Pink Lemonade
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Martha Stewart Weddings, May Spring 2007
- Yield Makes 3 quarts
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Ingredients
- 1 cup granulated sugar
- 2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish
- 1 1/2 cups superfine sugar
- 2 cups cranberry juice
Directions
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Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
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Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
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To serve, add ice cubes to fill and garnish with lemon slices.
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