Catching Up Over a Glass of Cherry Cooler
Okay, so let me just say, Uncle Sam’s Cherry Cooler has become something of a running joke in my family. Every Fourth of July, someone inevitably shouts, “Where’s the cooler, Sam?” (And no, we don’t even have an uncle named Sam. Go figure.) The first time I made this, I got distracted by my dog chasing a squirrel in the yard and very nearly forgot the cherries. But hey, sometimes those happy accidents are what make the memories, don’t you think?
Why I Keep Coming Back to This (Even When I Swear I’ll Try Something New)
I make this when the weather’s so hot you could fry an egg on the patio, and honestly, my family goes crazy for it because it’s tart, sweet, and not fussy at all. Actually, I used to think this was just for summer, but my brother started requesting it at his December birthday. So now it’s a year-round thing! The best part? If you spill a bit (which somehow always happens to me), it just makes the patio sticky—no biggie. Oh, and if you’ve ever tried pitting cherries with a chopstick, bless you; I finally gave up and bought a proper pitter (life-changing, by the way!).
What You’ll Need (and What I Grab When I’m Out of Stuff)
- 2 cups fresh cherries (pitted) – Sometimes I use frozen cherries if they’re on sale; my grandmother claimed you had to use Bing cherries, but I think any variety works.
- 1/2 cup cherry juice – Or cranberry-cherry juice in a pinch; honestly, as long as it’s red and tartish, you’re good.
- 1 cup sparkling water – Or club soda, or even lemon-lime soda if you’re feeling cheeky.
- 1-2 tablespoons lemon juice – Fresh is best, but I won’t judge if you use the bottled stuff (we’ve all been there).
- 2-3 tablespoons sugar or honey – Sugar dissolves faster, honey tastes fancier; I swap depending on my mood.
- Ice cubes – I just grab a handful, but you do you.
- Mint leaves for garnish (totally optional; sometimes I forget and nobody notices)
You Ready? Here’s How I Throw This Together
- Get your cherries in order: Pop them in a blender with the cherry juice, lemon juice, and your chosen sweetener. Blend until it’s, well, blended. It’s going to look a bit like a science experiment at this stage. Don’t worry.
- Sneak a taste (very important): I always taste here; sometimes I need to add a bit more sugar. Or lemon. Or both. Trust your tongue.
- Strain it (if you want): Pour through a fine mesh sieve to get rid of pulp. Or just leave it pulpy if you like bits (I do, but my kids revolt).
- Fill your glasses with ice: Not rocket science, but don’t skimp. This drink is best really cold.
- Pour the cherry blend in: Fill each glass about halfway, then top with sparkling water. Give it a gentle stir. It foams a little, which always makes me smile.
- Garnish (only if you remember): Slap some mint leaves on top or just skip it—I won’t tell.
Notes From the Trenches
- I once tried making this with canned cherries. Would not recommend; tasted a bit like cough syrup, honestly.
- If your blender isn’t the greatest, maybe blend in two batches. I learned that the hard way—sticky countertops for days.
- Sometimes I add a splash of lime juice instead of lemon. I know, I live on the wild side.
My Experiments and Variations (Some Better Than Others)
- With booze: A glug of vodka or gin makes this a grown-up treat (just don’t tell Uncle Sam).
- With other berries: Throw in a handful of raspberries for a punchier color, or blueberries for a purple-ish twist.
- With coconut water: Tried it once and, well, won’t be doing that again. Tasted like cherry sunscreen. Bleh.
Makeshift Equipment Solutions
Don’t have a fancy cherry pitter? I used a paperclip for ages (true story). Not ideal, but it works in a pinch. And if you’ve only got a stick blender, just blend everything in a big jug—it’ll be a bit rustic, but hey, that’s half the fun. Don’t stress about needing a cocktail shaker; a mason jar with a lid is my go-to.
How It Keeps (But Probably Won’t Need To)
Technically, you can keep any leftover cherry mixture in the fridge for two days (tightly covered), but honestly, in my house it never lasts more than a day! If it settles, just give it a shake or a good stir before using. I think it actually tastes better the next day, but that’s a rare event round here.
How We Serve It Up (Traditions, Goofy or Otherwise)
We always drink this in mismatched glasses on the porch, feet up, arguing about who has the best cherry-stained smile. Sometimes I toss in a slice of lemon or even a maraschino cherry on top for the kids. If you’re hosting, a big pitcher in the center of the table makes everyone happy—plus, less running back and forth for refills.
Pro Tips I Learned The Hard Way
- Don’t try to blend hot cherries. Long story, but basically, I spent an afternoon cleaning pink goo off the ceiling. Let everything cool first.
- If you rush the straining, you’ll end up with seeds. Not ideal for crunching down, trust me.
- Actually, I find it works better if the sparkling water is really cold—otherwise the fizz just escapes.
Real-Life Q&A (Because People Really Ask Me These)
- Can I make this ahead?
- Sure thing! Just keep the cherry mixture separate and add the fizz right before serving—otherwise it goes flat, which is kind of sad.
- What if I don’t have a blender?
- Honestly, you can muddle the cherries with a rolling pin in a sturdy bowl. It won’t be as smooth, but it totally works (and it’s fun for stress relief!).
- Do I have to pit the cherries?
- Look, you should, but I won’t judge if you just use frozen pitted ones. Life’s too short for cherry-stained fingernails every time.
- Where do you get your cherry juice?
- Oh, I usually snag mine from the local co-op, but sometimes I order online. I like Lakewood Organic—not sponsored, just a fan. And if you want to geek out about cherries, Cherry Republic has a ton of fun stuff.
- Can I double it for a party?
- Yep—just up everything, though you might need to blend in batches unless you’ve got an industrial blender (lucky you!). And, on second thought, maybe get some extra ice.
Alright, I’ve yammered on long enough. If you end up with pink fingers and a big grin, you did it right. Cheers from my porch to yours!
Ingredients
- 2 cups tart cherry juice
- 1 cup sparkling water
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons honey or agave syrup
- 1/2 cup pitted fresh cherries
- 1/2 cup ice cubes
- Lemon slices, for garnish
- Fresh mint leaves, for garnish
Instructions
-
1In a large pitcher, combine tart cherry juice, sparkling water, and freshly squeezed lemon juice.
-
2Add honey or agave syrup and stir until well mixed and the sweetener is dissolved.
-
3Add pitted fresh cherries and ice cubes to the pitcher.
-
4Stir gently to combine and chill the mixture for a few minutes.
-
5Pour the cherry cooler into glasses. Garnish each glass with lemon slices and fresh mint leaves before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!