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Cherry Schnapps

Cherry schnapps - based on wild, dark coloured or black cherries - has a beautiful colour and a rich, wonderful and liqueur-like taste with hint of almond.

Serve with desserts, ice creams, pies, cheese and cheese cakes - or add a little schnapps to your fruit sauces, jams and marmalades.

Very fine as after-dinner drink - or turned into a liqueur.

Blends very well with...


For best result, use whole wild cherries - or whole sour or tart cherries (Prunus cerasus). You can use common garden cherries.

Red cherries on a wild cherry tree.

But you get a much better result with wild cherries - and even better if you use the small, dark coloured or black ones. They are much more aromatic. The cherries must be fully ripe and juicy before you pick them.


  • Rinse the cherries carefully.

  • Leave them to dry in the shadow - on paper towel.

  • Use a clean glass jar with tight-fitting lid.

  • Fill 2/3 of the jar with whole cherries.

  • If you want a more prominent almond flavour you can add a few broken cherry pits (place the pits in a clean cloth and hit with a hammer).

  • Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Steep for at least 3 months in a dark place at room temperature, 18-20°C (64-68°F).

  • Shake lightly and taste it from time to time.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your cherry schnapps after it has settled for a couple of days - it has a wonderful taste.

Or you can store (age) it for a month or longer in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your cherry schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.