Those look great! I was messing around with my cherries this year and ended up with an incredibly good cherry drink using Mont.morrency cherries- and it doesn’t take many. I take the stems and the pits out and put about 1/2 cup of cherries into a sauce pan with about 3 cups of water. Bring it to a boil for just a few minutes and stir while boiling. This really breaks the cherries down and lets the juice out of the fruit and into the water. I then let it cool a bit, and pour it through a small kitchen strainer. This separates the pulp, skin, etc that remains of the fruit and lets the extracted juice through. Its important to also push the pulp down against the strainer to get all the remaining juices out. You are left with about 2.5 cups of water infused with cherry juice. At this point I must confess that I add a good amount of sugar (probably 4 teaspoons but it isn’t done yet). Healthy people can use no sugar or artificial sugar. I then take this sweet concentrate and pour it into a glass filled with ice. Mine is usually still a little warm so a lot of the ice gets melted. I end up with about 4 cups of drink from my 1/2 cup of cherries. OMG IT IS SOOOOOO good.
This may sound like a lot of work but it isn’t: Just throw some pitted cherries into a pot, boil them a few minutes, strain and mash the liquid out, sweeten (optional), and poor over ice. I make a glass at a time but you could make a pitcher. You can also play with the amount of cherries and make anything from cherry-flavored water using very few cherries, to real “cherry juice” using a lot. Unfortunately Montmorency’s don’t have much color in the juice so the end product isn’t a nice red or pink. If it were for guests I suppose you could color it a bit with something.
I hope someone tries this. Obviously it wasn’t a rocket-science invention here, but I hadn’t seen it before and am thrilled with how it tastes.