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Subject: Re: Cherry Liqueur and Raspberry
From: Kent Garber
Posted: Sun Nov 4. 2001, 04:29 UTC
Followup to: "Inexpensive Liquor"  by Sunnie  (Sun Nov 4. 2001, 03:45 UTC)
All recipes from "Cordials from Your Kitchen," by Patti Vargas & Rich Gulling. 

Cherry Liqueur 

This cordial is pretty, piquant, and practically foolproof. Make it with pie 
cherries for a light colored liqueur, or use dark Bing cherries for a darker 
mellower cordial. Serve in stemmed cordial glasses so that you can enjoy the 
beautiful color. 

2 cups sugar 
1 cup water 
1 1/2 pounds fresh cherries with pits, stemmed and washed. 
2 1/2 cups 100-proof vodka 
1 cup brandy 
1 teaspoon lemon zest 
1 tablespoon fruit protector 

Make a simple syrup by bringing sugar and water to a boil over medium-high 
heat, stirring constantly to prevent scorching. When clear, remove from heat 
and let stand until just warm. Cut cherries in half but don't remove pits. Put 
cherries and pits in clean 2-quart container with tight fitting lid. Pour 
syrup over cherries and add vodka, brandy, lemon zest, and fruit protector. 
Cover and let stand in a cool, dark place for 2 weeks, shaking occasionally to 
prevent clumping of fruit. 

Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to 
clean container, cover, and let stand for 2 to 3 weeks. Rack or filter the 
liqueur into final container such as wine bottle, fruit jar, or decanter. 
Yield: Approximately 1 1/2 quarts. 

The character, color, and flavor of a cherry liqueur depend on the type of 
cherries used. Royal Ann cherries are mellow and golden; sour cherries - also 
called pie cherries - are tart and bright red; burgundy cherries - also called 
Bing cherries -are rich, sweet, and deep red. For a liqueur with a little 
zing, use pie cherries. For one with a deep golden color, Royal Gold Liqueur 
will please both your eye and your palate. 
----------------- 
Royal Gold Liqueur - from "Cordials from Your Kitchen," by Patti Vargas & Rich 
Gulling. 

1 1/2 cups sugar 
1 cup water 
1 1/2 pounds fresh golden cherries with pits, stemmed and washed. 
2 cups sweet white wine 
1 1/2 cups brandy 
1 teaspoon orange zest 
2 tablespoons fresh-squeezed lemon juice 

Make a simple syrup by bringing sugar and water to a boil over medium-high 
heat, stirring constantly to prevent scorching. When clear, remove from heat 
and let stand until just warm. Cut cherries in half but don't remove pits. Put 
cherries and pits in clean 2-quart container with tight fitting lid. Pour 
syrup over cherries and add vodka, brandy, lemon zest, and fruit protector. 
Cover and let stand in a cool, dark place for 2 weeks, shaking occasionally to 
prevent clumping of fruit. 

Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to 
clean container, cover, and let stand for 1 week. Rack or filter liqueur into 
final container such as wine bottle, fruit jar, or decanter. Yield: 
Approximately 1 1/2 quarts. 
------------------- 
Cherry Liqueur (Quick & Easy) 

1 ½ cups sugar 
1 cup water 
1 ½ teaspoons concentrated cherry flavoring extract 
1 ½ cups 100-proof vodka 

Make a simple syrup by bringing sugar and water to a boil over medium-high 
heat, stirring constantly to prevent scorching. When clear, remove from heat 
and let stand until just warm. Pour into clean 1-quart jar with tight-fitting 
lid. Add flavoring and vodka, cover, and shake well. This cordial may be 
served immediately, but it’s better if allowed to age for 1 month. Yield: 
Approximately 1 Fifth. 
------------- 
Raspberry Liqueur 

1 1/2 pounds fresh raspberries, picked over and washed 
1 cup sugar 
3 cups white zinfandel 
1 1/2 cups 100-proof vodka 
2 cups water 

Crush raspberries and sugar together in bowl. Let stand for about 1 hour. 
Transfer to clean 2-quart container and add zinfandel, vodka, and water. Cover 
and let stand in a cool, dark place for 3 days, shaking frequently. 

Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to 
clean container and let stand for 1 week. Rack or filter into final container. 
Age for at least 1 month more before serving. Yield: Approximately 1 1/2 
quarts. 
-------------
[Kent Garber] Re: Cranberry Liqueur???
[Kent Garber] Re: Chocoale Liqueur Recipes


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