When you think about Independence Day celebrations, you’re most likely kid-focused, with PG-rated barbecue ideas. There’s certainly nothing wrong with that, but how about something extra special for the over-21 crowd?
Make the kids some organic lemonade, while tempting their parents with this couldn’t-be-easier, restaurant-quality Northwest Cherry Bomb Margarita.
Pacific Northwest cherries are one of the last truly seasonal fruits. Their short, but oh-so-sweet, season begins in early June and runs through mid-August, and they’re rich in vitamin C and antioxidants, a good source of fiber, and fat- and cholesterol-free.
You can also use the margarita’s ingredients (hold the ice!) in vinaigrettes for salads, bastes or glazes for grilled organic meats or vegetables, or drizzled over dessert. For the glaze, simple emulsify the cherries, lime juice and chopped mint leaves in your blender with melted butter, brown sugar and chili powder.
Northwest Cherry Bomb Margarita
Makes 4 servings
- 1 to 1½ cups pitted sweet cherries
- 2 cups tequila
- 1 cup cracked ice
- Juice of 1/2 lime
- Mint leaves, for garnish
- 4 fresh cherries with stems, for garnish
- Place all ingredients, except mint and 4 fresh cherries, in blender and process until smooth.
- Pour into 4 glasses over ice.
- Garnish with mint leaves and cherries.
Photo and recipe courtesy of Northwest Cherry Growers and Jose Cuervo