Pink Lemonade Recipe
Make Pink Lemonade Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pink Lemonade
Method
Pink Lemonade
Make simple syrup
Place 3 tablespoons granulated sugar and 1 cup hot water in a heat-safe measuring cup or small saucepan. Stir until the sugar is completely dissolved (about 1–2 minutes). Allow the syrup to cool slightly while you prepare other ingredients.
Juice the lemons
Roll the lemons on the counter to loosen juices, then cut and juice until you have 1 cup fresh lemon juice. Strain seeds and excess pulp through a fine-mesh sieve into a pitcher.
Combine liquids
To the pitcher with lemon juice, add the cooled simple syrup and 3 cups cold water. Stir thoroughly to combine.
Add color and balance
Pour in 1 cup cranberry juice (or 1 cup grenadine for a sweeter, more syrupy result). Stir and taste. If the lemonade is too tart, add up to 1–2 additional tablespoons of sugar dissolved into a little warm water, or more simple syrup. If too sweet, add a splash more lemon juice or cold water to adjust.
Chill and serve
Add 2 cups ice to the pitcher or fill individual glasses with ice and pour lemonade over. Garnish with lemon slices and fresh mint leaves if desired. Serve immediately.
Storage
Keep any leftover lemonade refrigerated in a covered pitcher for up to 3 days. Stir before serving; add ice as needed.