Fresh Cherry Mojitos

Recipe from Fields of Cake.

Fresh Cherry Mojitos

    4-5 dark, sweet cherries, pitted
    5-10 fresh mint leaves (to taste)
    1/4 cup cherry syrup (see previous post)
    juice of 1/2 a lime (about a 1/4 cup)-you could sub in lemon
    crushed ice
    1-2 shots good quality rum
    seltzer to top off (I use my SodaStream, I LOVE it!)

Instructions

    In 16 ounce glass, or jar, muddle (squoosh) cherries and mint to release juices.
    Pour cherry syrup and citrus juice over the muddly goodness.
    Add rum and stir.
    Add crushed ice half way.
    Pour a little seltzer and stir to mix it all together.
    Top off with seltzer. Gently stir.
    Enjoy the nirvana that is Fresh Cherry Mojitos

Strawberry Basil Sangria

Recipe from Mother Nature Network.

Strawberry Basil Sangria
Ingredients

    1/2 pound fresh strawberries
    1 apple
    1 ounce fresh whole basil leaves
    1 bottle Cline Cellar Cool Climate Chardonnay
    1/2 cup organic sugar
    1 cup club soda
    1 cup white grape juice

Cooking directions

Trim and thinly slice the strawberries.

Slice and dice the apple into very small bits.
Score the basil leaves with a fork. I did this instead of cutting the leaves into strips as I did not want my guests choking on basil while trying to enjoy this drink. Just rub the basil leaves gently with a fork in order to release their flavor in the sangria.
Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. You'll see it turn a bit red.
Add the club soda first and then the remaining liquids. Stir well and serve.

Lavender Lemonade

Recipe from Sunday Supper

Lavender Lemonade

* 2 cups sugar
* 5 sprigs lavender (stems and buds), plus additional for garnish
* 2 cups fresh lemon juice (from about 10 lemons)
* 1/2 cup fresh lime juice (from about 4 limes)

Directions:

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.