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homemade kirsch

according to anna, the culinary anthropologist, “if you stone your cherries, pop the stones in a jar and cover with the strongest, plainest alcohol you have (97% from italy, or the strongest vodka you can find).  store somewhere dark and shake the jar every now and then when you remember.  several months later you will have kirsch!”

i couldn’t resist when i was making cherry clafoutis earlier this month (which wasn’t a great success – i need to try another recipe and see if it went wrong or i’m just not a clafoutis fan) and now, in one of my cupboards, i have a jar of cherry stones in vodka which i give a little shake every now and then. fingers crossed.

Reader Comments (3)

I had no idea it was that easy to make kirsch! Strange you blogged about cherry stones beause I stumbled upon this article today too: http://www.thekitchn.com/thekitchn/cookware-tools/smart-designs-the-best-cherry-pitter-ever-151699

Really love your photo too, lovely colours,
July 21, 2011 | Unregistered Commenterhelen
Hi Abby - if you add apricot kernels to vodka and a bit of sugar (approx 25 kernels to 250 ml vodka and 150g sugar) and leave in a sunny place for 4 months you make amaretto. Well worth trying - the results are unbelievable, you would not imagine apricot stones in vodka could make something that tastes so good!
July 21, 2011 | Unregistered CommenterNikki
thanks for the tip mikki - there is a nigel slater apricot cake i've had my eye on so perhaps this is the perfect opportunity to get another jar of diy liquer on the go!

thanks for the link helen, will have a read through.
July 25, 2011 | Registered Commenterabby

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