Wisniak

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 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.

Nutrition per serving

Notes

• •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.

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