Mary’s cherry bounce
Mary used clear (not colored) rock crystal candy. Sugar works, too.
Cherries can be pitted or not. I prefer to leave cherries unpitted.
Ingredients
1 pound fresh dark cherries stemmed, unpitted or pitted
Enough rock candy (on stick or string) to make 12 oz or more to taste or 2 cups granulated sugar or to taste
About 4 cups or 1 bottle bourbon whiskey, 750 ml, or about 4 cups brandy or vodka
Instructions
Put cherries in large glass jar. Pour sugar and alcohol over. Put lid on. Leave on counter and shake daily until sugar dissolves.
Let infuse 3 months or more in dark, cool place.
Remove sticks or strings from rock candy.
Strain or not, your choice.
Label - if you leave cherries in, and they have pits, note that. Don’t eat pits!
Stores in pantry for a very long time…
How much to drink?
We take a couple spoonfuls as a medicinal (take into account this has an alcohol base), or in a cordial glass as a liqueur.
Tips:
Can’t find fresh dark cherries?
Use frozen, unsweetened, thawed.
Non-alcoholic cherry bounce
This simple, cinnamon, lemon & vanilla spiked cherry cordial is smooth and flavorful.
Ingredients
2 heaping cups dark sweet cherries, stemmed
1 cup sugar
3 cups water
1 teaspoon vanilla
3-4 tablespoons lemon juice
Instructions
Smoosh cherries down a bit with a potato masher. This helps the flavor permeate.
Place in saucepan with sugar and water. Bring to a boil, then lower to simmer and cook 20 minutes or so until it
thickens a bit and flavor is good. Mash cherries down again a few times as they infuse.
Strain, add vanilla and lemon juice. Serve chilled
Keeps in refrigerator a month or so