Some people like to eat cherries, I only liquor or candy. With them or without them in the bottle, Ginjinha is Portuguese.

As the cherries are sour taste, with sugar to make it more enjoyable, the candy is great to follow a soft cheese from cow or goat, or a simple toast.

This year I have plenty of cherries and made several bottles using different methods. This here is what eligibility not only for taste and the ease. Other methods core is blown up or cozem up in syrup or not, then the spirits are at rest. This method is simple and practical with guaranteed results.

Using sound and ripe cherries, I might be a little more mature, more was one who can save yourself a struggle for power, and the birds were bringing the best!

I like …

Ingredients

• 400g of ripe cherries
• 300ml of spirits
• 100ml of red wine
• 1 stick of cinnamon
• 2 Cravinhos
• 400g sugar

Method

In a large bottle of mouth wide put the sound cherries, washed and without stem, the spirits, wine, the cinnamon and Cravinhos. Allow to infuse 2 weeks in dark place, stirring 2 to 2 days.

After 2 weeks of adding the sugar and let stand for 1 month, dig the bottle to dissolve the sugar, 2 in 2 days early.

Wanting to Ginjinha without cherries, percolate through a filter paper (or coffee filter paper) for the glass bottle you want. Wanting with cherries, in order to strained, add some cherries (maximum 1 / 4 of the bottle).
Label.

NOTES but not least
- The quantities indicated may be changed to the bottle which will prepare the liqueur (use a wide mouth bottle of 750ml of tomato pulp) or according to taste, more sweet or alcoholic.