Choose Your Pink Lemonade Adventure:
1. Classic Pink Lemonade
Yields: About 8 servings
Prep time: 10 minutes
Chill time: At least 30 minutes
Ingredients:
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice (from about 5-6 lemons)
- 6 cups cold water
- 2-3 tablespoons cranberry juice (for color)
Instructions:
- Make the simple syrup: In a saucepan, combine the sugar and 1 cup of water. Heat over medium, stirring constantly, until the sugar dissolves completely. Remove from heat and let cool.
- Juice the lemons: Roll the lemons firmly on a countertop before cutting to release more juice. Juice enough lemons to get 1 cup.
- Assemble the lemonade: In a large pitcher, combine the cooled simple syrup, lemon juice, cranberry juice, and the remaining cold water. Stir well.
- Adjust sweetness: Taste the lemonade and add a touch more sugar if needed.
- Chill: Refrigerate for at least 30 minutes to allow flavors to blend.
- Serve: Enjoy over ice with lemon slices for garnish, if desired.
2. Naturally Pink Lemonade
Yields: About 4 servings
Prep time: 15 minutes
Ingredients:
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice
- 1 cup raspberries or strawberries (fresh or frozen)
- 4 cups cold water
- Fresh mint (optional, for garnish)
Instructions:
- Make the simple syrup: (Same as in the Classic method)
- Juice the lemons: (Same as in the Classic method)
- Muddle the fruit: In a separate pitcher, gently muddle the raspberries or strawberries to release some juice.
- Combine: Add the simple syrup, lemon juice, and muddled fruit to the pitcher. Top with cold water and stir well.
- Strain: Pour the lemonade through a fine-mesh strainer to remove seeds and pulp.
- Chill and serve: Refrigerate, then serve over ice. Garnish with mint, if desired.
3. Fancy Pink Lemonade
Yields: About 4 servings
Prep time: 20 minutes
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup fresh basil leaves
- 1 cup freshly squeezed lemon juice
- 1/2 cup strawberry puree
- 3 cups cold water
Instructions
- Basil Simple Syrup: In a saucepan, combine sugar, water, and basil. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring until sugar dissolves. Remove from heat, let cool completely, then strain to remove basil.
- Juice the lemons: (Same as in the Classic method)
- Blend the strawberry puree: Blend strawberries until smooth.
- Combine: In a large pitcher, mix the basil syrup, lemon juice, strawberry puree, and cold water.
- Chill and serve: Refrigerate, then serve this sophisticated lemonade over ice.
Tips:
- For a stronger pink color in the classic recipe, add a bit more cranberry juice or use pomegranate juice.
- Experiment with other red fruits like watermelon or cherries for fun variations.
- Play with garnishes! Slices of lemon, fresh berries, or sprigs of herbs add visual appeal.
