{"id":667,"date":"2011-04-17T10:09:47","date_gmt":"2011-04-17T10:09:47","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=667"},"modified":"2011-04-17T10:09:47","modified_gmt":"2011-04-17T10:09:47","slug":"kirsch-likor","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kirsch-likor\/","title":{"rendered":"Kirsch-Lik\u00f6r"},"content":{"rendered":"<p><b><i>Zutaten:<\/i><\/b><br \/>\n1125 ml Branntwein (Kirsch- oder echter Kornbranntwein)<br \/>\n250 Gramm Zucker<br \/>\n500 Gramm Sauerkirschen, schwarz; zersto\u00dfen<br \/>\n500 Gramm S\u00fc\u00dfkirschen, schwarz; zersto\u00dfen<br \/>\n100 Gramm Johannisbeeren, schwarz<br \/>\n3 Gramm Zimt<\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>\nFr\u00fcchte, Gew\u00fcrze und Branntwein f\u00fcllt man in eine gro\u00dfe Flasche mit einer weiten Hals\u00f6ffnung, korkt die Flasche gut zu und stellt die 3 &#8211; 4 Wochen an die Sonne oder an einen warmen Ort, w\u00e4hrend man sie oft sch\u00fcttelt. Dann tunkt man den in kleine St\u00fccke geschnittenen Zucker in Wasser, kocht und sch\u00e4umt ihn, l\u00e4\u00dft ihn etwas abk\u00fchlen, r\u00fchrt den Branntwein dazu und l\u00e4\u00dft ihn durch Flie\u00dfpapier laufen. Alsdann f\u00fcllt man den bereiteten Lik\u00f6r in reine, trockene Flaschen und verkorkt sie gut.<\/p>\n<p>Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 1125 ml Branntwein (Kirsch- oder echter Kornbranntwein) 250 Gramm Zucker 500 Gramm Sauerkirschen, schwarz; zersto\u00dfen 500 Gramm S\u00fc\u00dfkirschen, schwarz; zersto\u00dfen 100 Gramm Johannisbeeren, schwarz 3 Gramm Zimt Zubereitung: Fr\u00fcchte, Gew\u00fcrze und Branntwein f\u00fcllt man in eine gro\u00dfe Flasche mit einer weiten Hals\u00f6ffnung, korkt die Flasche gut zu und stellt die 3 &#8211; 4 Wochen &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/kirsch-likor\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[117],"tags":[28,195],"class_list":["post-667","post","type-post","status-publish","format-standard","hentry","category-alkoholische-getranke","tag-kirsche","tag-likor","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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April 2011","format":false,"excerpt":"Zutaten: 500 g Holunderbeeren 5 dl Branntwein 5 dl Rotwein 450 g Zucker Zubereitung: Die Holunderbeeren ohne Stiele in ein sauberes Einmachglas f\u00fcllen, mit Branntwein auff\u00fcllen, verschlie\u00dfen und 6 bis 8 Wochen ziehen lassen. Dann die Fl\u00fcssigkeit durch ein feines Tuch passieren, Beeren dabei nur leicht auspressen. Rotwein mit Zucker\u2026","rel":"","context":"In &quot;alkoholische Getr\u00e4nke&quot;","block_context":{"text":"alkoholische Getr\u00e4nke","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/getranke\/alkoholische-getranke\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":724,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/tiroler-nusskuchen-mit-kirschen\/","url_meta":{"origin":667,"position":1},"title":"Tiroler Nusskuchen mit Kirschen","author":"Steffen","date":"17. 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Backpulver100 Gramm Gehackte Mandeln200 ml Sauerkirschen1 Packung Roter Tortengu\u00df500 ml Schlagsahne2 Packung Sahnesteif1 Essl. Puderzucker Fett, 100 g Zucker, 1 P\u00e4ckchen Vanillezucker und 1 Prise Salz schaumig r\u00fchren. Eier trennen und das Eigelb unter die Masse\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1179,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/sienbohnensopp\/","url_meta":{"origin":667,"position":3},"title":"Sienbohnensopp","author":"Steffen","date":"30. April 2011","format":false,"excerpt":"Diese \"Bohnensuppe\" hat mit einer normalen Bohnensuppe nichts gemeinsam. Sie wird Ostfriesland traditionell zu Kindtaufen (und anderen Familienfeiern ) getrunken. 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Dosen Kondensmilch 250 ml Cognac 250 ml Alkohol; (95%) Zubereitung: Eier mit dem Puderzucker mit Mixer gut vermischen, dann alle anderen Zutaten hinzuf\u00fcgen und nochmals gut mixen. Die Masse anschlie\u00dfend durch ein feines Sieb gie\u00dfen\u2026","rel":"","context":"In &quot;alkoholische Getr\u00e4nke&quot;","block_context":{"text":"alkoholische Getr\u00e4nke","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/getranke\/alkoholische-getranke\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":107,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/vorspeise-octavian\/","url_meta":{"origin":667,"position":5},"title":"Octavian","author":"Steffen","date":"7. 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