Eosinophilic Esophagitis Friendly Vegan Cherry Limeade with Fresh Mint
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Learn more →Ingredients
4 servings
For the cherry syrup
- 1 cup fresh or frozen pitted cherries
- ½ cup organic cane sugar
- 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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