White cherries aren’t really white; they’re gorgeous pale yellow blushed with rose.
Fortunately for me, the small fruit stall just outside the office where I currently work has had them on sale recently and I’ve purchased so many the stall holder probably assumes I’m a weird cherry addict. When I told him this bag were destined for cherry rum liqueur, he asked me to bring him a taste of the finished hooch!
I’ve been sharing images of these beauties online and friends have asked if they’re rainier cherries, a variety developed in Washington (and named for Mount Rainier) in 1952. All the stall holder could tell me is that they were grown in Spain, so I’m not sure whether they’re rainier cherries or not.
Regardless of variety, they’re utterly delicious and I felt inspired by twitter friend @ShochuLounge to preserve some in alcohol. Their tip about leaving the pips in to infuse almond flavour notes was an extra push as stoning cherries is a thankless task.
The strawberry vodka liqueur I made a few years ago turned out wonderfully well and since then I’ve made a few more random fruit liqueurs simply by combining my chosen fruit with lots of sugar and whatever clear spirit I have to hand – I tend to amass bottles of spirit that languish in the drinks cupboard for years, so am determined to make something interesting with as many of them as possible.
Home Made White Cherry Rum Liqueur
You can switch the fruit for whatever is seasonal and the spirit for whatever you have to hand. A clear spirit is best, with a flavour that marries well with your chosen fruit. Adjust the ratios of fruit, sugar and alcohol to suit your tastes. I have a sweet tooth so am aiming for my liqueur to be rich and sweet.
- 300 grams white cherries
- 200 grams sugar
- 500 ml white rum
Wash the cherries and remove the stems. Use a sharp knife to cut into the cherries and slice at least half way around, without cutting them in half. This makes it easier for the sugar and alcohol to take on the flavours of the skin, flesh and pips.
Place cherries, sugar and rum into a clean airtight glass jar and seal.
For the first few weeks, shake and turn regularly, to help the sugar dissolve and the flavours to mix.
Leave to mature for at least 3-4 months; the longer the better.
Strain through muslin for a clearer finished result, before bottling your finished liqueur.
Enjoy the alcohol-soaked fruit as a bonus dessert – lovely with double cream or vanilla ice cream.
I’m entering this into Ren Behan’s Simple & In Season Challenge, the No Waste Food Challenge (hosted this month by Utterly Scrummy Michelle) and the Four Seasons Food Challenge (hosted this month by The Spicy Pear).