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Ginjinha de Óbidos

Serves 4 to 6 Beverage vegetarian, Beverages

Ginjinha de Óbidos

Ginjinha de Óbidos, a cherished Portuguese liqueur, finds its roots in the quaint town of Óbidos and the bustling streets of Lisboa. Traditionally savored as a post-meal delight or during festive gatherings, this homemade version captures the essence of casual Portuguese hospitality, where ingredients are measured by intuition and the recipe is passed down through generations.

The drink bursts with the tartness of sour cherries, balanced by the warmth of cinnamon and the subtle zest of lemon peel. The aguardente lends a robust backbone, while the sugar mellows the mix into a sweet, aromatic sip. Each glass offers a taste of Portugal's straightforward charm, best enjoyed unhurriedly, letting the vibrant flavors linger.

Ingredients

  • 1 kgsour cherries — stems removed, a few stones left in
  • 1 Laguardente
  • 700 gsugar
  • 1cinnamon stick
  • 1strip of lemon peel

Method

  1. Start by washing 1 kg of sour cherries thoroughly under cold running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel. Ensure the cherries are free of stems and leaves, but do not pit them as the pits contribute to the flavor.
  2. In a large glass jar or ceramic container, add the dried cherries. Pour 1 L of aguardente over the cherries, ensuring they are completely submerged. The aguardente should be at room temperature to allow the cherries to infuse properly.
  3. Add 700 g of sugar to the container. Stir gently with a long spoon until the sugar begins to dissolve. The sugar should be fully integrated with the aguardente before proceeding to ensure an even sweetness throughout the liqueur.
  4. Place a cinnamon stick and a strip of lemon peel into the mixture. The cinnamon and lemon will infuse their flavors over time, so ensure they are fully submerged. Seal the container tightly with a lid to prevent any air from entering.
  5. Store the container in a cool, dark place for at least three months. During this time, the flavors will meld together, and the cherries will impart their color and taste to the aguardente. Shake the container gently once a week to help the sugar dissolve completely and to mix the flavors.
  6. After the infusion period, taste the liqueur to assess its sweetness and strength. If desired, adjust by adding more sugar or aguardente, stirring until any additional sugar is dissolved. Allow it to rest for a few more days if adjustments are made.
  7. Once satisfied with the flavor, strain the liqueur through a fine sieve or cheesecloth into a clean bottle, discarding the solids. The liquid should be clear and ruby red, with a rich cherry aroma.
  8. Serve the Ginjinha de Óbidos in small glasses, either chilled or at room temperature, depending on preference. Traditionally, it is served with a few of the infused cherries in each glass for an authentic touch.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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