Put your feet up and spend a refreshing summer afternoon with a tall glass of this rosy hued thirst-quencher.
- 1 cup sugar
- 1 cup water
- 1 pound fresh dark cherries washed and pitted, about 2 cups
- 1 cup fresh lemon juice (5 to 6 lemons)
- 6 cups chilled water
- Fresh mint leaves for garnish
Gently heat the sugar and water in a large saucepan until the sugar dissolves. Add 1 cup of cherries and boil until the cherries begin to soften, about 2 to 3 minutes. Set aside to cool.
Strain the mixture into a pitcher, pressing on the cherries to release their juice. Stir in the lemon juice and cold water. Stir in the remaining cherries.
To serve, pour over ice and garnish with fresh mint leaves.
Makes 8 1-cup servings
Photo by Jodi Miller