Tonic Drinks & Waters
Homemade Cherry Wine (Fresh Cherries Infused in Rice Wine or Sweet Glutinous Rice Wine)
traditionally associated with nourishing the blood, supporting skin complexion, and helping manage uric acid levels
Why people make this
When fresh cherries arrive in abundance and the price drops, Bro Niu buys more than he can eat fresh — then puts the rest to work. Red cherries go into plain rice wine; golden cherries, with their high sweetness and delicate flesh, go into sweet glutinous rice wine. After a week, both become beautiful, fragrant infusions that can be enjoyed a spoonful at a time throughout the year.
Red cherries are notably high in iron and are traditionally said to build blood and prevent anaemia — making cherry wine a well-known tonic for women. Both red and gold varieties are also associated with suppressing uric acid, which is why this wine is recommended for people prone to gout. For the skin, the antioxidants and natural sweetness of golden cherry wine are associated with a brightening, complexion-supporting effect. A small amount before or after meals, or as an evening tonic, is the traditional way to enjoy it.
Who it suits / who should be cautious
- Suitable for adults who drink alcohol; consume in small amounts (2 tablespoons per serving)
- Traditionally recommended for women, particularly those prone to anaemia or wanting to support skin health
- Beneficial for those with joint stiffness or reduced range of motion
- Suitable for pregnant women in very small quantities — no more than 2 tablespoons at a time; excessive alcohol is harmful to the foetus
- Those with high blood pressure can also enjoy 2 tablespoons after meals
- Those who cannot or choose not to consume alcohol should not use this preparation
Why these ingredients (the food-therapy logic)
- Red cherries (che li zi): Rich in iron, vitamin C, and antioxidants; in TCM associated with warming the body, building blood, and tonifying the kidneys; traditionally used to ease joint pain and inhibit uric acid
- Golden cherries: Higher in natural sugars; associated with a brightening, skin-nourishing effect; also antioxidant-rich
- Rice wine (mi jiu): A mild, low-alcohol base that extracts the active constituents of the cherries and acts as a natural preservative
- Sweet glutinous rice wine (nuo mi tian jiu): A fragrant, gently sweet wine often containing glutinous rice lees; straining the lees and using just the wine gives a cleaner infusion
Ingredients (1 jar)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh cherries | 450–900 g (1–2 lb) | Stems removed; washed and dried thoroughly |
| Rice wine or sweet glutinous rice wine | ~double the volume of cherries | Use whichever suits your preference |
| Rock sugar (optional) | A small handful | Add only to red cherry infusion in plain rice wine; omit for sweet wine varieties |
Method
- Remove the cherry stems. Wash the cherries in plain water for 10 minutes, then drain.
- Rinse again with cooled boiled water (not tap water with live bacteria) and allow to dry completely — use a clean cloth or kitchen paper if needed. Even a small amount of residual water can spoil the infusion.
- Place the dried cherries in a clean, dry glass jar.
- Pour in the rice wine or glutinous rice wine until the cherries are completely submerged. The ratio is approximately 1 part cherries to 2 parts wine.
- If making the red cherry version with plain rice wine, add a small handful of broken rock sugar at this stage.
- Seal the jar and store in a cool, dark place.
- The wine is ready to drink after one week. Gently swirl the jar after 2–3 days to help any sugar dissolve.
- Serve 2 tablespoons at a time, after meals or as an evening tonic.
Bro Niu’s tips
The most important step is ensuring the cherries are completely dry before infusing — any water will cause the wine to ferment, cloud, and spoil. After washing with boiled cooled water, pat dry and let them air for a moment. If stored in a refrigerator, this infusion can keep for two years or more. For the red cherry version, the vivid crimson colour of the wine is a pleasure in itself. The cherry wine is also beneficial for those with joint stiffness. Families with a sweet glutinous rice wine brand they enjoy can use that as the base — there is no single correct choice.
Community questions answered (selected)
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Q (Vonnie): If a pregnant woman drinks this directly, would the alcohol affect the baby? Does it need to be cooked first? Bro Niu: If you only drink a small amount — about 2 tablespoons — it should not affect the baby. Larger amounts are not advisable.
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Q (Cola): My cherry wine has been sitting in the fridge for 2 years. Is it still safe to drink? I have slightly high blood pressure — can I have 2 tablespoons? Bro Niu: If it has been kept in the refrigerator, 2 years is fine. Two tablespoons after meals is perfectly acceptable even with slightly elevated blood pressure.
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Q (A): I made my infusion a few days ago and found bubbles and a white film. Has it spoiled? Bro Niu: Yes, it has turned. The likely cause is residual tap water on the cherries — water causes the wine to spoil quickly. Always rinse the cherries a final time with cooled boiled water, dry them completely, and make sure to blow-dry or pat dry before placing them in the jar.
Published July 26, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
