Rinse cherries, remove stems and leaves, pit. Discard the cherry pits. Alcohol, spices, fruit and water in a preparation jar made of glass form. Close well and place in a sunny spot. Drain after four weeks. Make a sugar solution of 350 g of sugar and 400 ml of water, cool and mix with the cherry essence. Taste the liqueur, sweetening each time as desired, then filter. Fill into bottles, seal and rest for a few weeks.
Cherry liqueur is made in the same way from fresh cherry juice: 0.5 liters of juice is mixed well with 300 g of sugar until the sugar is dissolved. Add 0.5 liters of grain brandy or brandy and let stand for three days. Now filter and fill into bottles. The liqueur should rest for half a year before drinking.
Tip: Always use aromatic spices to refine your dishes!
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