John Myers
Cherry and Chilli Liqueur
The perfect cherry and chilli liqueur recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh cherries
- 2 Bottles Grain
- 700 ml Red wine
- 1 liter Water
- 500 g Sugar brown
- 20 Pc. Almonds
- 5 Pc. Cloves
- 1 Pc. Cinnamon stick
- 4 Pc. Fireworks chilli
- Wash and core the cherries and fill into a wide-necked bottle. Add cinnamon, cloves and almonds and fill up with the grain, close tightly. Let the liqueur stand in a dark, not too warm place for 4-6 weeks.
- After about 6 weeks, strain the approach through a cloth and let it stand. Put the water, wine, sugar and the washed and halved chilies in a saucepan. Bring to the boil and continue cooking over medium heat for 15 minutes. Strain through a sieve and let cool. Finally, stir in the cherry mixture well
- Rinse 3,200 ml bottles with hot water and allow to drain. Pour the liqueur into the clean bottles and close tightly.
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