Maraschino
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| − | Liqueur made from distilled | + | ==Maraschino Cherries== |
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| + | Maraschino cherries is a preserved, sweetened cherries, typically made from light-colored sweet cherries such as the Royal Ann, Rainier or Gold varieties. The cherries are first preserved in a brine solution usually containing sulfur dioxide or alcohol, then soaked in a suspension of food coloring (common red food dye, FD&C Red 40), sugar syrup, and other components. Maraschino cherries dyed red are typically almond-flavored, while cherries dyed green are sometimes peppermint-flavored. | ||
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| + | ==Maraschino Liqueur== | ||
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| + | Maraschino liqueur is a clear, relatively dry liqueur made from Marasca cherries, including the crushed pits which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered. The most common brand is Luxardo. Not to be confused with Cherry Brandy or maraschino cherry syrup (see above). | ||
[[Category:Liqueurs]] | [[Category:Liqueurs]] | ||
Latest revision as of 00:33, 26 November 2009
[edit] Maraschino Cherries
Maraschino cherries is a preserved, sweetened cherries, typically made from light-colored sweet cherries such as the Royal Ann, Rainier or Gold varieties. The cherries are first preserved in a brine solution usually containing sulfur dioxide or alcohol, then soaked in a suspension of food coloring (common red food dye, FD&C Red 40), sugar syrup, and other components. Maraschino cherries dyed red are typically almond-flavored, while cherries dyed green are sometimes peppermint-flavored.
[edit] Maraschino Liqueur
Maraschino liqueur is a clear, relatively dry liqueur made from Marasca cherries, including the crushed pits which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it is aged and filtered. The most common brand is Luxardo. Not to be confused with Cherry Brandy or maraschino cherry syrup (see above).
