You will need to crush the cherries along with their pits I found it was easiest to use a heavy duty extra large zip lock adding a handful of cherries at a time and smash each cherry with a hammer Be sure to crust the pit well Push the pulp to the bottom of the bag and add the next handful
Leave covered in a dark place for 24 hours
After 24 hours boil the water and add the sugar Stir until sugar is dissolved Remove from heat
Put cherry mixture in a fine muslin bag or use a fine sieve and squeeze the juice into a bowl
Add the cherry juice to the sugar syrup mixture and set aside to cool
Add alcohol to the cooled cherry syrup
Pour into a jar with a tight fitting lid and place in a cool dark place for one week
After one week filter into a cool looking bottle seal and age it for at least six months before you pop the top
