Friday Favorite | Pink Lemonade

Who says you can only make pink lemonade from a can of frozen juice?
This is my go-to recipe for a delicious pink treat! It's refreshing and super easy to make. I love that you know all the ingredients you put in it!
This is a Brunette Shake approved recipe by Martha Stewart
1 cup granulated sugar
2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced, for garnish
1 1/2 cups superfine sugar
2 cups cranberry juice
  1. Step 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. Step 2
    Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
  3. Step 3
    To serve, add ice cubes to fill and garnish with lemon slices.

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