Sugar-Free Sour Cherry Liqueur (Griotka)

Step 1If 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.

Step 2Cut 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.

Step 3Add the lemon slices.

Step 4Add 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.

Step 5When ready, pour the content through a strainer. (Although it's not necessary, you can line the strainer with a muslin cloth and pour through.)

Step 6Use 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.

Step 7Serve 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.