Pink Lemonade

Pink Lemonade

I know, I know, it's still pretty miserable out there, but don't you feel like we are almost there? Cherry blossoms are starting to fill the streets, the days are getting longer and warmer, there is hope! 

This recipe is my little homage to the coming spring, so keep it on hand when planing the first picnic of the year, I promise is a good one :)

  • 200g (1 cup) caster sugar
  • 200ml water
  • 600ml lemon juice (15 lemons approx.)
  • 200g (2 cups) cranberry juice 
  • 1 tsp rose water (optional)
  • 200g (1 1/2 cups) icing sugar
  • 1 litre cold water
  • 1 lemon, sliced
  • Plenty ice cubes

Place a pan over high heat, add the caster sugar and 200 ml of water to it. Stir to dissolve the sugar. Once dissolved, pour the mix over a heat proof jug and place it in the freezer to cold down, 20 minutes approx., alternatively, you can leave it in the fridge for 1 hour. 


While you wait for the simple syrup to cool, squeeze out the lemon juice and prepare the rest of the ingredients. 


In a large jug, mix in the lemon and cranberry juice, followed by the rose water, icing sugar, cold water and the simple syrup, stir until the sugar has dissolved. 

Add the sliced lemon and ice cubes, served chilled. 


Note on the rose water: The rose water adds a floral hint and lots of freshness to this lemonade, but it's totally optional. If you can't find rose water in your local whole/organic food market, click here to learn how to make your own.


Pink Lemonade Granita - Extra Recipe

If you have leftover lemonade you can make a granita. Just pour the content in a freezer safe baking dish and scrape with a fork every 30 minutes for 2 to 3 hours. Serve it after a heavy meal as a palate cleanser or to fresh up a hot summer day.