1 kg ripe cherries
750 ml brandy (40% alc/vol)
400 gr caster sugar

Wash cherries and dry well. Place cherries and sugar in a glass jar. Shake jar occasionally till the sugar is almost dissolved. It may take 2 – 5 days. Keep it in a sunny but cold place, and don’t allow to ferment. Add brandy to fill the jar to the top and cover tightly.

Keep it in cool place (do not place it in the freezer!) for at least 1 month (preferably for 3 – 6 months).

Line strainer with a few layers of damp cheesecloth, set over a spouted container, and pour liqueur through it. Use coffee filter for maximum clarity.

Suggestion:

1. Serve cherry liqueur in decanter to enjoy crystal ruby color and aroma.

2. Sour Cherries are preferable and produce the best result.