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Cherry Bounce Recipe

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This recipe for Cherry Bounce, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Timmy Roussel
Added: Sunday, January 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Wild Cherries
White Port Wine
Sugar
Water

Directions:
Directions:
Clean cherries good by removing all stems, leaves and other debris & wash at least twice. Mix 2 cups of cherries in a 1.5 liter bottle of white port (or 1 quart of cherries in 1 gallon of white port). Fill to the bottom of the throat of the bottle leaving enough room for expansion. Let sit for 4 – 5 weeks. During that 4 – 5 weeks shake the cherries every week. Don’t cover the jar with the lid. Use a cloth or stocking in order for the mixture to breathe (I use a balloon with a pinhole in it for it to exhaust only). Strain/drain wine from cherries, leaving cherries in container. Mix a sugar water solution of 2 cups of sugar to 1 quart of water, then pour onto cherries. Cover top with cloth/cheese cloth or some material to allow for breathing. Let sit for 6 weeks. After those 6 weeks, strain cherries from mixture. Mix the two liquids together to come up with your bounce. Take precaution for a fermentation not to reoccur.

Preparation Time:
Preparation Time:
Approx. 12 weeks

 

 

 

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