Boozy Cherry Limeade Bombs

Whiskey Cherries

I believe Texas actually has five seasons: fall, winter, spring, summer, and TEXAS SUMMER. The latter is always in all caps because it’s so hot that you actually start to feel like you’re living in one of those dystopian future hellscapes where everyone is fighting over water and wearing pointy jewelry. Luckily we aren’t quite at that point yet and water is plentiful and delicious cherries from the Hood River Valley in Oregon are able to be shipped to Wheatsville Food Co-op and bought by me during these, as of this writing, pre-apocolyptic days. In these times of heat and uncertainty it can be hard to cook or even eat which is how I came up with the idea for these refreshing and mildly intoxicating cherries. They are the perfect thing to eat poolside, bring on your next river trip, or just to munch on while sitting in the A/C watching women’s gymnastics. They are also super easy to make and don’t require turning on any heat making appliances, a big no-no during TEXAS SUMMER. And I bet they are healthier than getting a Cherry Limeade from the Sonic drive through because there is no added sugar. Just added alcohol.

Boozy Cherry Limeade Bombs
2 lbs cherries, pitted
1/2 cup whiskey
1 tablespoon mint leaves, torn
1 lime, juiced

First pit the cherries, a reusable stiff straw makes the job super easy. Just pluck out the stem and pop the straw in through the cherry. Put in a glass or other bowl with a locking top and add the whiskey, mint, and lime juice. Chill for an hour or two flipping the bowl so the cherries get saturated. Serve as is, in cocktails, or on ice cubes. Enjoy.

If you would like to win a 30 dollar giftcard to Wheatsville and make your own boozy cherries just leave a comment below telling me what your favorite summer fruit, I will pick a winner in a couple days. Make sure you put in an email that works! 

Giveaway closed, thanks for commenting!

Thanks to Wheatsville for sponsoring this recipe. 


22 thoughts on “Boozy Cherry Limeade Bombs

  1. Mark

    I’m partial to watermelon, but that’s probably because I’ve not had these cherries yet.

  2. spencer

    i’d have to go with cherries for this one! well, maybe raspberries. it’s all about the berries for me.

    i definitely will have to try this out, although i may macerate the cherries or possibly some lime peel with some sugar to get it syrupy enough to taste like cherry limeade to me…and…there goes the health advantage over sonic.

  3. Zach

    Ohhh the delicious pineapple is always a treat – though I haven’t found a nice way to combine booze with it yet!

  4. katiedidvegan

    So hard to choose!!! I did recently make a cardamom cake with blueberries and cherries that was pretty epic! But peaches are pretty great and kiwi always makes me happy!

  5. Rhonda

    Cherries! Because I grew up in California and used to sit on the fence in our backyard and eat them right off the tree.

  6. veganbushel

    peaches even though i think it’s hard to find ripe ones and eat them when they are just perfect, local peaches 🙂 and now cherries thanks to your recipe

  7. Jennifer G

    My favorite is hands down watermelon. It’s simple as a cooling dessert or snack. Or you can combine it with strawberries and coconut water for an awesome smoothie.

  8. Kate Schnack

    My favorite summer fruits are Texas peaches. They’re just a little bit sweet and oh, so juicy. If you refrigerate them for only about 30 minutes, then they’re just the right combination of sweet, juicy and cold. Perfect for a Texas summer!

  9. pizzabeast

    This recipe sounds 100% better than jello shots, which really add to the dystopian future hellscape vibe of any party they appear at. Thanks for the actually good sounding alternative! My favorite summer fruit is definitely watermelon.

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