01-homemade-sour-cherry-liqueur

Homemade sour cherry liqueur

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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.

Homemade sour cherry liqueur

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.

Ingredients:
– 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.

Homemade sour cherry liqueur
Enjoy!

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