Cajun Cherry Bounce

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  • 1 pound fresh firm ripe cherries
  • 2 cups sugar
  • 1 fifth inexpensive bourbon


  1. Wash and scald a gallon jug with an adequate opening at top to drop in cherries and a tight fitting cap.
  2. Remove stems and wash cherries, but do not pit or peel. Drop cherries into jug. Pour in sugar, then bourbon. Cap tightly. Turn upside down and back every day for at least a month to help sugar to dissolve. Let age at least 6 months at room temperature.
  3. After six months, transfer cherries and liquid into an attractive bottle for serving over ice cream, as a cake topping or for gift giving.