Sour cherries grow mostly in Europe, from the Balkans north to Denmark and well into Asia, with some production in northern Africa. They are not cultivated commercially in the Americas. They are used to make Kirsch and other fine liqueurs, wines and foods. Sour cherries are also very popular in Iran, Formosa and Central and Eastern Europe.
- 1 1/4 pounds sour cherries; pitted (about 2 3/4 Cups)
- 1 Cup sugar
- 2 Cups vodka
- Put the cherries into a 1-quart Mason jar, and cover with the sugar. Seal the jar and shake it several times, until the cherries are well coated with sugar. Add the vodka, reseal and shake the jar a few more times to mix. Set aside in a cool, dark place for 4 weeks.
- Strain the mixture through a fine sieve into a 4-cup glass measuring Cup. If desired, transfer the liqueur to a decanter.
- The Sour Cherry Vodka should be ready to drink immediately and has a shelf life of 2 to 3 months.