
From Imbibe Magazine·View original →
In a blender, combine the cherries, lemon juice, sugar and vinegar. Blend until fully liquid. Strain the purée through a fine-mesh sieve, pressing on the solids with a rubber spatula. (For smoother lemonade, strain twice.) Reserve the liquid and discard the solids.
In a pitcher, stir together the cherry mixture and water. Refrigerate until cold. Serve over ice.