugar. After 10 days, the mixture is filtered, distributed over glass bottles or jars, is sealed. Cherry tincture with alcohol should be stored exclusively in a cool place.
It is not necessary to use only fresh fruits as a base. An equally bright-tasting alcohol liqueur can be made from frozen or dried cherries. In the second case, it is recommended to first fill the berries with water so that they swell.
VIDEO: The best homemade cherry liqueur
Spiced
At home, you can prepare a spicy cherry tincture using vodka. This strong drink has a unique aroma and a delicate aftertaste. The cherry liqueur recipe includes various spices and dark fruits.
Ingredients:
- cherry – 2 kg;
- vodka – 1000 ml;
- granulated sugar – 350 gr.;
- coriander, dried cloves - 1 tsp each;
- nutmeg – 0.5 tsp;
- cinnamon – 3 sticks or 0.5 tsp.
Steps for preparing cherry tincture in alcohol with added spices:
- Rinse the berries thoroughly, sort them and dry well. Next, pierce each fruit to release more juice.
- Mix 70% spices with sugar, sprinkle each layer of cherries in a jar with the spicy mixture.
- Place the remaining 30% of the herbs in a cotton textile bag, tie it and place it in the bottle.
- Fill the contents with vodka.
If you close the cherries in alcohol with a tight lid, the result is a rich and strong drink. To make a softer liqueur, the components need to come into contact with oxygen, so the jar is simply covered with 3-5 layers of gauze.
Homemade tincture of cherries and spices is infused for 55-60 days in direct sunlight. Every 4 days the raw materials need to be mixed. At the time of preparation, the contents are filtered and bottled. Cherry vodka tincture can be stored in a cool place for no more than 1 year.
Drink made from fruits and leaves
The young leaves of the cherry tree contain many beneficial macro- and microorganisms. In order not to miss this stage of their growth, the collection of raw materials should be carried out in May or June, depending on the region. This component is great for those who are still learning how to make cherry liqueur even more useful.
To increase the benefits, you can infuse young leaves along with the berries - the main thing is not to miss the time when they are emerald green and very soft
Ingredients:
- fruits – 1 kg;
- leaves – 150 pcs.;
- granulated sugar – 1.2 kg;
- vodka – 1 l;
- water or moonshine – 1 l;
- lemon – 1.5 tsp.
To make a cherry tincture using alcohol at home as concentrated as possible, you need to remove the seeds from the berries. Next follow the steps:
- Pour preheated water over the cherries and leaves and place on the stove over low heat. Cook the mixture for no more than 10 minutes
- Next, place all the sugar and lemon into the same container. Mix the ingredients thoroughly without removing from heat for 15 minutes.
- Cool the compote to room temperature, mix the cherries with vodka.
- Pour the tincture into bottles, seal them tightly, and then place them in a dark place for 20 days.
You can store a moonshine drink prepared at home for no more than two years.
Cherry with cocoa
Based this recipe on the use of cocoa and cherry tree fruits. To infuse moonshine with cherries, you should prepare the following components:
- vodka up to 40° – 0.5 l;
- cherry – 300 gr.;
- granulated sugar – 5 tbsp. l.;
- cocoa powder – 4 tsp;
- drinking water – 220 ml.
How to prepare cherry liqueur based on cocoa and vodka:
- Wash the berries, remove seeds, and place in a jar.
- Fill with vodka or pure moonshine with a strength of 40o. Close the lid tightly and place in a dark and warm place for 14 days.
- At the end of this period, drain the liquid through gauze, otherwise the fruit will lower the temperature by at least 5°. If you follow this recommendation, the strength of the drink will be 25-28°.
- Boil water, add cocoa and granulated sugar. Stir until a homogeneous consistency is obtained, but do not remove the container from the stove. After this, strain the drink through a filter of 4-6 layers of gauze 2 times.
- Add the chocolate mixture to the tincture, repeat the infusion process for 14 days. But you need to stir the contents every 3 days.
Cocoa-cherry tincture with alcohol is stored in a glass container in the refrigerator. The result is a drink with a viscous structure and a small sediment, which can only be removed by repeated straining.
Adding a noble aftertaste
True tasters of alcohol tincture shared the secret of giving cherry alcohol a noble aftertaste. To do this, before using the berries, they should be dried a little. The process is as follows: fresh cherries are laid out on a tray in the open sun on the street or balcony and aged for 4 days.
If this is not possible, you can simply spread the berries on a baking sheet and place them in a preheated oven to a temperature of 80°C. Cooking time - 4 hours.
In this case, the most the best option fruits of sweet varieties will serve.
Benefits and contraindications of cherry
Despite the alcohol content in the drink, it can benefit human health. First of all, cherry increases hemoglobin and improves blood composition. Also distinguished unique properties fortifications nervous system, bactericidal effect. Strong alcohol in folk medicine used for gout, arthritis, rheumatism.
Indications for use are:
- gastrointestinal diseases;
- diseases of the oral cavity and gums;
- toothache.
Prohibited for use by pregnant, lactating and children under 16 years of age.
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