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I tested multiple lemonade ratios and cranberry juice levels to get this just right. This homemade pink lemonade is bright, balanced, and pro-level refreshing.
With ½ cup cranberry juice, the lemon flavor still shines – no overpowering tartness, no artificial color. As someone who’s tested hundreds of recipes to help home bakers feel confident in the kitchen, I can say: this one delivers.
What is Pink Lemonade?
I’m known for testing every detail of a recipe – whether it’s muffins, cakes, or something as simple as lemonade. And pink lemonade? I treated it no differently. I tested batch after batch, adjusting the lemon-to-water-to-sugar ratio until I found the sweet spot: bold citrus flavor without being too sour or too sweet. It’s the kind of lemonade that actually tastes like lemons – light, fresh, and perfectly balanced.
To get that classic rosy hue, I experimented with cranberry juice. But it wasn’t just about color, I wanted it to add something without overpowering the lemon. I tested different amounts and found that ½ cup was just right. It adds a subtle fruity depth and a beautiful pink tint without making the drink too tart. When I tried 1 cup, the cranberry took over, and the lemon got lost. This version keeps the lemon front and center, with just enough cranberry to enhance it.
Whether you’re serving it at a summer party or just pouring yourself a glass on a hot day, this is pink lemonade done right. Real ingredients, tested ratios, and pro-level results that are still easy enough for any home baker to whip up.
What is Pink Lemonade Made of?
This easy recipe has a beautiful pink hue with no food dye. Get the full recipe below, but here are a few key ingredients and why they’re important:
- Fresh lemons: for real lemon flavor you won’t get from concentrate.
- Cranberry juice: just ½ cup gives this lemonade its signature blush without overwhelming the citrus.
- Sugar: I use just enough (¾ cup) to balance the tartness, but feel free to increase the amount of granulated sugar to 1 cup (198g) for a sweeter pink lemonade.
How to Make Pink Lemonade
In just a few minutes, you can make a batch of lemonade at home that is better that any store bought brand. Here are the easy steps:
- Make the simple syrup. In a small saucepan, combine 1 cup water and ¾ cup granulated sugar. Heat over medium, stirring occasionally, until the sugar fully dissolves. The mixture will go from cloudy to clear once the sugar has dissolved. This takes about 2-3 minutes. Remove from heat and let cool.
- Juice lemons. While the syrup cools, squeeze enough lemons to get 1 cup of fresh lemon juice. Strain through a mesh sieve to remove seeds and pulp.
- Combine ingredients. In a large pitcher, stir together the cooled simple syrup, lemon juice, unsweetened cranberry juice and 5 cups of cold water. Give it a taste—add more water for a lighter flavor, or more cranberry juice if you like it tart.
Pink Lemonade Drink Variations
This homemade lemonade is easy to customize. Try some of my other favorite flavors:
Tips for the Best Pink Lemonade
For best results, follow these tips:
- Maximize Your Lemon Juice: Before you break out the juicer, give your lemons a firm roll on the countertop with your palm. This loosens up the inside and helps release more juice. Want to take it a step further? Microwave the lemons for about 15–20 seconds. A little warmth makes them even juicier.
- Fresh Lemon Juice Beats Bottled: While the convenience of bottled lemon juice is tempting, it just doesn’t compare. Store-bought versions can taste dull or metallic, missing the vibrant tang and oils you get from a freshly squeezed lemon. If you’re after real lemon flavor, go with fresh juice.
- Sweeten Like a Pro: Dumping sugar straight into cold lemonade often leaves it gritty. For a smoother sip, make a quick, simple sugar syrup following the directions in the recipe. It blends beautifully into your drink and ensures even sweetness throughout.
Old Fashioned Pink Lemonade Recipe FAQs
You can, but I don’t recommend it. Bottled lemon juice lacks the bright, fresh flavor that makes homemade pink lemonade shine. It often has a dull, slightly bitter aftertaste that can throw off the balance. If you want lemonade that actually tastes like lemons, fresh-squeezed is the way to go and it’s worth the few extra minutes.
Traditionally, pink lemonade gets its color from a splash of fruit juice. In my recipe, I use ½ cup of cranberry juice to give it that soft blush hue and a subtle fruity finish. It’s all-natural—no dyes, no artificial coloring, just real ingredients that let the lemon flavor stay front and center.
Yes, but keep in mind it will change the flavor. Pomegranate juice can give a similar pink color, but it’s a bit earthier. A splash of raspberry or cherry juice also works, though it will taste more like a fruit punch than lemonade. After testing multiple options, I found that cranberry juice adds the perfect balance of color and mild tartness without overpowering the lemons.
This recipe is super easy to customize. If you prefer a sweeter pink lemonade, increase the granulated sugar to 1 cup (198g) or stir in a little extra simple syrup after tasting. Want it less sweet? Cut back the sugar slightly or dilute the finished lemonade with a bit more cold water or ice. Because the lemon and cranberry flavors are well-balanced, you can adjust the sweetness without throwing the whole thing off.
Yes! You can make pink lemonade up to 2–3 days in advance. Store it in a covered pitcher in the refrigerator and give it a good stir before serving. If you’re prepping for a party, you can also freeze it in ice cube trays to keep drinks cold without watering them down.
More Summer Drink Recipes
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Best Pink Lemonade Recipe
Ingredients
- 1 cup (237ml) water
- ¾ cup (149g) granulated sugar, see note
- 1 cup (237ml) lemon juice, freshly squeezed
- ½ cup (118ml) unsweetened cranberry juice
- 5 cups (1183ml) water
Instructions
- Make the simple syrup. In a small saucepan, combine 1 cup water and ¾ cup granulated sugar. Heat over medium, stirring occasionally, until the sugar fully dissolves. The mixture will go from cloudy to clear once the sugar has dissolved. This takes about 2-3 minutes. Remove from heat and let cool.1 cup (237ml) water, ¾ cup (149g) granulated sugar
- While the syrup cools, squeeze enough lemons to get 1 cup of fresh lemon juice. Strain through a mesh sieve to remove seeds and pulp.1 cup (237ml) lemon juice
- In a large pitcher, stir together the cooled simple syrup, lemon juice, unsweetened cranberry juice and 5 cups of cold water. Give it a taste—add more water for a lighter flavor, or more cranberry juice if you like it tart.½ cup (118ml) unsweetened cranberry juice, 5 cups (1183ml) water
