INGREDIENTS DU PUNCH AUX CERISES
Pour 1 l de rhum blanc
1 kg de cerises
le zeste de 1 citron vert
20 cl de sirop de canne
Préparation : 20 mn
Macération : 10 jours
1. Lavez et équeutez les cerises, Piquez les avec une aiguille
2. Versez les dans un gros bocal avec le zeste de citron, le sirop et le rhum. Fermez hermétiquement,secouez vigoureusement et laissez macérer une dizaine de jours.
Agitez avant de servir
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