The Cherry Chipotle Cooler Recipes

CHERRY COOLER

Steps:

• Puree 1/2 pound pitted cherries, 1/2 cup sugar and 1 cup strong hibiscus tea. Serve over ice and garnish with cherries.
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CHERRY COOLER

Steps:

• Place frozen cherries, lime juice and simple syrup in a high powered blender or food processor.
• Blend on high until completely blended and well mixed.
• Pour into glasses and garnish with additional frozen cherries, fresh cherries and a lime slice if desired.

THE CHERRY-CHIPOTLE COOLER

Steps:

• For the syrup: Bring the sugar, 1 cup water and lemon zest to a boil. Reduce to a simmer and cook for 5 minutes. Strain and cool. Stir in the lemon juice.
• For the chipotle salt: Mix together the chipotle powder and salt and store in an airtight container. Stir together the cherry puree, tequila, 6 ounces of the lemon juice, the chipotle puree and 3 ounces simple syrup. Dip the edge of each glass in the remaining lemon juice, and then in the chipotle salt. Fill the glasses with ice, and then pour over the cherry-chipotle cooler.

CHIPOTLE CHERRY BARBECUE SAUCE

Steps:

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
• Move the mixture to a food processor and blend until smooth.
• Transfer to a bowl and let cool before you use it.
• The glaze can be refrigerated for up to 2 weeks. Enjoy!