Cherry Liqueur

Cherry Liqueur

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Penny Binker


With the holidays coming up fast, I thought maybe by posting a few liqueur recipes that it might help others in 1) having something homemade to share with guests. 2) Bottle up in smaller bottles once strained to give as gifts. 3) Something besides over the counter cough medicine to gulp down when feeling bad.


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  • 2 1/2 c
    sweet cherries, (bing)
  • ·
    12.7 oz. (376 ml.) 100 proof vodka
  • 5 oz
    (148 ml.) simple syrup
  • 2 to 3
    drops lemon extract, optional

How to Make Cherry Liqueur


  1. You can make your own simple syrup using equal amounts of sugar & water. Bring water up to a boil and add the sugar. Once sugar is dissolved then let cool before using. Lots less expensive to make your own simple syrup. For a heavier simple syrup, just use two times more sugar than water. I prefer equal amounts.
  2. In a Quart jar, add Cherries that have been cut in half & pitted.

    Add Vodka & Water to cover cherries. Macerate. Keep tightly covered 2 to 3 weeks at room temperature, shaking daily.
  3. Filter though cheesecloth, & then through a coffee filter. Add Simple Syrup & if desired the Lemon Extract.
  4. Next add (TOP WITH) Water to bring the total volume up to 25.4 oz. The liqueur is good at this point; it will be smoother if it is aged for a few more weeks or more. It can be sipped or used in mixed drinks.
  5. Note: If you can't find fresh cherries, then maybe there are frozen berries that can be used. Or better, just wait until you can find some fresh cherries to make this. Just wondering how substituting equal amounts of some other fruit would work. Like peaches.

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About Cherry Liqueur

Course/Dish: Cocktails

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