Every summer, I declare it the summer of something. Well, this summer must be the summer of alcohol. I have been in a mad flurry putting away all sorts of liqueurs and infusions. If you follow me on Facebook, I posted that I was putting away for winter, just like the squirrels, only mine was all liquid!
I posted about this dark cherry liqueur originally in July of 2011 – Dark Cherry Liqueur and Bourbon Soaked Cherries. And, to tell you the truth, I had stuck it in an old Hoosier cabinet in my dining room and forgot about it! I discovered it at the end of last year and have been working my way through the cherries ever since!
That’s the beauty of this liqueur (and really any fruit liqueur) – it does double duty. Not only do you get a fabulous liqueur to be used for desserts, sipping, or cocktails – you also get all the lovely fruit. In the evening when I watch tv, I always have a glass of something to drink. Usually through the week, it’s some seltzer water made with my SodaStream. Well to that water, I’ve been adding a cherry or two! Until, I finally worked my way through all of the cherries and now we have a jar of the richest, sweetest, cherriest liqueur ever! It’s so good, hubby insisted that I start another batch now!
The original recipe for this called for using the pits, but I just use the pitted cherries.
Dark Cherry Liqueur
- 1 1/2 pounds cherries
- 1 1/4 cups sugar
- 1 750-milliliter bottle of 80 proof vodka
Pit the cherries and place them in a glass container large enough to hold them, the vodka and the sugar. Add the vodka and sugar to the jar. Shake to dissolve the sugar. Steep in a cool, dark place for 8 weeks.
The original recipe tells you at 8 weeks to strain out the solids and then add 1/2 cup of simple sugar syrup and age for 2 to 3 months. I obviously skip this step. I just let mine age with the cherries in it for about 3 months and then start fishing out the cherries as I need (or want) them!