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© 2019 Cherry Bo2mb™

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. You may not experience the same benefits from using CHERRY BO2MB™.


The following recipes have been submitted by our users. To submit yours, send us a message.



- 1 oz light rum

- 1/2 oz triple sec

- 1/4  oz lime juice

- 1 1/2 pineapple juice

- 1 1/2 orange juice

- 1/2 oz dark rum

- 1 serving CBO2

Pour light rum, triple sec, lime juice, pineapple juice, orange juice, a serving of CBO2, and a dash of grenadine into a cocktail shaker filled with ice. Shake well. Strain into an old-fashioned glass half-filled with ice, then float 1/2 ounce dark rum on top. 

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- 1 1/2 oz tequila

- 3/4 cup orange juice

- 1 oz grenadine

- ice

- 1 serving CBO2

Fill a highball glass with 1 1/2 cups ice and set aside. Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Blend grenadine with one serving of CBO2. Stir and make sure the CBO2 is completely dissolved. Slowly pour in CBO2/grenadine mixture and let it settle to the bottom of the glass. Stir before drinking.

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-1/2 oz frozen limeade or lemonade concentrate, thawed

-1 oz light rum

1/8 cup orange juice

-2 tablespoons powdered sugar

-2 -3 cups ice cubes

-Fresh cherries

- 1 serving CBO2

In a blender combine CBO2, limeade concentrate, rum and powdered sugar. Cover and blend until smooth. With blender running, gradually add ice cubes through opening in lid until mixture is desired thickness. Garnish with cherries threaded on wooden skewers.

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Give your CBO2 a refreshing sizzle by mixing it with natural sparkling water. Add ice and make it a thirst-destroying pick-me-up!




-1 cup all-purpose flour

-1/2 cup confectioners' sugar

-1/2 cup cornstarch

 -2 servings CBO2

-1 cup butter

Preheat oven to 300 degrees F. Mix cream butter, confectioners' sugar cornstarch, and flour. Swirl in the CBO2 cherries and stir gently so that there are definite ribbons of color in the mix. . Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork. Bake at 300 degrees F until lightly golden, about 10 to 15 minutes. Allow to cool before eating!




-1/2 teaspoon cornstarch

-1 teaspoon water

-2 cups water

-2 servings CBO2

-1 teaspoon agar-agar powder

Dissolve the cornstarch in 1 teaspoon of water in a small bowl and set aside. In a saucepan, combine 2 cups of water and agar-agar powder. Let stand for 5 minutes to soften. Bring to a simmer and simmer for 1 minute. Remove from the heat and stir in the CBO2 powder along with the cornstarch mixture until no longer cloudy. Pour into small serving cups or into a flat-bottomed dish. Refrigerate for 4 hours. Cut into small 1" cubes before serving.




-2 servings CBO2

-1/2 cup ice

-1 cup unsweetened almond milk or coconut milk

-2 tablespoons raw cacao powder

-1 small medjool date (pitted and chopped) 

-1 scoop protein powder (plain or vanilla)

-optional toppings: granola, cacao nibs, hemp hearts

In blender, add ingredients and blend until smooth, adding a little extra milk as needed. Serve with optional toppings and enjoy with a spoon or sip with a straw.  Makes 1 generous, or 2 small, servings!




-2 Cups Pomegranate Juice

-3 servings CBO2

-1 cup fine white sugar

-1/3 cup white wine (fruit forward!)

-1/2 teaspoon almond extract

-1/2 teaspoon salt (don't forget the salt!!!)

Place the pomegranate juice and CBO2 into a blender and process until fully blended and dissolved, about 1 minute. Add sugar, white wine, almond extract, and salt to the mixture and process again to mix well, about 60 seconds.

Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir thoroughly and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.Serve by scraping the sorbet and putting into individual serving cups. Garnish with a fresh cherry.

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-1/3 cup heavy whipping cream

-2 tablespoons butter

-2 tablespoons sugar

-4 ounces semisweet chocolate, chopped

-1 jar (8 ounces) maraschino cherries with stems, well drained

-2 servings CBO2


-6 ounces semisweet chocolate, chopped

-2 tablespoons Butter

-2 CBO2 Shooters

1. In a small double boiler, slowly bring the cream, butter and sugar to a gentle boil, stirring constantly. Remove from the heat; stir in chocolate until melted. As it cools, add and stir in the CBO2 powder. Cover and refrigerate for at least 4 hours or until easy to handle.


2. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm.


3. In a double boiler, melt the chocolate and butter; stir until smooth. Then add the CBO2 powder and gently stir. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set.




-2 servings CBO2

-1 1/2 cup water

-1-2 teaspoons honey, agave or pure maple syrup

Mix all ingredients in a high speed blender and then place into an ice pop molds. Freeze ice pops for 4 hours or overnight.