Sour Cherry Liqueur

Wash and pit the sour cherries and put them in a large preserving jar with the cane sugar and vanilla sugar.

Fill up with grain and sprinkle cinnamon on top. Close with a lid.

Leave in a sunny place for about 3-4 weeks, stirring the sugar every now and then.

After the time, strain the sour cherry liqueur through a fine sieve and fill into vials.

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