Sour cherry liqueur

Sour cherry liqueur

Ginjinha

By
From
Lisbon
Makes
600 ml
Photographer
Steven Joyce

This gorgeous, sweet-but-not-too-sweet liqueur is sold in bars and wine stores all over Lisbon – occasionally you will even see little pop-up counters at food markets and at festas (night-time street parties) – and it is also served as a way to welcome guests into your home. If you can get your hands on sour cherries to make this, then all the better, but if not, just cut back on the sugar – you can always add more later if you want. Try and serve each little glassful of ginjinha with a cherry or two in the bottom – although beware, they really pack a punch.



True ginjinha is made in Obidos, a town not far from Lisbon, using aguardiente as the base alcohol, but brandy is a good substitute. As well as sipping it on its own, ginjinha is lovely added to sparkling wine or splashed over ice cream.

Ingredients

Quantity Ingredient
200g cherries, ideally sour Morello
100-200g caster sugar
1 cinnamon stick
500ml brandy

Method

  1. Place all the ingredients in a large, clean glass jar with a lid or wide-mouthed bottle with a lid (so you can get the cherries in and out). Seal and shake well, then set aside. Leave for at least 2 weeks, or several months if you can. When serving, drink in small quantities at room temperature and place a single cherry in the bottom of each glass.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again