I wait all year long for sour cherries. They literally last 2-4 weeks at the market, and each year I regret not having stockpiled a million of them for preserving for the entire year. But alas, we just don't have the space to stockpile a year's worth of Sour Cherries, and so I just try to enjoy them as much as I can for their annual cameo. I usually rinse, stem, and pit the cherries, then cook them with some sugar and a little water until they cook through and a nice syrup is formed. The sweet and sour fruit is magical over Greek Yogurt, Mini Goat Cheesecakes, and Mastic & Mahlab soft serve, which we make to pair them together. At home I make Sour Cherry Caipirinhaswith them. I just muddle the limes and sugar first, then add a few pitted sour cherries and muddle a little more before shaking with the cachaca. I add one or two extra for garnishing at the end. They add a delicious sour note to the otherwise sweet Brazilian drink, as well as a fun edible garnish full of flavor by the time you get to the bottom of the glass.