Recipe courtesy of Molly Yeh

Cherry Bug Juice

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  • Level: Easy
  • Total: 2 hr (includes cooling and chilling time)
  • Active: 20 min
  • Yield: 6 servings


Simple Syrup:

Bug Juice:


  1. For the simple syrup: Bring the sugar, lemon zest and 1 cup water to a boil in a small saucepot. Allow to simmer until the sugar is completely dissolved, about 5 minutes. Strain through a fine-mesh strainer and stir in the lemon juice. Allow to cool to room temperature, then refrigerate to chill for at least 1 hour.
  2. For the bug juice: Place the cherries in a blender with the lemon simple syrup. Blend on high speed until the cherries are completely pulverized. Pour the mixture through a fine-mesh strainer.
  3. Combine the cherry juice with 3 cups water in a large pitcher. Serve over ice.