Vishnovka (Sour Cherry Liqueur) - 2 Versions
Two ways to make Bulgarian vishnovka — a homemade sour cherry liqueur steeped in rakia with sugar. The boozy cherries are saved for garnishing and desserts.
Ingredients
| 1 kg | Sour cherries (version 1) |
| 1 kg | Sugar (version 1) |
| 1 l | Weaker rakia (version 1) |
| 1 | 3-litre jar (version 1) |
| 2 kg | Sour cherries (version 2) |
| 1 kg | Sugar (version 2) |
| 1 l | Rakia 45° (or 500 ml spirit 95° + 500 ml water) (version 2) |
Instructions
Version 1 Wash the sour cherries. If you like, you can remove the pits, but it is not required — it is preferable to make the vishnovka with the pits. In the jar arrange a layer of cherries, sprinkle with sugar, and repeat until the cherries and sugar are used up. Then pour over the rakia. Seal the jar and store in a dark, cool place for 40 days, shaking the jar during the first few days so the sugar dissolves well. After 40 days, strain the vishnovka and pour into suitable glass bottles. Store in a cool cellar — vishnovka keeps well (I have some 2 years old and it hasn't turned). Store the boozy cherries in jars in the fridge or freeze them, and use for garnishing and making desserts and creams; you can also eat them — but be careful not to get tipsy.
Version 2 The sour cherries should be well ripened. Sprinkle them with the sugar and pour over the rakia. Stir well. Let stand in the sun for 30 days, shaking the container from time to time. Strain the resulting vishnovka and store in glass bottles.