Summary

Ingredients

• 400 ml seeds, (sour cherry stones)
• 150 g rock suar, white
• 1 pinch (s) ground vanilla
• 750 ml schnapps, (double grain)

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Instructions

1. Pour all ingredients into a large screw-top jar (or other suitable container) and leave in a warm place for 1 to 2 weeks. Then filter through a coffee filter and fill into bottles. Let it rest for another 3-4 weeks until you enjoy it.