Friday, May 2, 2014

On the menu: Spiked Cherry Lemonade

I'm beginning to feel that annual warm weather thirst. My newest find for a seasonal quencher: Spiked Cherry Lemonade.

Photography by Studio Dreyer Hensley

I saw this lovely little concoction on Sweet Paul Magazine's Facebook page and instantly was drawn to the delicious ingredients. Below is Paul's take on this yummy drink ...


This drink is a bit dangerous. It’s so good and you hardly taste the alcohol. But just wait until you try to stand up… Use frozen cherries when cherries aren't in season!

Makes about 20 servings

1 cup lemon juice, you’ll need about 6–7 large lemons
2 cups cherries, stoneless
3/4 cups water
3/4 cups sugar
dark rum
soda water

Place the lemon juice and cherries in a blender and blend until smooth. Place in a small saucepan and add water and sugar.
Bring to a boil and let the mixture simmer for 15 minutes. Let cool.
To make the lemonade, place 2 oz lemonade and 2 oz dark rum in a glass filled with ice.
Top with soda water.

I confess, I'm a foodie, and I find great joy in the Sweet Paul blog.  You may want to check it out as well. You won't be disappointed. And, now, let's drink!

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