Cherry Bourbon Bounce
This is one of those recipes that takes quite a long time, but is well worth the wait. Short of tossing in yeast after fermenting the fruit and making your own alcohol, since that's illegal in most places, this recipe has you bring your own alcohol by mixing in your choice of Bourbon. It's perfect for holiday parties or gatherings with friends.
Ingredients
- 1 quart Fresh Wild Cherries Fresh, organic cherries are best.
- .75 lb sugar Can substitute xylitol for sugar.
- 1 fifth Bourbon We recommend Buffalo Trace or Woodford Reserve
Instructions
- Wash cherries and remove stems. Drain, but do not dry the cherries.1 quart Fresh Wild Cherries
- Pour the wet cherries into an appropriately sized container (half gallon for one serving) and then add half the sugar called for into the container and shake until the cherries are coated. Once they are coated, pour the remaining sugar on top. Do not mix.1 quart Fresh Wild Cherries, .75 lb sugar
- Place lid on container loosely to allow the pressure build-up to escape. The sugar will begin to melt, and once this happens you can stir by rotating the container. Let stand and repeat until all sugar is dissolved.
- Let stand for 2 months
- Pour Bourbon over cherries and close container tightly. Let stand for an additional 3 to 4 months. Occasionally rotate the jug during the 3 months.
- Strain through cheesecloth and serve.
Notes
We originally found this recipe in Tony Chacere's Cajun Country Cookbook.
Tried this recipe?Let us know how it was!