Grace Pink Lemonade Recipe

Name: Grace Caribbean Grills Grace Pink Lemonade Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cups freshly squeezed lemon juice; 3 tbs granulated sugar; 1 cups warm water (for dissolving sugar); 2 cups cold water (to dilute); 1 cups cranberry juice (100% juice) or ruby grapefruit juice; 1 cups fresh or frozen raspberries (optional, for extra color and texture); 4 cups ice cubes; 6 slices lemon slices; 6 sprigs fresh mint sprigs; 1 cups optional: sparkling water (for fizzy version)

Inspired by Grace Caribbean Grill

Time45m

Serves6

Make Grace Pink Lemonade Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pink Lemonade Base

1 cups freshly squeezed lemon juice

3 tbs granulated sugar

1 cups warm water (for dissolving sugar)

2 cups cold water (to dilute)

Pink Color & Flavor

1 cups cranberry juice (100% juice) or ruby grapefruit juice

1 cups fresh or frozen raspberries (optional, for extra color and texture)

Garnish & Serve

4 cups ice cubes

6 slices lemon slices

6 sprigs fresh mint sprigs

1 cups optional: sparkling water (for fizzy version)

Method

Pink Lemonade Base

Make the simple syrup

In a small saucepan, combine 3 tablespoons granulated sugar and 1 cup warm water. Heat over low-medium heat, stirring until the sugar fully dissolves (do not boil). Remove from heat and let the simple syrup cool to room temperature, about 10 minutes.

Juice the lemons

While the syrup cools, juice fresh lemons until you have 1 cup of lemon juice (about 6-8 medium lemons). Strain through a fine mesh sieve to remove seeds and excess pulp for a smooth lemonade, if desired.

In a large pitcher, combine the strained lemon juice and the cooled simple syrup. Stir to blend thoroughly. Add 2 cups cold water and stir again. Taste and adjust: if too sweet, add up to 1/2 cup more lemon juice; if too tart, add up to 1/4 cup more simple syrup or a tablespoon of sugar dissolved in a little warm water.

Pink Color & Flavor

Choose your pinking agent: pour 1 cup cranberry juice for a bright, slightly tart pink, or use 1 cup ruby grapefruit juice for a subtler pink with citrus notes. Add this juice to the pitcher and stir to combine.

Optional fresh-berry infusion

If using raspberries, muddle 1 cup raspberries in a small bowl until broken down and juicy. For a smooth lemonade, press muddled raspberries through a fine sieve into the pitcher, discarding seeds and pulp. For a rustic, pulpy lemonade, simply add the muddled berries directly to the pitcher and stir.

Taste the lemonade and adjust sweetness or acidity if needed. Chill the pitcher in the refrigerator for at least 30 minutes to let flavors meld. If serving immediately, add plenty of ice to cool quickly.

Garnish & Serve

Fill individual glasses with ice cubes (about 4 cups divided among 6 servings). Pour the chilled pink lemonade over the ice, leaving about 1/4 inch at the top.

Optional fizzy finish: for a sparkling variant, top each glass with a splash of sparkling water (about 1 cup divided among servings) and gently stir once.

Garnish each glass with a lemon slice and a mint sprig. Serve immediately. Leftover lemonade keeps covered in the refrigerator for up to 3 days; stir before serving.