Then add some sugar. Castor sugar would be best... but I didn't have any so, granulated it is. The sugar will sweeten, (obviously), and add a little depth to the cherry flavour. The amount of sugar you add depends on your personal taste. I've gone for two tablespoons because I intend to mix the final product with cola, which is already very sweet. If you wanted to drink it neat I'd suggest adding more.
You can always add more sugar at a later date but remember, if you tip aload of sugar in and it becomes too sweet, you can't take the sugar away, so always add a little, then taste.
and that's where it'll stay for at least a week. Then I'll give it a tasting to determine whether or not the flavour has infused enough, or if it needs a little more sugar.
A few years ago I made some great sloe gin. Left it 6 months before drinking it; very smooth, needs lots of sugar though. Hmmm, Tesco's have blueberries 1/2 price; now, where's that Kilner jar? BTW, it's good to freeze your fruit before use, it makes the skins split & allows the spirit to penetrate.
Kilner Jars or my preference, Le Parfait Jars are the business, (yes I am a bit sad like that). Every kitchen needs 'em.
Originally Posted by chriskay
BTW, it's good to freeze your fruit before use, it makes the skins split & allows the spirit to penetrate.
An excellent suggestion, especially for smaller berries. The water in the fruit expands when slowly frozen and literally tears the fibres of the fruit apart.
Bum-shaped cherry 
