Liquore di Bacche di Lauroceraso

I came home today and the electricity went out for about an hour - a great time to finally make the cherry laurel liquor.

Liquore di Bacche di Lauroceraso (cherry laurel liquor)
250 g of cherry laurel berries (Prunus laurocerasus)
350 g of sugar
1 cup water
460g (500mL) of 190 proof alcohol

Wash and place the berries in a jar.

Heat the sugar water mixture until the sugar disolves and it comes to a gentle boil.

Pour syrup onto the berries. HINT - make sure your container is large enough, unlike the one I started with!

Add the alcohol and cap. Let sit for 1 month before filtering and bottling. Here it is next to the noccino that will be ready next weekend.

If you're wondering why it's called cherry laurel, you only need to look at the fruit, especially the pit.

The genus Prunus includes plums, apricots, almonds, peaches, nectarines and cherries, totaling hundreds of species. Cherry laurel is considered inedible. Although some people do eat them, the fruits contains cynide coupounds, particularly the seeds.