Pink Lemonade Recipe

Ingredients

• 2/3 cup granulated sugar
• 2/3 cup water
• 1 1/2 cups fresh lemon juice (strained - about 12 lemons)
• 4 cups cold water
• 1/2 cup unsweetened cranberry juice (more or less)

Instructions

1. Make a simple syrup by combining the granulated sugar with 2/3 cup of water in a small saucepan.  Heat over medium-high until it comes to a boil.  Remove from the heat and set aside on a rack to cool.
2. While the simple syrup is cooling, juice the fresh lemons.  Strain the juice into a 2-cup measure or small bowl, and discard the seeds and solids.  Strain again over a pitcher to serve.  Add the cold water, cranberry juice and cooled simple syrup to the pitcher with the lemon juice.  Stir well to combine.  
3. Serve the lemonade poured over ice garnished with fresh lemon slices if desired.

Recipe Notes

I would plan on 10-12 lemons for this recipes.  Since the size and juiciness of lemons vary greatly, better to have more than not enough.  If you have any remaining lemons, slice thinly for a garnish.

Roll the room temperature lemons under your palm on a hard countertop to help release their juice.

Don't add ice to your pitcher as it will dilute the lemonade.

If you or your guests prefer a sweeter lemonade, increase the amount of simple syrup you make and have the extra available to stir into each serving as needed.