homemade kirsch

According to Anna, the Culinary Anthropologist, “if you stone your cherries, pop the stones in a jar and cover with the strongest, plainest alcohol you have (97% from Italy, or the strongest vodka you can find).  Store somewhere dark and shake the jar every now and then when you remember.  several months later you will have kirsch!”

I couldn’t resist when i was making cherry clafoutis earlier this month (which wasn’t a great success – I need to try another recipe and see if it went wrong or I’m just not a clafoutis fan) and now, in one of my cupboards, I have a jar or stones in vodka which I give a little shake every now and then. fingers crossed.