You can make this dish with either sweet or sour cherries, adjusting the sugar upward for sour ones, and cooking down their abundant juices as necessary.
If we were musicians, we'd write a torch song about ginger and lemon, a match made in heaven. And though we've been drinking fresh lemonade as long as we can remember (Coca-Cola was taboo at 83 East Bay Street), we never thought to make a cold fresh-ginger lemonade until recently. Now we're making up for lost time. This drink is easy to make, super-refreshing, and happens to be a kick-ass mixer with bourbon and tequila, so those of you who are of age should mix up the Ginger Lemon Drop and the Lemon Gingerita variations that follow.
The fruit is delicious served warm, with or without a small scoop of ice cream or a tablespoon of crème fraîche.
We serve this refreshing drink at summer festivals at The Herbfarm.