Cherry Lemonade
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 3cups cherries, pitted and stemmed (about 1 pound), plus extra for garnish
- 1cup sugar
- 1cup fresh lemon juice (about 8 lemons)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
286 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 67 grams sugars; 2 grams protein; 1 milligram sodium
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.
Powered byPreparation
- Step 1
Using a juicer or food mill, juice cherries. Reserve juice.
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
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.
Private notes are only visible to you.
Advertisement
