Pink Lemonade
This homemade pink lemonade has the perfect lemon-to-sugar balance and just ½ cup of cranberry juice for a soft blush and subtle fruitiness. No dyes, no syrup—just real, refreshing flavor.
Servings: 7.5 cups
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
Notes
Increase the amount of granulated sugar to 1 cup (198g) for a sweeter pink lemonade.
Nutrition
Serving: 1cup | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 10mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 0.04mg