Folkington's Pink Lemonade Recipe

Make simple syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Heat over medium, stirring constantly until the sugar fully dissolves and the liquid is clear. Do not boil vigorously. Remove from heat and let cool 10 minutes.

Blend fruit syrup with lemon juice

In a large pitcher, pour 1.5 cups fresh lemon juice. Add 1 cup of pink fruit syrup (choose cranberry, raspberry, or hibiscus concentrate depending on desired flavor and color). Stir to combine.

Add syrup and salt

When the simple syrup is warm-to-room temperature, add it to the pitcher. Add 1 teaspoon fine sea salt and stir until fully dissolved. The salt brightens the flavors.

Dilute to taste

Add 4 cups cold water to the pitcher and stir. Taste and adjust: if too tart, add up to 1/2 cup more simple syrup (made the same way); if too sweet, add up to 1 cup more fresh lemon juice or more cold water. Adjust pink syrup quantity to reach the desired color and fruitiness.

Chill: Refrigerate the assembled lemonade for at least 30 minutes to meld flavors. For immediate serving, fill glasses with ice.

Serve: Place 1–2 lemon slices and 2 fresh raspberries in each glass. Pour the chilled pink lemonade over ice. Garnish each glass with a mint sprig and an additional lemon wheel on the rim if desired.

Optional sparkling version: For a fizzy variation, replace up to half of the cold water with chilled club soda or sparkling water just before serving so it stays fizzy.