Pink Lemonade Recipe

Make simple syrup

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring frequently, until the sugar fully dissolves and the mixture is clear (about 3–5 minutes). Do not let it boil vigorously. Remove from heat and let cool to room temperature (about 10–15 minutes).

Juice lemons

While the syrup cools, juice fresh lemons until you have 1 cup of strained lemon juice (about 4–6 medium lemons). Strain through a fine-mesh sieve to remove seeds and excess pulp.

Combine juices and waters

In a large pitcher, combine the cooled simple syrup, 1 cup fresh lemon juice, 1 cup cranberry juice, and 3 cups cold water. Stir well to combine. Taste and adjust sweetness or tartness: add more water if too strong, or an extra tablespoon of sugar dissolved into a little warm water if too tart.

Chill

Refrigerate the lemonade for at least 30 minutes to allow flavors to meld and to chill thoroughly. If you need it immediately, add ice when serving (see Garnish & Serve).

Fill glasses with ice cubes. Pour pink lemonade over the ice, about 8 ounces (1 cup) per serving.

Garnish each glass with a lemon slice and 2 fresh mint leaves. Serve cold.

Leftover lemonade: store in a covered pitcher in the refrigerator for up to 3 days. Stir before serving; add a splash of water if it has concentrated.