Dark Cherry Liqueur

If using fresh cherries, pit the cherries with a cherry pitter and save the pits. If using frozen cherries, thaw them first. Put cherries and sugar in 2 Qt. Mason jar. Add vodka then shake thoroughly to dissolve the sugar. Crack open the cherry pits and chop the kernels with a chopper, then add them to the mixture. Macerate at room temperature for 8 weeks. Step Two Directions: Strain through a stainless steel strainer to separate cherries from vodka and juice. Squeeze the remaining juice from the separated cherries using cheese cloth. Add the sugar syrup. Vary the amount to sweeten to taste. Age for 2 to 3 months (depending on your taste) **Notes** Use only very ripe, juicy cherries. If cherries are not ripe enough, then let them stand until as ripe and juicy as they can get. You can use 1 1/2 cups of sugar instead of 1 1/4 cups and possibly skip the addition of standard sugar syrup at step 2. It depends on the sweetness of the fruit. You should always sample the flavor when sweetening.