This pretty and refreshing Pink Lemonade gets its light pastel color from cranberry juice. With just 4 ingredients, it's easy to make and customize to your personal preferences. Great for spring and summer picnics, brunches, and showers!
4-1/2 to 5cupsfiltered or spring water, chilled ***
In a large pitcher, whisk together lemon juice and granulated sugar. Let stand 5 minutes, and then whisk again to fully dissolve.
Pour in cranberry juice and water, and stir to combine. Chill mixture for at least an hour.
Stir the lemonade before pouring it into ice-filled glasses. Garnish with lemon wedges. Pink Lemonade keeps well for up to 4 days, covered, in the refrigerator.
*If you prefer lemonade without pulp, strain the lemon juice after squeezing.**The amount of sugar you use will depend on your personal preferences and the sweetness of your cranberry juice. Unsweetened 100% pure cranberry juice is very tart, so if using it, you'll need to add more sugar to the lemonade mix. Both cranberry juice cocktail and blends (even "100% juice varieties") are sweeter. My family prefers a sweeter lemonade in general, so I typically use 3/4 to 1 cup of sugar, with Cran-Raspberry juice. Read more in the "Choosing the Cranberry Juice" section in the article above.***The amount of water you use will depend on your personal preferences. For a slightly more concentrated lemonade that will dilute with ice in the serving glass, use 4-1/2 cups. For a milder pink lemonade, use 5 cups.