I am not a major liquor consumer, other than an incidental decent glass of wine. I love red wine and of course a decent rosé. Chilled Chandon Blanc de Noir for me is simply out of this world! As you most likely definitely realize I love, love fruits. Particularly the dull ones in summer. I discover them juicier and better. Delightful irresistible little nibbles!
I also love citrus fresca so the blend of fruits and fresca for the beverage resembled a match made in paradise. The sweetness of the cherry sauce, blended in with heaps of ice, and a major spash of the citrus invigorating fresca with a sprig of crisp lemony thyme makes this beverage an extraordinary chill off alternative for you and the family. On the off chance that you are in the disposition for a mixed drink, at that point by all methods include an indication (or a greater amount of) vodka. That is the thing that we did and we cherished it!
The cherry sauce turned out scrumptious and it is also inconceivable with such huge numbers of various things. I included a trace of vanilla and bourbon (which is absolutely discretionary) and it supplements the cherry flavor incredibly . My recipe makes around 16 ounces since I am anticipating utilizing the sauce to make solidified yogurt popsicles also yet you can splendidly lessen the recipe down the middle.
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The cherry sauce turned out delectable and it is also unimaginable with such a large number of various things. I included a trace of vanilla and bourbon (which is absolutely discretionary) and it supplements the cherry flavor incredibly .
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
- 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.
- Remove from heat and set aside until it cools down.
- Place the cherry sauce on the bottom of the glass and add the crushed ice (I like to fill the glass with ice to the top). Pour the fresca and add vodka (if using). Garnish with a couple of sprigs of thyme.
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