Cherry Vodka Infusion with Cinnamon
Cherries contain vitamin C, although the amount remaining in the infused and filtered drink is unknown. Cinnamon and vanilla add warm notes, while erythritol replaces sugar and honey. Serve small portions and keep refrigerated.
Sour cherry (215 g): place it in the refrigerator for about 6 hours, until fully thawed. Add erythritol (36 g) and vanilla (1 g).
Transfer the cherries and juice to a clean jar. Add vodka (250 g) and cinnamon (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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