All you’ll need is about ten minutes to make a big pitcher of this refreshing Pink Lemonade. It’s a bright, cheerful drink that fits with almost any occasion. Serve it at a baby shower or to friends gathered on the patio. Or just keep a pitcher in the fridge for hot summer afternoons.
Pink Lemonade has a really nostalgic vibe, doesn’t it? I think it’s just about the perfect thirst-quencher for a hot summer afternoon in a tall glass with a slice of lemon perched on the rim.
Different recipes use all sorts of different ingredients for the pink color, but I like using cranberry juice for mine. I think it creates a great balance of sweet and tart. It’s super simple to make, and you can tweak the sweetness or tartness depending on what you like.
Recipe Snapshot
Cuisine: American
Cooking Method: No Cook
Total Time: 10 Minutes
Servings: 9
Primary Ingredients: Lemon, Sugar, Cranberry Juice
Skill Level: Easy
What You’ll Like About This Recipe
- The sweetness is well balanced by tart flavors, making it refreshing and not overly sugary.
- It’s quick and easy to make, even for beginners.
- The pretty pink color and fruity garnish make it perfect for entertaining.
Ingredient Notes
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- Granulated Sugar — You’ll use plain white granulated sugar to make a simple syrup to sweeten the lemonade. Don’t worry — it’s not complicated! “Simple syrup” is merely a mixture of equal parts sugar and water. The syrup blends into the lemonade easily and prevents any grittiness from undissolved sugar.
- Lemon Juice — For any lemonade, fresh-squeezed juice is the best choice! Pick lemons that feel heavy for their size to get the best yield. Typically, it takes about 4 lemons to extract one cup of juice, but I always recommend having a few more just in case you need them and to use for garnish.
- Cranberry Juice — Plain, 100% cranberry juice (not cranberry juice “cocktail”). This is where the pink color comes from. It also adds its own tart flavor to the mixture.
- Garnishes — Lemon slices, mint sprigs, raspberries, and strawberries all make pretty garnishes, but they’re not necessary.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pink Lemonade
You’ll start by making a quick, simple syrup. That’s just equal parts water and sugar dissolved over heat. The syrup will incorporate smoothly into the lemonade, eliminating any gritty feel from undissolved sugar. Note that the simple syrup can be made up to a week in advance and stored in the refrigerator until you’re ready to use it.
- In a medium saucepan, combine 1 cup of water with the sugar over medium to low heat.
- Stir continuously until the sugar is completely dissolved. This should only take a few minutes. Remove it from the heat and let it cool.
- In a large pitcher, add the cooled simple syrup, lemon juice, cranberry juice, remaining 4 cups of water, and ice.
- Give everything a good stir.
- Serve in tall glasses with optional fruit and mint garnish.
Recipe Tips
- Freshly squeezed lemon juice is best! For the best results, stay away from the bottled lemon.
- This lemonade keeps well in the fridge for up to 1–2 weeks. Store it in glass containers if you can. Mason jars are my go-to!
- The simple syrup can be made in advance and stored in the fridge until you’re ready to mix your lemonade.
- If you’re feeling fancy, swap the water for sparkling water to make a bubbly version!
Recipe Variations
Make this into limeade with fresh-squeezed lime juice! Lime and cranberry go so well together.
Substitute half (or all) of the sugar with your favorite sugar substitute like stevia or Splenda to save some calories and sugar intake. If you use a sugar substitute, there’s no need to make the simple syrup. Sugar substitutes dissolve readily and don’t have a grainy quality.
Storing Leftovers
Store the leftovers in the fridge. Pink lemonade keeps for 1-2 weeks in the fridge, so make a couple of pitchers! Lemonade also freezes well. It will keep for about 6 months in an airtight freezer container.
Questions About Pink Lemonade
Yes, you can use bottled lemon juice in a pinch, but fresh-squeezed really gives the best flavor to the drink.
If you don’t have cranberry juice, try pomegranate juice or a splash of cherry juice for a similar pink hue and tangy taste.
Absolutely! It’s non-alcoholic, fruity, and fun! Kids love the color and the berry garnish.
Yes! You can mix everything but the ice ahead of time and keep it chilled in the fridge. Just wait to add the ice until right before serving to keep it from being watered down.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Pink Lemonade
Ingredients
- 1 cup granulated sugar
- 5 cups water, divided cold
- 1 cup lemon juice
- 1 ½ cups cranberry juice
- 2 cups ice
To serve
- Ice
- Lemon slices
- Raspberries or strawberries
Instructions
- Start by making a simple syrup. Place the sugar and 1 cup of water in a medium saucepan over medium to low heat. 1 cup cold water1 cup granulated sugar
- Stir constantly until all the sugar has dissolved. Remove the pan from the heat and set it aside to cool.
- Add the cooled simple syrup, lemon juice, cranberry juice, remaining water, and ice to a pitcher.4 cups cold water1 cup lemon juice, 1 ½ cups cranberry juice, 2 cups ice
- Stir well to combine the ingredients.
- Serve with lemon slices and and fruit to garnish.Ice, Lemon slices, Raspberries or strawberries
Notes
- Save leftovers in airtight containers in the fridge, preferably glass, like mason jars. Save for up to 1-2 weeks.
- Simple syrup is a 1-to-1 mixture of sugar and water that has been heated to dissolve the sugar. It can be made days ahead and stored in the refrigerator until ready to use.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.