Ingredients
Method
- 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.
- 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.
- Juice the lemons until you have 240–300 ml fresh lemon juice. Remove any seeds.
- In a large pitcher, combine 120 ml cranberry syrup, lemon juice, 4 cups ice-cold water, and the fine sea salt. Stir well.
- 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
- Refrigerate for 1–2 hours until fully chilled and balanced.
- 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.
• 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.