Cherry Bounce

July/August 1994

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Here we infuse bourbon and cherries with whole spices. Serve the strained syrup as a liqueur or spoon the drunken cherries and syrup over vanilla frozen yogurt. The longer the bounce ages, the better it gets. This way, you can cherish the pleasures of cherry season far into the winter.

Cherry Bounce

Makes: About 1 quart

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  • 4 cups sweet or tart cherries with stems
  • 8 ounces sugar cubes, (2 cups) or 1 1/4 cups sugar
  • 4 whole cloves
  • 4 allspice berries
  • 2 cinnamon sticks
  • 3 cups (approximately) bourbon, brandy or rum


  1. Wash cherries and trim stems to 1/4 inch. Place the cherries, sugar, cloves, allspice and cinnamon in a sterilized wide-mouth quart jar. Pour in enough liquor to cover cherries completely. Cover and let stand in a dark place for at least 2 months.


Per 1/4-cup serving: 174 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g protein; 1 g fiber; 0 mg sodium; 82 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate

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