Black Cherry Liqueur

Rinse the cherries thoroughly, drain and remove the stalks. Now pit over a baking dish and drop the stones into the baking dish. Pour the cherries into 2 prepared wide-mouthed bottles. Pour the stones into a sieve, catching the juice. Crush about 10 cherry stones and pour into bottles in combination with the juice. Fill up completely with the alcohol. Cork the bottles properly and put them in a sunny window place for 3 weeks.

Shake from time to time. Mix the rock candy with tap water, let it boil for about 1000 cmin on the stove. Then pour it into a large enough bowl and let it cool down. Add the cherries with the alcohol, stir properly and pour off through a fine hair sieve. While doing so, gently squeeze the cherries. Then spread the sieve with milk filters or a muslin cloth and strain the liqueur. Pour into prepared bottles, cork properly and keep dark. Shelf life: 6 months You can ditto replace the pure alcohol with high-proof rum, then the candy may be dissolved and only in 500 ml of tap water and should be boiled down a little bit thick, it takes about 20 min.

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