Post by bk on Aug 20, 2017 20:08:31 GMT -5
I learned a trick from my sister a few years ago that I'd like to share. She lives just south of Door County, Wi. She regularly treks up there during cherry season and comes home with hundreds of pounds of cherries for pies, freezing , and whatever. One year she gifted me a quart of cherry bounce, a homemade cherry liquor. It was great. I've since adapted her recipe and use it when my wild plums are ready. Makes a wonderful plum liquor and is so easy.
Take a clean quart jar or jars. Wash the plums and pack tightly in the jar(s). My sister recommends using a fork to prick each fruit before packing. I don't do that, but it does speed up the 'bounce' process. Fill packed jar with white granulated sugar. My plums are pretty sweet, so I fill about 5/8 to 3/4 full. Then fill the jar with a liquor such as vodka. I have a friend that uses brandy, and I've thought about trying bourbon, but couldn't bring myself to pour it into a jar of fruit when my glass was so close. Be cheap and don't use the pricey liquor, the fruit will transform it. Shake the crap out of the jar until the sugar is dissolved. Put in the frig and shake for a couple days to keep sugar resolved. As the fruit soaks up the liquor, you may need to top off the jar.
Enjoy your DIY fruit liquor at about the six week mark, if you can wait that long. The fruit is edible but the liquid is the gold. I have no idea how long it will keep, because I can't keep it for longer than a year.
Take a clean quart jar or jars. Wash the plums and pack tightly in the jar(s). My sister recommends using a fork to prick each fruit before packing. I don't do that, but it does speed up the 'bounce' process. Fill packed jar with white granulated sugar. My plums are pretty sweet, so I fill about 5/8 to 3/4 full. Then fill the jar with a liquor such as vodka. I have a friend that uses brandy, and I've thought about trying bourbon, but couldn't bring myself to pour it into a jar of fruit when my glass was so close. Be cheap and don't use the pricey liquor, the fruit will transform it. Shake the crap out of the jar until the sugar is dissolved. Put in the frig and shake for a couple days to keep sugar resolved. As the fruit soaks up the liquor, you may need to top off the jar.
Enjoy your DIY fruit liquor at about the six week mark, if you can wait that long. The fruit is edible but the liquid is the gold. I have no idea how long it will keep, because I can't keep it for longer than a year.
