Cherry Smash

Rating: 3.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Celebrate fresh cherries with this mint-infused cherry cocktail. Black cherry-flavored seltzer gives the drink the most cherry flavor, but plain seltzer also works well.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009

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Recipe Summary

total:
10 mins
Servings:
4
Nutrition Profile:
Low Fat
Dairy-Free
Gluten-Free
Nutrition Info
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Ingredients

Directions

  • Divide cherries, mint leaves and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. Stir in rum and lime juice. Fill glasses with ice and top with seltzer. Garnish with mint sprigs.

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Nutrition Facts

Serving Size: 1 cocktail
Per Serving:
163 calories; protein 0.7g; carbohydrates 16.3g; dietary fiber 1.3g; sugars 13.6g; fat 0.1g; vitamin a iu 263.3IU; vitamin c 8mg; folate 9mcg; calcium 18.5mg; iron 0.9mg; magnesium 9mg; potassium 130.3mg; sodium 2.5mg.
Exchanges:

1 fruit
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Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Machka1
Rating: 4 stars
08/04/2012
LOVE IT! Love this drink! The cherries make it really different from the normal type of citrus drink. The rum (aka BOOZE) is awesome with it...adds a whole new dimension of flavor. This one is a keeper. Pros: Crisp different summer-like Read More
EatingWell User
Rating: 3 stars
07/22/2015
Sounds Good Haven't tried yet but sounds good. Sparkling ICE makes a cherry limeade that would probably work great in this. Will give it a try. Read More
EatingWell User
Rating: 4 stars
10/30/2011
it look great until i saw the rum in it! but i wonder if you can leave out the rum? please forgive me bu it just seem that when you see something real good it has some kind of boos in it... Read More
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EatingWell User
Rating: 4 stars
10/30/2011
of course you can leave out the rum Read More
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