食材:
大樱桃500克、冰糖适量、高度白酒500ml
步骤1:
樱桃用小苏打溶液浸泡,冲洗干净
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_219782986f7a9c822533c27b95b91d8d.jpg)
步骤2:
挑出最新鲜的樱桃,擦净水,去根
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_86edfefc62f9a29e004abf5a95bbffb8.jpg)
步骤3:
瓶子选用的宜家密封玻璃瓶子,白酒选的牛栏山52度陈酿,因为瓶口小,樱桃大,只能切半去核装入;一层樱桃一层冰糖,白酒覆盖过樱桃
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_40172f52f582ce134b4271ad305ee7ee.jpg)
步骤4:
避光处放置,因为住宿舍,我放在了柜子里,隔一两天拿出来晃晃。图为十五天后
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_8f8fe6d3ea387fc34364f183cb11ca26.jpg)
步骤5:
因为樱桃切半了,有絮状物,所以我做了个简易过滤装置,用厨房漏斗和茶杯过滤器
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_f9fd4a1b94b8042c30fece3c214aa4b5.jpg)
步骤6:
过滤,装瓶。总耗时十五天。
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_8d05ce9b03d456bb6786bf3dfdc92422.jpg)