I posted this on the canning thread yesterday.
My first sample jar of sour cherry liqueur. In the photo, the sugar has not yet dissolved.
About 1 c. of Montmorency 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.
Will ferment for about 6 weeks before straining.
