Pink Lemonade
Makes 1 quart.
Equipment
- Small saucepan
- Pitcher
Ingredients
Sugar Syrup
- ½ cup granulated sugar
- ½ cup water
Lemonade
- 1 cup fresh lemon juice
- 2 cups water
- ½ cup cranberry juice
- additional lemons and fresh mint for garnish optional
Instructions
- Make the syrup. Combine the ½ cup of water with the ½ cup of sugar. Heat just until sugar is dissolved. Pour syrup into pitcher
- Add the lemon juice. Add the lemon juice to the sugar syrup. Pour the remaining 2 cups of water.
- Add the cranberry juice. Pour the cranberry juice into the pitcher.
- Cover and chill. Cover the jar or pitcher and place in the fridge 1-2 hours, until cold.
- Serve. Serve over ice with lemon slices.
Nutrition
Calories: 111kcal | Carbohydrates: 29g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 25mg | Fiber: 0.03g | Sugar: 29g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.1mg
Servings: 4 people
Calories: 111kcal