Sour cherry liqueur
Based on a Bulgarian recipe
1 jar of 1.7 L
Approximately 600-800 g of sour cherries
500-550 ml white rum
400 g brown sugar
Wash and pit the sour cherries. Put in a large jar which should be around half full.
Pour in the white rum, which should cover the sour cherries with 2-3 cm. Seal the jar and leave it in a warm, sunny place for 20 days. The more sun it sees, the better.
This period of time past, remove the cherries from the jar with a slotted spoon, pressing them gently to drain a little of their juice. Keep the fruits as you can use them in desserts, just cover them with sugar and store in the refrigerator (in an airtight container). They can last long, at least 1 year.
To finish the liqueur, filter and measure the liquid. In general, for one liter of liquid, you need 500 g of sugar. Using the rule of three in mathematics, calculate the amount of sugar to add.
Stir the right amount of sugar in the liquor until dissolved. Then pour the liqueur in glass bottles and store in a dark, dry and relatively cool place. Taste 24 hours later and enjoy the 2-3 years.