Recipe of the week | Pink lemonade

Image result for pink lemonade

How about a delicious, refreshing drink that’s actually good for you?

 

What you’ll need:

A one gallon container for the lemonade
Measuring cups
2 quart saucepan
1.5 cups of water
1.5 cups sugar (you can use Splenda or whatnot, but I didn’t find it as pleasing as sugar) This makes a sweet lemonade; you can use less of you want it tarter.
6- medium lemons, enough to squeeze out 1 3/4 cups of juice
A citrus juicer

In the saucepan, combine the sugar and water and bring to a simmer. Stir until the sugar completely dissolves. This will keep the sugar from settling to the bottom of the lemonade.

Juice the lemons until you have 1 3/4 cups worth of juice.
Take 4-6 of the squeezed lemon halves and add them, skin down to the saucepan and let them simmer in the solution for 10 minutes or so; this will add some flavor. (Alternatively, you could scrape some zest off, but you would need to strain that out.)
Remove from the heat, squeeze out those lemon skins (I use tongs) and throw in some ice cubes to cool the solution down.

Add the sugar solution and the lemon juice to your container and add more water to almost make 4 quarts. Now you have lemonade. But how do you make it pink?

Image result for the blood of my enemies

But seriously.
What works best for me is a bit of cranberry juice cocktail, about 1/3 cup. I have also used pomegranate juice and cherry juice; the fun here is that you can experiment!

I leave in the pulp; YMMV.

Let me know what you think of this, especially if you find something better for the pinkening.

 

 

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