Cherry Bounce Recipe

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Cherry Bounce Recipe

 



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Cherry Bounce

 

Ingredients


FOODS OF THE HUDSON

5 lb sweet cherries
1 qt rum
1 brown sugar



 

Preparation

Wash and stem cherries. Crush them between your fingers. Pour the
rum over them and let them stand 1 week. Stir them every day. After 1
week, strain them into a bottle or screwtop jar that has been rinsed
with boiling water. Measure the juice, and add sugar in proportion -
for every gallon (see Sue's note) of juice, add 3/4 lb. brown sugar.
Allow the Bounce to stand 6 weeks before serving. I keep it in the
refrigerator, it is very nice cold or poured over ice cubes.

Sue's note - as written in the cookbook, it does say "for every
gallon" - perhaps they meant quart?

Author: Peter G. Rose

 

 

Servings: 1

 

 

 

 


 

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