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Electrolyte Rich Cherry Limeade

Take your Summer refreshment to the next level with a mineral boost! This recipe combines homemade cherry simple syrup with fresh squeezed limes, a scoop of our Clean Electrolytes, and water.

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 supplements 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. 

Enjoy the recipe and let me know what you think!
 
You could also make a blueberry lavender simple syrup with fresh lemons instead of limes using the syrup recipe, for a lemonade treat! Just use the same amount of blueberries as cherries, and add in 1 tbs lavender buds when cooking the syrup.
 
 
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Cherry Limeade


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  • Author: Shanda Combs
  • Total Time: 1 minute
  • Yield: 12 oz glass 1x

Description

Take your Summer refreshment to the next level with a mineral boost! This recipe combines homemade cherry simple syrup with fresh squeezed limes, a scoop of our Clean Electrolytes, and water.


Ingredients

Units Scale

Instructions

Mix the cherry syrup, lime juice, water and electrolytes in a tall cup and then add ice cubes once thoroughly mixed.

Notes

  • You could change it up with sparkling water, but beware, the Clean Electrolytes will make it foam over! I would suggest mixing the Clean Electrolytes in a little plain water first, then once dissolved, adding in sparkling water and mixing in the lime and syrup. It may have partly been a reaction with the lime, so leave some head space!
  • Swap lime juice for lemon juice or use a fruit flavored coffee syrup instead of the simple syrup if you would like. 
  • Prep Time: 1 minute
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Homemade fruit syrup


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No reviews

  • Author: Shanda Combs
  • Total Time: 30 minutes
  • Yield: 1 1/4 cup syrup 1x

Description

If you want to skip the preservatives of traditional coffee syrups and make something out of your excess berries, this fruit syrup is for you! Use this syrup in coffee (hello raspberry mochas!), in goat milk steamers, or in limeades!


Ingredients

Units Scale

Fruit Syrup:

  • 1 cup water
  • 3/4 cup sugar (preferably a sugar with some color and minerals!)
  • 1 1/2 cups fresh fruit (berries/cherries would be best)

Yields about 1 1/4 cup syrup once strained


Instructions

Fruit Syrup:

  1. Cut up fresh fruit into small pieces (you could use strawberries, raspberries, blackberries, cherries – cut around pit, or blueberries – cut in half).
  2. Pour the water and sugar into a pan and stir while heating on medium until dissolved.
  3. 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).
  4. 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.
  5. Once the timer goes off, remove from heat and strain the syrup through a fine mesh sieve, leaving the fruit pieces (and seeds) above and letting the liquid syrup drip through to the container (probably best to strain into a bowl).
  6. 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 baking 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.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

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