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
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.