Cherry Lemonade

Recipe from Esca

Adapted by Melissa Clark

Published July 4, 2000

Rating
4(25)
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—Melissa Clark

Featured in: Lemonade, From Plain to Perfected

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Ingredients

Yield:4 servings

  • 3 cups cherries, pitted and stemmed (about 1 pound), plus extra for garnish

  • 1 cup sugar

  • 1 cup fresh lemon juice (about 8 lemons)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

75 grams carbs; 286 calories; 3 grams fiber; 1 milligram sodium; 2 grams protein; 67 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a juicer or food mill, juice cherries. Reserve juice.

  2. Step 2

    In a small saucepan, bring sugar and 1 cup water to a simmer. Cook, stirring, until sugar dissolves. Pour syrup into a pitcher, and add 1 cup cherry juice, 1 cup lemon juice and 2 cups water. Chill until thoroughly cold, at least 2 hours. Serve over ice, garnished with 2 cherries.

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Ratings

4 out of 5
25 user ratings
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Comments

GG

Pitting and juicing the cherries explains why cherry juice is so expensive! Very refreshing..Garnished it with lemon verbena sprigs.

GG

Pitting and juicing the cherries explains why cherry juice is so expensive! Very refreshing..Garnished it with lemon verbena sprigs.

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Credits

Adapted from Esca

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