Fresh Homemade Cherry Lemonade

Cherry Lemonade 2
Now that we are nearing September, my mind is quickly gravitating towards fall recipes. It’s almost time to break out the pumpkin! But, alas, it is still hot as heck here in Phoenix and there is nothing better than a big glass of cold lemonade to quench your thirst.
I make a lot of lemonades on my blog. Nothing beats homemade lemonade and I like that I can control what goes in it. Making your own fruit syrups is quite simple. You just basically boil your favorite fruits in some water and sugar. Then add in some fresh lemon juice and water and you’ve got lemonade!
I recently received 10 lbs. of cherries for another post I had to do for my blog and even after making a bunch of recipes, I still had quite a bit leftover and I was totally sick of eating cherries, but I didn’t want them to go to waste! Time to make some lemonade! Unlike some of my other lemonade recipes, I found that this recipe required more fruit in order to really get the cherry flavor. I also found that letting it sit in the fridge for a while before serving it helped bring out that cherry flavor as well.

Ingredients:

For the cherry syrup:
  • 3 cups fresh cherries, pitted and chopped
  • 3/4 cup granulated sugar
  • 1 cup water
For the lemonade:
  • 6-7 lemons, juiced
  • 5-6 cups water (or sparkling water)
  • 1 cup cherry syrup (can add more if needed)
Instructions:
1. To prepare the syrup, stir together the water and the sugar in a sauce pan and heat over medium heat. Stir in the cherries. Bring the mixture to a light boil and let cook for about 10 minutes. Remove from the heat.
2. Using a potato masher or a fork, smash the cherries as much as possible. Let the mixture cool for about 5-10 minutes. Pour into a blender, cover, but remove the top middle cap. Place a towel over the hole and hold down with your hand without pressing completely. Blend until smooth.
3. Pour through a mesh sieve into a bowl and discard the solids.
4. To make the lemonade, stir together the lemon juice, water, and cherry syrup.
5. Refrigerate for at least 4 hours before serving.
Makes about 6 servings

Cherry Lemonade 5

Stephanie Day is the author of the food blog, Eat. Drink. Love. By day, Stephanie is a developmental psychologist who specializes in educational research. However, Stephanie has always had a passion for cooking ever since she was a little girl and started her blog as a way to expand her cooking skills and to share simple and healthy recipes with her readers. In her free time, she enjoys spending time with her husband, drinking wine, and photography.Blog: Eat-Drink-Love.comTwitter: @eatdrinkluvFacebook

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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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