I was inspired by reading this post at Weddings and Food to make some pink lemonade today. Isn’t it pretty? I think it is a little pinker than what we used to get frozen in the can growing up. Why is pink lemonade so much more appealing than regular lemonade? Doesn’t the canned stuff just has food dye in it to make it pink? I haven’t bought it in decades so don’t really know. This version, with a gentle addition of cranberry juice is the perfect refreshing cooler for a hot summer day.
- 1 1/4 cup sugar (if using unsweetened cranberry juice, 1 cup if using sweetened)
- 4 cups water (divided)
- 1 cup cranberry juice
- 1 cup lemon juice
1 Make a "simple syrup" by heating sugar and 1 cup of the water in a small saucepan until the sugar is completely dissolved. Remove from heat.
2 Stir together the remaining water, cranberry juice, lemon juice and simple syrup. Make adjustments to taste. Chill for an hour, or add ice to cool.