Description
A refreshing and vibrant Pink Lemonade recipe that combines freshly-squeezed lemon juice, sugar, and cranberry juice to create a beautifully colored, tangy, and sweet summer beverage. Perfectly chilled and garnished with lemon wedges, it’s a delightful drink for warm days and gatherings.
Ingredients
Ingredients
- 1 cup freshly-squeezed lemon juice
- 3/4 to 1-1/4 cups granulated sugar
- 1/2 cup cranberry juice or Cran-Raspberry juice
- 4-1/2 to 5 cups filtered or spring water, chilled
Instructions
- Mix lemon juice and sugar: In a large pitcher, whisk together the freshly squeezed lemon juice and granulated sugar. Let the mixture stand for 5 minutes to allow the sugar to begin dissolving, then whisk again thoroughly until fully dissolved to ensure a smooth lemonade base.
- Add cranberry juice and water: Pour in the cranberry or Cran-Raspberry juice followed by the chilled filtered or spring water. Stir well to combine all ingredients evenly, creating the signature pink hue and balanced flavor.
- Chill the lemonade: Refrigerate the mixture for at least one hour to enhance the flavors and serve it well chilled for maximum refreshment.
- Serve and garnish: Before serving, stir the lemonade one final time, pour it over ice-filled glasses, and garnish each glass with lemon wedges to add a decorative and citrusy note.
- Storage: Store any leftover Pink Lemonade covered in the refrigerator, where it will keep fresh and flavorful for up to 4 days.
Notes
- Adjust the amount of sugar according to your sweetness preference, starting from 3/4 cup up to 1-1/4 cups.
- Using freshly squeezed lemon juice provides the best flavor and brightness for this lemonade.
- Chilling the water beforehand accelerates the cooling process and helps maintain a refreshing temperature when served.
- This recipe can be easily doubled or halved to accommodate different serving sizes.
- For a sparkling version, substitute still water with sparkling water just before serving.
