1.5 Kg Cherries
20 g Yeast
200 g Sugar
50 g Raisins
Cook the cherries in 4 liters of water for about 1 hour and leave to cool to room temperature
Strain the juice, add the yeast and sugar, leave to ferment for about 24 hours.
Pour into sterilized bottles with the raisins and leave to rest for a further 3-4 days.