May 27, 2013 2

Guest Post: Cherry Mint Lemonade by, Recipes to Nourish

It wasn’t too long ago when I discovered Emily’s blog, Recipes to Nourish – but, when I found it, it was love at first sight. I was instantly drawn to Emily’s story, her recipes and all the beautiful photos of her loving family. I am so happy to have Emily post her {Honey} Cherry Mint Lemonade in this Tuesday edition of, The Spring Dish {PLANT POWER}.

 

 

 


I’m Emily from Recipes to Nourish: a gluten-free blog focusing on Real Food and Holistic Health.  I’m so excited and honored to be guest posting for The Spring Dish {PLANT POWER} blog series.  Thanks so much for having me With Food + Love!

Spring is here, cherries are in season, and warmer weather has arrived in my neck of the woods.  This has me craving cherries and wanting cold, refreshing drinks like lemonade. My Little Love and I decided that pairing cherries and mint together would make the perfect lemonade.  After sharing it with the family, we all decided it might just be the best lemonade we’ve ever had. Enjoy this gorgeous pink, delicious and sweet lemonade.


IMG_6836


Cherry Mint Lemonade

Equipment:

Small Saucepan, Fine Mesh Strainer, Blender, 8-cup Measuring Cup or Large Pitcher

Ingredients:

  • 5 cups filtered water, divided
  • 1 cup honey {I use local raw creamed clover honey}
  • 20 organic spearmint leaves
  • 1 cup organic sweet cherries, pitted and halved
  • ½ cup fresh organic lemon juice {-4 lemons}
  • ice from filtered water*

To make  the Mint-Honey Simple Syrup – in a small saucepan, combine 1 cup water, 1 cup honey, and spearmint leaves. Make sure to tear the leaves or crush them up a bit. Bring water to a low boil and remove from heat.  Stir to dissolve the honey and let mint steep for 30 minutes.  Strain and allow to cool – or refrigerate until ready to use.

Prep lemons – wash and cut in half.  In an 8-cup measuring cup or large pitcher, juice lemons over a fine mesh strainer.  Set aside. In blender, combine pitted cherries and Mint-Honey Simple Syrup.  Blend until combined.  Strain through a fine mesh strainer. Add cherry mixture to the lemon juice.  Add 4 cups water and ice.  Stir to combine.

Serve cold.  Enjoy!

{serves 6-8}

*note: I used 2 trays of ice cubes made from filtered water.


Black and White Wedding

Emily Sunwell-Vidaurri, author of Recipes to Nourish, is a holistic-minded, proud homebirth mommy to 2 amazing daughters.  She can frequently be found in the kitchen cooking with her husband and spending time with her girls.  She is passionate about REAL food, holistic health, “green” living, natural birthing, baby wearing and gentle/peaceful parenting.  She drinks herbal tea infusions, craves kale chips and loves homemade ice cream made with raw honey.  In her spare time, Emily blogs at Recipes to Nourish, a gluten-free blog focusing on Real Food and Holistic Health.

You can follow Emily on Facebook and Pinterest.

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2 Responses to "Guest Post: Cherry Mint Lemonade by, Recipes to Nourish"

  1. Reply

    Amber

    May 28, 2013 at 6:35 pm

    I can’t wait to make this!!! This is such a beautiful recipe. Thank you for sharing.

    Be Well,
    –Amber

    • Reply

      Sherrie

      May 28, 2013 at 7:52 pm

      Your welcome Amber. Emily is so talented, I’m so happy to have her contributing to this blog series. Thanks for stopping – hope to see you again soon.
      Happy to connect, stay well – Sherrie

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