Pink Lemonade

To make the lemonade pink, we added cranberry juice (or you could substitute pomegranate juice, if you prefer).

  • Servings: 24
  • Yield: Makes about 1 1/2 gallons

Source: Martha Stewart Weddings, Fall 2005


  • 9 cups fresh lemon juice (about 60 lemons), plus 4 lemons, thinly sliced into rounds, for garnish
  • 6 cups superfine sugar
  • 1 1/2 cups cranberry juice


  1. Pour lemon juice through a fine mesh sieve into a large serving container; add sugar, and stir until sugar is dissolved. Stir in 3 quarts cold water and the cranberry juice. Refrigerate until ready to serve, up to 1 day. To serve, add ice cubes to fill and garnish with lemon slices.


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