Post #591136 by jokeiii on Sat, May 28, 2011 3:04 AM

On 2011-05-27 14:13, jingleheimerschmidt wrote:

On 2011-05-27 14:09, jokeiii wrote:
I like adding cracked pits into the macerating liquid. VERY cherry-ish flavor.

To the above recipe???

Not exactly.

6 pounds dark, sweet cherries (pitted, pits reserved)
¾ cup sugar
1 cup water
¼ cup fresh, strained lemon juice (the lemon peels reserved)
2 cinnamon sticks
1¼ cups cherry brandy or liqueur

Once the liquid has boiled, I add the pits as it comes off the heat and then the peels halfway down the cooldown phase.