Pink Lemonade

pink lemonade recipe

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1 cup (200g) sugar + 1 cup (235ml) water
2 ½ cups (590ml) fresh lemon juice (about 12 lemons)
+ 4 lemons thinly sliced crosswise for garnish
1 ½ cups (300g) superfine sugar
2 cups (470ml) cranberry juice
6 cups (1 ½ liters) water


  1. Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
  2. Add lemon juice, superfine sugar, cranberry juice, and 6 cups water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
  3. To serve, add ice cubes to fill and garnish with lemon slices.




Posted on 20/06/2016 |  0 2889 Categories: Recipes

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