In the old days, cherry was prepared in almost every house for holidays and receptions. Family recipes for making cherry liqueur were kept secret and passed down from generation to generation. By the way, the berries remaining after straining the liquid were traditionally used as a snack. Drunk cherry under the liqueur emphasized the richness of the natural notes of the drink.

classic cherry

Recipe proportion: 12 kg of cherries per 4 kg of honey.

Cooking method

A barrel is filled with ripe and clean cherries, leaving 15-20 cm unfilled on top.

Honey is poured into a barrel over cherries. Honey must be poured slowly so that all the space between the cherries is filled.

Then the barrel is carefully closed and placed in the cellar for 3 months, during which time fermentation takes place. It should be noted that if the barrel is not strong, without metal hoops, then very often it breaks.

After 3 months, the cherry is filtered through a clean “waffle” towel and poured into bottles that are corked.

The prepared liqueur can be stored for several years.

Cherry Ukrainian

Cooking method

Half of the cherries prepared for tincture are pitted, and the other half is left with pits.

Cooked cherries are poured into a bottle for 1/4 of its volume, filled with vodka to the neck and set for 4 weeks to ripen.

The ripened liquor is poured into a clean bottle, granulated sugar (~ 200 g per 1 liter) is added and placed in a warm place so that the sugar dissolves. If desired, the liqueur can be made sweeter. To do this, they take twice as much sugar and prepare a thick syrup and, while it is hot, pour it into a cherry.

The chilled liquor is filtered, bottled and corked for 6 months. After this period, the liqueur is ready for use. The older the cherry, the tastier it is.

Vishnevka old world

Ingredients

Vodka - 400 ml (for 1 kg of cherries)

Cherry - 1 kg

Cinnamon and nutmeg - 1 g

Sugar - 250 g

Cooking method

Prepared cherries are kneaded with seeds, placed in a bottle and kept for 3 days to ripen.

Then add all the ingredients, mix and put for 8 days in a warm place.

When the liqueur becomes transparent, it is drained, filtered and, if desired, a thick sweet syrup is added, stirred well and bottled.

Alternative recipe for cherry liqueur

The proportions are indicated for a 10-liter bottle.

Ingredients

Cherry - 6.5-7 kg

Sugar - 2.5 kg

Sugar for secondary fermentation - 650 g

Vodka - 2 l

Cooking method

Wash the ripe cherries peeled from the stalk, remove the seeds, let the water drain, pour into a large bottle.

Add granulated sugar, tie the neck with gauze and put in a warm place for 2 days for fermentation.

The juice released from the cherry should cover the fruit, for which the bottle is shaken from time to time.

As soon as the first signs of fermentation appear, the gauze from the cylinder must be removed, a water seal installed and kept until the fermentation stops completely.

At the end of fermentation (after 30-35 days), filter the liquor through gauze and cotton wool placed in a funnel or colander. Pour the filtered liquor into prepared bottles and cork well.

To extract the largest amount of extractives, the cherries remaining after filtering the liquor are placed in bottles and poured with 30% sugar syrup (2 liters of syrup are needed for a 3-liter bottle).

Install a water seal and hold the mass for 20-25 days until fermentation stops. The resulting wine-type juice is filtered through cheesecloth, bottled and corked.

Cherry liqueur on vodka

Preparation time - 10 days.

For a drink, if desired, you can use pitted or pitted berries. It must be remembered that after 6 months, hydrocyanic acid will begin to saturate the product. Usually, cherry does not stagnate in the bins, and before this period the bottles are already empty. Cherry liqueur on vodka with stones will please with almond notes, sugar neutralizes the effect of hydrocyanic acid during the ripening of the drink.

List of ingredients

A jar of ripe cherries - 1 l

Sugar - 100 g

Vodka - 0.5 l

Cooking method

We clean the berries from the cuttings, throw out the spoiled ones and rinse with cold water.

We pierce them with a toothpick or a pin, put them in a container with a wide neck in layers, alternating them with sugar layers, while filling 3/4 of the jar.

Fill the contents to the top with vodka.

We cover the neck of the vessel with gauze and tie it (the mixture should breathe).

We put the container with the liquid to ripen in a dark place at room temperature.

Every 3 days we shake off the bowl with the contents so that the sugar dissolves.

After 10 days, strain the mixture.

We take clean bottles and put intoxicating berries in them.

Pour the drink itself over the fruits, after which we tightly cork the bottles.

Keep the drink refrigerated.

Pouring of cherries on alcohol

Preparation time - 6 weeks.

If you have a lot of frozen berries and the time is not summer at all, but you really want to treat yourself to a delicious drink, do not deny yourself the pleasure. Frozen cherry filling is not inferior in quality. Do not forget to add the liquid remaining after defrosting to the container.

List of ingredients

Frozen or fresh cherries - 1 kg

Sugar - 2 cups

Alcohol - 1.2 l

Cooking method

Wash and sort the berries, separate the cuttings.

Place cherries in a wide-mouthed jar.

Pour food alcohol into the container, close tightly with a nylon lid and place in a dark, cool place.

After 2 weeks, drain the liquid into another jar, close and set aside in a cool place for storage for 2 weeks.

Pour the remaining cherries in the first jar with sugar and pour spring water (0.5 l) to obtain syrup, hide in coolness and darkness.

Shake the container every three days.

After 2 weeks, drain the syrup and mix it with the first fraction.

Leave the resulting mixture to settle for the next 2 weeks.

Pour the finished liqueur into bottles.

Cherry liqueur on moonshine

Preparation time - 30 days.

List of ingredients

Ripe cherries - 1.5 kg

Purified moonshine - 0.7 l

Sugar - 0.5 kg

Cooking method

We separate the cherries from the cuttings, discard the spoiled ones and rinse with cold water.

We slightly dry the berries in the bright sun or in the oven (we lay them out in 1 layer on a baking sheet and simmer for 4-5 hours at a temperature of 70 ° C).

We place the cherries in a three-liter jar, sprinkling them with sugar.

Pour the candied berries with moonshine and close the container with a nylon lid.

We remove the jar in a dark place for 30 days.

Shake the bowl with the mixture every 3 days.

After the required time has elapsed, we filter the liquid through gauze folded in several layers.

Pour into bottles and keep refrigerated.

Cherry leaf pour

Preparation time - 1 month. The drink has healing properties.

List of ingredients

Chopped fresh cherry leaves - 2 cups

Orange peel - 2 tablespoons

Sugar - 200 g

Alcohol or vodka - 0.5 l

Cooking method

Put the crushed leaves in a liter jar.

Cover the leaves with sugar, add lemon zest.

Thoroughly mix the contents of the jar and pour alcohol or vodka.

Remove the container with the contents in a dark place for 1 month.

After the set time has elapsed, strain the liquid through cheesecloth and pour the liquor into a bottle.

Store in a cool dark place.

Quick cherry liqueur

Cooking time - 1 day. Often in the people such a drink is called "precocious".

List of ingredients

Cherry - 1 kg

Sugar - 1 cup

Vodka - 0.5 l

Cooking method

Wash and clean berries from cuttings.

Place the cherries in a roaster or other ovenproof dish.

Pour the sugar over the berries and mix thoroughly.

Pour the mixture with vodka.

Cover the dish with parchment paper and tie with string.

In several places, make holes with a needle.

Place a bowl in an oven preheated to 120 ° C, while the oven should already be turned off.

The future liqueur ripens in the oven until it cools completely.

Drain the liquid and strain.

We put drunk cherries at the bottom of clean bottles and pour the liquor into them.

Cherry and currant filling

Preparation time - 25 days. For the recipe, we recommend using blackcurrant.

List of ingredients

Cherry - 1 kg

Currant - 0.5 kg

Vodka - 1 l

Sugar - 1 kg

Cooking method

Wash the berries and remove the leaves and cuttings.

Place cherries and currants in a three-liter jar.

Sprinkle the berries with sugar and mix.

Cover the neck of the container with gauze and tie around the circumference with a rope.

Put the jar on a sunny windowsill to ferment berries with sugar for 3 days.

When the set time has elapsed, pour the contents with vodka.

Put the container with the mixture on the same window sill to infuse for another 3 weeks.

After the required time, strain the liquid and pour the liquor into clean bottles.

Keep cool.

Cherry cognac liqueur

Preparation time - 40 days.

List of ingredients

Pitted cherries - 1 kg

Sugar - 0.5 kg

Ordinary cognac brandy - 0.5 l

Cloves - 5 pieces

Fresh cherry leaves - 5 pieces

Cooking method

Washed berries, separate from the cuttings and take out the seeds.

Cherries, together with the juice that has stood out, are placed in a three-liter jar.

Pour in sugar and mix thoroughly.

We put cloves and leaves in a jar.

Pour the contents with cognac and shake.

Expose to the sun for 40 days.

After the required period, we filter the liquid through several layers of gauze and pour the finished liquor into the bottle.

We keep it cool, and use cherries for home baking.

Homemade pitted cherries and vodka

Preparation time - up to 2 months.

Please note: washed or harvested cherries after rain are not suitable for this recipe. There should be wild yeast on the skin of the berries. Sterilize the jar beforehand. Wash your hands with soap before starting work. When creating a cherry liqueur, keep the proportions.

List of ingredients

Ripe cherries - 2 kg

Sugar - 0.8 kg

Water - 0.25-0.3 l

Cooking method

Free the berries from the seeds.

At the bottom of the jar, pour 0.2 kg of sugar.

Pour the sugar with the extracted cherry juice.

Arrange cherries and remaining sugar in alternating layers.

Pour spring water up to the shoulders of the jar.

Close the neck of the container with a water seal.

Place the container with the contents in a warm (18-29°C) dark room.

After 18-36 hours, the water seal will begin to bubble and foam will appear.

Fermentation, depending on the temperature regime, can last for 25-55 days.

We filter the liquor, defend it for 2 days, filter it again through gauze folded in several layers.

Pour into bottles and keep refrigerated.

With proper preparation, even from cheap cognac and ordinary cherries, an excellent alcoholic drink is obtained. Homemade cherry cognac tincture is much better than store-bought counterparts, often made from chemical additives. The taste and smell of berries are felt in every sip, and the beautiful ruby ​​​​color complements the pleasure of tasting.

For tincture, you need fresh or frozen (pre-thaw) ripe berries of any variety. In extreme cases, dried cherries will do (half the amount in the recipe). You use inexpensive, but real cognac - a distillate aged in a barrel or infused with oak chips can be homemade.

Cognac drinks made by imitating the taste of prunes, burnt sugar and other additives are not suitable. The taste of the tincture will be completely different and much worse.

Ingredients:

• cherry berries - 0.5 kg;
• cognac - 0.5 liters;
• sugar - 50-200 grams;
• cherry leaves (optional) - 5-7 pieces;
• cloves (optional) - 2-4 buds.

Add sugar to taste and depending on the variety. Since most berries are sour, I advise you to sweeten the drink with at least a minimal amount. The more sugar, the lower the strength of the tincture. Cherry leaves enhance the aroma, cloves add a spicy flavor note.

Cognac cherry recipe

1. Peel the stalks and wash the cherries. Pierce each berry with a needle.

In the classic version, the stones are not removed, with them the aroma is brighter, and the taste is richer. But if you are afraid for your health (cherry pits contain a small amount of hydrocyanic acid and cyanide, theoretically, in large quantities these substances can cause poisoning), first remove the pits without crushing, then make tincture only on the pulp.

2. Put the pierced cherries (or pulp) into a container for infusion, for example, a jar. Add sugar. Shake well several times to mix the berries and sugar, you can immediately fill the jar in layers. Add leaves and cloves (optional).

3. Pour in cognac. Close the jar tightly with a lid. Shake several times.

4. Infuse in a dark room (or cover) at room temperature for 30 days. Shake every 3-5 days.

5. Strain the finished tincture through gauze, pour into bottles, close tightly. Before tasting, keep the drink for 2-3 days in a dark, cool place to stabilize the taste.

In some cases, when cooked on the pulp, the tincture turns out to be cloudy (sometimes the turbidity appears due to the low quality of sugar). Filtration through cotton wool solves this problem. The remaining "drunk cherries" can be used for baking.

When stored away from direct sunlight, the shelf life of homemade cherry brandy tincture is up to 5 years. Fortress - 29-35% (depending on the amount of sugar).

Among homemade homemade alcohol, cherry tincture is the most common drink. Cherry on vodka or cherry due to its aromatic taste smooths out the sharpness of strong alcohol, the tincture is soft and pleasant to drink. It is used as a dessert drink, and you can also make delicious cocktails from cherry tincture.

Cherries of any variety are suitable for tinctures, but the sweeter the berries, the better the drink will turn out. In addition to freshly picked fruits, you can use dried berries. You can also collect cherries and freeze them for future use. It is necessary to sweeten the tincture to taste, if the cherry is very sweet, then you can do without sugar at all. Cherry tincture without sugar will turn out with a more pronounced cherry flavor. As an alcohol base, vodka, high-quality moonshine, or an alcohol solution with a strength of 40-45 degrees is used. The tincture will be even better if you use cognac or brandy in it. There are many recipes for cherry tincture at home, the most popular of them are described below.

Classic recipe for cherry tincture with vodka

The simplest recipe for vodka, according to this technology, cherry tincture is prepared on alcohol or moonshine. Any housewife can make cherry tincture. Moonshine tincture on cherries can be stored for up to three years in a cool room.

Ingredients:

• Cherries - 1500 gr;
• Vodka - 700 ml;
• Sugar -350 gr.

Cooking:

1. Berries preparation. If the fruits are fresh, then they must be dried in the sun or dried in an oven heated to 70 degrees. Frozen berries need to be thawed.
2. Pour vodka into a jar, add cherries and granulated sugar. Close the jar with a lid and leave to infuse for a month at room temperature. Shake the contents of the jar twice a week.
3. At the end of the infusion period, filter the drink through 2-3 layers of gauze. Pour the cherry tincture into bottles and store closed in a cool room.

Video recipe for cherry tincture on vodka.

Cherry tincture on vodka with spices

Ingredients:

• Cherries - 1 kg;
• Vodka - 500 ml;
• Carnation - 5 pcs;
• Sugar - 5 tbsp. l;
• Ground cinnamon - 1⁄4 tsp;
• Nutmeg - 1⁄4 tsp

How to make a tincture:

1. Sort the berries, wash, slightly dry in the oven. Pierce each cherry with a toothpick.
2. Place the fruits in a jar sprinkled with sugar. Add cinnamon and nutmeg. Pour in vodka.
3. Put the jar on the windowsill and insist the contents for 50-60 days. Shake the jar once a week to mix.
4. Strain and filter the finished tincture on cherries with vodka. Pour into bottles, stand for a few days before use.

Cherry tincture on cognac

Compound:

• Cherry - 0.5 kg;
• Cognac - 0.5 l;
• Sugar sand - 100 gr.

Cooking:

1. Prick a clean cherry with a needle, place in a jar. Pour in some cognac so that the berries are covered with it. If desired, you can add cinnamon and cloves for taste.
2. Close the bank, insist a month. Then strain the drink, pour in the remaining cognac and add sugar or honey.
3. Stir thoroughly to dissolve the sugar. Keep the tincture in the refrigerator until it becomes completely clarified. Cognac gives the drink a richer taste, removes the sharp vodka smell.

Cherry Kirschwasser Recipe

Kirschwasser or kirsch in German (cherry vodka). An alcoholic drink with a strength of 37-42, which is made in Europe mainly in France, Germany and Switzerland. Kirschwasser is made from cherries or cherries.

Ingredients:

• Sweet cherry - 900 gr;
• Vodka - 350 ml;
• Water - 300 ml;
• Sugar sand - 450 gr.

Preparing the recipe for cherry tincture:

1. Pierce clean berries with a fork; if it is a cherry, then there is no need to remove the seeds.
2. Put the fruits in a saucepan, add granulated sugar and pour in water.
3. Heat the mixture over low heat, stirring constantly.
4. When the syrup boils, turn off the fire. Cool the mixture to room temperature.
5. Pour everything into a jar, pour in vodka, close and leave for one month in a dark place.
6. Strain the drink through a cotton filter before drinking.

Features in the preparation of cherry tincture:

1. For tincture, it is better to select dark varieties of cherries. Cherry tincture tastes better if you use fresh berries. Frozen fruits are also suitable; frozen cherries make a delicious liqueur.
2. If cherry tincture is made on moonshine, then moonshine must be used double distillation. The taste of cherry on moonshine in this case will prevail.
3. It is advisable to dry the berries before cooking, which will save them from excess moisture. Tinctures in this case will not have a watery aftertaste.
4. If the cherry is very sweet, then it is better to do without adding sugar.
5. If you make a tincture of cherries with pits, they will add an almond flavor to the drink.
6. Leaves and stalks are also used to flavor the tincture.

Useful properties of cherry tincture

Cherry contains a huge amount of useful substances and vitamins. Our ancestors drew attention to its healing properties in ancient times. The juice of the berry has antiseptic and antibacterial properties. Alcoholic cherry extract is used to prevent many diseases of the digestive system. Cherry tincture on alcohol helps with problems with the circulatory system.

If you do not have frozen berries, fresh, not very good quality, rejected after sorting, will do. Those berries that for some reason were not suitable for home canning are also suitable.

According to the recipe for tincture of cherries on cognac, the berries will need to be washed - do not remove the seeds, and prick in several places with a needle or an ordinary toothpick.

Fill jars up to shoulders with prepared cherries.

Cover the jars with a lid and shake well so that the sugar wakes up to the very bottom and the cherries settle slightly. You can sprinkle cherries with sugar in layers, but this method is better suited when you are preparing a large amount of drink in a wide container - a basin, a saucepan, a barrel.

Pour the brandy over the cherries until believing, cover with a lid and mix gently again so that the sugar begins to dissolve.

Remove the cherry tincture on cognac in a dark, cool place for two weeks. To make the tincture cook faster, shake the jars daily to prevent undissolved sugar from remaining at the bottom.

The readiness of the drink is determined by the color and consistency - the tincture will look a bit like liquor or fruit syrup. When the cherry tincture is dark and slightly viscous, it will need to be filtered, the berries removed and poured into bottles or jars that are convenient for storage. The optimal time for preparing the drink is 2 months, but after two weeks you will already be able to taste a wonderful fragrant tincture.

Without pits, it will be ready much faster and the taste will be richer. However, the pleasant aroma of the bones will disappear.

Store in the refrigerator and serve chilled.

Cherry cognac tincture - step by step recipe with photo

18+

Minors are not allowed to drink alcohol!

It is on the basis of cherries that the most fragrant and delicious tinctures are obtained. You can prepare a tincture with vodka, alcohol diluted with water, moonshine and cognac. The last option is just perfect. The aroma of cognac in combination with cherries is excellent. Such a liqueur can be prepared for any holiday. Cherries can be of any variety, fresh or frozen. Cognac can be bought on tap to make it cheaper or in bottles with three stars. Cherry tincture is not only tasty, but also useful in small doses.

To prepare cherry tincture on cognac, we need - 2 weeks, output - 1 liter.

Ingredients for the preparation of cherry brandy tincture:

• Frozen cherries - 300 grams
• White sugar - 300 grams
• Lemon - 1 ring
• Orange peel - 1 teaspoon
• Cognac three stars - 400 milliliters.

Stages of making tincture of cherries on cognac

For tincture we need ripe cherries. Fresh or frozen, it doesn't matter. The main thing is that with bones, they give their piquancy to the tincture. If you only have cherries from the freezer, you can pour them into a bowl and quickly defrost them using the microwave. If you don’t have a microwave, then leave the berries on the table in the evening, in the morning you will have cherries ready for use. Do not pour out the juice with water that is formed, it will also come in handy.

Tinctures are best prepared in ordinary glass jars. Pour the cherries with juice into a liter or larger jar, depending on how much tincture you will prepare.

Pour white sugar into a jar, if there is, brown is better. You can separately dissolve the sugar in a small amount of water and pour over the cherries, but this will already be a liqueur.

Add a lemon ring cut into four parts and orange zest to the jar. It is better to remove the zest from the orange and cut into strips so that the oils are still preserved in it.

We close the jar with a tincture of cherries on cognac with a lid and put it near the battery, in a warm and dark place. The sugar should dissolve on its own and soak into the cherries.

After a day, we take out the jar and see that most of the sugar has melted.

Pour cognac into a jar, twist the lid and shake it so that everything inside is evenly mixed.

My batteries are not very hot, so my tincture of cherries on cognac is infused right there, and not in a cold place, as is often advised on the Internet. The jar is already ready for us, we put it there for two weeks, if there is time to wait more, then it is better for a month.

After the specified time, open the jar of tincture.

Drain the liquid into another jar, make a double gauze filter and filter the tincture. Cherries can be served to adults simply as an appetizer.

Cherry cognac tincture is ready for tasting.