Homemade Cherry Liqueur: A Taste of Summer
How to Make Cherry Liqueur with Seasonal Cherries in June!
I received a lovely gift of fresh cherries, a seasonal fruit available from June to August, from my in-laws. I decided to use them to make a delicious homemade liqueur. Come and learn how to capture the vibrant flavors of summer cherries in this delightful homemade drink!
Cherry Liqueur Ingredients- 300g fresh cherries (washed and dried)
- 70g sugar (adjust to your sweetness preference)
- 900ml soju (distilled spirits, at least 25% ABV)
Cooking Instructions
Step 1
First, accurately weigh out 300g of fresh cherries. Rinse them gently 4-5 times under cold running water to remove any dirt or debris. Drain them thoroughly in a colander and ensure they are completely dry. You can leave the stems on if you prefer.
Step 2
Sterilize the glass jar or bottle you will use for making the liqueur. You can do this by boiling it in water for about 10 minutes (upside down, along with the lid) or by cleaning it thoroughly and then microwaving it for 1-2 minutes. Ensure the jar is completely dry before use.
Step 3
Prepare all the ingredients for your cherry liqueur: the washed and dried cherries, sugar, and soju. Having everything ready beforehand will make the process much smoother.
Step 4
Carefully place half of the prepared cherries (approximately 150g) into the sterilized glass jar. Handle the cherries gently to avoid bruising them.
Step 5
In a separate bowl, place the remaining half of the cherries (approximately 150g) and add the 70g of sugar. Gently mash the cherries with your hands. Slightly crushing the fruit will help release their flavors and juices, which will infuse into the liqueur.
Step 6
Add the mashed cherries and sugar mixture to the jar, on top of the whole cherries. Be careful not to overfill the jar; the cherries should occupy about two-thirds of the volume.
Step 7
Now, slowly pour the 900ml of soju over the cherries, ensuring they are fully submerged. Pour gently to prevent the cherries from clumping. The alcohol needs to completely cover the fruit for proper infusion.
Step 8
Seal the jar tightly. Use a sticky note to label the jar with the contents and the date it was made. It’s recommended to let the cherry liqueur age for at least 3 months for the flavors to develop fully, though it can be enjoyed sooner. Store it in a cool, dark place, and give the jar a gentle shake occasionally.
