John Myers
Ingredients for 1 servings:
- 2 liters of alcohol (vol. 95%), e.g. Primasprit
- ½ liter Amaretto
- 2 kg sour cherries
- 1 kg raspberries
- 4 cinnamon sticks
- 4 vanilla pods
- 4 lemon(s), the peel
- 1 kg sugar
- Water
Instructions
Working time approx. 30 minutes; Rest period approx. 42 days; Cooking/baking time approx. 10 minutes; Total time approx. 42 days 40 minutes
for approx. 8 liters
Infuse the alcohol with the sour cherries, raspberries, cinnamon sticks, vanilla pods, and lemon zest. I placed everything in two large 3-liter preserving jars, dividing the ingredients equally between them. Store the mixture in a cool, dark place for about six weeks. I also shook the jars every few days. After six weeks, separate the liquid, ideally roughly at first and then using a fine sieve. Then bring 1 liter of water and 1 kg of sugar to a boil and let cool. Pour the resulting sugar syrup onto the reserved alcohol and top up with spring water until the total is 8 liters. The alcohol content should now be around 20%. You can, of course, make the recipe with a different high-proof, neutral-tasting alcohol and adjust the quantities as needed.
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