AIP Friendly Cherry Lime Soda
Sweet, tart, and fizzy, this cherry lime soda is the kind of refreshing drink that makes you forget you're skipping anything at all. The homemade cherry syrup is the real star — simmered from fresh or frozen sweet cherries with just a touch of honey until it turns a gorgeous deep ruby color, then strained into a silky, jewel-bright liquid. Paired with bright freshly squeezed lime juice and chilled sparkling water, it delivers that satisfying soda-shop experience without any of the additives, colorings, or refined sugars that make store-bought drinks a no-go. Every single ingredient here is clean and straightforward, which is exactly what you need when you're navigating a healing protocol that leaves very little room for error. The technique is simple — cook, strain, cool, pour — and the whole thing comes together in well under 30 minutes. Serve it over ice in a tall glass with a lime wedge and a few fresh cherries on top, and it looks genuinely impressive for something this easy. It makes two generous servings, so it's perfect for sharing or saving the extra syrup for tomorrow.
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Learn more →Ingredients
2 servings
For the cherry syrup
- 1 cup fresh or frozen sweet cherries, pitted
- ¼ cup water
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 tablespoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 ½ cups sparkling water, chilled
- 1 cup ice cubes
- 2 lime wedges (optional)
- 4 fresh cherries, for garnish (optional)
Instructions
- 1
Combine the pitted cherries, water, and honey in a small saucepan over medium heat. Cook, stirring occasionally and pressing the cherries gently with a spoon, until the cherries have softened and released their juice and the liquid is a deep ruby color, about 5 minutes.
- 2
Pour the cherry mixture through a fine-mesh strainer set over a small bowl or measuring cup, pressing the solids firmly to extract as much syrup as possible. Discard the solids. Let the cherry syrup cool to room temperature, about 15 minutes.
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