Old Fashioned Pink Lemonade

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.

Old Fashioned Pink Lemonade Recipe

  • Yield: Serves 6.


  • 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.

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Perfect lemonade
Low carb cranberry cooler

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Showing 4 of 20 Comments

  • Ellie

    Whilst I think it’s hard to improve on a delicious home-made lemonade, you’re right in that a pink lemonade looks much more impressive ;)

  • jonathan

    A shot of grenadine also does the trick if you’re out of, can’t get or don’t like cranberry juice. Another way to punch up the lemon quotient is to remove the outer rind (not the bitter white pith) from the lemon, pulse it with the sugar in your mini chop, shake out the sugar through a mesh strainer, and proceed to make the simple syrup from there…

  • Anonymous

    Can someone explain the purpose of turning the sugar water into a syrup rather than mixing it with the other ingredients as is?

  • Elise

    Hi Jonathan – whoa, that would supercharge the lemonade!

    Regarding the anonymous comment asking why make the sugar water a syrup first, the reason you do this is to make the sugar completely absorbed into the water. If you don’t make the syrup, you will usually find that the sugar tends to re-crystalize as the water cools and settle out to the bottom of your lemonade container.

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