Italian Cherry Liqueur

Last week, after bottling our latest batch of Limoncello, our nephew remarked that we should make a batch with cherries – since we just seem to have a few of them…

Challenge, accepted!

We found a recipe online and with a couple of tweaks, Italian Cherry Liqueur has been started.

Started, because this is going to be a loooooong process.

The first step is soaking the cherries and sugar together for 2 weeks.***

The second step is to add the vodka and let it steep for three months. THEN…

It’s strained, bottled, and ages another three months.

This is going to be a Christmas Beverage!

*** since first writing this, a reader mentioned her cherry/sugar combo grew mold. Since many homemade liqueurs like this start with soaking the fruit and alcohol together and then adding a sugar syrup later, I see no problem with either reversing the process or just mixing everything together at the beginning.

This is the first stage – the sugar and cherries. The recipe calls for using half of the pits, as well. I put them in cheesecloth, because we plan on using the cherries for Christmas Cookies!

Italian Cherry Liqueur

adapted from Italy Magazine

• 2 kg cherries
• 2 ltr 100 proof vodka
• 750 g sugar

Cut and wash the cherries, discarding half the pits.

Place the remaining pits on a clean cloth and break with a hammer.

Combine the pieces of pits and cherries in a glass jar.

Cover fruit and pits with sugar and seal in container to age.

Shake fruit mixture several times during the first two weeks.

Add the alcohol and place mixture in a cool, dark area and set aside to macerate for three months.

Using a fine muslin bag or wire mesh strainer, pour aged mixture through cloth/mesh to strain.

Reserve filtered liquid, placing in a new bottle to age for three months or more.

Update September 26, 2021:

It’s bottled!

Now… It sits for another few months!