Prepare the cherries: Place your pitted cherries in a medium, heavy-bottomed saucepan. As you work, listen for the soft thud of fruit hitting the metal. Add the granulated and brown sugar, the lime zest, and the pinch of salt. Toss everything gently with a wooden spoon until the cherries are glistening and the sugar begins to look damp, like wet sand. Let it sit for 10 minutes – you’ll see the cherries begin to weep their deep red juice.

Simmer the syrup: Pour in the 300ml of water and set the pan over a medium heat. Stir occasionally until the sugar has completely dissolved – you can tell by running the back of your spoon across the bottom of the pan; it should feel smooth, not gritty. Once it reaches a gentle bubble, reduce the heat to low. You want a lazy, contented simmer, not a frantic boil. The surface should tremble, with small bubbles breaking the surface every few seconds.

Muddle and infuse: After 15 minutes, the cherries will have softened and the liquid will be a deep, opaque garnet. Add the mint leaves, pushing them under the surface with your spoon. The smell at this stage is intoxicatingly herby. Continue to simmer for another 10 minutes, until the syrup has reduced slightly and coats the back of a spoon. The cherries will look pale and spent, having given all their colour to the liquid.

Strain and press: Set a fine-mesh sieve over a large heatproof bowl or jug. Pour the contents of the pan through the sieve. Using the back of a ladle or a spatula, gently press down on the solids to extract every last drop of that precious, fragrant syrup. Do not rush this – you want the rich, thick liquid, not a watery pulp. Discard the solids.

Add the lime juice and chill: Stir the freshly squeezed lime juice into the warm syrup. This will brighten the colour instantly, turning it from a murky burgundy to a brilliant, clear ruby. Taste it now – it should be sharp, sweet, and intensely fruity. Cover the bowl and place it in the fridge for at least one hour, or until completely cold. The aroma will fill your fridge with a promise of refreshment.

Assemble the Sparkling Cherry Limeade: When ready to serve, fill tall glasses with ice cubes. For each glass, pour 60-80ml of the chilled cherry-lime syrup (depending on how sweet you like it). Slowly top up with the cold sparkling water, pouring it down the side of the glass to preserve the fizz. You’ll hear a satisfying hiss and see the syrup rise and swirl into the water, creating a beautiful ombré effect.

Garnish and serve: Stir gently with a long spoon. Garnish each glass with a fresh sprig of mint and a thin slice of lime. Serve immediately, while the bubbles are still dancing. The first sip should be sharp, then sweet, with a long, clean finish of lime zest.