- 3/4 cup sugar
- 1 cup fresh or thawed frozen sour cherries, pitted
- 16 ounces London dry gin
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 1 bottle (750 mL) chilled dry rose wine
- Lemon slices, for garnish
Bring sugar and 3/4 cup water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool. Simple syrup can be refrigerated up to 2 weeks.
Combine syrup, cherries, and gin in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.