Canned sour cherries are generally found in the canned fruit section at your grocery store. As they’re not generally a big seller — though they should be — they’re usually on the top or bottom shelf.
Tip: To avoid watering down the final product with ice cubes, make a punch cube: before adding the seltzer and lime juice, pour about 1 ½ cups of the punch into a round plastic bowl or food storage container. Add a few fresh berries into the container and freeze until solid. Use your punch cube to keep everything nice and cold during service.
Holiday Everyday Punch
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
1 can (14.5 ounces) Pitted Tart Cherries, such as Oregon brand, with juices reserved
1 bottle Langer’s Cranberry Açai Plus Juice, chilled
1/2 cup fresh lime juice (approximately 3-5 limes, juiced)
1 liter Lime Seltzer Water, such as Polar, chilled
In a medium pot, combine the raspberries, blueberries, blackberries, and the sour cherries, including the liquid they’re packed with; if you’re using frozen fruit, be sure to add all of the liquid released during thawing to the pan. Place the pan over medium heat, bring to a low simmer, and reduce the heat to keep the fruit just barely simmering. Cover the pan with a lid and cook for 15 minutes or until everything is soft. While still warm, pour the fruit and juices into a fine mesh strainer, pressing the berries with a spoon but not pushing the pulp through the mesh. Set the bowl aside to cool, leaving the strainer atop it to collect any last drips of juice. You’ll end up with somewhere between 1 and 2 cups of juice; this juice can be refrigerated for up to three days or frozen for a month.
To serve, combine the berry juice, the bottled juice and the lime juice in a large punch bowl and stir. Just before service, add ice and pour in the seltzer. If desired, serve the punch with a bowl of fresh berries that your guests can add to their serving.
Makes 20 servings.
*Recipe created by Erin Dow, and image courtesy of Guiding Stars.*