Pink Lemonade Recipe

Juice lemons

Roll lemons on the counter to soften, then halve and juice until you have 1 cup (about 4–6 medium lemons). Strain juice through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Sweeten

If using simple syrup (recommended for cold drinks), combine the 1 cup water and 3 tablespoons sugar listed in the Sugar Syrup section and heat gently in a small saucepan, stirring until the sugar dissolves. Let cool slightly. If not using syrup, stir 3 tablespoons granulated sugar directly into the lemon juice until mostly dissolved; some settling may occur when chilled.

Combine liquids

In a 2-quart pitcher, combine the strained lemon juice, the 4 cups cold water, and the 1 cup cranberry juice. Add the cooled simple syrup (about 1 cup syrup made above) or the sweetened lemon juice mixture. Stir thoroughly and taste.

Adjust sweetness and color

Taste and adjust: add more water if too tart, more syrup or sugar if too tart, or a splash more cranberry juice for deeper pink color and a touch more tartness. Adjust in small increments (1–2 tablespoons) and stir between additions.

Chill and serve

Add ice cubes to the pitcher or fill glasses with ice. Pour pink lemonade over ice, garnish each glass with a lemon slice and a mint sprig if desired. Serve immediately. Leftover lemonade keeps covered in the refrigerator for up to 3 days; stir before serving as separation may occur.

Make simple syrup by combining 1 cup water and 3 tablespoons sugar in a small saucepan. Warm over medium-low heat, stirring until sugar is fully dissolved and the liquid is clear. Do not boil. Remove from heat and let cool to room temperature before adding to the lemonade.