2 pounds sour cherries
4 lemons, juiced
1/2 cup sugar
Pit and stem the cherries (try using a partially unfolded paper clip as a hook to get the pits out -- or just use your fingers because they don't have to be pretty for this) and blend them together to a rough puree. Add the lemon juice and sugar and blend again. Chill until cold. To serve pour into glasses and top off with seltzer, to taste.
You can adjust the sugar and lemon to your preference but this ratio is a great start to make this fancy and delicious version of lemonade.
Submitted by Adrienne Mishkin