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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.
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.
Key Ingredients
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 Homemade 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.
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.
Storing Homemade Lemonade
This homemade pink lemonade recipe will last in the fridge for about 5–6 days. Stir before pouring, as natural settling may occur. Have extra? Freeze it in ice cube trays—perfect for cooling drinks later without watering them down.
FAQ
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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Pink Lemonade
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
