FRESH CHERRY COOLERS

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!

INGREDIENTS

• 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)

INSTRUCTIONS

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 : www.foodandflair.com

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