Pink Lemonade Recipe

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5 from 1 vote

Lightly sweet and refreshing and no artificial color or dye!

Prep Time10

Cook Time5

Total Time15

Course: Beverage

Cuisine: American

Keyword: beverage, lemon, lemonade, summer

Servings:

Calories: 109kcal

Author: Tricia

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.

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