Cherry and Raspberry Liqueur

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	42 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Prepare the alcohol with the sour cherries, raspberries, cinnamon sticks, vanilla sticks and lemon peel. I put everything in 2 large 3 l mason jars and of course distributed the ingredients evenly between both jars.
Store the mixture in a dark and cool place for approx. 6 weeks. I also shook the glasses every few days.
After 6 weeks, the liquid is separated, preferably first roughly and finally with a fine hair sieve.
Then bring 1 liter of water and 1 kg of sugar to the boil and allow to cool. The resulting sugar syrup is added to the collected alcohol and the whole thing is topped up with spring water until there are a total of 8 liters. The alcohol content should now be around 20%.
Of course, you can also make the recipe with another high-percentage, tasteless alcohol and change the quantities.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.