Tuesday, June 26, 2012
Cherry Bounce, Part I
You take 6 pounds of cherries, two fifths of whiskey or rum, and (after stemming the cherries), snuggle them up together in a gallon crock.
They mess around for three weeks.
Then you strain off the clear liqueur and...that would be telling.
I'm part-way into the "three week" period. The gallon crock sits on my pastry slab, in the kitchen, and at least every other day I find myself lifting its lid and taking a deep, appreciative sniff of its contents.
Sugar and distilled water figure largely in the end product. It's not an inexpensive experiment, but--cherry cordial!--and a recipe possibly centuries old...I could not resist trying it.
With luck, I will end up with at least three fifths of cordial, some happy gift recipients, and divine cordial for me, my husband, and our guests!