About a year ago I promised to share my cherry limeade recipe from Dotter’s graduation. I have no excuses for the delay. But I come bearing glad tidings of fresh limes. And cherries. And pretty straws.
- 1 cup water
- 1 cup sugar
- 2 cups fresh lime juice (from about 12-15 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 a whisk and watch closely as you prepare 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 & sugar have lightly boiled (I call it a rumble) for a couple minutes, you will be left with simple syrup. Set 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.
Two limes zested and all limes juiced. Check. Place lime juice 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 cherries.
Add lotsa ice, a couple of cutie paper straws, make sure there is a cherry spontaneously floating on top in the perfect location and enjoy. Next to tulips. You know, ones that match your drink.
In other news, here is the winner of The Pioneer Woman’s new cookbook! Congratulations, Alvina! I hope you enjoy Ree’s lovely piece of art.