Place 2 cups pitted cherries, 1 cup granulated sugar and 1 cup water in a medium saucepan. Stir to combine and let sit 10 minutes to macerate so cherries release juices.

Simmer

Set saucepan over medium heat. Bring mixture to a gentle simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer uncovered for 12–15 minutes until cherries are very soft and liquid is syrupy.

Infuse and season

Remove pan from heat. Stir in 1 tablespoon fresh lime zest, 2 tablespoons fresh lime juice and a pinch of fine sea salt. The lime brightens the flavor and the salt balances sweetness.

Blend and strain

Carefully transfer the warm cherry mixture to a blender and pulse 3–4 times to break down fruit (or use an immersion blender). Pour the blended mixture through a fine-mesh sieve into a bowl or pitcher, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard solids.

Cool and store

Let the syrup cool to room temperature, then refrigerate in an airtight container. Syrup will thicken slightly as it cools. Makes about 1 to 1 1/4 cups syrup. Keeps refrigerated up to 10 days.

Drink Assembly (per 1 serving)

Fill a highball or Collins glass with 1 cup ice cubes.

Add 3 tablespoons cherry syrup and 0.5 oz fresh lime juice to the glass. Stir briefly to combine the syrup and lime juice with melting ice.

Pour in 3 oz chilled club soda and 3 oz chilled Sprite (or other lemon-lime soda). Gently stir once or twice to integrate — avoid over-stirring to keep carbonation.

Taste and adjust: add an extra tablespoon of syrup for more cherry intensity or a splash more lime juice if you want brighter acidity.

Garnish with a lime wheel or wedge and an optional sprig of fresh mint. Serve immediately with a straw.