Cherry Bounce Moonshine Recipes

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DELICOUS CHERRY MOONSHINE RECIPE



Delicous Cherry Moonshine Recipe image

Fruit-flavored moonshine is a easy to make crowd pleaser! The perfect gift, party drink and treat at the end of a long day. 

Provided by DJ Craftstills

Categories     Moonshine cocktails

Time 30m

Yield 6

Number Of Ingredients 5

1 pound of fresh red cherries pitts removed
1 cup sugar
750 ml of moonshine
1/2 cup cherry juice (optional)
½ cup water

Steps:

  • Place 1 cup of sugar and ½ cup water and ½ cup cherry juice (if using) into saucepan on medium heat.
  • Once the sugar is dissolved, you have made a simple syrup.
  • Pour the syrup into a clean mason jar.
  • Place cherries in a large bowl and remove their pits.
  • Use a potato masher to slightly mash the cherries to help release the flavor. You want to keep them intact to eat as atomic cherries.
  • Add the simple syrup and moonshine into the bowl of cherries.
  • Evenly divide the mixture into mason jars.
  • Seal the jars and let the moonshine infuse. The longer the better.
  • Once your moonshine has reached your desired taste you can strain out the cherries to enjoy as 'atomic cherries'.

Nutrition Facts : ServingSize 6

CHERRY BOUNCE



Cherry Bounce image

Legend has it that the cherry bounce, a drink popular in the southern United States, was one of George Washington's favorite tipples. It was originally made with brandy, but you can also use bourbon, vodka, dark rum, or (as here) white rum, which lets the fruit's natural color shine through. The cherry-infused spirit needs to sit for at least a week and up to one month before being chilled and served ice-cold.

Provided by Anna Kovel

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 1h15m

Yield Makes 2 cups

Number Of Ingredients 3

22 ounces fresh sour cherries, rinsed and drained (3 1/2 cups)
2 cups white rum, such as Captain Morgan
Frozen sour cherries on the stem, for serving (optional)

Steps:

  • Using the tip of a sharp knife, pierce 2 to 3 holes in each fresh cherry, then place in a large crock or jar with a tight-fitting lid. Pour in rum and stir to combine, pressing lightly on cherries to release some juices. Cover jar and let stand in a cool, dark place at least 1 week and up to 1 month.
  • Strain mixture, discarding solids; pour liquid into a resealable jar or bottle. Refrigerate at least 1 hour and up to 6 months. Serve chilled, over ice, with frozen cherries.

DOOR COUNTY CHERRY BOUNCE



Door County Cherry Bounce image

A fun way to make your own cherry-infused liquor dessert drink. Tart cherries are the real 'star' of this recipe. Warning: The cherries are very strong after a few months, so eat responsibly. Serve over ice with Sierra Mist® or Sprite® to cut liquor strength.

Provided by Crockpot Kerry

Time P19DT17h12m

Yield 10

Number Of Ingredients 3

2 cups pitted tart cherries (such as Door County cherries)
⅓ cup white sugar, or to taste
1 cup vodka, or as needed

Steps:

  • Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake.
  • Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 11.5 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 10.8 g

TO MAKE AN EXCELLENT CHERRY BOUNCE



To Make an Excellent Cherry Bounce image

Provided by Stephen A. McLeod

Categories     Alcoholic     Fruit     Mother's Day     Cocktail     Cherry     Spirit     Brandy     Spring     Chill     Drink

Yield Makes about 3 quarts

Number Of Ingredients 6

10 to 11 pounds fresh sour cherries, preferably Morello, or 3 jars (1 pound, 9 ounce) preserved Morello cherries
4 cups brandy
3 cups sugar, plus more as needed
2 cinnamon sticks, broken into pieces
2 to 3 cloves
1 (1/4-inch) piece fresh whole nutmeg

Steps:

  • 1. Pit the cherries, cut them in half, and put them in a large bowl. Using a potato masher, carefully mash the fruit to extract as much juice as possible. Strain the juice through a large fine-mesh strainer, pressing the fruit with a sturdy spoon. (You should have about 8 cups.) Reserve the mashed cherries in the freezer or refrigerator for later use. If using jarred cherries, drain the fruit and set the juice aside before halving and mashing the cherries. Add any pressed juice to the reserved jarred juice.
  • 2. In a lidded 1-gallon glass jar, combine the juice with the brandy and sugar, stirring to dissolve the sugar. Cover with the lid, and set aside in the refrigerator for 24 hours, occasionally stirring or carefully shaking the jar.
  • 3. Bring 2 cups of the juice to a simmer over medium heat. Taste the sweetened juice and add more sugar, if desired. Stir in the cinnamon sticks, cloves, and nutmeg. Then cover, and simmer for about 5 minutes. Remove from the heat, and set aside to cool to room temperature. Strain, and discard the spices.
  • 4. Stir the spiced juice back into the 1-gallon glass jar with the reserved sweetened juice. Cover loosely with the lid, and set aside for at least 2 weeks before serving, occasionally shaking the jar with care.
  • 5. Serve at room temperature in small cordial or wine glasses. Store the remaining cherry bounce in the refrigerator.

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