Wisniak

Wisniak is a deep ruby sour cherry liqueur with a bright, tangy fruitiness balanced by mellow brandy warmth. Even in a quick young version it is fragrant and juicy, while a longer infusion develops the smooth, rounded character expected of a traditional homemade nalewka.

Nutrition · per serving

731kcal

1.3gProtein

53.7gCarbs

0.3gFat

2.4gFiber

2 servings

Ingredients

4 items

Cherry infusion

sour cherries, pitted300 g

caster sugar120 g

brandy300 ml

lemon zest2 strips

Tips

•For the best traditional flavor, use ripe tart sour cherries rather than sweet cherries.
•A longer infusion gives a deeper ruby color and smoother cherry-almond aroma.
•If you prefer a sweeter liqueur, increase the sugar to 150 g.
•Store in a sterilised sealed bottle in a cool dark place.
•Serve chilled in small glasses after a meal, or use in desserts and cocktails.

Steps

1
Wash, dry, and pit the sour cherries if needed. Lightly crush about half of them with the back of a spoon to help release their juice and flavor more quickly.
300 g sour cherries, pitted
2
Sterilise a 750 ml glass jar or bottle by rinsing it well with very hot water, then let it drain. Add the sour cherries, caster sugar, and lemon zest.
300 g sour cherries, pitted120 g caster sugar2 strips lemon zest
3
Pour in the brandy, seal the jar, and shake until the sugar is evenly distributed. The sugar will not fully dissolve yet; that is normal.
300 ml brandy
4
Let the jar stand at room temperature for 10 minutes, shaking once or twice to start dissolving the sugar and drawing juice from the fruit.
5
Serve immediately as a rough young infusion over ice if you like, or keep infusing in a cool dark place for 2 to 4 weeks for a more traditional, smoother Wisniak. Strain before serving for a clear liqueur, or leave the fruit in for a rustic style.

Origin & History

Wisniak is a classic Polish sour cherry liqueur traditionally made at home during cherry season. It belongs to a long Central and Eastern European tradition of fruit nalewki, preserved with sugar and spirits to capture the flavor of summer. Family recipes vary widely in sweetness, spirit base, and infusion time.

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Wisniak

Steps

Wash, dry, and pit the sour cherries if needed. Lightly crush about half of them with the back of a spoon to help release their juice and flavor more quickly.

300 g sour cherries, pitted

Sterilise a 750 ml glass jar or bottle by rinsing it well with very hot water, then let it drain. Add the sour cherries, caster sugar, and lemon zest.

300 g sour cherries, pitted120 g caster sugar2 strips lemon zest

Pour in the brandy, seal the jar, and shake until the sugar is evenly distributed. The sugar will not fully dissolve yet; that is normal.

300 ml brandy

Let the jar stand at room temperature for 10 minutes, shaking once or twice to start dissolving the sugar and drawing juice from the fruit.

Serve immediately as a rough young infusion over ice if you like, or keep infusing in a cool dark place for 2 to 4 weeks for a more traditional, smoother Wisniak. Strain before serving for a clear liqueur, or leave the fruit in for a rustic style.

Origin & History