Cherry Liqueur

09 July 2014


1-kilo whole cherries

1 cinnamon stick or 4-5 whole cloves

1-liter tsipouro or cognac



Rinse the whole cherries and place them in a clear glass container with a lid that closes securely. Add the sugar and the cinnamon or cloves. Close the container tightly and leave it in the sun for 2-3 months. For the first couple of weeks shake the container to help the sugar dissolve and mix well with the cherry juice.

After 2 ½ to 3 months strain the contents, being sure to remove all solid pieces. At this time add some, but not all, of the liter of alcohol. Choose tsipouro for a stronger liqueur or cognac for a sweeter one. Do not fill the container all the way up, so that the liquid will have room to breathe.

Shake well and set aside for 2 or 3 days in a cool dark place, shaking well once or twice daily. Add remaining alcohol to taste. Finally, store in an attractive glass bottle leaving breathing room at the top. 

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