Pink Lemonade Recipe

Make simple syrup

Combine 3 tablespoons granulated sugar and 1 cup hot water in a heatproof measuring cup or small saucepan. Stir until the sugar is fully dissolved to create a light syrup. Allow to cool to room temperature (about 10 minutes).

Juice lemons

While the syrup cools, juice fresh lemons until you have 1 cup of lemon juice. Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp if a smoother beverage is desired.

Add the cooled simple syrup to the lemon juice in the pitcher. Pour in 3 cups of cold water and stir to combine. Taste and adjust dilution by adding up to 1/2 cup more cold water if the lemonade is too tart.

Add cranberry for color

Pour 1 cup of cranberry juice into the lemonade mixture. Stir thoroughly. The cranberry provides the pink hue and a touch of tart berry flavor; adjust amount by up to 1/2 cup more for a deeper color or flavor.

Optional fresh raspberry infusion

If using fresh raspberries for extra color and texture, place 1 cup raspberries in a small bowl and lightly muddle with the back of a spoon to release juices. Press the muddled raspberries through a fine-mesh sieve into the pitcher to extract bright pink juice, discarding seeds and pulp, or leave a portion unstrained for a rustic look and texture.

Fill a large pitcher or individual glasses with ice (about 4 cups total for a pitcher serving 6). Pour the pink lemonade over the ice and stir once to chill and combine.

Garnish with lemon slices and mint sprigs as desired. Serve immediately over additional ice if needed.

Store any leftover lemonade covered in the refrigerator for up to 3 days. Stir or shake before serving as separation may occur.