Depending where you live, it’s coming up on sour cherry season. I’m not going to be able to go pick at my favorite orchard this year (sob), so I’ll be keeping an eye out for pie cherries at the grocery store. I want to make a pie, of course, but also–cherry liqueur.
Seriously–it’s crazy easy, and absolutely delicious.
Seriously. Even if you’ve never preserved anything in your life, you can do this. Thank me later.
I actually made two different versions last year, just to compare. This one is sweeter, and made with rum, while this one is stronger (less sweet) and made with vodka. They’re both tasty, and I suspect both would be fun to experiment with if you’re into inventing cocktails. I’m not as creative as I’d like to be, so I’ve been sipping on a delightful concoction of half liqueur, half soda water. Yeah, I know. It’s a glorified wine cooler.
Don’t knock it till you’ve tried it.
In a nutshell, the process is this: wash and pit cherries. Cover with booze (and sugar if you have a sweet tooth like mine). Let sit for a long time. Strain. Drink.
If you want actual proportions and detailed instructions (not entirely necessary, but I realize not everyone flies by the seat of their pants), see the links above.
But don’t dawdle–sour cherry season is all too fleeting.