I think the world would be a much happier place if we all stopped for a lemonade break. I mean, think about it.
It’s ten thousand degrees outside. School is starting back up again soon. The holidays are not all that far away.
Yes, I’m thinking about the holidays nearly four months out. Aren’t you?! 😜
So, how about instead of thinking about all the stuff we have to do, we pause for a glass of cold lemonade and forget everything for five minutes? Real lemonade, not the powdered stuff that you’ve had in your pantry for two years. Definitely not that. Instead, let’s have perfectly sweet-tart homemade lemonade. And let’s make it pink because it’s just more fun that way.
Homemade Pink Lemonade takes a little more effort than stirring powder into water, but it is also a million times more delicious. You won’t find any food coloring in the list of ingredients either. Nope. The pink color comes from fresh raspberries!
The recipe starts with making a lemony raspberry syrup. Throw some fresh raspberries, a couple of tablespoons of lemon zest, sugar, and water into a small saucepan, and cook it just until the berries start to fall apart. Let it cool for 30 minutes while you juice a bunch of lemons. Then strain the syrup into a pitcher and stir in the lemon juice and some cold water. Serve it over ice with a few slices of lemon and cute straws, and then relax for five whole minutes. Trust me, your to-do list can wait that long.
makes about 2 quarts
1 1/4 cups granulated sugar
6 ounces fresh raspberries
2 tablespoons fresh lemon zest (about 2 large lemons)
3/4 cup water
1 1/2 cups lemon juice (about 10 large lemons)
3 1/2-4 cups cold water
For Garnish (optional):
1 large lemon, thinly sliced
Make the syrup. In a small saucepan, combine sugar, raspberries, lemon zest, and water. Cook over medium heat for 10-12 minutes, stirring occasionally, until berries are starting to fall apart. Let cool 30 minutes before pushing through a fine mesh sieve to remove seeds and pith.
Make the lemonade. In a large pitcher, combine syrup, lemon juice, and 3 1/2 cups cold water. Stir. Taste, and add 1/2 cup more cold water if it’s too tart.
Serve pink lemonade over ice. Garnish with lemon slices, if desired.
I love pink lemonade and that you used raspberries. In the past, I’ve used strawberries, so this will be a nice variation 🙂