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    Pink Lemonade

    Read original issue here


    makes 6

    • 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.