Black Cherry Recipe

Make Black Cherry Concentrate

In a blender, combine 120 ml unsweetened black cherry puree and 60 ml black cherry juice. Blend on medium for 20–30 seconds until smooth. Strain the mixture through a fine mesh sieve into a bowl to remove skins and large solids. You should end with about 160–170 ml of smooth cherry concentrate.

Stir in 5 ml natural black cherry extract and 15 ml maraschino liqueur (if using) into the strained puree. Taste and adjust: if you want more brightness add 5–10 ml black cherry juice; for more depth add another 2–3 ml extract.

If you want a very dark color, whisk in up to 0.5 tsp activated charcoal or a pinch of black cocoa powder a little at a time until desired color is reached. Note: charcoal may affect flavor and is optional.

In a separate small bowl, combine 60 ml chilled simple syrup and 10 ml citric acid solution (or 10 ml fresh lemon juice). Stir until fully integrated. This balances sweetness and provides acidity for mouthfeel and preservation.

Add the sweetened-acid mixture to the cherry concentrate and mix thoroughly. Taste: the flavor should be slightly more intense than you want the finished seltzer to be (it will be diluted by carbonated water). Adjust sweetness or acidity by adding up to 10 ml more syrup or 2–3 ml more citric acid/lemon juice as needed.

In a sanitized 1.5 L mixing container or bottle, pour 250 ml neutral grain alcohol (40% ABV). Add the combined cherry concentrate + syrup mixture and stir gently to integrate.

Add 0.5 tsp potassium sorbate and 0.25 tsp sodium benzoate now if you plan to bottle and store the seltzer for more than a few days; these inhibit yeast/bacterial growth. Stir until dissolved.

Slowly add 750 ml chilled carbonated water to the alcohol-fruit mix. Add in two stages, stirring gently after each addition to preserve as much carbonation as possible. Do not vigorously shake or stir; short, gentle folds are best.

Taste and adjust: if flavor is muted, you may add up to 10–20 ml additional cherry juice or 2–3 ml extract. If too sweet, dilute with up to 50–100 ml chilled carbonated water, keeping in mind alcohol strength.

If serving immediately: chill the finished seltzer in the refrigerator for at least 30 minutes. Fill chilled 355 ml (12 fl oz) beer-style bottles, leaving 2–3 cm headspace. Cap or crown the bottles if desired. Serve over ice with a fresh black cherry or lemon wheel garnish.

If bottling for short-term storage: transfer into sanitized bottles, cap tightly, and refrigerate. Consume within 7–10 days for best flavor. Keep refrigerated to maintain carbonation and quality.

Estimated ABV: With 250 ml 40% ABV alcohol in a total ~1 L finished volume, final ABV will be approximately 10% by volume. If you want a more sessionable seltzer (~5% ABV), halve the alcohol to 125 ml and increase carbonated water accordingly.