Homemade sour cherry liqueur is different from kirsch. In Romania is called Visinata after sour-cherries or visine. While I was researching the recipe, I discovered that a similar drink is made in Portugal and it’s called Ginjinha. In Portugal, Ginjinha is served with a sour cherry or two in the glass. In Romania, Visinata is served without the cherries. The cherries can be used in cooking or on a side.
The recipe is easy to make, but it takes a lot of waiting time so the cherries infuse properly and the vodka gets their flavour. If you want to make it for Christmas, I would suggest starting now. The more time you wait, the more intense the flavour will be.
Traditionally the homemade sour cherry liqueur is made with fresh sour cherries, but I used frozen ones; it was the only option available. I got mine from an International shop. If you use fresh cherries, remove the pits so they can release their flavour faster.
I don’t like sweet drinks, so my version has less sugar than other recipes online. Double the amount of sugar if you are looking for a sweeter taste. Regarding Vodka, any unflavoured one would be ok. I bought a Vodka made in England, it was cheaper than a Russian one and for the liqueur it makes no difference.
– 100g sugar
– 450g sour cherries
– 700ml unflavoured Vodka
To make the drink, put the cherries in a bottle with a wide bottleneck. Add the sugar and pour the Vodka on top. Put the cap on making sure the bottle is completely closed. Spin the bottle a few times.
Leave the bottle in a cold place, covered with a cloth or tea-towel. After a week or so, spin the bottle again. Leave the sour cherry liqueur for at least 2-3 weeks to infuse. As I mentioned, the more time you wait, it will have more flavour.
I would suggest leaving the bottle in the conservatory.