Susie's Place





  Greek Recipes

Beverages & Bottling

Morello Cherry Liqueur

The Liqueur takes a while to make, but it is really worth it.



1 kilo black cherries
11/2  kilo sugar
2 sticks cinnamon
4 cloves
2 whole nutmegs
1 liter Metaxa brandy or cognac

Remove the stems and wash the cherries with soap and water.  Rinse them well and set aside to drain.  Wash and rinse a large mouth, screw top jar.  Add the drained cherries, sugar, cinnamon, cloves and nutmegs.  Cover tightly and give the jar a shake.  Place the jar on a sunny windowsill for 1 month.  Don’t open the jar during this time, just shake it occasionally. 

After one month, open the jar and add the cognac.  Close the lid tightly and again, set it on the windowsill for another 10 days.

The liqueur will be ready.  Using cheesecloth, strain the liqueur into bottles.  Personally, I prefer to keep it as is with the fruit and spices.  I think it ages that much better.  And the cherries really pack a punch!

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