- Total Time:
- Servings: 16
Photography: Marcus Nilsson
- 1 1/4 cups sugar
- 2/3 cup fresh lemon juice (from about 3 lemons)
- 3 pounds frozen pitted sour cherries, partially thawed with juices
- 1 cup fresh basil leaves, plus more for serving
- 2 to 3 cups vodka
- 6 cups sparkling water
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved, 3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month.
Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days.
Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.