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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 Recipe

Makes: About 1 quart

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Nutrition

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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Recipe Categories

Type of Dish
Beverages, alcoholic
Desserts, fruit
Sauce/Condiment, sweet
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
More than 1 hour
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
Gluten free
Preparation/ Technique
Marinate/Rub
No-cook
Preserve
Meal/Course
Dessert
Season
Spring
Summer
Style/Theme
Birthday
Entertaining, casual
Entertaining, formal
Vegan
Vegetarian
Publication
July/August 1994
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