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Sweet Cherry Lemonade<\/p>\nSweet Cherry Lemonade<\/p>\n
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1 pound pitted fresh or frozen Bing cherries<\/p>\n
3\/4 C. sugar<\/p>\n
1 C. water<\/p>\n
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1 1\/2 C. sugar<\/p>\n
8 C. cold water, divided<\/p>\n
1 1\/2 C. freshly squeezed lemon juice, about 10 lemons<\/p>\n
2 lemons, thinly sliced and seeded, for garnish<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n