Courtesy of St. Joseph Plantation
This recipe has been passed down through generations of family members who were born, and or raised on St. Joseph Plantation. We have been family owned for 136 years, and continue as a working sugar cane plantation.
• 1 pound Louisiana wild cherries or bing cherries, washed and stemmed
• 14 ounces grain alcohol
• 2 cups granulated sugar
• 1 cup water
Put cherries in a quart bottle and cover with enough grain alcohol to fill the bottle. Cork and let sit at room temperature for 6 to 8 weeks. Carefully strain the mixture through a fine mesh sieve into a clean quart bottle, being sure to not mash the cherry pits.
In a 2 quart saucepan, bring the sugar and water to a boil over medium heat. Boil for 2 minutes, then remove from the heat. Let cool completely and store the sugar syrup in the refrigerator for up to 1 month.
Yield 14 ounces Cherry Liqueur