French Cherry Liqueur (Guignolet)
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French Cherry Liqueur (Guignolet)
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Sour cherry infused spirit is the base of every good Guignolet and you can make french cherry liqueur with ease at home now.
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Ingredients
- 2.2 pounds sour cherries *See Notes
- 2¼ cup Spirit *See Notes
- 2¼ cup sugar just regular sugar
- 1 quart red wine wine of your choice
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Instructions
To Infuse
- Collect fresh cherries and wash them in clear water. Remove leaves, impurities, and the stems.
- Weigh your cherries. Do not pit the cherries!
- Place your clean cherries into your large canning jar.
- Top with the spirit and close the jar.
- Leave to macerate and infuse for 1 month. Keep in a dark place away from direct sunlight. We keep it on the floor in the basement.
One Month Later
- After 30 days, strain your cherries and collect the infused, now red, spirit. The cherries can be eaten or used in a cake, so don't waste them!
- Add to the strained cherry spirit all the sugar and the wine.
- Combine well and make sure the sugar dissolves properly.
- Pour the Guignolet into clean bottles and close the bottles.
- Store away from direct sunlight. Use as a drink on its own or add to Cocktails.
Equipments used:
Notes
- Guignolet is made with sour unpitted cherries and not with sweet cherries. Do not pit the cherries because the cherry pits add flavor to your French cherry liqueur.
- For the spirit, the French use eau de vie, which is a transparent, almost tasteless double distilled spirit. You can also use vodka or neutral flavored Schnapps. Look out for the alcohol percentage. We use spirit in the 37%-42% range to make Guignolet.
- In Anjou, where the Guignolet originated in France, they use Cabernet grape wines. We prefer lighter red wines, they don't need to be full-bodied.
- Most wine bottles are 750 milliliters universally, and therefore, for this recipe you will need more than 1 bottle. BUT you can use one bottle only, and the cherry liqueur will turn out much stronger. Basically, more wine mellows it down.
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