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.
How To Make Homemade Kirsch
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.
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.
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.
Ingredients for 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.
How to make 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.
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.
Looking for other recipes for using cherries? Then check these out;
Traditional French cherry clafoutis
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Finally, if you try this recipe for homemade kirsch then do leave a comment. I love hearing from readers and respond to everyone as soon as I can. Want more Larder Love, then follow me on Facebook and Instagram and sign up for my free weekly newsletter too.
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.
Homemade Kirsch
Ingredients
- 50 g cherry stones
- 500 ml vodka
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
Nutrition
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
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
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 🙂
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
Thanks so much Karen! I totally understand – I’m always happy to try out recipes that are a bit different 🙂
hope you try it, great way to use up cherry stones
K
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/
Hi Dawn
Thanks for this link, I’ve added it into the recipe post as I get so many comments on this.
K
How would you suggest serving it, and what does it taste like?
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
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.
Hi Allison
Hope you make the Kirsch and enjoy using it
K
I used to always crack open and chew cherry kernels as a kid, so I’m definitely trying this!
Hi Selina,
Well I’ve never heard of that one before. Hope you try this recipe though.
K
I made a few changes: I used a mortar and pestle to crack the stones and used 151 proof alcohol instead of 80.
Glad you liked the recipe
K
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
Hi, do you need to wash the stones first to can they go into the vodka covered in the juicy bits of cherry?
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
Hi karon
I’ve just made a batch of cherry brandy AND kirsch from your recipes! I’m looking forward to trying them.
Hi Karen
Glad you are enjoying my recipes and trying them out.
K
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.
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
Can you put the whole cherry into the alcohol (meat and stone) can you email me back?
Hi Voniti
This is an old traditional recipe for kirsch that just uses the cherry stones not the flesh of the cherries.
K
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!
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!
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
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