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Ginjinha
Portuguese Sour Cherry Liqueur
A traditional Portuguese sour cherry liqueur, often enjoyed as a digestif or aperitif. This recipe includes the whole cherries, allowing their flavor to infuse into the spirit. A specialty of Lisbon, it's famously served in small edible chocolate cups.
๐ง ์ฌ๋ฃ
- 1 kg Sour cherries (ginja)
- 1 L Aguardente (Portuguese brandy or neutral grain spirit)(A high-proof neutral spirit like vodka or a mild brandy can be substituted if aguardente is unavailable.)
- 500 g Granulated sugar(Adjust to your sweetness preference. You can start with less and add more later if desired.)
- 1 Cinnamon stick(A single stick, about 3-4 inches long.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cherries: If using fresh cherries, wash them thoroughly. Using a clean toothpick or a fine needle, prick each cherry at least once. This allows the liquid to penetrate the fruit and release its flavor more effectively. If using frozen cherries, ensure they are fully thawed and pat them dry with paper towels.
โฑ๏ธ 30 minutes - 2
Layer the ingredients: In a large, clean glass jar or demijohn (at least 2-liter capacity), create layers of pricked cherries and granulated sugar. Start with a layer of cherries, followed by a layer of sugar, and repeat until all cherries and sugar are used. Finish with a layer of sugar on top.
โฑ๏ธ 10 minutes - 3
Add the spirit and cinnamon: Pour the aguardente over the cherries and sugar in the jar. Add the cinnamon stick to the jar. Ensure the cherries are fully submerged in the liquid. If not, you may need a slightly larger jar or to adjust the quantities slightly.
โฑ๏ธ 5 minutes - 4
Macerate and mature: Seal the jar tightly. Store it in a cool, dark place (like a pantry or cupboard) for at least 3 months. Shake the jar gently every few days for the first couple of weeks, then weekly, to help dissolve the sugar and ensure even infusion. The liquid will gradually turn a deep ruby red, and the aroma will become rich and fruity.
โฑ๏ธ 3 months - 5
Strain and bottle: After the maceration period, carefully strain the liqueur. You can use a fine-mesh sieve lined with cheesecloth or a coffee filter to remove the fruit and cinnamon. Discard the fruit (or reserve for garnish). Pour the strained ginjinha into clean bottles. It can be consumed immediately, but the flavor will continue to develop if allowed to mature for another few weeks.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an authentic Lisbon experience, serve chilled in small edible chocolate cups.
- โTraditionally, a cherry is often placed in each glass before serving.
- โThe longer the ginjinha macerates, the deeper and more complex the flavor will become.
- โTaste and adjust sweetness after the initial maceration period if desired. If you add more sugar, allow it to dissolve completely before bottling.
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- Adjust the sugar quantity to achieve your preferred level of sweetness.
- Experiment with different spirits such as vodka, rum, or even a flavored brandy.
- Add a few star anise pods or a vanilla bean along with the cinnamon for added complexity.