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Fresh Pink Lemonade

Bright, crisp, and naturally pink. Cranberry syrup brings clean acidity and color, balanced with fresh lemon and a light touch of sweetness — sharp, refreshing, and perfectly summer-ready.

fresh pink lemonade with ice, lemon slices, and cranberries

Prep Time : 15 min

Cook Time : 10 min

Servings : 8

Prep Time :

15 min

Cook Time :

10 min

Servings :

8

Ingredients

Cranberry Syrup

• 250 g fresh or frozen cranberries


• ¾ cup (150 g) white sugar


• 1 cup (240 ml) water

Pink Lemonade 

•  120–180 ml cranberry syrup (from above)


• 5–6 medium lemons, freshly squeezed (about 240–300 ml juice)


• 4–5 cups (960–1200 ml) ice-cold water


• 2–4 Tbsp plain simple sugar syrup, optional (only if needed)


• ⅛ tsp fine sea salt

To Serve 

•  Ice


• Lemon slices


• Fresh cranberries or lemon peel (old-fashioned garnish)

Directions

  1. Make the Cranberry Syrup
     In a medium saucepan, combine the cranberries, sugar, and water.
    Bring to a gentle simmer over medium heat and cook for 8–12 minutes, until the cranberries burst and the liquid is deeply colored, stirring occasionally.
  2. Strain the Syrup
     Remove from heat and strain through a fine-mesh sieve.
    Press gently to extract the liquid — do not force pulp through.
    Discard solids and let the syrup cool completely.
  3. Juice the Lemons
     Juice the lemons until you have 240–300 ml fresh lemon juice.
    Remove any seeds.
  4. Assemble the Lemonade
     In a large pitcher, combine 120 ml cranberry syrup, lemon juice, 4 cups ice-cold water, and the fine sea salt.
    Stir well.
  5. Adjust Carefully
     Taste and adjust:
    • Add more cranberry syrup for deeper color and sweetness
    • Add simple sugar syrup only if needed
    • Add a splash of cold water if acidity is too sharp
  6. Chill
     Refrigerate for 1–2 hours until fully chilled and balanced.
  7. Serve
     Fill glasses with ice, pour over the chilled pink lemonade, and garnish with lemon slices and fresh cranberries or a twist of lemon peel.

*Notes : 

  • Color comes from cranberry syrup — never from food dye.
  • Always start with less syrup (120 ml) and scale up gradually.
  • Salt is critical here — it sharpens both lemon and cranberry without tasting salty.
  • Best served within 24 hours for clean acidity and color.

Nutrition Facts 

( per ~200 ml serving )

Calories

~95 kcal

Protein

 0 g

Fat

0 g

Carbs

~24 g

Calories

~95 kcal

Protein

 0 g

Fat

0 g

Carbs

~24 g

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fresh pink lemonade with ice, lemon slices, and cranberries

Fresh Pink Lemonade

Bright, crisp, and naturally pink. Cranberry syrup brings clean acidity and color, balanced with fresh lemon and a light touch of sweetness — sharp, refreshing, and perfectly summer-ready.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Drinks
Calories: 95
Ingredients Method Notes

Ingredients
  

fruit infused lemonade
  • 250 g fresh or frozen cranberries
  • 150 g white sugar
  • 240 ml water
PINK LEMONADE
  • 120-180 ml cranberry syrup
  • 5-6 item medium lemons freshly squeezed
  • 960-1200 ml ice-cold water
  • 2-4 tbsp plain simple sugar syrup optional; only if needed
  • 0.125 tsp fine sea salt
TO SERVE
  • item ice
  • item lemon slices
  • item fresh cranberries or lemon peel old-fashioned garnish

Method
 

  1. In a medium saucepan, combine the cranberries, sugar, and water. Bring to a gentle simmer over medium heat and cook for 8–12 minutes, until the cranberries burst and the liquid is deeply colored, stirring occasionally.
  2. Remove from heat and strain through a fine-mesh sieve. Press gently to extract the liquid — do not force pulp through. Discard solids and let the syrup cool completely.
  3. Juice the lemons until you have 240–300 ml fresh lemon juice. Remove any seeds.
  4. In a large pitcher, combine 120 ml cranberry syrup, lemon juice, 4 cups ice-cold water, and the fine sea salt. Stir well.
  5. Taste and adjust: • Add more cranberry syrup for deeper color and sweetness • Add simple sugar syrup only if needed • Add a splash of cold water if acidity is too sharp
  6. Refrigerate for 1–2 hours until fully chilled and balanced.
  7. Fill glasses with ice, pour over the chilled pink lemonade, and garnish with lemon slices and fresh cranberries or a twist of lemon peel.

Notes

• Color comes from cranberry syrup — never from food dye.
 • Always start with less syrup (120 ml) and scale up gradually.
 • Salt is critical here — it sharpens both lemon and cranberry without tasting salty.
 • Best served within 24 hours for clean acidity and color.