We recently came back from our farm picking session with 6 -lb cherries. These were so deliciously sweet and to pop them into our mouth as and when we passed our kitchen counter seemed to the norm last couple of weeks. But being a foodie that I am, I could not help cooking with them. Seesh! I know!
With a half baked reasoning of “cherries-possibly-going-wasted” to my suspicious husband who looked like he could eat them all, I used a bunch of them to make us some fresh cherry Jam. Its a “no-recipe” recipe of cooking down the pitted fruit and then using 2/3rd of the cooked amount with sugar along with juice and zest of large lemon. When it gelled, I poured them in my sterilized glass jars which are sitting in my fridge right now. These are a welcome sight every morning/snack time 
Inspite of this, my hands were still itching to use up some leftover cherries and this is where this lemonade comes into the picture (and pitcher!) When I think Summer, I think coconut water and lots of it. And Watermelon. Which is why I put these two together to make my Watermelon Breeze. Using the same concept, I tried this Cherry Lemonade and oh boy! Am I glad or what!
It tastes so fresh and v slightly tangy with cherries and lemon. It has a deep flavor with slight coconut undertones. The best part? – It used only 2 tbsp of sugar which am sure could have been reduced even more. The natural sweetness from the cherries and coconut water makes this possible. This lemonade quenches your thirst and how! Nutritious, hydrating and fresh tasting, you gotto to try this to believe it…(...)
Read the rest of Cherry Coconut Lemonade at Chef In You
© DK for Chef In You, 2014. |
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