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Jonathan Leeman

    • Cherry Bounce

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Beverage 1 Servings

    INGREDIENTS

    Sue Woodward
    FOODS OF THE HUDSON
    5 lb Sweet cherries
    1 qt Rum
    Brown sugar

    INSTRUCTIONS

    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
Date: Sun, 09 Jun 1996 10:51:35 -0700
From: Tonya <imbri@oz.net>
MM-Recipes Digest V3 #160
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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