Italian Desserts Recipes - Cherry Liqueur (Liquore a Ciliege) Recipe

Ingredients                                 

• 750 g/1 1/2 lb Morello cherries

• 225 g/8 oz cherry leaves

• 90 ml/6 tbsp rosewater

• 450 g/1lb/2 cups granulated sugar

• 600 ml/2 1/2 cups brandy Almond Cake, to serve

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Method:

1. Remove the stones from the cherries over a large-necked jar, so as not to waste any of the juice.

2. Crack the stones with a small hammer and add the kernels to the cherries. Add the cherry leaves, rosewater and sugar.

3. Pour in the brandy and cover with a lid or greaseproof (waxed) paper and foil. Allow to stand for 4 weeks.

4. Strain through a paper coffee filter and rebottle. Store in a cool dark place for at least 3 months.

5. The liqueur will improve with age. Serve in small glasses with pieces of Almond Cake.