Homemade kirsch is so easy to make and perfect for cooking, baking and cocktails
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
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.
Calories: 59kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 6mgFiber: 1gSugar: 1gVitamin C: 1mg
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