Because everything is better with rice


Cherry-Orange Limonata

Posted by imperiomichelle on June 25, 2014 at 9:10 PM

There's nothing that says "summer" more than lemonade. So I knew I had to make some before summer's end. 

Or maybe it's just that a pile of lemons was sitting in the kitchen, just begging to be used. 

And drinking a limonata at Olive Garden last night more than likely played a part in the creation of this summery, lemony, gorgeously ruby-red beverage. 

It's got orange juice, lemon juice and zest, a generous heaping of cherries, and just the right balance of tart and sweet. 

This is not your ordinary lemonade. 

Start with your simple sugar syrup. 

Then the star of the show, the lemons. 

Now for the orange juice. 

And finally, the cherries! 

Toss a handful into a food processor and whiz until you get something like this: 

Throw it all together and you go from this . . . 

To this . . . 

And then to this. 

Add your sugar syrup to taste. 

Oh-so-beautiful. Oh-so-delicious. 

Cherry-Orange Limonata 

Serves: 8




  • 4 large lemons (makes a scant 1 cup juice including pulp) -- use organic if you can, since you will be using the zest
  • Zest of one lemon
  • 1 large orange (makes a scant 1 cup juice including pulp)
  • Heaping 1 cup fresh cherries
  • 1/2-3/4 cup sugar (I used brown sugar), to taste
  • Water




  1. Prepare your sugar syrup. In a small saucepan, heat 1 cup water with sugar, stirring to keep sugar from burning.
  2. Squeeze your lemons, keeping the pulp*. Zest one lemon and add it to the juice.
  3. Squeeze your orange, keeping the pulp*.
  4. Pit your cherries. Pulse in food processor until small pieces remain*.
  5. Combine juices and cherry bits. Dilute with 4 or 5 cups of water (the glass container in my photos holds a little over half a gallon), adding sugar syrup to taste. I used between 1/2 and 3/4 a cup of sugar.
  6. Chill in refrigerator. Flavor will develop as it sits. Stir before serving.
  7. Enjoy!

*I like how the cherry bits and the pulp from the orange and lemons give this juice some more substance than a typical clear beverage. However, feel free to strain out the pulp or blend it if that's what you prefer. 

Categories: Recipe

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