Ingredients
22 ounces fresh sour cherries, rinsed and drained (3 1/2 cups)
2 cups white rum, such as Captain Morgan
Frozen sour cherries on the stem, for serving (optional)
Preparation
Using the tip of a sharp knife, pierce 2 to 3 holes in each fresh cherry, then place in a large crock or jar with a tight-fitting lid. Pour in rum and stir to combine, pressing lightly on cherries to release some juices. Cover jar and let stand in a cool, dark place at least 1 week and up to 1 month.
Strain mixture, discarding solids; pour liquid into a resealable jar or bottle. Refrigerate at least 1 hour and up to 6 months. Serve chilled, over ice, with frozen cherries.
