The best are very dark cherries, not very watery. They need to be rinsed and the seeds removed with a stoner. If we do not add (for the aroma and taste) tincture from quince seeds, we have to leave every 10 cherries with a stone. Pour the cherries into an 8-10 litre jar and pour over with grated spirit. Put the cinnamon bark cut into thin strips, add lemon juice. If the fruits are not fully submerged, add vodka. Leave it in a warm place. Shake the jar from time to time. After four weeks, pour off the liquid from above the fruit. Sprinkle the cherries with sugar and leave for 2 weeks until it dissolves and extract the alcohol from the cherries. From time to time it is worth stirring. Pour off the liquid again and squeeze the fruit on the press. Do not squeeze too carefully - cherries in alcohol can be used in different ways in the kitchen. Combine all the obtained liquids, add the quince seeds and set aside for self-cleaning. When the sediment settles on the bottom and the rest of the tincture is clear, pour a snake of cherry tree into the bottles and tightly cork it. Leave for at least a few months in a cool place. People who prefer sweet nalewkas may use double the amount of sugar.
A tincture of seeds is obtained by pouring about 70% of the seeds with spirit so that there is twice as much liquid in the jar as the seeds. After 3-4 weeks of keeping the seeds in a warm place, we pour and we have an aromatic and characteristic in taste mortar.