It’s that time of year again. Requests are pouring in since I mentioned cherry bounce on the show. Get the cherries for the recipe now while they are in season!
And when do the peach trucks come in, Yardboy? I’ll get some so that I can make peach bounce, too!
MARY’S CHERRY BOUNCE
Mary used rock crystal candy, about 6 pieces. If you can’t find it, sugar works well, too.
The cherries are left unpitted as the pits are supposed to add flavor and healing nutrients.
Ingredients
1 pound fresh dark cherries stemmed but not pitted.
6 pieces rock candy (on a stick or string) or more to taste OR 1-1/2 to 2 cups granulated sugar
1 bottle bourbon whiskey, 750 ml
Instructions
Put cherries in glass jar. Pour sugar and whiskey over. Put lid on. Shake daily until sugar dissolves.
Let infuse 3-6 months. Remove sticks or strings from rock candy.
Store in pantry.
Great as a holiday gift. Write on label that cherries have pits.
How much to drink?
A couple of spoonful’s as a medicinal, or in a cordial glass as a liqueur.
Tip: can’t find fresh dark cherries?
Use frozen, thawed dark cherries. They will be pitted, but I think that’s OK.
Tutorial with photos:
On my abouteating.com site.
Peach bounce with ginger
Along with vitamins and minerals, peaches contain antioxidants. And ginger is anti-inflammatory and helps soothe the tummy. This has a mellower flavor than the cherry bounce. I’ve not used this as a liqueur, since the peaches are diced and hard to strain out. Good, too, over ice cream or cake.
Ingredients
1-1/2 pounds peaches
2” piece of ginger, chopped
6 pieces rock candy (on a stick or string) OR 1-1/2 to 2 cups granulated sugar
1 bottle bourbon, 750 ml
Instructions
Pit but don’t peel peaches. Cut into small dice.
Follow instructions for cherry bounce, subbing peaches and ginger for cherries.
Substituting vodka for bourbon
Yes, you can. You’ll have a lighter color and perhaps a less sweet flavor.
Bourbon vs. whiskey
Bourbon is a type of whiskey that gets its name from Bourbon County, Kentucky, where it originated.
Bourbon tends to be amber colored and a little sweeter and heavier in texture than other whiskeys.