- Two cups pitted tart cherries, fresh or frozen
- One cup of lemon juice (This was about five large lemons for me)
- One cup of sugar (or a cup-for-cup substitute), to taste
- Eight cups of water
Use a blender to puree the cherries, then run the result through a fine strainer. You can use the strainer again for the lemon juice if you don't want pulp in the final product.
In a large pitcher, combine the strained cherry puree, lemon juice, water, and finally the sugar, and stir until combined. This mixture will settle a bit in the fridge but usually recombines with a good stir or shake.