Pink Lemonade Recipe

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.

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