Cherry Brandy
2 cups fresh cherries, pitted
1/2 cup sugar
1 litre brandy
Pack cherries into a sterilised jar. Add the sugar. Pour over the brandy to the top, ensruing cherries are completely covered. Seal the jar and then turn jar upside down to dissolve sugar and dislodge any air bubbles. Store upside down for one week. After this, turn the jar the other way every so often to move the cherries about and release more flavour.
After one month, strain through a sieve and rebottle without cherries.
The cherries are perfect (and perfectly potent) in cocktails, sauces, cakes and as an ice-cream topping.
The syrup is perfect for drinks.
It makes a delicious spritzer flavouring. Add to soda water as a refreshing summer afternoon drink. Or add ice cold water and ice cubes, crushed mint leaves, and a long handled teaspoon and you have a lovely sharbat drink.
I shall be leaving mine for a few months to see how it macerates. I know that these can be left for a year or more and are incredible!
Shall post again about this upon sampling my batch!
Have you ever made this, or have you a good recipe for it? I'd love to hear from you!
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