Cherry spice liqueur

Ingredients for 1 servings:

• 500 g cherry(s), fresh or frozen
• 200 g rock sugar, white
• 1 cinnamon stick(s)
• 1 vanilla pod(s)
• 2 carnations
• 700 ml Korn, vodka or other clear spirit
• 200 ml cherry brandy
• 100 ml cherry juice
• n. B. Star anise

Instructions

Working time approx. 10 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 25 minutes

Place the rock candy in a large, airtight container (I use a 1.8-liter mason jar). Pit the fresh cherries and add them. Frozen cherries can also be added without thawing. Cut the vanilla pod lengthwise and add it along with the cinnamon stick, cloves, and star anise (if using). Fill with the schnapps and kirsch and let it steep in a sunny spot for about 6-8 weeks. Strain through a cheesecloth. Add the cherry juice now and then pour the liqueur into small swing-top bottles. Store in a cool, dark place. Tip: You can, of course, vary the spices and juice depending on your taste. If I know someone doesn’t like anise, I simply leave it out. You can also save the empty schnapps bottle, rinse it out, and pour the liqueur into it.