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Cherry Liqueur

Cherry liqueur made from a boiled and strained sugar syrup (625 g sugar, 2 l water) blended cold with 1 bottle of sour cherry juice, 1 liter of spirits, and 4 drops of almond oil.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 624 (falt i det fri)

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About the dish

Cherry liqueur made with ready-made cherry juice was a quick liqueur to prepare outside of berry season. From the liqueur chapter in "Stor kokebok" (1914).

How to make it

  1. 1

    Boil the sugar syrup

    Put the sugar and water over the heat and let it boil for 15 minutes. Skim well and strain.

  2. 2

    Cool

    Let the sugar syrup cool completely.

  3. 3

    Combine

    Stir in the cherry juice, spirits, and almond oil. Pour the liqueur into bottles and cork them.

Changes from the original

"1 bottle" is given as about 7 dl, and "spiritus" as neutral spirits. The cooking time of a quarter of an hour is written as 15 minutes.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 624) → 1949 (korrekturlest, s. 752)~48% av teksten endretfjernetlagt til
1 flaske sur kirsebærsaft 625 gr. sukker 1 l. % 1. spiritus 2 l. vand 1/2 1. vann 4 draaper dråper mandelolje. Sukker og vand sættes vann settes over ilden varmen og koker ¼ % time, skummes godt, siles. Naar Når dette er koldt, tilsættes tilsettes saft, spiritus og mandeloljen.

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Frequently asked questions

How long should the sugar syrup boil?
Boil the sugar and water for a quarter of an hour (15 minutes). Skim it well as it cooks and strain it before use.
Why must the syrup be cold before I blend in the rest?
The spirits, juice, and almond oil are added only once the sugar syrup is completely cold, so the alcohol does not evaporate and the aroma of the almond oil is preserved.
What is the liqueur made of?
1 bottle of sour cherry juice, 625 g sugar, 1 liter of spirits, 2 liters of water, and 4 drops of almond oil. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 624.
How many servings does the recipe make?
About 25 servings, and the total work and cooking time is roughly 2 hours including cooling the syrup.

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