By: EatingWell User
this is an OK way to go about it...my own preference is a bit different, though...I like to PRESERVE cherries without refrigeration or freezing or molding worries...so I use one-half brandy-or-bourbon to one-half grain-alcohol-aka-'Everclear'...this produces a 135 proof (80 averaged with 190 proof) or 67% alcohol mix. No worries about needing to refrigerate/freeze THAT, eh. Skip the sugar for now. Cut cherries in half, pack in glass jars, cover with hooch, cap, store in cupboard, shake every week or two. Wait at least two months; three is better. Now strain the fruit and add sugar syrup to the hooch to dilute and sweeten to taste. Now it's a liqueur and you can put it in yer liquor cabinet like any bottle. You can also take the strained-out leftover FRUIT and cover IT with a heavy sugar/water syrup...that part prolly *will* need to be subsequently refrigerated, though. It's good over ice cream or pie or what-not. Hope this is helpful!