Easy Pink Lemonade: 5 Steps to Sweet, Tart Summer Sips

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Easy Pink Lemonade: 5 Steps to Sweet, Tart Summer Sips

This pink lemonade is made with a fresh strawberry syrup, simmered for 5 minutes and strained for a smooth finish. The syrup blends with 1 cup of fresh lemon juice and cold water for a naturally rosy, bright drink. Ready in about 1 hour 20 minutes including chilling, it is a refreshing pitcher for summer cookouts, picnics, and brunch tables.

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Prep Time 15

Cook Time 5

Chill Time 1

Total Time 1 20

Servings: 6 Glass

Course: Drinks

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

For the Strawberry Syrup:

1 1/2 cups fresh strawberries hulled and halved
3/4 cup granulated sugar
3/4 cup water

For the Lemonade:

1 cup fresh lemon juice about 6 medium lemons
5 cups cold water
1 tbsp lemon zest optional

For Serving:

Ice cubes
6 thin lemon slices
6 fresh strawberries sliced
6 sprigs fresh mint optional

Equipment

1 Small saucepan simmers the strawberries gently
1 Fine mesh strainer separates the syrup from the pulp
1 Citrus juicer extracts lemon juice and catches seeds
1 Vegetable masher breaks down the cooked strawberries
2 quart glass pitcher holds and chills the full batch

Method

Simmer the strawberries, sugar, and water over medium low heat for 5 minutes.
Mash the berries and remove from the heat.
Strain the syrup, press the solids, and cool for 30 minutes.
Juice the lemons to make 1 cup of juice and strain out the seeds.
Combine the syrup, lemon juice, and cold water in a pitcher, then chill for 1 hour.
Serve over ice with lemon slices, strawberries, and mint.

Wait for the syrup to cool fully before mixing it with the lemon juice to keep the flavor bright.

Notes

Choose deep red, fragrant strawberries for the best color and flavor.
Taste after chilling and adjust the sweetness with a spoonful of syrup.
Add ice only to each glass so the pitcher does not water down.

STORAGE: Keep the finished pink lemonade in a sealed glass pitcher in the refrigerator for up to 4 days. Store the strawberry syrup separately for up to 5 days. Freeze the syrup in ice cube trays for up to 3 months.