Cherry Liqueur #2
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Cherry Liqueur #2
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Last updated 6/12/2012 1:13:17 AM. Recipe ID 41649. Report a problem with this recipe.
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      Title: Cherry liqueur #2
 Categories: Beverage
      Yield: 1 Servings
           Fresh fruit (cherries;
           -raspberries; blackberries,a
           Strong vodka
   (Tested on raspberries, blackberries and a mix of both).
   Start with fresh fruit. Place cleaned fruit into a jar.  Add very
  strong alcohol just so it barely covers all of the fruit.
   -I used double distilled vodka (alcohol content probably about
  55-65%). ~Beware though- Apparently operating a still is VERY illegal
    Let the covered jar sit for about a week and a half (it's covered
  so the alcohol doesn't evaporate). Note that no fermentation takes
  place here- all that happens is that the fruit soaks up the alcohol,
  and releases some of its juices. Depending on the type of fruit the
  level of fluid may decrease. Once you've decided that the fruit has
  soaked in much of the alcohol gently pour off the fluid so as not to
  blemish the fruit (try one now for a taste experience :-). Call this
  (very strong) fluid rack #1.
   During the following steps you probably should avoid blemishing the
  fruit if at all possible.
   Replace the fruit in the jar, but layer it with sugar.  How much
  sugar is a bit difficult to say here. I usually tried to do my best
  to cover almost all of the fruit with _some_ sugar. Cover the jar
  again. What happens now is that the sugar makes the fruit give off
  its alcohol and shrivel slightly. In a couple of days the level of
  juice in the jar should reach almost the top of the fruit. This means
  it is time to pour it off again, call this rack #2.
   Now we repeat the layering with sugar step (getting rack #3, rack
  #4, etc) until only a very small amount of juice is released. I have
  been told that with cherries this can be kept up until only a tiny
  little bit of cherry skin is surrounding the pit. Each rack is
  sweeter and sweeter.
   With rasp[black]berries I got to rack #4 and then got bored waiting
  for really small amounts of juice. So I took the berries, threw them
  into a cloth and twisted the hell out them to release the vestiges of
  alcohol and juice. This was rack #5. The left over pulp can be used
  with ice-cream. Note that this step is entirely optional, four racks
  were plenty enough (but why waste alcohol
   Now comes the fun part: Invite several friends (I used 5) and mix the
  different racks in various proportions and get some feedback on how
  they taste (too sweet, too alcoholic, too dry, etc). Don't use too
  many friends or else you won't have any left after the tasting. Now
  you should know what proportions to mix the final product in.
  Disposing of juice _not_ used in the final mix is left as an exercise
  to the reader (I had some sweet stuff left over and use it on ice
   Thoughts on the final mix: In my case the final mix was very close
  to the ratio of rack #1: rack #2: rack #3 etc. This was convenient
  because I got the maximum of liqueur with minimal leftovers.

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Recipe ID 41649 (Apr 03, 2005)

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