One of the great benefits of our Clean Electrolytes is that it is unflavored and unsweetened, which gives you the power to decide how to consume it. Many like their supplemental powders in as limited ingredients as possible, and Clean Electrolytes fits the bill. However, there are times where some flavor and ice make a hydrating drink feel even more hydrating. That is where this Electrolyte Rich Cherry Limeade comes in.
When you need a refreshing drink this Summer, look no further than this Cherry Limeade with fresh limes, filtered water, and homemade cherry syrup. If by the time you are reading this, cherries are no longer in season, no worries! You could try raspberry, marionberry or blueberry. For this recipe I made cherry simple syrup out of Strawberry Rainier Cherries from a local farm. I used a little less sugar than the usual 1:1 sugar to water (although you could use the full 1 cup sugar to 1 cup water), and cooked the fruit in the simple syrup for 20 minutes to infuse the flavor. I added in the Clean Electrolytes for a mineral boost, which lends a creamy element to the limeade.
This limeade recipe calls for equal parts cherry syrup and fresh squeezed lime, but you can adjust the amount to your tastes. Some may want it sweeter, some more sour.
Cherry Limeade
Ingredients:
- 2 tbsp fresh squeezed lime juice
- 2 tbsp homemade cherry syrup (see recipe below)
- 12 oz filtered water
- 1 Tbsp Clean Electrolytes powder
- Ice as desired
Instructions:
Mix the cherry syrup, lime juice, water and electrolytes in a tall (16 oz capacity) cup and then add ice cubes once throughly mixed.
Homemade Cherry Syrup
Prep Time: 5 minutes
Cook Time: 25 minutes
Yields: About 1 1/4 cup syrup once strained
Ingredients:
- 1 cup water
- 3/4 cup sugar (preferably a sugar with some color and minerals!)
- 1 1/2 cups fresh cherries
Instructions for Fruit Syrup:
- Cut cherry chunks off around the pits to get as much fruit as possible.
- Pour the water and sugar into a pan and stir while heating on medium until dissolved.
- Once the sugar is dissolved, add in the cut fruit and continue to heat until it starts to bubble. Start the timer and cook for 20 minutes at a slight simmer to slight boil (a little bubbling should be present).
- As the syrup cooks, stir regularly and use a potato masher or similar tool to mash up the fruit and really get the flavor infused.
- Once the timer goes off, remove from the heat and strain the syrup through a fine mesh sieve, leaving the fruit pieces above and letting the liquid syrup drip through to the container (probably best to strain into a bowl).
- Let cool, then store in the fridge until cold and ready to use.
Notes:
- Fresh fruit would be best for the fruit syrup. I don't believe frozen fruit would work out well.
- The fruit syrup is probably best used within 5 days.
- Find a use for the strained cooked fruit, like throwing it in a protein smoothie or maybe breaking it into a mini tartlet.
- You could use coconut sugar, turbinado sugar, or something like that for the syrup. I used the evaporated cane sugar from Costco that still has some minerals.
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