We’ve tried a couple of boozy cherry recipes this summer but I’m only just getting around to posting – sorry!  Both are different enough to have the excuse of always having them in your fridge…we’ve been known to have a couple of each kind in our cocktails.  I found this quickie in ‘The Kitchn Cookbook’, by Sara Kate Gillingham and Faith Durand – enjoy!

Bourbon Cherries (large cherries)

3/4 c. bourbon

1/2 c. unsweetened cherry juice

1/2 c. sugar

1 lb. large sweet cherries, pitted

1 T. freshly squeezed lemon juice

In a medium pot, bring the bourbon, cherry juice and sugar to a simmer while stirring.  Stir in the cherries and lemon juice and set aside to cool.  Pour the mixture into a jar with a good seal and refrigerate for at least 3 days before using (in cocktails, or on ice cream!) – the cherries should keep for about 1 month in the fridge, but I doubt they’ll last that long.

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