Recipe: Pink Lemonade
My pink Lemonade is like drinking a class of sunshine. This recipe is made so easy with the kitchen craft lemon squeezer.
Photo by Marlon Du Plooy Photography & Film
- 1 cup granulated sugar
- 2 1/2 cups fresh lemon juice, pluslemons, thinly sliced crosswise, for garnish
- 1 cup caster sugar
- 2 cups cranberry juice
- 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.
- Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 cups off water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
- To serve, add ice cubes to fill and garnish with lemon slices.
When life hands you lemon’s, make pink lemonade!!
This recipe was made using the KitchenCraft Lemon Squeezer
Recipe by Claire Allen