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.
A seafood boil is all about abundance, lots of libations, and eating with your hands. You can serve this with fresh lemon wedges, sea salt, hot sauce, drawn butter, etc.