I have so much fun playing with different recipes- and yes, that includes drinks!
Last night, the coldness of the rest of the U.S. hit North Florida. It was too cold to be outside, and with not being used to the cold weather, I was not in any mood to leave my apartment!
When I get in those kinds of moods, I like to turn on Netflix, change into a sweatshirt and yoga pants, and get in the kitchen. I’m really excited about yesterday’s test recipe: Pomegranate Cherry Pie Moonshine. Um, yum!
Homemade moonshine is one of my absolute favorite things. It may be because I am a West Virginia girl, but the stuff is amazing. However, it is extremely strong. So, please, keep this out of reach of children and remember that the serving size is one shot glass!
Moonshine is a drink staple up North, so I have brought the recipe along with me to the South. This recipe is 100% legal, as long as you don’t gift it to minors. (Don’t do that!)
Also, moonshine is best if it sits for at least 30 days after it is made. I like to make a big batch every few months and keep the jars around my house. You never know when you’re going to need a gift and these are a great solution to that!
Since you all loved it just as much as I do, I decided to play around with new flavors, and, dare I say it, I love this one just as much!
- 1 liter Everclear
- 1 large can of cherries in heavy syrup [or cherries in water if you want the drink more tart]
- 1/3 cup of white sugar
- 64 oz of cherry pomegranate juice
- Mason jars [about 6-8]
**Note: I have received numerous questions for followers in states, such as Virginia, where they cannot purchase Everclear in their state. If this is the case for you, you can sub a strong vodka in it’s place. It will be weaker in alcohol volume, but still be tasty!**
In a large pot, bring the juice, sugar, and cherries to a boil.
Once it’s come to a boil, turn off the burner and allow the mixture to cool to almost room temperature.
Mix in your Everclear!
Mix it all up and spoon into mason jars. I was able to have a full 7 jars from this recipe.
You can choose to leave the whole cherries in or out. I love to leave them in for a few reasons. I like the way they look, plus, once the moonshine is ready, you can eat them! Be careful though, they’re pretty potent.
I’m thinking of playing around with peach next. What do you think would be a good flavor choice?