From Bings to Queen Annes, cherries are one of the Northwest’s most famed exports, and also one of our most valuable crops. Needless to say, they’re luscious, sweet & tart, and decadent.
Cherry Mojito photo from Kathy Casey’s Northwest Table.
Eaten out of hand is always tasty but I love them crushed in fresh lemonade or in one of my favorite summer cocktails, Cherry Mojitos for a Crowd! Just combine pitted cherries, light rum, fresh squeezed lime juice, and simple syrup. Let this sit for an hour or so, and then add a big splash of soda water and ice. Now, you’re ready for summer sippin’!
Have you ever made cherry salsa? Make my Sassy Bing Cherry Salsa just like you would tomato salsa, but sub out fresh chopped cherries for the tomatoes. Toss with some fresh lime juice, fresh minced jalapeno, a little red onion and some cilantro–great on grilled chicken or salmon.
Or hey, how about just a big bowl of cherries for dinner? Why not! So head out to the market and pick of a big bag of fresh local cherries and taste the season! –Kathy
Cherry Mojitos for a Crowd
Makes about 10 servings
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups silver rum
2 cups sugar
2 cups fresh lime juice
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10-ounce bottles soda water, chilled
Loads of ice for serving
For Garnishing: fresh mint, fresh cherries
In a large nonreactive container, such as a glass pitcher, lightly crush the cherries with a potato masher. Then add the mint, rum, sugar and lime juice. Stir well to dissolve the sugar. Cover and refrigerate at least 2 hours – or overnight. (You can remove the mint before serving if you like and then garnish with fresh ones.)
For serving: add the soda water to the pitcher of drinks. Add ice and serve immediately.
Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com
