Pink Lemonade Recipe

Make simple syrup

In a heatproof measuring cup or small saucepan combine the granulated sugar (3 tbs) and hot water (1 cup). Stir until the sugar is completely dissolved. Remove from heat and let cool slightly (3–5 minutes). This creates a lightly sweetened syrup that blends evenly into the lemonade.

Combine lemon and syrup

In a large pitcher, pour the freshly squeezed lemon juice (1 cup). Add the warm simple syrup and stir to combine. Taste and adjust sweetness by adding up to 1 extra tablespoon sugar dissolved in a little warm water if needed.

Add remaining liquids

Stir in the cold water (3 cups) to dilute to desired strength. Then pour the cranberry juice (1 cup) into the pitcher. Stir gently until the color is evenly distributed and the mixture is homogeneous — the cranberry gives the lemonade its pink color and a touch of tartness.

Chill and serve

Add ice cubes (to chill the pitcher or fill individual glasses). If chilling the full pitcher, refrigerate for at least 30 minutes so flavors marry and the drink is well chilled. When ready to serve, stir again, then pour into glasses over ice. Garnish each glass with a lemon slice and a mint sprig if using.

Adjustments & storage

If the lemonade is too tart, add more simple syrup a tablespoon at a time. If too sweet, add a splash more lemon juice or cold water. Store any leftover lemonade in the refrigerator in a covered pitcher for up to 3 days; stir before serving. Cranberry color may deepen slightly over time.