Martha Washington made cherry bounce liqueur and George carried it with him on his travels. I have taken what I think is the best of Martha's and several other recipes to create this delicious concoction.
My Private Note
Units: US | Metric
- 1Thoroughly clean a 2 quart container with a secure lid. I use an apple cider jug that has been cleaned very well.
- 2Clean and stem cherries, if using fresh cherries. Thaw if using frozen.
- 3Crush cherries a bit to release flavor, keeping all juice and adding to container.
- 4Place remaining ingredients in container.
- 5Shake until sugar is dissolved.
- 6Keep in a cool, dark place shaking once a week for 3 weeks to 6 months. The longer it sits, the better it gets.
- 7Strain and bottle into clean containers of your choice. I use empty beer bottles with a hinged cap.
- 8Serve as an aperitif, a digestif or in lieu of a dessert wine.
- 9Also makes a great gift if you can stand to give it up.
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Nutritional Facts for Cherry Bounce Liqueur
Serving Size: 1 (4437 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 228.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.9 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 0.5 g
- Sugars 9.8 g
- Protein 0.3 g
The following items or measurements are not included: