Enjoy the summer with this refreshing, lovely, and smooth acerola cocktail. Though not a traditional Dominican cocktail, I love how all the ingredients in it are part of our cultural repertoire. Great use of cerezas dominicanas and a great drink to toast to a fun summer.

– 4 cups acerola (Barbados cherries), washed – ¼ cup sugar (white, granulated), or to taste – Juice of 4 limes – 2 cups Dominican white rum, [50 Centiliters] – Ice


Combine acerola and 2 cups [50 Centiliters] of water in the blender, and blend until the pulp is slightly broken down, leaving the seeds as whole as possible. Sieve with a medium-mesh sieve, pressing with a spoon to extract as much liquid as possible. Discard the solids.

Step 1:

Add ¼ cup of sugar and stir to dissolve. Add the lime juice and check again for sweetness, adding more sugar to taste (it must be a bit too sweet because the rum will lower the sweetness again). Add the rum and stir to combine.

Step 2:

Add the ice and either serve right away, or blend it to make it into a frappe.

Step 3:

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