Cherryade recipe

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  • Vegetarian







20 min

Do you remember fizzy cherryade as a child? This one’s tangy, refreshing, tastes much better than a shop-bought cherry drink and doesn’t contain any nasties.


  • 225g (8oz) fresh, ripe cherries
  • 600ml (1pt) boiling water
  • 1 lime (or try an orange or mandarin, but not lemon, which is too sharp), peeled and 1/4 juiced
  • 50g (1 ¾oz) caster sugar
  • Sparkling water, to dilute


  • Wash the cherries carefully and remove all stalks. Chop each one in half and remove the stones. Put the fruit in a big bowl and bruise them slightly with the back of a metal spoon to get the juices flowing.

  • Pour the boiling water over the cherries and stir.

  • Peel the lime, and quarter it. Add a couple of strips of peel and the juice of 1/4 to the cherries.

  • Add the sugar and stir until it is dissolved. Cover and leave for 2 hours.

  • Strain.

  • Add cold sparkling water to dilute to your own taste.

  • The cherry base may be made up to 2 days in advance and stored in the fridge until ready to use.

  • Fancy an alcoholic long cherry cocktail? Add a splash of good cognac to each glass of the cherry base before topping up with just a little sparkling water and garnish with a twist of lime peel (not suitable for people under 18 years old).

Top tip for making Cherryade

You could also use tinned cherries in fruit juice. Buy a 425g tin of pitted cherries and 4 tbsp of the juice. However, fresh cherries are best.

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(56 ratings)
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