Dark Cherry Limeade and Blueberry Lemonade

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

These recipes were originally posted on my Thoughtful Eats column on the Woburn Patch.

Dark Cherry Limeade

juice of 20 limes
2 cups of sugar
2 limes sliced for garnish
handful of dark cherries, pitted and halved
12 cups of filtered water

In a gallon pitcher, add the lime juice, sugar and water. Stir. Take a handful of dark cherries, pit them with a cherry pitter and cut them in half. If you don't have a cherry pitter, just cut two pieces of the cherry off the pit with a paring knife. Stir again. Serve with ice and lime slices as a garnish. This will keep for up to 2-3 days in the fridge.

Blueberry Lemonade

8 lemons juiced
1 lemon sliced for garnish
1-1/2 cups of blueberries, or 1/2 cup of blueberry juice
2 cups of sugar
12 cups of filtered water

You can buy blueberry juice but I prefer to make this with fresh blueberries. Take the blueberries and rinse them. Put them in a shallow container with a flat bottom and mash them with a potato masher. Then add the blueberry mush to a large piece of cheesecloth and squeeze all the juice out with your hands. Make sure you have a separate bowl underneath to catch the juice. You can also just push the mash into a fine-meshed sieve.

Add the lemon juice, sugar, water and blueberry juice into the gallon pitcher. Stir. Serve with ice and lemon slices as a garnish. This will keep 2-3 days. Don't keep any longer than this because it will go bad fairly quickly.

Tip: To make either of these drinks a "fizz", fill up a glass about 3/4 of the way with the limeade or lemonade and then top off with some soda water. Stir once with a spoon.

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