Cherry Bounce

Cherry Bounce
Yield: About 500 ml or 1/2 Quart

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66 fresh, sweet, pitted cherries
3/4 cup brown sugar (we used 34 sugar cubes)
2 + 2/3 tsp lemon juice
2 cups rye whisky


1. In a pot, boil the cherries, sugar and lemon juice for about 20 minutes.

2. Take the pot off the heat and add the rye.

3. Transfer to a Mason jar, shake and seal.

4. Keep in a dark cool place for 3 months.

Note: Use a quart-sized Mason jar to store your Bounce. The liquid yield (without cherries) is half a quart.

Note: Strain the Bounce when it's done and keep the cherries for desserts, snacks or baking!

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