There’s nothing quite like the tart juicy burst of a sweet, musky—and the best are almost over-ripe—cherry bursting on my tongue.  Each bite followed by the quick rip-pull of the stem from between the teeth and a never-graceful pucker to release the pit.  Fresh cherries piled in a bowl of ice are the perfect snack for a blazing mid-summer afternoon.

Leifheit didn’t pay us to use this pitter. We just think it’s wonderful.

Cherries have been starring in quite a few dishes in my kitchen already this summer.   My neighbor has three ancient sour-cherry trees in her yard; one day last summer we picked 16 pounds (yes, pounds!) of fruit from her trees, fighting off the birds as we went.   After my boys spent a half-hour using one-at-a-time pitters that fell apart after 50 cherries, I purchased a Leifheit Cherry Stoner.  Those clever Germans know what they are doing in the cherry processing department:  we pitted the entire mess in a little over an hour.  Best $29.95 I’ve ever spent on a plastic kitchen appliance that Alton Brown would no-doubt classify as a “uni-tasker.”

This summer we’re using both farm-stand purchased sweet cherries and sour cherries.  We’re making the usual cherry preserves, cherry jam, and cherry-rhubarb chutney.  But every year I also put up several cherry applications specific to cocktail making:  Cherry Heering (which we made in a previous post), Cherry Bounce (the Appalachian infusion of one part cherries in two parts white corn or bourbon whiskey), and I make cherry syrups and shrubs, which are classic Southern cocktail mixers.  Although I use basil in this recipe, a plain cherry syrup is just as delightful and a bit more flexible for general cocktail use.

Cherry, Basil & Pink Peppercorn Syrup.

Cherry-Basil & Pink Peppercorn Syrup 

This jewel-toned syrup is gorgeous mixed into Manhattans, or used instead of simple syrup to jazz up clear soda-based simple cocktails in the gin and vodka varieties.  See recipes, below.

2 cups water

2 cups sugar

2 cups cherries, pitted and rough-chopped

1 handful of basil leaves

1 tsp. pink peppercorns

Over medium heat, bring all ingredients to a low simmer, stirring continuously to dissolve the sugar.  Once the mixture comes to a light simmer, reduce heat to the lowest setting and let barely simmer for 5 minutes.  Remove from heat and let cool to room temperature.  Rest for at least one and up to three hours to let flavors meld.

Strain through a fine mesh strainer into a large non-reactive (ceramic or glass) container.  Do not be tempted to press down on the solids or scrape the bottom of the strainer — this will give you a cloudy (although still delicious) syrup!  Just let gravity do its work.  Store in the refrigerator for up to three weeks.

Basil-Cherry Bellini. Yum!

Basil-Cherry Bellini

1 oz. Cherry-Basil Pink Peppercorn Syrup, strained

3 oz. chilled Prosecco

Pour cherry syrup into a chilled champagne or coupe glass.  Slowly add the Prosecco (take your time, this will fizz a lot!).  Garnish with a small basil leaf or two.  Gorgeous!