Boris Basso Benelli

Cherry liqueur

Enguindado

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Food and Cooking of Chile
Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

  • About

This homemade liqueur is often made as a way to preserve cherries when they ripen all at once on the trees and need to be eaten. It is ideal for serving as a digest if after a good dinner, and also makes a perfect Christmas tipple.

Ingredients

  • 1 kg/2¼ lb cherries
  • 500 ml/17 f

Method

  1. Wash the cherries, then remove the pits and cut the cherries in half. Place the cherries in a large jar, cover with brandy and leave for at least 15 days in a cool dark place.

  2. Prepare the syrup by putting the sugar with

Energy 385kcal/1642kJ; Protein 1g; Carbohydrate 64g, of which sugars 64g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 19mg; Fibre 2g; Sodium 4mg