I have this thing for cherries.
I like them in photo form, graphic form, pie form, straight-off-the-tree form, spitting form. You know, in a house, with a mouse, etc etc.
This cherry-lovin’ love of mine has deep roots. I grew up in an area that likes to refer itself to The Cherry Capital of the World. Uh, not to toot its own horn, or anything (toot toot!) The area’s ubiquitous roadside cherry stands are my number one faaaaavorite thing from June till August.
Every Spring, I find myself having conversations with friends and family members back home that have something to do with that year’s cherry crop. What’s the weather been like? A late frost, you say? Too much rain!? How’s it been on the farms? What are they predicting for the crop this summer?
…You’d think I was a card-carrying member of the FFA or something, and not just your standard garden-variety cherry fiend.
And so! How have I gotten to running this blog for 18 (!!) months without getting down and dirty with my favorite stone fruit!? The testing for this month’s 5 Great Recipes was, in short, wonderful. I typically pick an ingredient or theme I’m already obsessed with (like these or these) but this series of cherries takes the cake.
That reminds me! Cake! I should have done a cherry cake. Next time, right?
To kick things off, let’s start with something light, refreshing, and more than worth the obnoxious work of pitting a pound of cherries. Cherry Limeade!
I like my limeade and lemonade juuust sour enough to make me squinch my eyes together. You may prefer it sweeter. Whatever the case, work the sugar content as much as you’d like.
I made this and then put it in the back of the fridge and didn’t tell the Big Man what it was, so I could drink it all by myself. I’m sure he’s reading this now and sighing. It was worth it, I’m sorry to say. Well, sorry/not sorry.
Cherry Limeade is very tasty and very healthy. you can consume every meal of the day. whether for dinner or breakfast.
- 2 cups pitted cherries
- 6 fresh limes, juiced- about 2 cups
- 2 cups tap water
- 1 cup sugar
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Roughly dice the cherries and puree them, using a blender or a food processor, until broken down and pulpy. Strain the cherries into a large container, pressing down on the cherry pulp with a soft spatula to ensure that all the liquid is used. Discard the cherry pulp and reserve the liquid.
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Combine the lime juice and water with the cherry juice, then stir in the sugar until completely dissolved. Chill and serve.
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