5 Ingredients or Fewer

Summer Cherry Diablo

June 20, 2010
0 Ratings
Author Notes

I'm an oenophile, but that's about it when it comes to enjoyment of evening beverages. However, in anticipation of this cherry challenge, I asked my husband to pick up a bottle of tequila on Friday night. I had visions of a cherry sorbet tequila cocktail dancing in my head. Here we are on Sunday, tequila gone, my fingertips stained from pitting two pounds of cherries, and the Summer Cherry Diablo to show for it. Hard work, but someone has to do it, happily in the name of summertime, cherries, and food52. NOTE: This is my summertime take on the classic El Diablo, replacing Crème de cassis with my Summer Cherry Sorbet. —gingerroot

  • Serves 1 drink
  • 1 1/2 ounces tequila
  • 2-3 ice cubes
  • 1-2 tablespoons Summer Cherry Sorbet (recipe on food52)
  • Ginger beer
  • 1 lime wheel
In This Recipe
  1. Pour tequila into an Old-fashioned glass.
  2. Add ice cubes, Summer Cherry Sorbet and top with ginger beer.
  3. Garnish with lime wheel and enjoy.

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Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.