Pink Lemonade

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A pink lemonade recipe made with fresh lemon juice, cranberry juice and a simple sugar syrup. Bright pink, tart, and free from dye, ready in 15 minutes.

Course Drinks

Cuisine American

Keyword cranberry lemonade, homemade pink lemonade, pink lemonade, pink lemonade recipe, sparkling pink lemonade

Prep Time 15

Total Time 1 15

Servings glasses

Calories 125kcal

Author Zoe Tanaka

Cost $4

Equipment

1 Large pitcher
1 Citrus juicer
1 Fine mesh strainer

Ingredients

For the Lemonade

3/4 cup granulated sugar 150 g
1 cup hot water to dissolve the sugar
1 cup fresh lemon juice from about 6 medium lemons
3/4 cup cranberry juice cocktail gives the pink color
2 cups cold water

To Serve

ice cubes
6 lemon wheels for garnish
6 sprigs fresh mint optional

Instructions

Make the Base

Stir the sugar into the hot water in a large pitcher until fully dissolved and clear.
Roll the lemons on the counter, cut them in half and squeeze 1 cup of juice.
Pour the juice through a fine mesh strainer to remove seeds and pulp.
Add the lemon juice, cranberry juice and cold water to the sugar syrup and stir well.

Chill and Serve

Taste the lemonade and add extra sugar or water until it tastes balanced.
Refrigerate for at least 1 hour so the flavors blend.
Fill six glasses with ice.
Pour the lemonade over the ice and garnish with lemon wheels and mint.

Notes

Add ice to the glasses, not the pitcher. Use cranberry juice cocktail, not pure cranberry juice. Swap half the water for sparkling water for a fizzy version. Keeps 5 days in the fridge.

Nutrition