Hi-c Poppin Pink Lemonade Recipe

Dissolve sugar

In a medium bowl or pitcher, combine 3 tablespoons granulated sugar with 1 cup fresh lemon juice. Stir until sugar begins to dissolve.

Build base

Add 4 cups cold water to the lemon-sugar mixture and stir thoroughly until sugar is fully dissolved and mixture is uniform.

Add the pink fruit syrup (3 tablespoons grenadine or cranberry concentrate) to the lemonade base and stir until the color is even. Taste and adjust sweetness by adding up to 1 additional tablespoon sugar if needed.

Pour 1 cup Hi-C concentrate into the pink lemonade base and gently stir to combine. This adds the signature Hi-C fruit-forward flavor and deepens the pink color.

If you prefer a fizzy pop, fold in up to 2 cups chilled sparkling water just before serving to preserve bubbles. For a still drink, omit the sparkling water and replace with 2 cups additional cold water.

Fill a large pitcher or individual glasses with crushed ice or ice cubes (about 4 cups total for the batch).

Pour the Hi-C Poppin Pink Lemonade over the ice, dividing evenly if serving in glasses. Stir gently to combine and cool the drink.

Garnish each glass with lemon slices, a maraschino cherry, and an optional mint sprig. Serve immediately.