Cherry liqueur "Datura of love"

Category: The drinks
Cherry liqueur Datura of love

Ingredients

Cherries (can be frozen) 0.5KG
Cherry leaf 30 pcs.
Water 1 l
Sugar 0.5KG
Citric acid 0.25-0.5 tsp
Vanillin
Vodka 0,5 l

Cooking method

  • Pour the cherries right with the seeds and cherry leaves with water, add sugar and citric acid, simmer over low heat for 10 minutes. Drain on a sieve, add vanillin, cool. Pour in vodka.

The dish is designed for

almost 1.75 l

Time for preparing:

10-15 minutes

Note

I found the recipe on the site, thanks to the author galina5819 ... True, she has 30 pieces in her recipe. cherries, but this is nothing in the Kuban garden, so I took at least half a kilogram ...

He writes that it is possible to cook from frozen cherries with dry currant and other leaves.

Copyright name. And delight there, delight! It's easier to quote: "Scarlet ... like the dawn itself ... ... gentle, like the hand of a loved one, passing along the cheek ....... passionate, like the song of a Spanish woman ... sweet, like a kiss ... and intoxicating, like LOVE ... .. yes, yes ... that's all HE ... A very feminine liqueur ... everyone will like it, even those who don't drink alcohol (I, for example, am indifferent to it) ... very pleasant ... light and sweet ... its minus is that it is very easy to drink .... although this, perhaps, is also a PLUS !!! An irreplaceable thing at different feasts, even at crowded ones, is made from a minimum of products, and you can also use it immediately after cooking ... Just do not get carried away !!!". So many promising dots, it's impossible not to get caught.

Moreover, it is extremely simple to prepare, it is used immediately after cooling.

It's true that it's delicious. Vanilla has a wonderful aroma. My color turned out to be lighter, but the cherry was not black, but scarlet. We went on a visit yesterday, took the liqueur for a sample, they said it was too sweet; but I love something sweet. Plus not strong.

celfh
Tatyana, Tan, and how much vodka?
Albina
And without leaves you can do
Tatyana, such a recipe can be prepared 🔗 Especially from frozen cherries


Added on Monday 27 Jun 2016 03:35 PM

Quote: TATbRHA
Vodka 0.5 l
celfh, vodka is indicated
TATbRHA
celfh, here I am a bastard ... It's my liqueur while it is cooling down, I haven't added vodka, so I didn't write about it Thank you, Tanya, I finished it!

Albina, they say (the author in his paboutste and yesterday at the tasting our friends) that the leaves of some kind of special flavor-tsimes give. But, I think, in winter it will be delicious from frozen fruits and without leaves: cherries are such a grateful product that everything is delicious from them."Datura of love for cherries."

V-tina
Tatyana, we still don't have cherries, but took note of
TATbRHA
And in my garden on all four trees alreadye ended ... It was not much: Moniliosis took a walk in the spring, so it froze a little, the wine is like this I put one portion of liqueur and cooked it. Well, and ate her ... from the belly!
Larisa M
Tatyana, we have been using this recipe in our house for a very long time. I don't even remember where he came from. Except for one ingredient, one practical amendment and one addition - 1). we do not add vanillin 2). and ... no one ever counts 30 leaves. Cherry in our garden grows on a par with the weed, pulling its shoots throughout the site. Therefore, young shoots are removed in autumn. I cut them with garden shears on sticks about 10 cm long (so that they fit into the pan) and make a decoction. 3).This broth, together with the berry, should stand for 6 - 8 hours after boiling, so that it brews properly. Then the bouquet of the drink will open in full. And the LEAVES ... oh, the leaves are just for tea !!! This is sacred !!! I am very glad that you submitted this recipe, because the drink is excellent!
We tried to cook from other leaves (sea buckthorn, currants, raspberries, mixtures of these leaves) .... ... well, delicious .... but not that. The charm is lost.
Elena_Kamch
Quote: Larisa M
we have been using this recipe in our house for a very long time
Yeah, and why haven't I tried this ancient family recipe? We've got no cherries
TATbRHA, Tatyana, I have no doubt that she is still yummy!
Larisa M
Helen, we will eat this creation in the fall! Definitely!
Elena_Kamch
Larissa, agreed!
TATbRHA, Tanya, wait with a report in September
TATbRHA
Larisa M, thank you for telling us the technology of using leaves! Somehow subconsciously I doubted that you can achieve the best effect by simply boiling for 10 minutes. It turns out that you have to stand for 6-8 hours! I was expecting something like this. Now we know for sure, great.
Vanillin ... as for vanillin, it makes me happy everywhere: in jam, in compote, in a hawaja for coffee, not to mention baked goods.

I think, wherever the remaining two bottles are to be shuffled: if you put it further away, you will take it closer ... although in the summer my guests mostly drink beer - so maybe the liquor will survive until the bleak autumn days ...
Larisa M
TATbRHA, and I will urgently try with vanilla !!! I was pleased with this additive. But you can't hide it, it's like with honey, if it is there, then it is not there right away!
Elena_Kamch
Quote: Larisa M
I will urgently try with vanilla!
I suggest taking natural vanilla pods! It will be interesting with them!
proshka
I just cooked the cherries, threw them in a colander, I'm sitting waiting for it to cool. Give, I think I read the comments on the recipe and I see that it is better to stand the broth for 6-8 hours. Well, I just threw away the cherries with leaves ... I wish I could read it 10 minutes earlier ... Okay, I will not drink it. It won't be much worse, won't it?
TATbRHA
Probably it will be better if you insist. But I don’t think it’s worse if you don’t insist. It will be delicious !! It's good that I managed to hide two bottles ...
Rada-dms
What a cool liquor! If I add a cherry, I will definitely do it. Its not this year!
TATbRHA
How long ago it was ... In the days when liqueurs were drunk. Nowadays only beer sometimes is desirable, certainly with fish and a little. Years tend to harsh prose ... Ugh.

The cherry is all over; the last tree musch cut off almost green (did not follow him, sinister), put winea in the sun and cooked two 750-mm jars of silta. I forgot about this liquor ... Eh, I! ..

Varandthose dear Rada-dms, to your health!
Rada-dms
I am a cherry-picker maniac, in all kinds and dishes. Since I don’t drink spirits, and not all liqueurs, but cherry must be always available. A year may not be open, two, but it should be before our eyes. Now, after German, Portuguese is in first place. But where can I get it. I tried home, listened to my mother's stories, how in the Voronezh region everyone had bottles and cans on the windows filled with cherries. I made the filling myself, but the liqueur has not yet.

As for beer, it's the same, we only have a glass of it once or twice a month, our whole life is running ...

Tusya Tasya
Quote: TATbRHA
I forgot about this liquor ... Eh, I! ..
Skripkina's website has a recipe that is almost the same. It says what can be done from any berry, but always with cherry twigs with leaves. So you can expand the range.
kolobashka
Virgo, I beg you, do not use vanillin. This is a very harmful chemical. product. Only natural vanilla. Or vanilla sugar. Only flavored with natural vanilla, not vanilla.
Tusya Tasya
Barbara, maybe harmful, but not everyone has the opportunity to afford pods, and even if they often bake a lot.
TATbRHA
Tusya Tasyaand who is this Skripkina? .. Forgive the darkness.
Marika33
Barbara, vanillin even smell can not stand, to the point of nausea.
I am running out of vanilla, I looked at IM, prices, yes, decent, but still it's better than chemistry.
We must go in the evening to pick cherries and make liqueur, try.
kolobashka
Tusya Tasyathen nothing is better at all.
Tusya Tasya
Quote: TATbRHA
Tusya Tasya, who is this Skripkina ?.
Tanyusha, site Say7. Hope I haven't broken the rules?




kolobashka, there are people who are intoxicated with vanillin. I had such an employee. Vanillin should be everywhere and a lot! By the way, where does the information about harm come from?

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