Pink Lemonade Recipe
Make 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
Method
Pink Lemonade
Make simple syrup
In a heatproof measuring cup or small saucepan combine the granulated sugar and hot water. Stir until the sugar dissolves completely (about 1–2 minutes). Remove from heat and let the simple syrup cool for 5 minutes.
Combine lemon and syrup
In a large pitcher, pour the fresh lemon juice. Add the cooled simple syrup and stir to combine.
Add water and color
Add the cold water to the pitcher and stir. Pour in the cranberry juice and gently fold to combine. Taste and adjust: for sweeter lemonade add up to 2 more tablespoons sugar (dissolve first in a small amount of warm water) or for tarter flavor add more lemon juice in 1 tablespoon increments.
Chill
Refrigerate the lemonade for at least 30 minutes to let flavors meld and to chill thoroughly. If short on time, add most of the ice directly to the pitcher (reserve some for serving).
Make ahead and variations
To make a sparkling version, substitute 1–2 cups of the cold water with chilled sparkling water or club soda just before serving. For deeper pink color and flavor, substitute part or all of the cranberry juice with raspberry juice or muddled raspberries strained for juice.