Cherry pit liqueur | Home

Back in July when I was pitting cherries non-stop, I gathered all of the pits to make cherry pit liqueur. Traditionally the pits are broken to infuse more flavour, but that also releases some of the cyanide contained in the pits. I decided to take my chances and cracked about a 10th of the pits, and drowned them in vodka. I grew up eating apple seeds (and the whole apple core), so I should have some immunity, right? Oh wait, that’s arsenic. Anyway, now we wait… and I have no idea how long I need to wait, because I couldn’t really find an answer to that online…