In the 13th century monks produced an infusion of alcohol with sugar and herbs as medicine. Today it is called liqueur and produced worldwide and has lost the healing aspect to a more pleasure enjoyment. Still there are many with herbs but also fruits and spices are a very good combination. Homemade it is a great way to preserve fresh fruits from the garden.
There are many possibilities to preserve fruits. I opted for a liqueur made of my cherries. Just three ingredients. Anything more appealing?
What in the beginning seemed so easy peasy was in the end a lot of work. I had to remove the stones of the cherries. It felt like ages before I had done all of them. One kilo of cherries gets one liter of alcohol. I used Vodka. And about 200 gr of honey. I filled all in a jar, closed with a lid and let the whole in a cupboard for two months. From time to time I shook the jar.
After the two months I filtered the now dark red liqueur transfering it into a new clean bottle, closed air-tight with a lid.
Now and then I have a little glass of homemade cherry liqueur. Perfect for Christmas time, great on ice-cream, nice to offer to visitors.