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Friday, July 03, 2009



I'm super envious about your sour cherry pickin's. Sadly they don't seem to grown out here and they are very hard to find.

Paula Vogstad

I live in Alberta, Canada and we have Nanking cherries. I also have an Evans cherry tree. Do you think you have to remove the pit? I used to have a recipe for just adding sugar and vodka. This sound similar.


I've seen recipes that say both to remove the pit and to leave the cherries whole. I just went ahead and removed them since I already had a cherry pitter and because that is how my great grandma used to make her cherry liquor. I have heard that if you leave the pits or remove the pits and include some in the vodka for the first month you get a more almond taste to the liquor. Let me know what you do and how the liquor tastes when you are done!

G Wright

I have made wine from sour cherries and believe you should never leave any pits or
the shell part as it leaves a bitter after taste. The same is true in making peach wine.
I suspect the same is true when making a liquor.

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