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For more recent exchange rates, please use the Universal Currency Converter. This page was last updated: Number of bids and bid amounts may be slightly out of date. Does it make the liquid thinner. Hi, thanks for the great recipe. Many regards from Switzerland. You can use the same amount but your liqueur will be much stronger. Or you can add less alcohol e. Depends how you prefer it: Hi Roxy, When you said you could continue to infuse everything for 5 to 6 weeks, did you mean you can leave the cherries in or do you need to strain the liqueur and then let it set in the jars for the additional time?
I make sour cherry liqueur every year without the vodka; just cherries, sugar and some water. At first it was an accident. I am happy to know it is the pits that make that wonderful almond flavor. I guess by accidental pits left in. IN the future the pits will stay in! And, I dry the cherries too. This year I am going to try to use them in a fruit cake of some sort.
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Hey Roxy, great recipe! Just for clarification — you recommend letting everything sit for weeks… does that include the cherries? Hi roxy i am in australia and cannot get sour cherries. I am going to use canned cherries so i wont need syrup just alcohol. What ratio of canned cherries g to alcohol please. It should last for years as the alcohol helps preserve everything. How would frozen cherries change things? Would they release juice when thawed? It would work with frozen cherries as well. This sounds super, I make sloe gin every year and Pontac from elderberries.
You got any advice on rhubarb liqueur quantities? Hi Thanks for your nice recipe. I made it 3weeks ago and I pour the liquer in to a bottle and used the sourcherries again to make new one. Tiny bubbles comes out of the jar and make sound like a soda! The taste is ok ,not sour or bitter.
I just opened mine with the same observation!
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Wondering why it became fizzy and if it is ok to drink. The quantity of vodka listed for your homemade cherry liqueur is not clear 0. Quite interesting and we will definitely give this a try.
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A friend of ours has done it with Metaxa. Put in the sun for 30 days.
We have Tart cherries but they are a little sweeter than the Montmorencies. Brix averages between 18 and I guess we would add less sugar?? Navigand pe internetul romanesc uite ca am nimerit pe saitul dumeavoastra. Trebuie sa apreciez ca sunt placut surprins de calitatea articolelor de pe acest sait si va urez cat mai mult succes! I have just strained off some of your recipe liquor. It seemed to have a slight fizz when I opened the demijohn. Also will it get richer and stronger if left for six months before drinking?
Hi Roxy, I want to make this and give it as Christmas gifts to my relatives! Can I make it now and leave it till around Christmas to strain it or is it best to strain it into bottles after the weeks? Will it keep till Christmas? Hope that makes sense!
Would this work with frozen cherries? Have you used the same recipe with other fruits?
Yes, it would work with frozen cherries as well. Depending on the sweetness of the fruits you might have to adjust the sugar to fruit ratio. Here are some of the other ratios:. Hi Roxy, I made the cherry liqueur this summer and it was fantastic!! Cherry pie in a glass. I grow blueberries and made two batches from them. I thought after tasting it that adding more sugar would improve it, but that may just be my taste. It was OK, but not as delicious as the cherry.
Also, I noticed the blueberries seemed to ferment and fill with a gas that gradually dissipated over several weeks. The berries eventually sunk to the bottom. I also grow raspberries and will use the fall crop to try this again. Thanks so much for the recipe! It was really fun to do! In some stores you need to ask for it. The flavour is incredible! Hi Roxy, I have found some cherry trees near to me, there are 3 varieties and I have no idea what they are called, the first are dark and sweet and can be eaten fresh, very delicious, the second type is almost black in appearance and very juicy but bitter to taste, they are softer and need to be handled gently, the third is a red orange in colour and sour to taste, they are not Morello as they are prolific on the tree and it has to many leaves on the tree to be a Morello, I am going to give them all a go with your recipe, will let you know the results later in the year.
Have you ever made Sloe Gin Roxy? Let me know how it turns out. I have an abundance of Cherries as I live on a cherry farm ,but the waste that comes back from the whole sales is ridiculous so I thought I might have a go at making some cherry cider,and some Liqueurs. But would love your input.
Can you give me the ratio for sweet cherries Liqueur please it sounds lush. The sugar to cherries ratio for the sweet cherry liqueur is 3 cups g sugar for 3. Nanking cherry is not the same thing as a cherry.
They are cherry like when they are raw, but the taste very different when processed. I think it is a different family. You will never get the almond flavor either. I was also thinking of using a brandy for another jar just to see how it turns out, should the sugar be the same as the vodka? Hi Roxy, How do you seal the bottles? Is there a special bottle you use? Also, where do you store your bottles after the liqueur is bottled? On the shelf or refrigerator? Thank you so much, Mari. I also like these bottles from Ikea — http: Regarding the liqueurs lifespan.. How log will it be good if left out on a shelf vs being refridgerated?
Hi Roxy, I had a question about the cherry mixture. You stated that after 7 days you can strain it and then if you would like s stronger mixture to add more alcohol and water with sugar them let it sit for a month and restrain it. I was just wondering why you would have to restrain it. Do you put the cherries back in it? The reason you have to restrain it is because a yeast deposit might form on the bottom of the jar so by straining it you remove any impurities.
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I have a question about homemade cherry brandy, vodka, and bourbon. We had a bumper crop of delicious Bing cherries one year ago, and I researched many different cherry liqueur recipes. Most recipes called for using whole cherries with the pits left in.
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I placed the cherries on the bottom and added a quality alcohol; making three different batches as above. Any truth to this concern? I hope this helps.
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