Sweet And Sour Cherry Lemonade Recipe 455

Steps:

• Make the syrup: Simmercherries, granulated sugar, water,and lemon juice in a mediumsaucepan over medium heatuntil cherries are broken downand juicy and liquid is syrupy,about 30 minutes.
• Strain cherries and syrupthrough a fine sieve; discardsolids. Let cool completely.
• Make the lemonade: Fill alarge pitcher with ice. Add clubsoda, lemon juice, superfinesugar, and 1/2 cup cherry syrup;stir to combine. Garnish withfresh cherries. Divide lemonadeamong glasses.

Steps:

• 1. Wash cherries and remove all of the fruit from around the pit and put in bowl. You need 4 cups of cut up cherries. Add to blender jar. 2. Next, juice lemons with a fine-mesh strainer. You should collect about 1/2 cup of lemon juice. Add this to blender jar. 3. Add 1 TB raw honey or 15 drops of stevia. If you add honey, blend for about 5-10 seconds now. Then add 3 cups of filtered water. If you use stevia, you don't have to pre-blend. Just add water and blend for about 30 seconds. 4. Drain through your fine-mesh strainer and store in a glass container. A Mason jar works wonderfully. 5. Serve over ice or with add a 1/3 of club soda to 2/3 lemonade as a sparkling drink.

Steps:

• Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
• For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
• Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
• For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
• To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
• Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
• Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
• Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.

Steps:

• Blend cherries (including pits) in a blender at low speed until skins have broken down enough to brightly color liquid (some of pits will be coarsely chopped). Pour through a sieve into a 2-quart pitcher, pressing on and discarding solids. Add lemon juice and sugar (to taste), stirring until sugar is dissolved.
• Pour 3 tablespoons vodka (if using) into each of 8 tall (10-ounce) glasses filled with ice. Add 1/2 cup cherry lemonade to each and top off with sparkling water.
• *We used IQF (Individually Quick Frozen) cherries from Friske Orchards (231-599-2604), in Charlevoix, Michigan.