+

Pink Lemonade

Pink Lemonade

Ingredients (8)

For the raspberry syrup:

  • 3/4 cup raspberries (about 2 ounces)
  • 1 cup granulated sugar
  • 2/3 cup water

For the lemonade:

  • 6 cups cold water
  • 1 cup freshly squeezed lemon juice (from about 7 medium lemons)
  • Ice
  • 1 medium lemon, thinly sliced, for garnish (optional)
  • Raspberries, for garnish (optional)
Try Amazon Fresh
Nutritional Information
  • Calories214
  • Fat0.24g
  • Saturated fat0.03g
  • Trans fat
  • Carbs55.89g
  • Fiber1.1g
  • Sugar52.06g
  • Protein0.38g
  • Cholesterol
  • Sodium17.05mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Stories abound about the origins of pink lemonade, but at its core, the fruit drink is just regular lemonade dyed pink with some kind of natural or artificial red coloring. We chose the all-natural route by making a raspberry-infused simple syrup and adding just the right amount to freshly squeezed lemonade to give it a rosy hue without overpowering the lemon flavor.

Game plan: You can make the raspberry syrup up to 1 week ahead and refrigerate it in a container with a tightfitting lid.

This recipe was featured as part of our summer ingredients photo gallery.

Instructions

For the raspberry syrup:
  1. 1Place the raspberries, sugar, and water in a small saucepan over medium-high heat and bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer until the raspberries are just starting to fall apart, about 10 to 12 minutes. Meanwhile, place a fine-mesh strainer over a medium heatproof bowl; set aside.
  2. 2Pour the raspberry mixture through the strainer and gently push on the solids to release all of the liquid; discard the solids. Let the syrup cool slightly, about 15 minutes. Refrigerate uncovered until cold, about 30 minutes more.

For the lemonade:

  1. 1Place the raspberry syrup in a pitcher. Add the cold water and lemon juice and stir to combine. Refrigerate until ready to serve.
  2. 2To serve, pour over ice and garnish with lemon slices or fresh raspberries, if desired.
Pink Lemonade
Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...