Cherry Liqueurs

Put the fruit, spices and fruit brandy in a large bottle with a wide neck opening, cork it well and leave it in the sun or in a warm place for 3 to 4 weeks, shaking it often.

Next, dip the sugar cut into small pieces into water, boil and foam it, let it cool a little, stir the fruit brandy into it and run it through a paper towel.

After that, the liqueur is poured into clean, dry bottles and corked.

(*) Obstler according to the definition of Henriette Davidis: “To French and cherry brandy of 85 degrees Tralles is added to strong 7/8 l a quarter liter of boiled water, which is poured to the sugar. This mixture is taken” in the author’s recipes “as 1 and an eighth l of Obstler.” (Note: According to today’s understanding, rubbing alcohol can only be used for external application). (**) Quantity in the original: 1 upper cup (portion not Mm-suitable).

This corresponds to 120 ml or, in the case of blackcurrants, about 100 g.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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