Thank you, from the Foods of the World Forums! |
Cherry liqueur |
Post Reply | Page <123> |
Author | |||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
Here's a question.
Could I use sour cherries in syrup(bought at a store) to make this?
|
|||
Sponsored Links | |||
africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
Post Options
Thanks(0)
|
||
I don't know. you can try and let us know .
just check that there are no additives.
|
|||
Ahron
|
|||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
||
darko - the season is coming up where you should be able to get fresh cherries at the store very soon, if not right now. maybe give those a try?
i'm thinking about giving this a go with our famous montana flathead cherries, as soon as they are avaialble....
|
|||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
Ahron, the ingredients are ;sour cherries, water and sugar in that order. That's it for the ingredient list.
Ron, we should have cherries in about a month. I still plan to make some from scratch. I just figured that if I used the bottled cherries, it would give me a head start with a batch before the other is ready.
|
|||
africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
Post Options
Thanks(0)
|
||
I don't see a problam
(maybe the water ) it must work, it will do a instant liquor .
but because the cherries are cooked and caned it will not develop a better taste with time . the one you will do with fresh cherries will develop a round amazing flavour in time. |
|||
Ahron
|
|||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
Well, I'll give it a try and see how it is.
|
|||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
Here's an update.
What I did was pour the syrup out of each jar and add an equal amount of vodka to the syrup. I had three jars and got just over a cup(250ml) out of each jar. To each cup of syrup, I added 1 cup of vodka. Of course I tasted it, and I'll say it was tasty. Not having tried this before, I don't really have a baseline as to how it should taste. What I ended up was with something that tasted like cherries but without an alcoholic bite. Then I refilled the cherry bottles with vodka to cover. I think I'll use that vodka to add when I make this with fresh cherries. I was surprised at how quick the vodka pulled more red colour out of the cherries. After a few hours the bottles looked the same as when they were bought with the syrup. Any way, we'll see how it is in a few weeks.
|
|||
africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
Post Options
Thanks(0)
|
||
|
|||
Ahron
|
|||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
To add, I didn't filter the syrup so I did end up with a bit of sediment in the bottles. Hopefully this will help a little bit with the aging and developing the flavour.
As I said before, I should have fresh sour cherries available within the month. It will be interesting to compare this instant batch with the scratch made near the end of the year.
|
|||
Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
Post Options
Thanks(0)
|
||
I filtered mine through cheesecloth and still ended up with a very fine sediment in the bottom of the bottles and now after a month or so the actual liquor is crystal clear with that fine sediment on the bottom. Unfortunately, it tastes so good that I couldn't stay out of it and have already finished one bottle of it but I have resolved to age the other two bottles for a couple of years. This stuff is AMAZING. I now have a batch going made from fresh blueberries that were on sale at the market. So far, so good. |
|||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
||
Andy - by the sounds of your quote above, it's going to be pretty hard to stick to that two-year plan. you might want to pace yourself and sample one at one year and the other at two years.
or, you could send them up here - i'll hold onto them for you - really, i will! got a safe place already picked out and everything ~
|
|||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|||
Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
Post Options
Thanks(0)
|
||
I have some more cherries now and will be making a second batch so I will be sending some to both you and Dave. I can't believe how good this stuff is. |
|||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
||
hey, that would be great - i'm planning on getting some flathead cherries when they come into season (which should be very, very soon, if not already) and trying this with them. if i get enough to make enough, i'll try to send some around ~
|
|||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
|
|||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
|
|||
Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
Post Options
Thanks(0)
|
||
They are both gonna be awesome. The hard part is staying out of it once it is made. |
|||
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
||
I guess I'll be testing my willpower
|
|||
africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
Post Options
Thanks(0)
|
||
oh Boy that will be difficult
|
|||
Ahron
|
|||
Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
Post Options
Thanks(0)
|
||
My blueberries are macerating nicely and looking good, I picked up more grain alcohol yesterday for this new blueberry batch and a second batch of the cherry liquer that I will start shortly as I have more cherries. This is one of the coolest and best things I have ever made, thanks for showing us how to do this, Ahron!
|
|||
africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
Post Options
Thanks(0)
|
||
this sound great can we see some photos
|
|||
Ahron
|
|||
Post Reply | Page <123> |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |