This is the thing. I like cherries and... I enjoy a good drink -I guess to forget how the current wife gives me the cold shoulder-. Most of the time I drink Tequila but sometimes I will prepare some sort of cocktail (nothing with fruit juices ... pleeeaaassseee!) and when I add the nice looking cherry...it just tastes like, well... candy. It is candy though. The contemporary and industrialized idea of what one should consider a Maraschino Cherry.
Cooking Time: 15 Minutes Prep time: 3 days Makes 500 g
500 g Sour Cherries (fresh)
4 Tbsp Sugar
1. Pitt the sour cherries after washing them. I pitt them sideways as I like to keep the stem.
2. In a medium size pot put the cherries, the Luxardo and the sugar and bring it to a quick boil. Remove immediately from the heat and put them into a medium size metal bowl.
3. Allow the mix to cool and then cover it with plastic wrap. Put in the fridge for 24 hours.
4. After the 24 hours, mix the cherries with the juice (Luxardo now in a kind of syrup). By now the cherries look a bit pale; it’s OK (unless you want them bright and red in which case go to the store and buy some). Cover and put back in the fridge for another 24 hors.
5. Repeat the last stem and put back in the fridge. The juice will look redder and the cherries paler. It’s OK. By now you can try a cherry … it should taste fantastic and quite alcohol charged. Not a kiddie stuff.
6. On the 4th day, mix again the juice with the cherries and jar them (I jar them in small jars as I can use them for cocktails without risking unnecessary spoilage. In a jar they last quite a bit (couple of years!) but once opened… about a month in the fridge.
7. Enjoy!…with any cocktail or with grown-up desserts. Unless you want your child to learn the intricate world of alcoholic beverages… give him/her the store bought ones….