Cherry Bounce Recipe

From Dorothy McNett's Recipe Book.

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Cherry Bounce

From Dorothy McNett's Recipe Book at This was a popular social drink in colonial times, and by the 19th century it had become an acceptable tonic for monthly "female complaints", as written in 1845.

1 pound fresh cherries, pitted
1/2 pound rock candy, or 1 cup plus 2 tablespoons sugar
1 1/2 cups brandy

Place all ingredients in clean, scalded, glass-topped quart jar or apothecary jar, and cover tightly. Let stand 3 months in a cool place. Stir or shake occasionally to dissolve the rock candy or sugar. Sugar tends to settle, so watch to see that it is getting mixed and dissolved. Taste occasionally to make sure that it is sweet enough, adding more sugar, as needed.

Recipe created 1995-06-07.

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