It’s Cherry Season – Rainier Cherry Mojito Recipe
Of all the seasonal summer fruits, I think I like cherries best. There’s something about grabbing them by their thin stems and swinging them into my mouth, one bit cleanly popping out the pit to send it clanging into a nearby bowl, or more often than not onto the surrounding grass.
Their firm but gently yielding flesh, sweet juicy interior and bright, slightly tart taste is the epitome of summertime. Lately I’ve been adding cherries into fruit salads, morning granola, and mixing them into chocolate ice cream. I’ve soaked some Bings in brandy and even found a couple of recipes to test for homemade maraschino cherries.
I came a cross this particular recipe on MarthaStewart.com and knew this was next in line. Unfortunately, I’m in the middle of a month-long elimination diet that includes not eating or drinking anything fun. So I just made the simple syrup-cherry mixture. It’s excellent in a splash of sparkling water with a lime and I imagine will be even better with a touch of vodka.
In the meantime, I think you should try it out and let me know how it is. If it’s no good, blame Martha Stewart. If you love it, well then you’re welcome!
- 1 1/4 cups sugar
- 1 1/4 cups freshly squeezed lime juice (about 9 limes)
- 3 pounds Bing cherries
- 18 ounces best-quality black cherry or plain vodka
- 1 bottle sparkling water (750 mL)
- Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.
- Put lime juice into a medium nonreactive bowl.
- Halve and pit cherries; add to lime juice.
- Stir in syrup.
- Refrigerate at least 1 hour (up to overnight).
- Stir cherry mixture and vodka in a large serving bowl.
- Fill 12 glasses with ice.
- Spoon 1/2 cup cherry-vodka mixture into each glass.
- Top off with sparkling water.
- Serve immediately.