How much Cornelian cherry should be used per litre?

Expanded Explanation

A useful starting range is about 500 to 800 grams of Cornelian cherries per litre of spirit, depending on the intensity you want and how ripe the fruit is. Around 600 to 700 grams per litre usually gives a pronounced red-fruit character without making the infusion excessively acidic. For a lighter aperitif-style liqueur, use closer to 400 to 500 grams. For a concentrated fruit liqueur, 800 grams or more can work, but high fruit loads require more careful tasting because Cornelian cherry has naturally strong acidity and can become very tart.

The ideal quantity also depends on the alcohol base and the final sweetness. Neutral vodka allows the fruit to dominate, so moderate amounts are often enough. Brandy or dark rum can support a heavier fruit load because their own flavours provide more body. Ripe cherries can be used more generously than underripe fruit, which may contribute sharp acidity and firmer tannins. Frozen and thawed fruit extracts efficiently, so a smaller quantity may produce as much intensity as a larger amount of intact fresh fruit. Jar size must also be considered because the fruit should remain well covered by alcohol.

When developing a recipe, it is better to begin with a moderate ratio and adjust future batches than to overload the infusion. Record the fruit weight, spirit volume, ripeness, and preparation method so the result can be repeated. Sweeten only after tasting the strained infusion, because sugar can make a very tart batch seem balanced but may also create an unnecessarily heavy liqueur. If the fruit character is too intense, blending with additional spirit is easier than correcting excessive sugar. A starting point of roughly 650 grams per litre is a practical benchmark for experimentation.