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.
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