Right when I saw these beautiful early summer cherries at my local farm stand last week, I knew exactly what I wanted to do with them.
And that was add rum. And sugar. And lime juice and mint! Amen.
Ever since I tried a fresh blackberry margarita at a little bar in San Francisco last month, I knew I had to recreate something like it for the blog. Mojitos remind me of home and all the delicious Cuban food that was all over the place there. I used to love a restaurant in Tampa that made mojitos table-side and then garnished them with a fat stick of fresh sugarcane. Couple that with some mojo pork, sweet fried plantains and black beans and rice and I was happy as a clam.
If you can’t find cherries yet where you are, you can use frozen bing cherries for this recipe. Just defrost them and roughly chop them ’em up. I’ll admit, pitting cherries can be a bit of pain but this cocktail is definitely worth it.
Oh! and if rum isn’t your thing,
then you should make it then you can use this cherry syrup in vodka or tequila. Or, make a “mocktail” with fresh cherry syrup and sparkling water. I think that would be fun for a spring baby shower, don’t you?!
YUM. These made me think of cherry limeade, which made me think of junior year, which made me think of the amazing blue prom dress my mom picked out for me that made me feel like a princess! Oooooooh awkward slow songs by Usher.
ENJOY THESE!!!!! I think they’d be a huge hit at a Memorial Day bash…or maybe just at 5pm today. Whatev.
Warning: they go down way too fast. Not that I’d know from experience or anything……….
Fresh Cherry Mojitos
serves about 6
for cherry syrup—
1/2 cup sugar
1/2 cup water
1 lb sweet cherries, pitted and roughly chopped
for assembly and serving—
1 tbsp minced fresh mint (each glass)
1/4 cup cherry syrup (each glass)
juice of 1 lime each
2 oz light rum each
8 oz sparkling water each
Combine the sugar and water in a small saucepot on the stove. Bring to a boil and stir so that all the sugar dissolves. Remove from heat and add fresh, chopped cherries. Stir and refrigerate for about 2 hours, or until chilled. You can make this cherry syrup ahead of time and keep covered in the fridge.
When you’re ready to make your mojitos, drop a tablespoon of fresh minced mint in each glass, followed by 1/4 cup of cherry syrup and juice of 1 lime. Using the end of a wooden spoon (or whatever you have!) muddle the mixture together. The, add 2 oz rum and about a cup of sparkling water. Add ice! Serve with additional mint and cherries.
2 hours (includes time to make and chill cherry syrup)