If you’ve never macerated before, it’s time you learn how.
People have been doing it for centuries, always with a happy ending.
Let’s start with cherries.
These cherries are about to get tipsy. (They are much happier that way.) I macerated them in brandy. Macerating them–soaking them in alcohol–preserves them and creates a saucy little pleasure.
This recipe for cherries rivals Luxardo cherries (Marasca cherries soaked in a tart Maraschino liqueur syrup). Gift your friends with these jewels and you’ll have a friend for life.
Pit your cherries. Using a cherry pitter makes the pitting process much more palatable. Pitted cherries really soak up the brandy, which is exactly what we want.
I macerated blueberries the same day. Look how anxious they are to jump into that amaretto!
These Tipsy Cherries are delicious in club soda as a refreshing drink. They are also decadent over Greek yogurt, cheesecake, pancakes, ice cream, or in crepes. Or you could put them in a Tipsy Cherry Milkshake.
Let the macerating begin!
If you make these Tipsy Cherries, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Istagram so we can celebrate together!
- 1 cup of brandy (it doesn’t have to be top shelf)
- ⅔ cup water
- 1 cup of sugar
- 4 cups of cherries
- ½ teaspoon almond extract
- Wash and pit cherries.
- Add the brandy, water, sugar, and almond extract to a small saucepan and heat over medium heat until the sugar dissolves.
- Fill a lidded glass vessel with the pitted cherries. Pour the brandy syrup over the cherries until they are completely submerged. Cool.
- Place lid on the vessel and store in the refrigerator.
- Let them sit 4 hours to overnight before using.
Click here if you would like to see the recipe for a Tipsy Cherry Milkshake.