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Pink Lemonade is lightly sweet and refreshing!

This lovely pink hued summer beverage is very easy to make

Lemonade is a very popular beverage perfect on a hot summer day. Even though lemonade is super popular, we don’t often see pink lemonade on the picnic table anymore.

The beautiful pink hue comes from a splash of good-for-you cranberry juice, so there’s no artificial food color or food dye in this recipe! Therefore, all you get is super delicious, bright, tangy, zippy pucker-licious lemonade!

Pink lemonade is refreshing to drink and simple to make and easily adapted for added sweetness. Our family prefers a sweet but tart lemonade with a nice zing of flavor.

Feel free to customize your lemonade by making it a little sweeter, or add more cranberry juice for a deeper pink color. And, be sure to use fresh lemons for the best flavor.

Tips for storing lemons:

Fresh lemons should be washed and dried before storing. Place the lemons in a large zipper bag and refrigerate for up to two or three weeks depending on how fresh the lemons were when purchased.

For lemon-centric recipes like this, we prefer to use organic lemons.

Real deal pink lemonade is meant to be tart, so pucker up!

Typically soft drinks and prepackaged juices have gotten so sweet we’ve forgotten what the natural flavors of lemon and cranberry taste like. That may seem like an odd statement from a baker than posts dessert recipes on a weekly basis. However, one dessert a week seems okay to me!

Lemons naturally promote hydration, are good for your skin, and are also loaded with vitamin C. Don’t forget all the health benefits of cranberry juice too!

TIPS for the best all natural Pink Lemonade

For a sweeter lemonade prepare double the amount of simple syrup and have the extra on hand as needed. Simple syrup incorporates much better than plain granulated sugar as it’s already dissolved. Extra simple syrup is great to use in cocktails, too.
Plan on at least a dozen fresh lemons for this lemonade. The size and juiciness of lemons can vary greatly so be sure to have enough on hand. Any extra can be used as a garnish or in our recipes for Lemon Curd or Tangy Lemon Bars.
Have the lemons at room temperature for the best juicing. Roll the lemons under the palm of your hand on a hard countertop. This helps release the juice making it easier to extract.
Don’t add ice cubes to the lemonade pitcher. The ice will eventually melt and dilute the lemonade.
Use sparkling water in place of the still water for a bubbly experience.

Overview: Ingredients needed to make our Pink Lemonade recipe

granulated sugar
water
fresh squeezed lemon juice from about 12 lemons
unsweetened cranberry juice

How to make homemade Pink Lemonade:

1. First make a simple syrup

Combine water and sugar in a saucepan. Bring to a boil then remove from the heat and set aside to cool.

2. Next juice the lemons

Juice and strain the fresh lemons. Discard any seeds and pulp then strain again over a serving pitcher. Add cold water, cranberry juice and simple syrup and stir to combine.

3. Serve over ice

Finally serve pink lemonade in a tall glass filled with ice cubes. Garnish with fresh lemon slices and serve.

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Pink Lemonade Recipe

Prep Time: 10

Cook Time: 5

Total Time: 15

Yield:

Course: Beverage

Author: Tricia

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5 from 1 vote

Lightly sweet and refreshing and no artificial color or dye!

Ingredients

⅔ cup granulated sugar
⅔ cup water
1 ½ cups fresh lemon juice (strained - about 12 lemons)
4 cups cold water
½ cup unsweetened cranberry juice (more or less)

Instructions

Make a simple syrup by combining the granulated sugar with ⅔ cup of water in a small saucepan. Heat over medium-high until it comes to a boil. Remove from the heat and set aside on a rack to cool.
While the simple syrup is cooling, juice the fresh lemons. Strain the juice into a 2-cup measure or small bowl, and discard the seeds and pulp. Strain again over a pitcher to serve. Add the cold water, cranberry juice and cooled simple syrup to the pitcher with the lemon juice. Stir well to combine.
Serve the lemonade poured over ice garnished with fresh lemon slices if desired.

Recipe Notes

Plan on 10-12 lemons for this recipes. Since the size and juiciness of lemons vary greatly, better to have more than not enough. If you have any remaining lemons, slice thinly for a garnish.
Roll the room temperature lemons under your palm on a hard countertop to help release the juice.
Don't add ice to your pitcher as it will dilute the lemonade.
If you or your guests prefer a sweeter lemonade, increase the amount of simple syrup you make and have the extra available to stir into each serving as needed.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

If you’re looking for more inspiration check out our terrific Frozen Strawberry Lemonade recipe from the SRFD archives.

For a summer grown-up drink, don’t miss our Frozen Strawberry Margarita that tastes more like a fantastic sorbet.

Finally, check out this beautiful Cold Brewed Iced Tea with Fruit – I can’t wait to give it a try.

Updated February 2022

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