Cherry plum berries make aromatic liqueurs with a slightly tart taste. We will look at two different recipes for cooking technology. In the first case, a light low – alcohol drink will come out, in the second-a rich strong one.
For home-made liqueur, cherry plum of any varieties is suitable: red, yellow, purple, black. First, the berries need to be sorted, removing unripe, spoiled and moldy, and then wash them well. Even one slightly rotten fruit can spoil the whole drink.
It is believed that there is a lot of dangerous prussic acid in the seeds of cherry plum, so it is better to extract them. In fact, the harm of the seeds is greatly exaggerated, and they also give an interesting taste. To leave them or not, everyone decides for himself, both options are acceptable.
Classic cherry plum liqueur
It is prepared by natural fermentation. Strength – 8-12%.
- cherry plum berries – 2 kg;
- sugar – 1.5 kg;
- water – 200 ml.
1.Wash the cherry plum. If desired, remove the bones.
2. Put the berries in a jar, add sugar, then shake vigorously several times and pour in water. If you use cherry plum without seeds, you can just mix it well.
3. Tie the neck of the jar with gauze (to protect it from insects), then put it in a dark place with room temperature for 2-4 days.
4. If foam, fizz and a slight sour smell appear, install a factory or homemade water seal on the jar.
5. After 25-45 days, the fermentation will end (the water seal will stop blowing bubbles). It is necessary to filter the liqueur through 3-4 layers of gauze. Mash (solid part) wring out with your hands, strain through cotton wool and mix with the main part.
6. Pour the finished liqueur into bottles, seal it tightly and put it in the refrigerator or basement for 2-3 months at a temperature of 12-18°C. Shelf life is 1-2 years.
Cherry plum liqueur with vodka
Strong aromatic drink, prepared by the method of tincture.
- cherry plum – 1 kg;
- vodka (moonshine, alcohol 40-45%) – 1 liter;
- sugar – 150 grams.
1. Put the berries in a jar (you can either with or without seeds), add vodka and close the lid tightly.
2. Leave the mixture in a dark place at room temperature for 35 days, shake the contents of the jar once a week.
3. Strain the infusion through cheesecloth. Cherry plum vodka is tightly closed and stored in a dark, cool place. Add sugar to the berries, mix well and seal tightly. Insist for another 35 days.
4. Strain the syrup through cheesecloth, then mix it with the tincture obtained at the previous stage.
5. Before use, I advise you to withstand the drink for 10 days. You will get a fragrant home-made liqueur from cherry plum with a strength of 28-32%. Shelf life up to 3 years.