12 Jul Collander of Cherries
We watch through June, and into July for the perfect moment. The cherries will be at their sweetest, most abundant and usually have dropped in price. Originally a friend with Polish heritage demonstrated how to make cherry vodka. It has become an annual tradition now in our house. We save jars with large openings, from passata or cloudy apple juice. It gives me satisfaction to peel, or scrub off the labels. I wash the cherries. Then, with each one, I make an incision from top to bottom. I winkle out each stone – not exactly keyhole surgery. Although you can just prick them. The pile in the colander diminishes, as the mound of wounded cherries increases. My thumb nail wears down until it feels bitten. My hands are drenched with red juice – like blood, sticky under my nails, staining my cuticles. Tony fills the bottles almost to the top with cherries, then pours vodka on top – making sure that every cherry is covered. Once the tops are screwed on tight, we put them away. They will reappear as Christmas gifts or treats. The alcoholic cherries will be eaten with ice-cream. I don’t drink alcohol, but cherries are one of my favourite fruits. I enjoy the seasonal ritual, gorge myself with cherries in the process. In the winter months I will remember the plump crimson tang of summer fruits.
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