Cherry Rosemary Mistelle Recipe

Prepare cherries

Wash the cherries, remove stems and pit them. Place 1.5 cups pitted cherries in a medium nonreactive bowl or jar.

Make a light syrup

In a small saucepan combine 120 ml water and 0.75 cups granulated sugar. Heat over medium until sugar dissolves and the mixture just reaches a gentle simmer, about 3–4 minutes. Remove from heat and let cool 5 minutes.

Combine fruit and aromatics

Pour the warm syrup over the pitted cherries. Add 3 rosemary sprigs and 1 tablespoon lemon zest. Stir gently to combine, crushing a few cherries lightly with the back of a spoon to release juices.

Macerate

Cover the bowl or jar and let the mixture macerate at room temperature for 6–12 hours (overnight preferred) to allow flavors to infuse and alcohol precursors to develop.

Add spirit

After maceration, transfer the cherries, syrup and rosemary into a sterilized 500–750 ml jar. Pour in 375 ml brandy and 60 ml grape must or late-harvest grape juice if using. Add 1 tsp fresh lemon juice and 1/4 tsp kosher salt. Stir or shake gently to combine.

Infuse

Seal the jar and store in a cool, dark place for 2–4 weeks, shaking gently every 2–3 days to redistribute flavors. Taste at 2 weeks and decide whether additional steeping is needed for deeper cherry and rosemary character.

Strain and clarify

When the infusion has reached the desired flavor, strain the mixture through a fine mesh sieve lined with cheesecloth into a clean bowl or measuring cup. Press solids gently to extract liquid, then discard solids. For a clearer cordial, chill the strained liquid overnight and decant off any settled particulate, or run through a coffee filter.

Adjust sweetness & proof

Taste the strained mistelle. If it is too strong or too sweet, dilute with up to 60 ml filtered water, adding in small increments until balance is reached. If additional sweetness or body is desired, stir in remaining grape must (if not used earlier) or a small simple syrup (made 1:1) to taste. Final seasoning: check acidity and add a touch more lemon juice if it needs brightness.

Bottle and rest

Bottle the cordial in sterilized bottles with a tight cap. Let it rest at least 1 week before using to allow flavors to marry. Stored in the refrigerator or a cool cellar, the mistelle will keep for several months; serve chilled or at cellar temperature by the spoonful or in cocktails.