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The first place winner in the 1990 Chokecherry Festival from Milly Mathiason. Settling time not included in the preparation time.
- 4 cups chokecherry juice
- 1 cup sugar
- 1 cup Everclear alcohol, 190 proof neutral-grain spirits
- Heat chokecherry juice to warm (but not hot) temperature to help disolve sugar. There is no fermentation after the alcohol is added.
- Add sugar to warmed juice and stir until dissolved.
- Add Everclear.
- Stir, bottle, and let rest for at least one month.
- Serve cool.
This was so smooth and delicious I didn't want to share.