Cherry plum liqueur

Before preparing the liqueur, the cherry plum needs to be washed. The bones can be removed, or you can leave the berries whole. I prefer the second option.

Then put the cherry plum in a jar, cover with sugar and fill with water. Shake the jar well so that the berries are mixed with sugar. Cover the neck with gauze, tie it up. Put the liqueur to infuse in a dark place for a few days.

When the liquid starts to ferment, foam and a characteristic sour smell will appear, install a water seal on the jar. You can buy it in the store or make it yourself. For example, the simplest design is an ordinary rubber glove worn on the neck of a jar. In one of the fingers you need to make a hole with a needle.

After a month and a half, fermentation will come to an end (the glove will drop). Strain the liquid through several layers of gauze, squeeze the cherry plum. A small amount of berries can be left. I think it's very beautiful when a couple of whole cream floats in a glass with a liqueur when served on the table.

Pour the finished liqueur into bottles and seal tightly. Put the bottles of liqueur in a cool place for 2 months, after which it will be ready for use.