*Cherries c/o Northwest Cherry Growers/ Washington State Fruit Commission.
It is that time. The stone fruit are ready to rock! I am always a bit sad when citrus season ends and the clementines turn sour, but then I remember berry and stone fruit season is coming. Who can resist in-season peaches, plums, and cherries?
I am a huge cherry lover. Maybe it is because they are so elusive through most of the year. We can grow cherries here, but they only do so well.
Aside from our vegetable garden overflowing, and fresh fruit salads, summer also means weekend cocktails in the backyard. Often times, I like to just muddle some berries and add sparkling wine, but cherries go so great with dark rum, I decided to liven things up.
Cherry Rum Fizz with Basil
- 3/4 cup fresh cherries pitted and halved
- 4 oz dark rum
- Extra dry champagne (or club soda)
- Fresh basil leaves
Take your freshly pitted dark cherries, place in blender or food processor and lightly pulse a few times until they are pureed, but still have some chunks.
Move to a glass container. Add rum. (We like Kraken.)
Place small as mount of crushed ice in a tall Tom Collins style of glass and muddle two fresh basil leaves with ice. Pour about 2 oz of cherry rum mixture into glass and fill the rest of the way with club soda, or champagne if you like it extra boozy.
Makes four cocktails. Each one is only about 90 calories if you use club soda!
Fresh cherries are the best! Visit Northwest Cherry Growers/ Washington State Fruit Commission to learn more and inquire about the shipping list.
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*Cherries c/o Northwest Cherry Growers/ Washington State Fruit Commission.
