1. You will need to crush the cherries along with their pits. I found it was easiest to use a heavy duty extra large zip lock, adding a handful of cherries at a time, and smash each cherry with a hammer. Be sure to crust the pit well. Push the pulp to the bottom of the bag and add the next handful. 2. Leave covered in a dark place for 24 hours. 3. After 24 hours, boil the water and add the sugar. Stir until sugar is dissolved. Remove from heat. 4. Put cherry mixture in a fine muslin bag, or use a fine sieve, and squeeze the juice into a bowl. 5. Add the cherry juice to the sugar syrup mixture and set aside to cool. 6. Add alcohol to the cooled cherry syrup. 7. Pour into a jar with a tight fitting lid and place in a cool dark place for one week. 8. After one week, filter into a cool looking bottle, seal, and age it for at least six months before you pop the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
