Last summer, Mr. How Sweet developed an obsession.
He spent weeks macerating various fruits in vodka, then drinking the infused liquor on ice and blending the fruit into smoothies — often all in the same night.
He called it “moose juice.”
I called it lighter fluid. And a bad decision.
But apparently I didn’t learn my lesson.
This time I soaked cherries in bourbon. You don’t have to use bourbon — use whatever you prefer. Pick your poison.
I tend to reach for bourbon because it’s the family favorite in the Lovett household, but rum or vodka would work just as well.
Once the cherries have taken on some of the spirit, spoon them over a bowl of ice cream or, as I did, tart frozen yogurt.
Bourbon-Soaked Cherries
2 cups bourbon (or rum, vodka, etc.)
1 1/2 cups pitted cherries
Place the pitted cherries in a jar or bowl and pour the bourbon over them. Let them soak in the refrigerator for 48–72 hours so the fruit absorbs the flavor. Serve spooned over tart frozen yogurt (Trader Joe’s is my favorite) or your preferred ice cream.
I’ve never been a fast ice cream eater.
I’m the sort of person who once lost a double scoop on the sidewalk because I couldn’t lick fast enough.
After I added the bourbon cherries to my frozen yogurt, I got distracted — shoes, chocolate, or a marathon of The Hills, I can’t even remember. It was mindless, but worth it.
Melty, tart frozen yogurt topped with cherries that have soaked up bourbon — sweet, boozy, and perfect. It felt like a small, delicious dream come true.