I’m not sure exactly what is classified as lemonade but I’m guessing if it contains citrus and is fizzy, well that would pass, right?! It sounds really good in the title so I’m sticking with it, any purists out there apologies if this does not fly.
My reason for making this is after 6 years of drinking water (and wine) a good unsweetened drink on a hot day is welcomed, especially by my girls. Regular drinks are just way too sweet for us, even the paleo favourite coconut water now tastes sickly sweet due to our much heightened sense of taste.
This recipe is simply a cordial of roasted cherries, lime juice and splash of rose extract. Yes, I know…there she goes with the roasted fruit AGAIN, but honestly it totally changes the flavour and by roasting the sugars are caramalised in the cherries to produce a delicious sweet yet rich cherry flavour which then means NO need to add raw honey or maple syrup – well I guess if you are still adapting to paleo you may need to add some sweetener, but do try to avoid it and rather let the tastes buds adjust to drinking pure fruit infused water instead – but no judging!!
Firstly you need a number of squeezed limes
A load of cherries – use older ones that may be close to turning or reduced in price from the market or supermarket (mine came at an absolute bargain from Waitrose).
A cordial is created! This cordial is so delicous that it could be used as a fruit base for ice-cream (add some coconut milk and churn) or even as a salad dressing, the uses are endless.
Combine cordial and fizzy water….
Give it a good stir….go on, use the wrong end of a wooden spoon if you need to!
Top up with extra cordial if you prefer it sweeter….and enjoy with ice!
Oooooh and by the way, please cast a vote for me in the UK Paleo Awards, I have two different nominations, UK Paleo Blogger of the Year (yeah a biggie!) and 4 recipes in Paleo Recipe of the Year.
- 1-1.5kg fresh cherries
- Juice of 6 limes
- 1 tbsp coconut oil
- A few drops of rose extract (optional)
- 1 1/2 cups of filtered water
- Preheat the oven to 200ºC
- In an ovenproof baking dish add the cherries, coconut oil and juice of 1 lime.
- Roast the cherries for 30min - stirring once or twice.
- Remove the cherries from the oven and add 1/2 cup of water.
- Place back in the oven for 10 minutes.
- Remove and leave to cool.
- Once cooled, use your fingers to remove the pips from the cherries (make sure to keep them separate as you don't want a sneaky pip slipping through).
- Transfer the cherry flesh and all the juices ans sediment from the pan to a blender.
- Add the remaining lime juice, 1 cup of water and rose extract (optional) and blend until smooth.
- Strain into a jar or bottle and leave to cool in the fridge.
- Enjoy with cold sparkling water and ice.
If raw honey or maple syrup is required, then add it to the cherries before roasting