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3 1/2 cup (780g)
Sour cherries, pits in, stems on, leaves removed only
2 1/2 cup (500g)
Sugar
1 1/2 cup (355ml)
Water, filtered or spring water
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ABV: Final ABV is about 13–14% — similar to wine, so it's easy to drink.
Storage: Store in a sealed glass bottle at room temperature; it keeps for several years or more.
Choice of base spirit: Using aguardente (Macieira Royal) gives you the authentic Portuguese ginjinha style. Using vodka keeps the cherry color and flavor purer and more prominent.
Using the leftover cherries: Once pitted, they can be used for chocolate bonbons, Black Forest cake, or homemade maraschino cherries.
Cherries for chocolate bonbons: Remove them early, at 2–3 weeks, so they hold their shape. Holding by the stem and dipping in chocolate makes for a beautiful presentation.
Converting to maraschino: For the strained cherries, make a syrup with 200g sugar + 100ml water, simmer on low heat for 10–15 minutes, and it's done.
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