Ginjinha - Portuguese Sour Cherry Liqueur

Ingredients

• 1 kgsour cherries (ginja), washed and pitted
• 500 mlaguardente or high-proof brandy (50% ABV)
• 300 ggranulated sugar
• 2 stickscinnamon
• 50 mlwater
• 100 gdark chocolate (70%), finely chopped
• 12 piecesmini chocolate cups (optional)

Instructions

1. 1
   Combine pitted sour cherries, sugar, and cinnamon sticks in a clean glass jar. Let macerate for 24 hours in a cool, dark place.
2. 2
   Add the aguardente/brandy to the cherry mixture, seal tightly, and store in a dark place for 30-45 days, shaking gently once a week.
3. 3
   After steeping period, strain the liqueur through cheesecloth or a fine mesh strainer into clean bottles. Discard solids.
4. 4
   For chocolate cups: Melt dark chocolate in a double boiler, temper if desired, and coat the insides of silicone molds. Chill until set.
5. 5
   Serve the ginjinha in the chocolate cups at room temperature, allowing guests to bite the chocolate after drinking.
6. 6
   Store leftover liqueur in dark bottles; improves with age. Best consumed within 1 year.