In a medium saucepan, combine the cranberries, sugar, and water. Bring to a gentle simmer over medium heat and cook for 8–12 minutes, stirring occasionally, until the cranberries burst and release deep color and clean acidity. This is extraction, not reduction — the liquid should stay fluid and bright rather than thick.

Remove from heat and strain through a fine-mesh sieve into a bowl or measuring jug. Press lightly to extract liquid without forcing pulp through. Discard the solids and allow the syrup to cool completely. Proper cooling preserves aroma and keeps the final lemonade crisp.

Juice enough lemons to obtain 240–300 ml fresh lemon juice. Strain out seeds and excessive pulp, but do not over-filter — a little texture improves structure. Fresh juice is essential for clean citrus sharpness.

In a large pitcher, combine 120 ml cranberry syrup, the lemon juice, 4 cups (about 1 liter) ice-cold water, and the fine sea salt. Stir thoroughly until fully integrated. Taste deliberately — the drink should feel sharp, refreshing, and lightly fruit-driven rather than sweet or diluted.

If needed, add more cranberry syrup gradually for deeper color and fruit roundness. Add simple sugar syrup only if the acidity feels aggressive. If the flavor feels too concentrated, add small splashes of cold water and stir between adjustments.

Cover and refrigerate for 1–2 hours. This resting time allows cranberry acidity, lemon brightness, and sweetness to merge into a cohesive profile rather than tasting layered or disjointed.

Fill glasses generously with ice, pour over the chilled pink lemonade, and garnish with lemon slices and fresh cranberries or a twist of lemon peel. Serve very cold for maximum clarity and refreshment.