This cherry limeade recipe is made with a homemade cherry syrup, and is naturally sweet! You get to control the ratio of sweet cherry and tart lime flavor, to create your perfect summer drink.
To prepare the cherry syrup, be sure to remove the pits and stems from the cherries before getting started. In a small pot over medium-high heat, combine the pitted cherries, orange juice, and maple syrup. Bring the liquid to a boil and cook for 5 minutes. Lower the heat if the syrup starts to bubble too high in the pot.
When the timer goes off, use a potato masher to mash the cherries directly in the pot. Let the cherries simmer for 5 more minutes, over medium-low heat.
When the cherries are done cooking, arrange a fine-mesh sieve over a large bowl, and pour the cherry mixture into the strainer. Use a fork to mash the cherries, extracting as much juice from them as possible. Reserve the cherry pulp for another use, such as topping oatmeal or a dessert. (It's sweet & delicious!)
To prepare the limeade, fill a 12-ounce glass with ice and add 3 tablespoons of lime juice and a 1/2 cup of sparkling water. (This is for 1 serving; repeat with as many servings as you'd like to make.)
Add 3 tablespoons of the cherry syrup, and stir well. Taste and make any adjustments necessary. You can add a little more cherry syrup for extra sweetness and cherry flavor. Serve right away, with a slice of lime on the glass, for the best flavor.
You can store any leftover cherry syrup in an airtight container in the fridge for up to 4 days. You can also store leftover lime juice in an airtight container in the fridge for up to 5 days. I recommend not mixing this limeade together with the sparkling water until just before you're ready to serve, so it won't lose its carbonation.
Notes
Nutrition information is for 1 of 4 servings, assuming you use all of the syrup in 4 glasses. (You may end up getting 5 to 6 servings, depending on how much cherry syrup you use.) This information also doesn't take into account that you are straining out a hefty portion of cherry pulp, which also will retain some of the sweetener, so this is just a very rough estimate, and not a guarantee.If you don't have maple syrup on hand, you can also use honey or agave syrup. (If you need a vegan recipe, don't use honey.)