July 16, 2016
I love sour cherries, love the sly way they sneak away from sweetness, and this time of year I buy them by the quart at the farmers market, bring them home, pit them (with a paper clip), and freeze them to make sour cherry crostatas when the weather’s less congenial.
But the pleasure of this particular recipe is that I don’t bother pitting the cherries. I simply give the fruit a shower, pull off the stems and plunk them into the blender.
Sour Cherry Lemonade
1 quart sour cherries
1/2 cup sugar (If you like things sweet you’ll want more. If you’re a connoisseur of sour, you might not want any sugar at all. Give it a taste and figure out the right recipe for you.)
1. Wash the cherries and remove the stems.
2. Put the cherries into a blender and process, pits and all, until it is a puree.
3. Strain the cherries in a sieve using the back of a ladle to press on the cherries. Discard the solids.
4. Squeeze the lemons.
5. Pour the puree into a pitcher and stir in the lemon juice and sugar.
6. When you are ready to drink the cherry-lemonade, pour into a glass and add water (or sparkling water), to taste. Want to make it a cocktail? Add vodka or gin and top with a sprig of mint.
The puree keeps for 2 days in the refrigerator.
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