As soon as the summer kicks in I start thinking about  drinks, ice cream and new recipes for summer.

I am not a big alcohol drinker, other than an occasional good glass of wine. I love red wine and of course a good rosé. Chilled Chandon Blanc de Noir for me is just out of this world!


  • 8-10 oz of citrus fresca
  • 1-1.5 oz of fresh cherry sauce (recipe below)
  • 1 oz of vodka (optiona)
  • Crushed ice
  • Cherry Sauce (makes about 15-16 oz)
  • 3 cups of fresh or frozen cherries (I used fresh), pitted
  • 1/3 cup of granulated Truvia, or sugar
  • 2 tbs of fresh lemon juice
  • 1 tsp of vanilla extract
  • 1-2 tsp of water – depending on the desired consistency
  • 1-2  tsp of bourbon (optional and to taste)
  • Fresh thyme for garnishing (optional)


  1. Wash and pit the cherries. Place the lemon juice, water, Truvia or sugar, bourbon (if using) and vanilla in a medium saucepan. Stir and add the cherries, start cooking them uncovered at medium-low for about 7 minutes.  Stir until the mixture starts to thicken and cherries are tender. Using a potato smasher or a immersion blender smash cherries until you obtain the desired consistency. You may need to add more water (or bourbon) in order to get a smoother and runnier consistency.
  2. Remove from heat and set aside until it cools down.
  3. For full instructions :

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