Višnjevača, (višnja or višnjevac), is a homemade sour or tart cherry liqueur (cherry brandy) beloved in Bosnia and Herzegovina, Croatia, Serbia, and beyond. Made by fermenting ripe sour cherries in local spirits, this cherry brandy is a potent delight. Shall we?
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Background
As June rolls around in the Balkans, it's time for households to get busy making višnja, a delightful cherry liqueur that's incredibly sweet and wonderfully strong.
In English, višnja is known as:
- sour cherry liqueur,
- tart cherry liqueur,
- cherry liqueur,
- cherry brandy, or
- cherry alcohol.
Višnja, pronounced as "vee-sh-ni-uh," also goes by višnjevača (Bosnia and Serbia) and višnjevac (Croatia). It gets its name from the sour (tart) cherry it's made from.
Višnja is like the Balkan cousin of Portuguese ginjinha. It's bursting with flavor and intensity. Believe us, this little delight packs quite a punch in tiny sips!
You can add cherry brandy to cocktails, or enjoy it neat. Whatever you do, remember to sip it slowly, and only a couple of shot glasses at a time!
Ingredients
Here's more on sour cherry liqueur ingredients.
Sour or tart cherries:
- Look for ripe tart cherries. Remove the stems, but leave the pits inside. Avoid: sweet cherries or (if you can) frozen tart cherries.
Alcohol:
- Any homemade fruit brandy works. Local rakija fruit brandy is our preferred choice, particularly plum brandy called šljivovica.
Clear, neutral brandies are ideal for fermentation as they don't dominate the fruit's flavor. Instead, they readily absorb the tart cherry essence, resulting in a subtle alcoholic taste.
Substitute with vodka or another neutral-tasting clear spirit. - The spirits don't have to be of the highest quality. A medium-range vodka or šljivovica will do just fine. (Confession time: in a pinch, I've even used sherry to ferment višnja, and it turned out perfectly.)
Sugar:
- Granulated white sugar is the best option for fermenting cherry brandy. Substitute with brown sugar or honey, or a combination of.
Instructions
Cherry Brandy Formula?
Because it's simple to make, there's no exact volume formula for making tart cherry brandy. Get a wide-brimmed jar, some sugar, tart cherries, and liquor. Layer up the ingredients and top them off with liquor. That's all there is to it!
How much you'll need exactly will depend on the size of your cherries, and jars.
However, the approximation is that for every 1 kilogram (2.2 pounds) of cherries, you'll need about the same amount of granulated sugar and about ⅓ to a ½ liter (11-16 ounces) of liquor.
Again, this is just an approximation!
Step-by-step Višnjevača Instructions
Step 1. Layer sugar and sour cherries (pit left inside, destemed), alternately into a wide-brimmed jar all the way to the top. (You'll probably need a few jars.)
Step 2. Slowly pour the liquor into the jar. It'll slowly start settling on the bottom of the jar until it reaches the top. Screw the lids tightly.
Sour cherries will stay on top of the jar, and sugar will settle to the bottom at first. As you stir it, the sugar will eventually dissolve and cherries will swim up and down the jar.
Step 3. Leave jar(s) in a sunny place for 40 days, and/or longer (not photographed). Once a week, take the lid off and stir well.
Step 4. When the 40 (or more) days have passed, strain the cherry liqueur into bottles. Put a few cherries into each bottle. Use the remaining cherries as a dessert topping, to use in a dessert, or freeze.
Making Tea from Sour Cherry Stems
Homeopaths claim that sour cherry stem tea is excellent for UTIs and kidney sand due to its antioxidant properties.
To get the stems ready for tea, spread them on a clean towel and leave them to dry for a few days. After this time you can transfer them to a paper bag.
To make the tea, cover ¼ cup of stems with 4 cups of water, and leave to soak for 12 hours. The following day, bring to a boil, remove from heat, and cool for 15 minutes. Drink it up to three times daily.
Serving
Serving: There is no specific time when sour cherry liqueur should be served, however, it goes great with dessert or coffee, or as an aperitif (before-dinner drink to stimulate appetite).
It's best to serve it in small, shot glasses. Consume it by sipping it. Višnjevača is deceptively strong. If you're greedy you may find yourself on the floor after a couple of shot glasses.
Storing: Stored in a liquor cabinet, or a cool dark place (not the fridge!), višnja can last up to 2 years. (Our preference is to drink it within the year it was made, if you can make it last that long! 😁) Separated from tart cherry liqueur, fermented cherries keep a couple of weeks in the fridge, or a couple of months in the freezer. (The exception to the rule is if you've used frozen cherries to make your cherry brandy. In this case, they should not be refrozen!)
Freezing: sour cherry liqueur should not be frozen.
Recipe FAQs
There are several kinds of cherry liqueurs from Europe.
The most popular ones are višnjevača or višnjevac from the Balkans (Bosnia, Croatia, Serbia, etc.), and ginjinha from Portugal.
Yes. However, due to sweetness, it's underestimated how strong it is. Our tart cherry liqueur (cherry brandy, višnjevac) is meant to be sipped out of small shot glasses.
Absolutely. Check out these 20 cherry brandy cocktails.
Serve them with the brandy, or use them for desserts. They're great for desserts like cheesecakes, and pies.
If planning to use them soon, keep them in the fridge, otherwise, they keep great in the freezer. However, if you used frozen tart cherries to make cherry brandy, you can't refreeze them!
Other Beverages
Here are some other amazing beverages we have on the blog.
Thoughts?
If you made our višnjevača, višnja, or sour (tart) cherry liqueur), and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno and bon appetit!
Višnjevača Cherry Brandy (Sour or Tart Cherry Liqueur)
Equipment
- A couple 64-ounce jars with wide brims. Sizing is optional. All jar sizes work, but you may need more if choosing smaller.
- A couple of liquor bottles with caps. These are for storing the cherry brandy after fermentation.
Ingredients
- 2.2 pounds granulated white sugar
- 2.2 pounds sour or tart cherries preferrably fresh
- 11-16 ounces clear neutral liquor fruit brandy like plum brandy šljivovica is the best, otherwise use vodka or similar clear liquor with neutral flavor
Instructions
- Destem sour (tart) cherries. Get rid of damaged cherries or the ones with worms. Wash the remaining, destemmed cherries. (Optional: keep the stems for making cherry stem tea. Look in the accompanying text for insturctions.)
- Layer sour cherries and sugar in the jar. Start with sour cherries, then generously cover with a few tablespoons of sugar. Repeat until you fill the entire jar.
- Slowly pour liquor into the jar over sugar and tart cherries, as much brandy as the jar will take. This process takes a few minutes as the alcohol needs time to work through the cherries and sugar to fill up the remaining jar. Once you're done fasten the lid. Repeat for the remaining jars.
- Take the jars outside, and leave them in a relatively (or partially) sunny place for at least 40 days, and up to 4-5 months. (The longer you ferment, the sweeter and better the liqueur will be!)
- Once a week, stir the ingredients so that the sugar dissolves more easily. Open the first jar, and transfer a cup of cherries out of the jar. (Taking a cup of the cherries out first ensures the mixture doesn't spill out, as the jar is usually filled to the max.) Mix the remaining ingredients well with a long-handled spatula. Return the cherries to the jar and fasten the lid. Repeat with the remaining jars and return them to your fermentation spot.
- After it's fermented, strain the cherry brandy into glass bottles. Keep the remaining sour cherries (although you can transfer a couple to each bottle with the liqueur) to use in a dessert or serve with the liqueur.
- Serving: serve višnjevača with dessert, coffee, or as an aperitif. Storing: store for up to 2 years in a cool, dark place. Freezing: no!
Video
Notes
- Note
- Ingredients:
- Handling:
Annice says
I live in Texas so I am making this with frozen sour cherries. I just wonder about putting it out in the sun for days when it gets in the 90s here. What do you think?
Aida says
Annice,
It gets sometimes up to 95°F here in the summer so you should be fine.
Maybe leave it in a slightly shaded area, and ferment a shorter period of time.
Aida
Larry says
As for leaving unattended: find yourself a neighborhood alcoholic. Everytime they raise the bottle to drink some the air bubbles they make will perculate and stir the mixture.
I fermented the cherries in the bottle with sugar and vodka. And I fermented some in the bottle with sugar and NO alcohol. One if the bottles turned into cherry vinegar.
I wouldn't mind some more of that vinigar!
I also froze some cherries with pits and some pitted. They have been in my freezor for a couple years. I know cherry pits have arsenic in them. I want to know if the arsenic is an issue?
Aida says
Larry,
You've certainly got a unique approach to the fermenting process. 🙂
As for arsenic, please note that I am not a nutritionist so this is my opinion only, but I wouldn't worry about it.
Maja says
Cao, Aida! Super stoked that I came across this. Deda used to make this back home in Belgrade when I used to visit my Baba. I just made four jars worth, and, at 17 days fermenting, they're looking killer. One question for you--how do you store it once you've removed the cherries? I imagine it needs to stay in glass. Deda kept it in his China cabinet all year long without it going bad. However, I wanted to verify with you whether you should keep it refrigerated, in a cool, dry place, or really anywhere.
Hvala lepo! 🙂
Aida says
Cao Majo!
Glad you stopped by. Yes, strain it into glass bottles and keep in a cool and dark place. (Liquor cabinet is fine.) It lasts several months and up to 2 years, although I promise, you'll drink it way before then. You can leave some of the cherries inside the drink and eat them as you drink the liqueur. Otherwise, they're great for cakes, cookies, etc.
Ben says
This sounds really great. Just to make sure - you leave the stones intact or do you pit the cherries first?
Thanks.
Aida says
Hi Ben,
Only get the stems off, the pits can stay inside. After you make the liqueur you can remove the cherries completely. At this time you can either discard the cherries, pit the cherries and use to make a dessert (like serve on top of ice cream or make a pie), or you can put one or two cherries inside each drink while serving, just make sure to let others know they'll have to pit them before consumption.
Good luck!
Aida
Milka C says
I had this delightful beverage when I was in Bosna four years ago. I'm so glad I found this recipe. I've been waiting for sour cherry season, and I found some sour cherries today at the store. I also bought Slivovitz for this as well. 🙂 I will layer this tomorrow morning and put in the sun. This is yet another great recipe I found on your website.
Aida says
Milka (beautiful name btw),
Glad like the recipe, and let me know how it turns out - if it's the way you remember it.
Lesley Janke says
Hi, I've just decanted the cherry liqueur and jarred up the cherries. Do you have a suggestion on how to store the cherries? I have put them in jars. Should I be adding alcohol or another liquid to preserve them longer? PS the cherry liqueur tastes amazing!
Aida says
Lesley,
Glad you like the liqueur!
I usually put the cherries in a jar, just like you, and keep them in the fridge, or freeze them. You don't need to add alcohol, but you're welcome to (maybe something "lighter" like vodka). I usually put one or two cherries in a cup when I serve the liqueur, or I use them for baking (for example you can make great pies with them), or on top of ice cream or gelato.
Good luck!
Carmen says
Hi Aida - I have a tart cherry tree in my backyard and have been trying to find something to make with them other than pie filling. I can't wait to make this, planning on it tonight! Quick question for you; I've definitely got more than 4 cups worth of cherries. And I have a large Mason jar, can I continue to layer the jar as much as possible and make a large batch? Thank you!!
Aida says
Carmen,
Absolutely. Layer them up with sugar, add in your liquor, close the lid and then wait. You'll love the result.
This is one of those forgiving recipes as long as you have all the ingredients on hand. Remember to let us know how you like it.
Cheers!
Kathie says
This is so good and the color is stunning! I’ll be doing this again next year.
Aida says
Kathie,
We're delighted you liked this liqueur. Cheers!
Kristina says
Hi there, I followed this recipe last night and this morning I see all the sugar has settled to the bottom of the jar. Should I stir to dissolve the sugar or just mix with the spatula every few days? Thanks so much for sharing this!
Aida says
Kristina,
The sugar does settle to bottom of the jar, and that's fine. Mix it with the spatula about once a week, and close the lid tightly afterward.
Kind regards,
A.
Leslie Bourassa says
Can you do this process indoors in a window that is warmed everyday by the sun?
Aida says
Yes!
PC says
I tried this recipe last summer using sour cherries from our neighbour's tree that are so sour that nobody can eat more than a couple of them. I am bottling it now to make Christmas presents for friends and family. It's delicious! The alcoholic content is not too strong, it is sweet and slightly sour and very aromatic (cherry and a hint of almond). It is very beatiful, too. We tried it straight, diluted with fizzy water, a drop of it in white wine or sparkling wine, and are planning to have the sour cherries (which are almost candied) with vanilla ice cream. I can only recommend this recipe.
Aida says
Paola,
first of all, we love your name, (it's Aida's daughter's name also)!
Secondly, we are glad you found great use for those sour cherries. We love to give the liqueur away as a gift too, it's always nice to receive something that someone else made.
Thanks for giving us ideas for how to consume it in addition to drinking it straight up. We're sure other readers will like it, and we also plan to try it your way!
Kind regards,
Aida and Aleksandra
Vanessa says
This is just like how my Baka used to make it! She always served it at holidays with family and we felt so special to be allowed a tiny sip as kids. I have such warm memories of her when I set my jars out in the sun to continue the tradition.
Aida says
Vanessa,
What a lovely memory! It's wonderful that you're continuing the tradition.
Happy Holidays!
Rob Montague says
I’ve made this using the frozen, pitted sour cherries and it works beautifully with slight tweaks. The pits DO add significantly to the flavor so if you have pits from fresh sweet cherries add some (like half a cup). First, though, put the pits in a plastic freezer bag and crack them a bit using a hammer or mallet. You will need to strain out the pits, of course, before final bottling. Or use a muslin spice bag (easier) to steep the pits. Alternatively add a few drops of good quality almond extract to the steeping mixture.
Romanian višnata and Portuguese ginja are the same cordial but with the addition of a cinnamon stick or two and three or four cloves to the spice mix.
In addition to using the steeped cherries over ice cream I’ve used them to make Hungarian ludlab, a dense, fudgy flourless cake that includes “drunken” cherries in the batter. Strew the cherries into the bottom of the spring form pan and then pour the chocolate batter over them before baking. It should be a low cake, not more than an inch tall, and served in small wedges because, like so many Hungarian desserts, it’s the essence of richness. It occurs to me that this could also be done using a dark chocolate cheesecake batter flavored with the cordial or some commercial kirschwasser. Of course, you can add a small quantity of steeped cherries back into the bottles of finished cordial.
Finally, this cordial should be suitable for use at Passover (and year round) if you make it with Kosher for Passover spirits like slivovitz or potato vodka, not grain or grape/grapeseed based spirits.
In Portugal ginja is sometimes served in little chocolate cups which can probably be found online if you don’t feel up to making them yourself.
Aida says
Rob,
Thank you so much for taking the time to write such an in-depth comment. It's clear you're a great connoisseur of the cherry.
The info will be very helpful for some of our readers. (Especially to those who do not have cherries readily available.)
The variations you mention are also fantastic, and definitely an area for exploration.
Cheers, or as we say in the Balkans "živjeli!"
Ross says
This recipe sounds amazing! I had something similar when living in Estonia and have been looking unsuccessfully for it ever since, so I’m excited to try and make it myself!
Do you have any tips for finding fresh sour cherries in northern/Western Europe? Do you think the local Balkan and Slavic imported groceries shop would be a worthwhile place to start?
Thank you for sharing such a clear recipe - the notes and tips are very much appreciated!
Aida says
Ross,
that's a good start for sure.
Also, ask around if any of your friends have a sour cherry tree in their gardens.
Farmer's markets might have them too. Ask the sellers of regular cherries if they have a tree, or know someone who sells them. Your final choice is the frozen cherries. Not the best choice, but when in need it'll do.
Best of luck and let us know how your liqueur turns out!
Kathleen says
Greetings,
My sister is concerned that fermented recipes are supposed to vent, otherwise it can explode?! I followed this recipe using backyard sour cherries by filling to the top and putting the cap on tightly. Have you ever heard of this concern?
Thank you from our family,
Kathleen
Aida says
Kathleen,
We assure you, we've never heard of višnjevača exploding and we've been making it for decades! ☺️
(Besides you'll be opening the jar to stir the ingredients once a week or so, so the jars are not technically closed from start to finish of the process.)
Happy fermenting!
K in Colorado says
My sister made this last year from her cherry tree & we all went crazy for it, it was so delicious (made it w vodka). She did not store it outside as you recommend.
This year I knew what to do with the cherries from her tree!
Aida says
Hi K in Colorado!
As long as it's fermenting in a warm place it'll do just fine. Glad it turned out to be such a hit with you guys!
Happy drinking!