Ingredients
1 pound sweet cherries, pitted
1 cup sugar
1 3/4 cups fresh lemon juice (about 12 lemons)
Preparation
Set aside 10 cherries. Stir together sugar and remaining cherries in a large bowl, and let stand until cherries release juices, about 10 minutes. Add lemon juice; stir until sugar is dissolved and liquid is bright pink. Transfer to a pitcher; stir in 6 cups cold water and reserved cherries. Serve over ice.
