Recipe for currant and cherry liqueur
Currant and cherry liqueur in an original way combines sourness of currants and sweetness of cherries. Its colour depends on the colour of cherries. It can be made with both red and white currants. If you decide to use white currants you should also choose light cherries.
- 1 kg of cherries
- 0,5 kg red currants
- 25 kg of sugar
- 1 litre of spirit 95%
- 1 litre of water
Mix the water with spirit and set aside for 24 hours. Wash and dry the fruit. Core the cherries, remove the stalks from the crosses and slightly crush them. Put the fruit into the jar and pour the alcohol. After a month of macerating away from the sun, pour off the liquor and cover the fruit with sugar. Leave it for a week to let the fruit juice. From time to time shake the jar. After a week, pour off the syrup, strain the juice. Add 0,5 litre of water to the fruit and leave for another week. After this time, pour off the juice, which should be combined with the syrup and the liqueur. Set aside for about 3 months to clarify. The clear liqueur is filtered and poured into bottles.