Muddled cherries give this lemonade the perfect pink hue, without using anything artificial or sugar.
6 cups water
1/2 cup agave nectar
3 1-inch lemon peels
2 cups freshly squeezed lemon juice (about 12 lemons)
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.
Jose's trick: Roast the vegetables whole, which gives them incredible flavor and makes them easy to peel. We loved this sauce with José’s spinach and broccoli tortilla, but it would also be great as dip with crusty bread or served over grilled vegetables.