Ginjinha

Name: Ginjinha
Cook time: 25 min
Total time: 25 min
Yield: 40 servings
Cuisine: Portuguese
Ingredients: 1 stick of Cinnamon; 1 kg Sour Cherries (Ginja/Morello), unpitted; 1 l Aguardente, Portuguese grape brandy, 40-50% ABV; 500g White Sugar; 1 strip of Lemon Peel, pith removed; Some Macerated Cherry, from the jar (optional, traditional)

Ginjinha is a fragrant Portuguese cherry liqueur made by steeping sour Morello cherries in strong spirit with sugar, cinnamon and lemon peel until deeply flavored and ruby-red. It yields a smooth, aromatic liqueur and intensely flavored preserved cherries that make a delightful garnish. Serve chilled by the shot with one of the macerated cherries for a classic taste of Lisbon.

Ginjinha is a fragrant Portuguese cherry liqueur made by steeping sour Morello cherries in strong spirit with sugar, cinnamon and ... Show more

Traditional Portuguese Recipe

Health Grade

E- · Indulgent

Time

25 min

Price

0,41 €

Calories

121 kcal

vegan

budget

low calorie

easy

gluten free

low fat

Method

Prep the cherries

Rinse the sour cherries, pull off the stems, and discard any bruised fruit, but keep the pits in. Pat them very dry so the liqueur stays bright and the sugar can dissolve cleanly.

Build the jar

Put the cherries in a clean, large glass jar, add the white sugar, the cinnamon stick, and the strip of lemon peel, then pour in the aguardente until everything is fully covered. Stir or swirl gently to wet the sugar, seal the jar tightly, and leave a little headspace so you can shake it later.

Macerate

Store the jar in a cool, dark place and let it macerate for at least 1 month, giving it an occasional gentle shake to help the sugar dissolve and the flavors blend. For a deeper, rounder result, keep it aging longer if you can.

Serve

When the ginjinha tastes bright and cherry-rich, pour it into small glasses or cordial cups and add a macerated cherry to each glass if you like. Serve it straight from the jar for the most traditional presentation, or strain out the solids first if you want a cleaner pour.