Food + Drink

Celebrate Cherry Season with Cherry Red Lemonade (and Maybe a Splash of Bourbon)

It’s cherry season! If you’ve found yourself with too many cherries (is there such a thing?), this recipe for Cherry Red Lemonade is a delicious way to use ’em up.

The recipe comes from Lemonade with Zest: 40 Thirst-Quenching Recipes by April White—a gorgeous new cookbook filled with classic and innovative twists on lemonade that the whole family can enjoy (plus a few variations with alcohol for those who imbibe).

Lemonade with Zest by April White

The recipes show how the beloved lemon pairs so well with an array of unique and delicious flavors, from pomegranate to ginger and cardamom. Consider the recipe below as proof. Enjoy!


Cherry Red Lemonade

From the author April White:

The secret ingredient in this recipe is the red wine vinegar. You can’t taste it; it just makes the cherry flavor more intense. Because it uses cherry purée, this lemonade has more body than most and pours with a beautiful pale pink head, but it also separates quickly. It is best served ice cold within a few hours after mixing.

Lemonade with Zest by April White, photographed by Gentl + Hyers

Photo by Gentl + Hyers



  • 2 cups [250 g] pitted sweet cherries
  • 1 1/2 cups [360 ml] freshly squeezed lemon juice (from about 9 lemons)
  • 1 cup [200 g] granulated sugar
  • 1 1/2 teaspoons red wine vinegar
  • 3 cups [720 ml] still water
  • ice cubes
  1. In a blender, combine the cherries, lemon juice, sugar, and vinegar. Blend until fully liquid. Strain the purée through a fine-mesh sieve, pressing on the solids with a rubber spatula. (For smoother lemonade, strain twice.) Reserve the liquid and discard the solids.
  2. In a pitcher, stir together the cherry mixture and water. Refrigerate until cold. Serve over ice cubes.



Bourbon Bing

This spiked version of the Cherry Red is for anyone who considers the best part of an already delicious Manhattan to be the bourbon-soaked cherry at the bottom.

For one cocktail, combine 3⁄4 cup [180 ml] Cherry Red, 2 tablespoons [30 ml] bourbon, and 2 dashes of Angostura bitters in a cocktail shaker filled with ice cubes. Shake well to chill and froth and strain the liquid into a lowball glass.

Lemonade with Zest by April White, photographed by Gentl + Hyers

Photo by Gentl + Hyers

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You can find Lemonade with Zest here. Cheers!

Jenna Homen

Jenna Homen

Content and Community Manager at Chronicle Books. When she's logged off, she can be found painting, cooking, camping, or petting her dog Harley. You can follow her on Twitter at @jn_na.
Jenna Homen


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