Walnut and sour cherry
They stand together in the sun every summer ... I put the recipe on my "number" among other recipes (strawberry liqueur and orange liqueur).
Preparation steps
- Prepare (wash) 2 glass bottles for the winter of 2.5 l.
- WALNUT: I put green walnuts one by one in a freezer bag and hit them with a hammer to split them. If I do that with a knife, my hands and the board I work on remain black. , add sugar, add other spices: cinnamon, lemon zest, vanilla sugar, coffee, cloves (not always) and pour brandy and water over everything. Stir, cover and leave in the sun for 40 days. Occasionally shake the bottle to dissolve the sugar. Strain the liqueur for 40 days, preferably over gauze. I leave it for a few more days in a bowl with a wider opening to stand and the smell of the brandy evaporates.
- SOUR CHERRY (CHERRY LIQUEUR): I fill a jar with cherries (about half, a little more), add sugar, add cinnamon. Break the stones with a hammer, it is best to put them in a clean cloth and hit with a hammer. This is the fastest way. Then I wrap the crushed stones in gauze , tie and put on cherries and pour brandy.Leave for 4 weeks in the sun.This part with pits can be skipped, but I like the smell and aroma given by broken pits.Wrap them in gauze before putting in the bottle because I use cherries for cakes after squeezing etc. If cherries are not used, the stones can only be put in a bottle with cherries. After 4 weeks I strain the liqueur through gauze and leave it for a few more days to evaporate the smell of brandy, but even that is not necessary. The cherries are strained and poured into bottles .
- Pictured are: cherry, walnut and strawberry liqueur. CHEERS !!!
