June is sour cherry season. You may be lucky enough to have a tree of your own or have seen these at your local farmers' market. I roasted those remaining in the freezer from last year and used the purée as a very successful summer cocktail base. I plan on making this Sour Cherry and Rum Slushie again with fresh fruit and reinventing it when peach season hits properly.
This makes one cocktail, just scale up for more.
1 oz dark rum
Juice from one lime
1 cup ice cubes
Lime wedge and tarragon sprig for garnish (optional)
Using a blender or Vitamix, purée the cherries, lime juice and rum together until you have a very smooth mixture.
Add the ice cubes to the mixture one by one, blitzing them until the drink becomes a slushie.
Taste and add more lime juice if needed and rum if wanted. Pulse to combine and serve in a tall glass with a straw.
Garnish as mentioned above and enjoy, preferably outside.