How to: Seasonal Cooking – Sweet Cherry Mojitos

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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.

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The next logical choice is a recipe with booze.

Right?

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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.

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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.

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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.

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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.

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

DSC_9347Cheers, people!

Erin

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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

Ingredients

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

Directions

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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