It's Cherry Bounce Time

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