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- 6 cups water
- 1/2 cup agave nectar
- 3 1-inch lemon peels
- 2 cups freshly squeezed lemon juice (about 12 lemons)
- 6-8 cherries
1. In a small saucepan, combine agave, lemon peels and 1 cup water. Bring to a gentle boil over medium high heat. Simmer until agave is dissolved. Remove from heat and cool.
2. Muddle the cherries with a mortar and pestle. Add to a large pitcher. Add water and lemon juice.
3. Remove lemon peels from the agave water and add liquid to the pitcher. Stir to combine. Serve over ice in mason jars.