Sour Cherry Vodka Liqueur

The Evans Cherry is a local, beautiful, bright red sour cherry that grows rampant in the backyards of Edmonton homes. Justin and I went out with Operation Fruit Rescue Edmonton this summer and picked hundreds of these little beauties. They were ripe and plump and juicy – and perfect for a liqueur! This recipe was super simple to make, the key is giving it time to sit, for months actually.

DSC03319We went out to the superstore liquor store and bought two big 40s of the cheapest vodka we could find – When you’re turning it into something this good, you don’t need the high quality stuff.

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Next, we mixed the cherries and the vodka into these big Tupperware containers, and placed it in a cool, dark place for a very, very long time.

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I think the cherries liked their new home! Every 2-3 weeks, we stirred the cherries, to make sure that the flavours were mixing. Half way through, we added the sugar, and kept on stirring every 2-3 weeks.

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After 5 months, here it is! The colour was beautifully dark red, almost like a wine.

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We bottled it as gifts for Christmas. DSC03754

Look at that colour! Very festive, if I do say so myself!DSC03762

We made sour cherry martinis for a delightful holiday drink.DSC03763This stuff was well worth the 5 month wait.

Jacquie’s Awesome Homemade Sour Cherry Vodka Liqueur

For the liqueur, you will need:

10 cups of sour cherries

2 40s of vodka

6.5 cups of sugar

5 months

 

For the sour cherry martinis, you will need:

2 oz sour cherry liqueur

3/4 cup Club Soda

Ice

For the liqueur, combine cherries and vodka together in a large Tupperware container. Store in a cool, dark place. Stir every 2-3 weeks. After 3 months, add sugar. Continue to stir every 2-3 weeks. After 5 months, strain all liquid from cherries and bottle. Enjoy as an after dinner liqueur or in sour cherry martinis.

For the martinis, combine all ingredients. Enjoy, a lot!

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5 Comments on “Sour Cherry Vodka Liqueur”

  1. Lyndsey says:

    Do you need to pit the cherries?

    • Hi Lyndsey – Depending on what you want to do with the cherries afterwards (chuck them, or make a boozy compote out of them), you can choose to either pit the cherries or not. I didn’t, and it added a nice almost almond extract flavour to the liqueur. Also, it saved a ton of time and effort by not pitting them! 🙂

    • Lyndsey says:

      Thanks 🙂
      This will be the longest 5 months ever!

  2. Karen says:

    I made this cherry liquer last year. I made 2 batches, one with cheap Alberta Vodka and the other batch using high quality Russian Vodka. In a double blind tasting I could definitely tell the difference and this year – I’m not skimping.


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