Low Sugar Vegan Cherry Limeade with Fresh Mint

Total time35 min

Prep time10 min

Cook time10 min

Low Sugar Vegan Cherry Limeade with Fresh Mint

Muddled mint releases its cool, herbal snap right at the bottom of the glass, setting the stage for a ruby-red cherry syrup that's simmered down until it's glossy and concentrated. Fresh lime juice adds that sharp, citrusy backbone, and a generous pour of chilled sparkling water turns the whole thing effervescent and refreshing. Poured over ice and finished with a lime wedge and extra mint, it's the kind of drink that looks as vibrant as it tastes. Every component here is made from real fruit and pantry basics you control from start to finish, which makes it easy to tailor for an added sugar–conscious kitchen. Serve it up on a warm afternoon and it disappears fast.

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Ingredients

4 servings

For the cherry syrup

1 cup fresh or frozen pitted cherries
½ cup organic cane sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup water

For the limeade

½ cup fresh lime juice (from about 4–5 limes)
16 fresh mint leaves, plus more for garnish
3 cups sparkling water, chilled
2 cups ice

For serving

4 lime wedges (optional)

Instructions

1
Combine the cherries, organic cane sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the cherries soften and release their juice, about 8–10 minutes. The syrup will turn a deep ruby red.
2
Pour the cherry mixture through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the solids firmly with the back of a spoon to extract as much syrup as possible. Discard the solids. Let the syrup cool to room temperature, about 15 minutes.

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