Cherry Lemonade

  • 19 May - 25 May, 2018
  • Mag The Weekly
  • Cookery


· Juice of 6 freshly-squeezed •lemons (approximately 1 cup)

· ½ cup cherry Juice

· 4 cups cold water

· Ice cubes

For syrup

· 1 cup granulated

· 1 cup water


You can reduce the sugar to ¾ cup in the syrup, if desired. In a medium saucepan, combine sugar and water, and boil for five minutes without stirring. Remove from heat and let it cool before using. You can store the syrup in the refrigerator in a covered container. Sugar is a natural preservative, so simple syrup keeps for a while in the fridge. In a large pitcher, combine freshly-squeezed lemon juice and prepared cold syrup. Add cherry juice, water and ice cubes; stir until well-blended. Refrigerate approximately 50 to 60 minutes before serving. Present in tall glasses over ice.