Party-Starting Sour Cherry Mojitos
What can’t the queen of entertaining do without? “A really good cocktail, carefully made with fresh ingredients and the highest-quality alcohol, served in a beautiful glass,” says Martha. Sounds about right. Try a vodka mojito in blackberry-plum or sour cherry — both made ahead, and both irresistible.
Sour-Cherry Mojitos
1 1/4 cups sugar
2/3 cup fresh lemon juice (from about 3 lemons)
3 pounds frozen pitted sour cherries, partially thawed with juices
1 cup fresh basil leaves, plus more for serving
2 to 3 cups vodka
6 cups sparkling water
1. 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.
2. 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.
3. 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.
See More: 35 Beyond Delicious No-Bake Dessert Recipes
Blackberry-Plum Mojitos
1 1/4 cups sugar
2/3 cup fresh lemon juice (from about 3 lemons)
2 pounds plums, pitted and cut into wedges
18 ounces fresh blackberries
1 cup fresh basil leaves, plus more for serving
2 to 3 cups vodka
6 cups sparkling water
1. 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.
2. 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.
3. 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.
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