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Licor de Ginja / Ginjinha

We have lots and lots of cherry and ginja (wild cherry) trees here on the quinta, so as well as stuffing ourselves straight from the tree for breakfast and “sobremesa”, I collected ginjas to make the traditional licor which I use in the winter warmed up as a cure (or at least a comfort) for colds and flu (not that I get too many living a much healthier life here in the mountains).


Ginjas are smaller and more acidic than cherries, I also made some fantastic jam with them which I prefer to the sweeter one I made with cherries.

To make Licor de Ginja dissolve 750g sugar in 1 litre of aguardente and 1 litre of red wine, add to this 1kg of ginjas, a slice of lemon peel, a cinnamon stick, and a clove.  Put in jars and leave for about 3 months (perfect timing to be ready for the onset of the colder wetter weather) and stir at least once a week – trying not to “test” a ginja every time you stir 😉


I made the licor with double the amounts above (2kg ginjas), which gave me 4 x 1.5 litre jars (the cherries increase the volume). Also I put a cinnamon stick, a slice of lemon, and a clove in each jar. This is the first time I’ve made it but I think it’s going to be good!

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