Pink Lemonade
Are you a fan of classic lemonade but looking to switch things up? Our pink lemonade is the answer! With just the right amount of sweetness and a burst of berry flavor, it's a refreshing twist on a timeless favorite. This fun and colorful drink uses fresh ingredients, is customizable, and comes together in minutes.
Servings 6 glasses
Ingredients
For the sugar syrup:
- ¾ cup sugar see Notes below if you like very sweet lemonade
- ¾ cup water
For the lemonade:
- 1 cup fresh berries
- 1 cup fresh lemon juice 6 to 8 lemons
- 2 to 3 cups cold water
- ice cubes
- lemon slices and mint leaves for serving
Instructions
For the simple syrup:
- For the syrup combine ¾ cup sugar and ¾ cup water in a medium saucepan.
- Heat over medium heat, stirring occasionally.
- Remove from heat when it starts to boil, and let the syrup cool to room temperature. The sugar will have dissolved, and you'll have a clear, simple syrup. You can store it in a jar with a tight-fitting lid and keep it in the fridge almost indefinitely.
To make the lemonade:
- Process ⅓ cup of the berries in a small blender or mash in a bowl with a fork (it will be chunky).
- Juice lemons to make 1 cup fresh berries. You might find an electric citrus juicer handy for this task.
- Combine ¾ cup of lemon juice, ½ cup of cold syrup, 2 cups of cold water, and about 1 cup of ice cubes in a large pitcher (about 6 cup capacity).
- Add the fresh and mashed berries and stir until you get a pink hue.
- Taste and adjust to your palate. I use the whole amount of lemon juice and syrup, but the first time, it's better if you mix less of each and then adjust.
- If not using ice cubes, chill in the refrigerator for at least 30 minutes and adjust the amount of water to fill the pitcher.
- Pour into glasses with a few ice cubes, lemon slices and mint leaves.
Notes
Simple sugar syrup: I like it much better than using sugar because the latter sometimes doesn't dissolve completely, or you have to stir frequently. Making the syrup takes about 5 minutes and keeps in the fridge almost indefinitely. Always in a jar with a tight-fitting lid.
Berries: you can use strawberry or raspberry juice, and no whole berries.
Sweeter lemonade: If you generally like very sweet drinks, use 1 cup of sugar with 1 cup of water to make the syrup. Don't add it all at once, but you'll have extra if you need to add more.
Freezing lemonade: it keeps for a month.
Stir before serving: The ingredients can settle at the bottom of the jar or pitcher over time. Give it a good stir before serving to distribute the ingredients evenly.
Store it in an airtight container: transfer your lemonade from the pitcher to a clean container with a tight-fitting lid or cover.
Keep it refrigerated: it should be in the refrigerator at 40°F (4°C) or below. This will help prevent bacterial growth and keep it fresh.
Check for signs of spoilage: If your lemonade looks cloudy, has an off odor or taste, or shows signs of mold, discard it immediately.
