Tuesday, August 9, 2011

Make Cherry Liqueur before it's too late!

An interesting recipe for Cherry Liqueur just came my way via Annie Samuelian Alexanian. I’m in a hurry to post this because the cherry's peak season is just about over. So rush to the market while fresh cherries are still available!

Photo from stumptownsavoury.com

In order to make cherry liqueur, start with the best cherries you can find, add the necessary ingredients, and let it ferment so that it will be ready to serve by Christmas.
Annie says:
“For one kilogram( 2.2 lbs.) of cherries, (I use the) same amount of sugar. I use whole cherries stems removed. I add half bottle of gin and half bottle of arak (it's like vodka with anise flavor) adding whole cloves and cinnamon sticks. I keep the jar for several months,@ xmas time it's ready to be served after being chilled in the fridge."

Clarification: When Annie says she keeps the cherry mixture in the jar for several months, the jar is kept at room temperature. Once opened, keep the jar in the refrigerator.

While you're at it, look for sour cherries and try the recipe for sour cherry preserves, too.


  1. Amazing! Sounds yummy.


  2. Would you refer to this as "Vishnovka"?

  3. Vishnovka? Could be. Check out this link:
    A recipe is offered. More importantly,read the comment at the bottom of it to see the Armenian connection!

  4. My grandmother Varthui Berberian used to make Cherry Liqueur. She used the same recipe but kept the stems on for holding the cherries when eating. I am thrilled to see it here. Shat hamove. Delicious! I have made it for Xmas presents in the past.

  5. Sonia,
    I love your grandmother's idea of keeping the stems on the cherries- very smart!

  6. Should this be made with sour cherries (vishne, for Bolsetsis), or with a particular variety of cherry?

  7. Ani, Sour cherries seem to be the recommended cherry for this recipe.