Cherry Vodka Infusion with Cinnamon and Chili
Cherries contain vitamin C, although the amount remaining after infusion and filtering is unknown. Cinnamon and chili add a warm, spicy note, while erythritol replaces sugar. Keep the strained drink refrigerated.
Sour cherry (215 g): place it in the refrigerator for about 6 hours, until fully thawed. Mix the cherries with erythritol (28 g) and vanilla (1 g).
Transfer the cherries and juice to a clean jar. Add vodka (250 g), cinnamon (1 g), and chili pepper (1 g). Close the lid loosely, not airtight.
Sous-vide setting: 60°C for 2 hours. Keep the infusion away from open flames. Cool completely, then close the lid and rest for 5–6 hours or up to 24 hours.
Strain through a fine sieve and paper filter without pressing the fruit. Transfer to a clean bottle and refrigerate. Serve small portions of about 25 ml because some cherry carbohydrates move into the liquid.
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