Sour Cherry Mojitos Food

SOUR-CHERRY MOJITOS

Steps:

• Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved, 3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month.
• Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days.
• Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.

BING CHERRY MOJITOS

Steps:

• 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.

BLENDED CHERRY MOJITOS

Steps:

• Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth.
• Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.
• Lime Simple Syrup
• In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
• Yield: 1 2/3 cups