Summer Nights Cherry Punch

Okanagan JIND ‘Summer Nights’ Cherry Punch

Courtesy of Ned Bel

You can either go alcohol free with just the cherry pickle or you can add some red wine & turn it into a Sangria style Punch

Cherry ‘Pickle’

2 cups local honey

2 cups white wine vinegar (or verjus)

Get breaking National news

For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen.

Sign up for breaking National newsletter Sign Up

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

1 lb Okanagan cherries stemmed & pitted.

Bring to a boil, cook for 10 minutes, remove from heat and let cool completely. Overnight is best, place in a jar or container and keep in your fridge.

For the Sangria Style:

Pit & stem 2 lbs of cherries.

Then, in a pot bring up to a boil 2 cups honey, 4 cups water and 1 bottle of Okanagan red wine. When the honey is dissolved, add the cherries and bring to a boil again. After it has boiled, remove from the heat and cool completely. Over night is great or for an hour in the fridge.

To assemble the punch, add equal amounts soda water to either the Cherry pickle or the Sangria style cherries, add 3 large sprigs of fresh mint, taste and adjust the sweetness or the quantity by adding more soda.

Serve in a large glass jug, individual mason jars in your back yard or party, or plastic cups down at the beach!