Greet summer with cherry limeade
June 20, 2012
By Deanna Morauski
I come bearing glad tidings of fresh limes. And cherries. And pretty straws.
cherry limeade
Ingredients:
1 cup water
1 cup sugar
2 cups fresh lime juice (from about 12 to 15 limes)
Zest of two limes (optional)
One five ounce jar maraschino cherries (with juice)
3-4 cups cold water
Makes about 8 cups of cherry limeade
Place one cup water and one cup sugar in a saucepan over medium-high heat. Give the mixture a whisk and watch closely as you prepare the limes so that it does not burn or boil over.
Meanwhile, back at the ranch, round up your limes and squeeze the livin’ daylights outta them.
Including the pulp or zest in your cherry limeade is completely optional but does prove that you’ve completely grown up. To be even more grown up, you can add a little bourbon or vodka.
After water and sugar have lightly boiled (I call it a rumble) for several minutes, you will be left with simple syrup. Set it aside to cool to room temperature.
Why make an ade with a simple syrup instead of simply sugar and water? Although there are recipes for both, I prefer making a simple syrup because it leaves no doubt that you will have a smooth ade when you’re done. Just say no to gritty sugars.
Zest two limes and juice all the limes. Place lime juice and zest in a pitcher. Add the simple syrup and cold water.
Be sure to only get the green zest from the limes since the white underneath the green is very bitter. And by bitter, I don’t mean in a good way.
Stir in an entire jar of maraschino cherries.
Add lotsa ice, a couple of cute paper straws, make sure there is a cherry spontaneously floating on top in the perfect location and enjoy.
Welcome, summer, welcome.
Deanna Morauski owns, operates and cooks at the Old Hen Bed and Breakfast near North Bend with her husband, John. She also blogs about food and cooking at www.thecleverculinarian.com. Follow her on Twitter at www.twitter.com/clvrculinarian.
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