Name: Cherry Bounce
Ingredients: 1 gallon sour cherries; 2 quarts alcohol; 2 quarts water; 2 pounds granulated sugar

Cherry Bounce

Ingredients

1 gallon sour cherries
2 quarts alcohol
2 quarts water
2 pounds granulated sugar

Directions

Steep the cherries

Wash the cherries and place them in a demijohn.
Mix the alcohol and water, then pour it over the cherries.
Let the mixture stand for six weeks.
After six weeks, pour off the liquid.

Make the syrup and finish

In a pot, combine 2 quarts of water and 2 pounds of sugar.
Heat the mixture until it boils and the sugar is fully dissolved.
Add the syrup to the cherry liquor, mix well, and strain.
Bottle the finished cherry bounce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sour cherries: Provide the main fruit flavor and aroma that the alcohol draws out during steeping.
Alcohol: Extracts flavor and color from the cherries and preserves the finished liquor.
Granulated sugar: Sweetens the liquor and balances the sourness of the cherries.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.