Cherry liqueur
Description
It doesn't matter what holiday you're planning to celebrate—birthday, New Year, March 8th, or simply decided to gather with old friends—having a good mood for everyone requires a bottle of something delicious on the table. Honestly, I don't really trust store-bought alcoholic drinks; their ingredients are mostly chemicals. But homemade infused liquor is a completely different story. And now I'm going to tell you how to make it. Can be served.
Instructions
- 1
Step 1
Large jars are best suited for this purpose, for example, three-liter ones. There's no need to sterilize them—just wash the jars thoroughly on all sides.
- 2
Step 2
Now place a layer of berries in the jar and cover them with sugar, then add another layer of berries and sprinkle with sugar again. Repeat this process until the jar is about 70% full.
- 3
Step 3
Next, take a piece of gauze and fold it into three layers. Cover the jar openings with the gauze and secure it with a rubber band or ordinary string. Place the jars in a warm spot, preferably in the sunlight, for 3-4 days.
- 4
Step 4
By this time, the fermentation process should have started. So we remove the gauze and put ordinary medical gloves over the neck of the jar. We tie the gloves to the neck with a string and make a small hole in one of the fingers so that the glove doesn't burst when it inflates. Then we place the jars back in a warm place and forget about them for 3-4 weeks.
- 5
Step 5
After about three weeks, the gloves will start to fall off. Remove them, cover the neck with gauze or a special lid, and transfer the liqueur into a large bottle. Then filter it through gauze a couple more times. Now place the berries into clean jars, add about 30% of their volume in sugar, and pour in as much water as the amount of liqueur you removed. Again, put gloves on the jars, secure them tightly, and let the liqueur sit for another 30 days. After a month, filter it once more, and it will be ready to drink.