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Homemade Kirsch
Homemade kirsch is so easy to make and perfect for cooking, baking and cocktails
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
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!
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