As you may remember, I bought 2 pints of sour cherries from the farmer’s market a few weeks ago. I pitted them all and froze them, hoping to save them until peaches are here for a peach cherry cobbler.
As I was reading about pitting cherries, I saw a recipe for Cherry Pit Vinegar. This made me think what else I could do with my pits. So instead of making vinegar, I decided to infuse my pits into bourbon.
- First, I sterilized a wide-mouthed 3-cup mason jar and lid.
- Then I placed about 1 cup of cherry pits in the jar followed by 16 fl oz bourbon whiskey.
- Sealed it up, shook it and put it in the closet. I plan to leave it there for 3 weeks (shaking once a week), then I’ll strain out the pits through a cheese cloth and store in the jar.
I used Black Eagle Kentucky Straight Bourbon Whiskey (80 proof) for what it’s worth. It was cheap, but not the cheapest, I think about $12 for a 750mL bottle. In case it didn’t take in as much flavor as I would have liked after 3 weeks, I saved about 1 Tbsp of cherry juice in the freezer that I can add into the final product.
I’m going a little overboard maybe with the whole pit thing. I have about 3lbs of plum pits in the refrigerator that I want to infuse into brandy and vodka. Worth a shot, right?Posted on June 19th, 2012 by Dan
No, it’s not summer yet.
Tomorrow brings the onslaught of 100°F days, dry dry gardens, and empty rain barrels.
But I’m celebrating summer 1 day early with my summer berries. I picked up 2 pints of sour cherries, blueberries and raspberries. They’re bursting with color and smell amazing. I just couldn’t stop myself from getting home, washing them all and snapping some shots in pretty bowls, while simultaneously trying not to eat all of them at once.
I really struggle with such gems this time of year. In my mind, nothing is a good enough application for these delicious morsels. I have tentative plans for some of them, but need to quickly decide on some other uses.
Anyway, hope these photos made your mouth water.