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Home » Homemade Liqueurs and Infusions » Homemade Kirsch Recipe With Only 2 Ingredients!

Homemade Kirsch Recipe With Only 2 Ingredients!

Author: Karon Grieve Published : August 2017

Recipe
This super easy recipe for homemade kirsch means you'll always have kirsch on hand for baking and cocktails and you will never waste a cherry stone again. By larderlove

Here is how to make homemade kirsch, it’s a bit of a throwback to the sixties when the drink was very popular. If you are into baking and cocktails it’s a great tipple to have on hand and a good way to use up cherry stones too.

homemade kirsch by larderlove

Kirsch is a classic drink but one that can be a tad expensive to buy. It is not a liqueur but instead is an infused alcohol which as well as being extremely tasty to drink is invaluable in the kitchen for cooking and baking.

I remember my parents always having a rather ancient bottle in the cocktail cabinet. It came out when my Mum was baking but didn’t get much of an airing at any other time.

Homemade Kirsch

The clue is in the title here, this is not the commercially made kirsch that is distilled. This is an infusion where the cherry flavour (from the cherry stones) infuses the alcohol/vodka.

cherries by larderlove

What is Kirsch

Kirsch originates from the Black Forest region of Germany and means cherry in German. Sometimes known as Kirschwasser, or cherry water. This is a clear brandy made commercially by double fermenting cherries and their stones.

What does it taste like?

Kirsch is not a sweet liqueur, in fact it is not a liqueur at all. It is an infusion which means it doesn’t contain sugar. It has an almost bitter yet subtle cherry taste and also the taste of almonds coming from the cherry stones.

homemade kirsch by larderlove

Using cherries

In the UK cherries are only abundant for a short period of time and sometimes you can pick up some serious bargains during this time.

When this happens it seems a crime to waste any part of this juicy and heavenly fruit. Don’t throw away the stones make full use of them instead to make your own homemade kirsch.

Are cherry stones poisonous?

There is sometimes talk of cyanide poisoning with cherry and other fruit stones/pits/pips. Here is a good article from Good Housekeeping which I hope will put your mind at rest on this one.

homemade kirsch by larderlove

Ingredients for homemade Kirsch

There are only 2 ingredients in Kirsch. It is not made with the cherries themselves but the stones. All you have to do is remember not to throw the damn things away!

The other ingredient here is vodka.

homemade kirsch by larderlove

How to make homemade kirsch

Wash the cherry stones by just giving them a rinse and then patting dry on a clean towel. Now pop them into a plastic bag and bash them with a wooden mallet or rolling pin.

Use the plastic bag or you’ll have the things flying about all over the kitchen and the mess will be terrible.

Once you have your smashed the stones just tip them into a sterilised bottle and pour in 500ml/2 cups of vodka (not Stolly, go for a normal basic brand!), you’ll need about 50g/2oz of cherry stones for this recipe.

Set the bottle (with top on of course) aside in a cupboard for at least a couple of weeks and keep adding more bashed up stones whenever you have them.

I’ve left my homemade kirsch for 4 months and added stones again and again.

Then simply strain through a double layer of kitchen roll and pour into a sterilised bottle.

homemade kirsch by larderlove

Kirsch – the lowdown

How long will kirsch last?

I’ve kept mine for up to a year.

Remember to always used sterilised glassware when making your own hooch. Check out my instructions on how to sterilise glassware before you start

How to serve homemade kirsch

Kirsch should be served at room temperature just like brandy. It is often drunk as an aperitif before a meal. However, some folks have it like brandy after dinner.

Cocktails:  Kirsch is used in some cocktails like the Kirsch Royale or Kirsch Cosmo.

In food – Often used as part of the base for cheese fondue in Switzerland. It is also used in baking and in desserts too. Oh and in chocolates too.

I use my homemade kirsch in my French style cherry clafoutis recipe.

larder links

Looking for other recipes for using cherries? Then check these out;

Homemade cherry brandy

Cherry conserve

Spiced cherry cheese

Cherry curd

Traditional French cherry clafoutis

Looking for more homemade liqueurs to try? Then check out my Homemade Liqueurs & Infusions section.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

PS – Disclaimer – like all my recipes you make them at your own risk. This is a very old recipe for homemade kirsch. Nowadays some people make it without breaking the stones. I’ve been making it in the way shown here for years and have never had any issues at all.

Comments are closed on this post due to some really rather nasty remarks which have been removed. If you don’t want to make the recipe, are worried about it or otherwise, please just move on.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

Homemade Kirsch

Karon Grieve
Homemade kirsch is so easy to make and perfect for cooking, baking and cocktails
3.83 from 29 votes
Print Recipe Bookmark Saved! Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Drinks
Cuisine French
Servings 20 servings
Calories 59 kcal

Ingredients
 

  • 50 g cherry stones
  • 500 ml vodka
Metric – US Customary

Instructions
 

  • Rinse cherry stones to remove all juicy flesh and pat dry
  • Place cherry stones in a plastic bag and bash with a mallet or rolling pin to break them up
  • Pour broken stones into a sterilised bottle and top with vodka and a lid
  • Set aside in a cupboard for at least 2 weeks
  • Add more broken stones whenever you have them
  • I have left mine for 4 months adding stones whenever we have cherries to eat
  • Strain through a double layer of kitchen roll
  • Decant into a sterilised bottle

Notes

The calorie values are taken for a 25ml sized serving of Kirsch.
Please refer to the article shown in this post from Good Housekeeping regarding use of cherry stones/pits.
Use your kirsch as a drink, in cocktails and in cooking and baking too.

Nutrition

Calories: 59kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 6mgFiber: 1gSugar: 1gVitamin C: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword cherries, kirsch
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Homemade Liqueurs and Infusions, Summer

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Comments

  1. Albert L J Hall says

    January 3, 2020 at 3:41 pm

    I was under the impression that chemicals in Cherry and other stoned fruit like apricots and peaches changed into CYANIDE over a period of time, and certainly all smell of Hydrogen Cyanide or Hydrocyanic Acid, and that ALCOHOL speeds up the process. But then so do almonds which are the kernels [nuts] of a family member and I eat a lot of those . And sloes . I’ve been making sloe gin and sloe vodka for heaven knows how long and I keep a bottle of each ”vintage” going back to before 1990

    Any comments on that?? I’d hate to poison the whole family

    Albert L J Hall

    • Karon Grieve says

      January 6, 2020 at 1:24 pm

      I’ve been making various liqueurs etc with the stones from fruit for years and never had a problem and never heard of anyone else having issues either.
      K

      • Lucy says

        June 4, 2020 at 7:59 pm

        Hello,

        I’m really interested in trying out this recipe! Just a few concerns – I’ve read a lot of recipes and articles about kirsch and it seems that the general feeling is that it is unsafe to use crushed cherry stones. Most recipes I have seen use whole cherry stones as it is deemed safer – what do you think? Have you ever had any issues when drinking this? I just want to be careful 🙂

        • Karon Grieve says

          June 4, 2020 at 8:50 pm

          Hi Lucy
          I used an old traditional method in this recipe. I make it every year and have never had any issues with it. However as stated in my disclaimer notice I can’t be responsible for what people make, it’s entirely up to you whether you make it or not.
          K

          • Lucy says

            June 4, 2020 at 9:39 pm

            Thanks so much Karen! I totally understand – I’m always happy to try out recipes that are a bit different 🙂

          • Karon Grieve says

            June 5, 2020 at 11:11 am

            hope you try it, great way to use up cherry stones
            K

    • Dawn Marie Neathery says

      January 14, 2021 at 12:06 am

      It looks like you would have to consume 1200 cherry pits a day to become poisoned. https://www.goodhousekeeping.com/health/diet-nutrition/a20705824/are-stone-fruit-seeds-poisonous/

      • Karon Grieve says

        January 14, 2021 at 8:49 am

        Hi Dawn
        Thanks for this link, I’ve added it into the recipe post as I get so many comments on this.
        K

  2. Lucy says

    June 5, 2020 at 7:56 pm

    How would you suggest serving it, and what does it taste like?

    • Karon Grieve says

      June 6, 2020 at 10:35 am

      Hi Lucy
      I’m a little confused by your questions as I clearly state in the post what Kirsch tastes like and how it is served.
      K

  3. Allison says

    June 19, 2020 at 4:53 pm

    Thank you. I cannot obtain Kirsch where I’m located (Iowa/US) and would love to add it to my homemade Black Forest Cake. Will definitely try.

    • Karon Grieve says

      June 19, 2020 at 5:20 pm

      Hi Allison
      Hope you make the Kirsch and enjoy using it
      K

  4. Selena says

    June 24, 2020 at 8:42 pm

    I used to always crack open and chew cherry kernels as a kid, so I’m definitely trying this!

    • Karon Grieve says

      June 25, 2020 at 8:40 am

      Hi Selina,
      Well I’ve never heard of that one before. Hope you try this recipe though.
      K

  5. Kyle says

    July 3, 2020 at 10:44 pm

    I made a few changes: I used a mortar and pestle to crack the stones and used 151 proof alcohol instead of 80.

    • Karon Grieve says

      July 6, 2020 at 9:13 am

      Glad you liked the recipe
      K

  6. Karon Grieve says

    July 6, 2020 at 11:58 am

    This is a very old traditional recipe for Kirsch that I shared. If you are worried about it then simply don’t drink it. I’ve been making this for years will no ill effects. There is a disclaimer on my blog. You make things at your own risk.
    K

  7. Aitch says

    July 17, 2020 at 2:36 pm

    Hi, do you need to wash the stones first to can they go into the vodka covered in the juicy bits of cherry?

    • Karon Grieve says

      July 17, 2020 at 4:03 pm

      Hi there
      I get as much of the cherry flesh off the stones as possible and rinse them off first and pat dry. Will add this info to the post. Hope you make the kirsch.
      K

  8. Karen Moore says

    August 1, 2020 at 12:31 am

    Hi karon
    I’ve just made a batch of cherry brandy AND kirsch from your recipes! I’m looking forward to trying them.

    • Karon Grieve says

      August 1, 2020 at 11:00 am

      Hi Karen
      Glad you are enjoying my recipes and trying them out.
      K

  9. Pauline Dodson says

    August 1, 2020 at 4:00 pm

    Hi Karin, your recipe says to wait for two weeks after storing the Kirsch. Is it ready to use in cooking after only two weeks.
    How long does this remain useable for once opened.
    Kind regards
    Pauline.

    • Karon Grieve says

      August 2, 2020 at 9:30 am

      Hi Pauline
      As I said in the post the Kirsch lasts for up to a year (I keep mine longer though). Yes you can use after two weeks for cooking. I tend to keep mine going a bit longer. Hope you like it.
      K

  10. Vonnita Delaney says

    December 9, 2020 at 11:56 pm

    Can you put the whole cherry into the alcohol (meat and stone) can you email me back?

    • Karon Grieve says

      December 10, 2020 at 8:38 am

      Hi Voniti
      This is an old traditional recipe for kirsch that just uses the cherry stones not the flesh of the cherries.
      K

  11. Deborah Harford says

    February 20, 2021 at 11:44 pm

    Hi there! I made your cherry brandy and it’s delicious! I also made the kirsch recipe with lots of pits, but I’ve had multiple people tell me that they are poisonous – and to never ever break them in something you’re going to ingest as that releases the cyanide. I used whole pits and put a lot more into the Mason jar than are mentioned as a safe amount in the Good Housekeeping article. So I guess my question is have you actually consumed a fair quantity of this kirsch recipe with no ill effects? And how many pits did you put in the vodka? Right now I’m too afraid to even taste the stuff! Love the cherry brandy though!

    • Deborah Harford says

      February 20, 2021 at 11:50 pm

      Sorry just adding that I have been infusing the vodka for about 4 months now. And also I just saw all the other comments about this issue so my apologies as you’ve already answered most of my queries!

      • Karon Grieve says

        February 22, 2021 at 8:54 am

        Hi Deborah
        I have infused mine for up to 4 months as I said in the article and recipe. I just leave it in a cupboard. Hope you enjoy it if you do try it.
        K

    • Karon Grieve says

      February 22, 2021 at 8:52 am

      Hi Deborah
      I’m glad you sent two comments on this one. Yes of course I have consumed this Kirsch, I wouldn’t have it on the blog if I didn’t make it and drink it myself. I actually say in the blog post and in the recipe card itself that I use 50g of cherry stones/pits in my recipe. I’m glad you made the cherry brandy and enjoyed it. If you are afraid to drink the kirsch then simply don’t make it.
      K

Karon Grieve

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