Fresh Cherry Lemonade Recipe (2 Ways)
Sweet-tart cherry lemonade made two ways: blitz fresh pitted cherries for vibrant, antioxidant-rich juice or simply stir in bottled tart-cherry juice when you’re short on time. Balanced with fresh lemon, naturally sweetened and easily scaled or spiked for a summer cocktail—this ruby refresher is ready in about 15 minutes.
Servings 5 glasses (with ice)
Calories 180kcal
Equipment
Ingredients
- ¾ cup cherry juice bottled tart-cherry juice or juice from 2 cups pitted cherries
- ½ cup fresh lemon juice aprox. 3 lemons
- ⅓ cup + 2 Tbsp honey or preferred sweetener
- 3 cups of water add up to 3.5 cups for lighter taste
For Serving
- 3 cups of ice
- 2 or 3 cherries and a slice of lemon
Instructions
Prepare The Lemonade Base
- In a 2-quart pitcher mix lemon juice and honey until dissolved.
Method 1: Prepare The Fresh Cherry Juice
- Pit The Cherries - Use fresh (ripe and in season for the best flavor) or frozen (and thawed) cherries to make juice. You’ll need aproximately 2 to 2.5 cups of pitted cherries.
- Transfer the fruit to the blender and blend until smooth and juicy. No need for added water. To remove the pulp, pass the cherry juice through a nut milk bag.
Method 2: Use Bottled Cherry Juice
- Use 3/4 cup tart cherry juice or black cherry juice. Add to the lemonade base.
Dilute With Water
- Add water to dilute and then stirr until well combined. Taste, adjust sweetness. Chill in the refrigerator.
Serving
- Serve your cherry lemonade over ice, garnished with a slice of lemon and fresh cherries.
Notes
Variations
Sparkling water, mint cooler, cocktail (see post).Storage
Refrigerate 3 days max.Nutrition
Serving: 8oz | Calories: 180kcal | Carbohydrates: 45g | Sugar: 40g
