Sweet Cherry Lemonade

 

1 pound pitted fresh or frozen Bing cherries

3/4 C. sugar

1 C. water

 

1 1/2 C. sugar

8 C. cold water, divided

1 1/2 C. freshly squeezed lemon juice, about 10 lemons

2 lemons, thinly sliced and seeded, for garnish

 

Combine the cherries, sugar, and water in a saucepan, bring to a simmer, and simmer for 15 minutes. Remove from the heat and strain through a fine-mesh strainer, pressing against the solids to extract as much syrup as possible. Pour into a bottle and chill well before using. Combine the sugar and 1 C. of the water in a saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and simmer, stirring occasionally, until the sugar is completely dissolved, 2 to 3 minutes. Remove from the heat and allow to cool to room temperature. Add the lemon juice and the remaining 7 C. water to the cooled sugar water and mix well. Refrigerate for 4 to 6 hours, until well chilled. Serve the chilled lemonade over ice in tall glasses. Invite guests to sweeten it to their liking with the Sweet Cherry Syrup.