How to: Seasonal Cooking – Sweet Cherry Mojitos


It’s cherry season, and I am absolutely gorging myself this year.  Kudos cherries growers, your harvest is seriously top notch.

I’ve been perusing cherry recipes in search of inspiration all week.  I found loads of intriguing recipes for baked desserts but I haven’t been keen on turning my oven on in this first little heat wave we’re having.


The next logical choice is a recipe with booze.



Remember watermelon mojitos?  They were one of our first recipe posts, now just over two years old!

FACT: It’s high time for a new mojito recipe.


So pitting cherries is a little tedious.  Just a little though.  I counted and it takes about 10 seconds per cherry if you use a pairing knife.  A cherry pitter would be useful but totally not necessary.  At 10 seconds per cherry, you’re looking at about 5 or so minutes to pit a pound.  Not too shabby.

Also, you’ll want to scrub your hands well after the pitting party.  Unless you want to appear as though you’ve been involved in a UFC fight. Or a murder.


Infusing the simple syrup with cherries is genius. It would work with any berry too, even frozen ones if you want to keep it super simple and avoid any prep.


Make sure your mojito drinkers have access to a device (I’m suggesting a spoon here) to extract the booze soaked cherries from the bottom of their glasses once they’ve finished the drink.


Because what kind of jackass silly person would let those go to waste?

DSC_9347Cheers, people!



Sweet Cherry Mojitos

Serves 8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Website Slightly adapted from the blog Eat, Live Run


Cherry Syrup

  • 1lb sweet cherries (pitted and roughly chopped)
  • ½ cup water
  • ½ cup granulated sugar

Per Mojito

  • 10 mint leaves
  • ½lime
  • 1/4 cup cherry syrup
  • 2oz light rum
  • ice and sparkling water to fill glass


1. In a sauce pan over medium high heat, bring water and sugar to a boil until sugar dissolves. Pour into a bowl over chopped cherries. Refrigerate until chilled, about 2 hours.
2. For assembly, cut ½ lime in to 2 or 3 wedges. Add lime wedges, mint leaves and cherry syrup to a glass and muddle them to release all of the juice from the limes and to breakdown the mint and cherries. Use whatever you have to do the muddling; I used the handle of a wooden spoon.
3. Fill the jar almost to the top with ice, pour rum over ice and fill glass with sparking water.
4. Garnish with additional mint and lime.

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