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Ingredients
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Syrups & Infusions
Lemonade Base & Assembly
Method
Syrups & Infusions
- 1
Make ginger simple syrup
Combine 1 cup granulated sugar, 1 cup water, and the sliced ginger in a small saucepan. Bring to a low boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 8 minutes to infuse ginger flavor. Remove from heat and let steep for 10 minutes. Strain into a heatproof container, pressing gently on solids to extract syrup. Discard solids and let syrup cool to room temperature.
- 2
Prepare hibiscus-barberry infusion
In a separate saucepan, bring 4 cups water to a simmer. Remove from heat and add 1/2 cup dried hibiscus flowers and 1/2 cup dried barberries. Cover and steep for 12 minutes, until the liquid is a deep pink/red and aromatic. Strain through a fine mesh sieve or cheesecloth into a heatproof bowl, pressing gently on the solids to extract color and flavor. Discard solids. Taste the infusion: it should be tart and floral; if extremely tart, dilute with up to 1/4 cup additional warm water.
- 3
Sweeten and combine infusions
When both the ginger syrup and the hibiscus-barberry infusion are warm (not hot), combine them in a pitcher. Start by adding all the ginger syrup and 1/2 to 3/4 cup of the hibiscus-barberry infusion, reserving the remainder to adjust color and tartness later. Stir to combine and taste for sweetness and tartness — the ginger syrup provides sweetness, hibiscus-barberry adds tartness and color. You should have a balanced, sweet-tart, aromatic concentrate.
Lemonade Base & Assembly
- 4
Juice lemons
Juice enough fresh lemons to yield 1 1/4 cups (about 6–8 medium lemons). Strain seeds and pulp if you prefer a clear lemonade. Add the lemon juice to the pitcher with the syrup/infusion concentrate and stir to combine.
- 5
Dilute to taste
Add 4 cups cold water to the pitcher and stir. Taste the lemonade: if it is too strong, add additional cold water in 1/2-cup increments. If it is not sweet enough, add up to 2 tablespoons more ginger syrup or 1–2 teaspoons simple syrup; if too tart, add a little more sugar dissolved in warm water. If you prefer a brighter floral/tart note and a deeper pink color, add more reserved hibiscus-barberry infusion 1–2 tablespoons at a time until desired color and tartness are reached.
- 6
Chill and serve
Fill glasses with ice (about 3/4 cup ice per 12-oz glass). Pour the Pink Lemonella over ice, leaving space if you plan to top with club soda. If using sparkling water, add about 2–3 ounces per glass just before serving to preserve fizz. Garnish each glass with a lemon slice and a mint sprig, and float a few barberry or hibiscus petals on top for visual appeal.
- 7
Make ahead & storage
Store any leftover concentrate (combined syrup and infusion with lemon juice) in the refrigerator for up to 4 days in a sealed container. If you included club soda, add it only when serving. Stir well before serving, as flavors may settle.
