Or just the other way around

When I make berry liqueur I put berries to seep in vodka or pure grain alcohol first for 4 - 5 weeks - say 2 quarts of berries and just covered with alcohol. Then I strain it. I mix 1 pound of sugar to 1 cup of water, and heat it until dissolved. I then use this solution to sweeten the liqueur. Sometimes you need all, but most of the time not. You have to taste!! How much sugar solution depends on how sweet the berries were, and how sweet you like it.
Remeber not to crush ste stones, and not to use too strong alcohol, or else you will get a bitter taste.
Try using rum for cherries, or brandy for apricots. Just try.
The best berries (I think) are black currantin pure grain alcohol. Just wonderful!!