Make the base syrup: In a large pitcher, combine the cherry juice and fresh lime juice. Stir in the honey or agave syrup until it's fully dissolved. You'll notice the mixture turn a deep, jewel-like ruby red, and the sweet-tart aroma will smell intensely fruity.

Chill the base: Pop the pitcher into the fridge for at least 30 minutes, or up to overnight. This step is crucial—you want the syrup to be properly cold so the sparkling water doesn't go flat the moment it hits the liquid. The texture should feel silky and slightly thick when stirred.

Add the fizz: Just before serving, remove the chilled syrup from the fridge. Slowly pour in the chilled sparkling water, tilting the pitcher slightly to preserve the bubbles. You'll hear a satisfying fizz and see tiny bubbles racing to the surface.

Stir gently: Use a long spoon to stir the mixture very gently, just two or three turns. Over-stirring will knock the carbonation out, leaving you with a flat drink. The colour will lighten slightly as the bubbles incorporate, becoming a bright, translucent ruby.

Fill the glasses: Place a generous handful of ice cubes into each serving glass. Pour the sparkling cherry limeade over the ice, filling each glass about three-quarters full. You'll hear the ice crackle as the cold liquid hits it.

Garnish and serve: Drop a few cherry halves and a lime slice into each glass. If using, slap a mint sprig between your palms to release its oils before adding it as a garnish. Serve immediately while the fizz is lively and the fruit is bright.