Not processed, but preserved in a canning jar – does that count?
While I’ve made sweet cherry bourbons in the past, here’s my first sample jar of sour cherry liqueur. In the photo, the sugar has not yet dissolved.
About 1 c. of sour cherries from our tree, ¾ c. sugar, 2 T. kirschwasser, and then the pint jar topped off with good vodka – a little more than ½ c. We’ll know if about 6 weeks if it’s any good.
