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This low-carb, rum flavored liqueur is based on an old family recipe. Back at my parents' house in Czechia we used to have a small morello cherry tree that always produced plenty of fruit. Every year my mom would bake the most delicious cherry clafoutis (similar to this Low-Carb Berry Clafoutis) and my dad would make a few bottles of Griotka, a traditional sour cherry liqueur which is common in the Czech Republic although it seems to have originated in France.
This liqueur is really easy to make. The only challenge will be for you to wait for four weeks before it's ready, and it's totally worth it!
And it's not just the liqueur! At the end of the four long weeks you'll have the most delicious rum-infused cherries that will taste like raisins. These boozy cherries are perfect for baking or making keto ice cream, and thanks to the alcohol, they will keep in the fridge in a sealed jar for several months. They will be the perfect alternative to cranberries in my No Churn Keto Rum & Raisin Ice Cream!
How To Make Sugar-Free Sour Cherry Liqueur (Griotka)
I slightly modified this family recipe by using a healthy low-carb sweetener instead of sugar, and frozen instead of fresh cherries. Fresh morello cherries aren't always available, and as I realized, it will actually speed up the process with all of the juices released after defrosting. Although you can keep them infusing for up to 8 weeks, you only need 4 weeks.
Compared to the traditional recipe, I used just about half of the required sweetener which I think is more than enough as it lets more of the tangy sour cherry to come through. Also, when you follow a low-carb diet, your palate will change and you won't need to use as much sweetener as you did before.
Making Low-Carb Sour Cherry Liqueur at home is easy and you will only need a few common ingredients (plus patience). Here's what you need:
- Dark rum is the best, most flavorful option. However, if you want a more neutral taste, vodka is a good alternative. Finally, you can use brandy.
- Sour cherries (morello cherries) are the best option which will add the perfect tang to this sweet liqueur. You can use fresh or frozen sour cherries. If you can't get sour cherries, use dark sweet cherries and add juice from 1 whole lemon.
- Spices such as cinnamon, cloves and star anise for deliciously spiced flavor. You can you more but go easy on spices if you don't want the flavors too overpowering.
- Low-carb sweetener, ideally Allulose. If you don't have Allulose, use Erythritol or Swerve. Allulose is the best option as it tastes just like sugar and doesn't crystallize once chilled.
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Where to Buy Allulose
There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
How To Serve Sugar-Free Sour Cherry Liqueur
There are no rules because we Czechs serve this Griotka in many different ways. You can serve at room temperature just like whiskey or keep it refrigerated and serve chilled, or simply add 2 to 3 ice cubes. Finally, you can serve it hot just like hot toddy. To do that, pour a shot of Griotka into a heatproof glass and add hot water, plus a slice of lemon. You can even mix it with Prosecco or Cava for a tasty bubbly drink!
More Low-Carb Drinks & Liqueur Recipes
Love making low-carb cocktails and DIY liqueurs? There are plenty of low-carb options below!
Make sure to check out our Guide to Low-Carb Alcohol for even more tips and healthier drink ideas!
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Hands-on Overall
Serving size 45 ml/ 1.5 fl oz
Nutritional values (per 45 ml/ 1.5 fl oz)
Net carbs1.6 grams
Protein0.1 grams
Fat0.1 grams
Calories56 kcal
Calories from carbs 85%, protein 7%, fat 8%
Total carbs1.8 gramsFiber0.3 gramsSugars0.9 gramsSaturated fat0 gramsSodium0 mg(0% RDA)Magnesium1 mg(0% RDA)Potassium16 mg(1% EMR)
Ingredients (makes about 1.5 L/ 50 fl oz)
Instructions
- If using frozen sour (morello) cherries, let them defrost. If you're using fresh sour cherries, remove the stems (you don't have to remove the pits). You'll then need 1 cinnamon stick, 2 pieces of star anise and 4 cloves, plus fresh lemon slices. You can use more spices but go easy on them if you don't want the flavors to be overpowering.
Note: You'll need 900 g (2 lb) of sour cherries to make this liqueur. We included 50% of the cherries in the calculation of the nutrition facts. Spices and lemon are fully included as the effect they have is negligible either way.
- Cut the cinnamon stick in half. Transfer the defrosted cherries (including any juices) into one sterilized large jar (at least 2 liters capacity), or two smaller jars (each at least 1 liter capacity). Pour half of the dark rum into each of the jars. Add the cinnamon, star anise and cloves.
- Add the lemon slices.
- Add the sweetener. Close with a lid. Let it infuse for at least 2 weeks but ideally for 3 to 4 weeks (if you're using frozen and defrosted cherries), or 6 to 8 weeks (if you're using whole fresh cherries).
Note: Allulose is the best option as it tastes just like sugar and doesn't crystallize once chilled. Alternatively, you can use Erythritol or Swerve.
- When ready, pour the content through a strainer. (Although it's not necessary, you can line the strainer with a muslin cloth and pour through.)
- Use a funnel to pour in two large sterilized bottles or more smaller bottles. Store in a sealed container in a dark, cool place, or in the fridge.
- Serve at room temperature, refrigerated, with ice, or you can even serve it hot. To do that, pour a shot of Griotka into a heatproof glass and add hot water, plus a slice of lemon.
Ingredients
Instructions
- If using frozen sour (morello) cherries, let them defrost. If you're using fresh sour cherries, remove the stems (you don't have to remove the pits). You'll then need 1 cinnamon stick, 2 pieces of star anise and 4 cloves, plus fresh lemon slices. You can use more spices but go easy on them if you don't want the flavors to be overpowering.
Note: You'll need 900 g (2 lb) of sour cherries to make this liqueur. We included 50% of the cherries in the calculation of the nutrition facts. Spices and lemon are fully included as the effect they have is negligible either way.
- Cut the cinnamon stick in half. Transfer the defrosted cherries (including any juices) into one sterilized large jar (at least 2 liters capacity), or two smaller jars (each at least 1 liter capacity). Pour half of the dark rum into each of the jars. Add the cinnamon, star anise and cloves.
- Add the lemon slices.
- Add the sweetener. Close with a lid. Let it infuse for at least 2 weeks but ideally for 3 to 4 weeks (if you're using frozen and defrosted cherries), or 6 to 8 weeks (if you're using whole fresh cherries).
Note: Allulose is the best option as it tastes just like sugar and doesn't crystallize once chilled. Alternatively, you can use Erythritol or Swerve.
- When ready, pour the content through a strainer. (Although it's not necessary, you can line the strainer with a muslin cloth and pour through.)
- Use a funnel to pour in two large sterilized bottles or more smaller bottles. Store in a sealed container in a dark, cool place, or in the fridge.
- Serve at room temperature, refrigerated, with ice, or you can even serve it hot. To do that, pour a shot of Griotka into a heatproof glass and add hot water, plus a slice of lemon.
Nutrition (per serving, 45 ml/ 1.5 fl oz)
Calories56kcal
Net Carbs1.6g
Carbohydrates1.8g
Protein0.1g
Fat0.1g
Saturated Fat0g
Fiber0.3g
Sugar0.9g
Sodium0mg
Magnesium1mg
Potassium16mg
Detailed nutritional breakdown (per 45 ml/ 1.5 fl oz)
| Total per 45 ml/ 1.5 fl oz |
| 1.6 g | 0.1 g | 0.1 g | 56 kcal |
| Cherries, sour, red, frozen, unsweetened |
| 0.9 g | 0.1 g | 0 g | 5 kcal |
| Rum, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 48 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Star anise, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cloves, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon (whole), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Allulose, natural low-carb sweetener |
| 0.5 g | 0 g | 0 g | 2 kcal |
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