Pink Lemonade

This pretty pink lemonade recipe is naturally colored with cranberry juice. It's so smooth and refreshing--perfect for sipping poolside!

Recipe includes a how-to video!

Course Drinks

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings 8-oz servings

Calories 107kcal

6 cups (1.4 L) water, divided
1 cup (200 g) granulated sugar (or adjust to-taste)
1 cup (236 ml) freshly squeezed lemon juice (seeds removed)
¼ cup (60 ml) cranberry juice (NOT cranberry juice cocktail, must be 100% juice)

Prepare the syrup: Combine a cup (236ml) of the water and the sugar in a small saucepan over medium-low heat. Stir frequently until sugar is dissolved. Remove from heat and set aside to cool for at least 10 minutes.
1 cup granulated sugar
Pour lemon juice into a large pitcher. Add cooled simple syrup and cranberry juice.
1 cup freshly squeezed lemon juice, ¼ cup cranberry juice
Add remaining 5 cups (1.2L) water and stir well.
Cover and store in the refrigerator to chill before serving or serve immediately poured over ice. Always stir before pouring.

Cover the pitcher and store for up to 5 days. Always stir before serving.