¾cupsfresh lemon juice(from about 6-8 small/medium lemons)
¾cupcherry syrup(or see instructions below for how to make it)
Optional: fresh mint or basil leaves, or fresh cherriesfor garnish
Ice for serving
In a large pitcher or bowl, combine ¾ cup fresh lemon juice, ¾ cup of the cherry syrup (use any remaining syrup for pancakes, or for drizzling over ice cream!), and 3-4 cups water. Stir together, and add more up to 1 more cup of water or a few tablespoons of syrup, to taste.
Chill before serving, then serve over ice, garnishing with fresh lemon slices, cherries, and/or fresh herbs, such as basil or mint leaves.
To make cherry syrup, combine 1 cup sugar and 1 cup tart cherry juice in a small saucepan or pot, bring to a gentle boil, stirring a few times to prevent burning, then lower the heat and simmer uncovered for 15-20 minutes. If you want, you can stir in a few frozen bing cherries to this syrup, so you can add them to the lemonade.
If you are using warm freshly-made syrup and want to enjoy the lemonade immediately, substitute 2 cups of water for 3 cups of ice, so the ice cools down the syrup immediately.
Use FRESHLY SQUEEZED lemon juice for the freshest flavor! Or try this with fresh lime juice instead.
Try using sparking water instead of fresh water, or 50/50 sparkling water and fresh water!
Try muddling fresh mint leaves and adding to the lemonade, or spiking it with vodka or gin!