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Monday, December 14, 2009

Kirschwasser


Kirschwasser as fine as any you can buy.


For years I have been making a fine Liquor called "Kirschwasser". It is just as simple to make as is the vanilla extract.

I usually make this Liquor when the sour cherries are ripe.




Fill large canning jars 1/2 full with cherries (pits and all). Pour "simple syrup" (1 cup water and 1 cup sugar, heated until dissolved) over cherries until cherries are covered. Fill remaining jar with a good vodka or gin. Let stand for several months in cool and dark place. Give jar a gentle shake now and then.

Note: You can try frozen or canned cherries, however, the cherries must still have their pits. It is the cherry pits that enhance the Kirschwasser flavor.

Strain and pour into crystal decanters. Please remember to save the macerated cherries. They are perfect for a fine Kirschwasser Torte. (Be careful, remove the cherry pits).

Gina

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