Food recipes
Liquori Casalinghi (Cherry Liqueur)
Liquori Casalinghi (Cherry Liqueur) Ingredients: cherries, sweet, raw sugars, granulated water, bottled, generic water, bottled, generic alcoholic beverage, distilled, vodka, 80 proof Directions: You will need to crus...
Liquori Casalinghi (Cherry Liqueur)
Ingredients:
cherries, sweet, raw
sugars, granulated
water, bottled, generic
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
Directions:
You will need to crush the cherries along with their pits.
I found it was easiest to use a heavy duty extra large zip lock, adding a handful of cherries at a time, and smash each cherry with a hammer.
Be sure to crust the pit well.
Push the pulp to the bottom of the bag and add the next handful.
Leave covered in a dark place for 24 hours.
After 24 hours, boil the water and add the sugar.
Stir until sugar is dissolved.
Remove from heat.
Put cherry mixture in a fine muslin bag, or use a fine sieve, and squeeze the juice into a bowl.
Add the cherry juice to the sugar syrup mixture and set aside to cool.
Add alcohol to the cooled cherry syrup.
Pour into a jar with a tight fitting lid and place in a cool dark place for one week.
After one week, filter into a cool looking bottle, seal, and age it for at least six months before you pop the top.
Ingredients:
cherries, sweet, raw
sugars, granulated
water, bottled, generic
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
Directions:
You will need to crush the cherries along with their pits.
I found it was easiest to use a heavy duty extra large zip lock, adding a handful of cherries at a time, and smash each cherry with a hammer.
Be sure to crust the pit well.
Push the pulp to the bottom of the bag and add the next handful.
Leave covered in a dark place for 24 hours.
After 24 hours, boil the water and add the sugar.
Stir until sugar is dissolved.
Remove from heat.
Put cherry mixture in a fine muslin bag, or use a fine sieve, and squeeze the juice into a bowl.
Add the cherry juice to the sugar syrup mixture and set aside to cool.
Add alcohol to the cooled cherry syrup.
Pour into a jar with a tight fitting lid and place in a cool dark place for one week.
After one week, filter into a cool looking bottle, seal, and age it for at least six months before you pop the top.