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Food Fare: Swedish RecipesHaggbarslikor

Bird Cherry Liqueur

Add cherries to food processor; chop roughly. Place pulp in a large bowl; add boiling water. Cover and set aside to infuse for up to twenty-four hours. Strain juice into a clean bowl; press down on pulp with a fork to extract as much liquid as possible. Pour liquid into a pot; bring to a boil and cook for about ten minutes. Add the sugar; stir to dissolve. Remove from heat and allow to cool. Strain liquid through a fine-meshed sieve lined with muslin. Combine liquid with vodka; pour mixture into clean bottles, seal securely and set aside in a dark place to mature for at least thirty days before serving. The sweet liqueur will keep for several years if properly stored.

 

Note: Bird Cherries are native to northern Europe and northern Asia; they also grow in Norway, Sweden, Finland and Russia. Substitute bird cherries with common cherries if necessary.

 

Related Link:

Food Fare Culinary Collection: Swedish Koket

 

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