Cherry Bounce Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
-Sue Woodward,
FOODS OF THE HUDSON
5 lbs: Sweet cherries,
1 quart: Rum,
Brown sugar,
Directions:
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 Sues 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.
Sues note - as written in the cookbook, it does say "for every
gallon" - perhaps they meant quart?
Author: Peter G. Rose
Source from luhu.jp
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 Sues 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.
Sues note - as written in the cookbook, it does say "for every
gallon" - perhaps they meant quart?
Author: Peter G. Rose
Source from luhu.jp
Tags
Beverages