Tipsy Cherries

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.

They 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!

Tipsy Cherries


  • 1   cup of brandy (it doesn’t have to be top shelf)
  • ⅔  cup water
  • 1   cup of sugar
  • 4  cups of cherries


  1. Wash and pit cherries.
  2. Add the brandy, water, and sugar to a small saucepan and heat over medium heat until the sugar dissolves.
  3. Fill a lidded glass vessel with the pitted cherries. Pour the brandy syrup over the cherries until they are completely submerged. Cool.
  4. Place lid on the vessel and store in the refrigerator.
  5. Let them sit 4 hours to overnight before using.




Click here if you would like to see the recipe for a Tipsy Cherry Milkshake.

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