My good friend A is pregnant with TWIN girls. On Sunday, a bunch of us hosted a baby shower and one of the food items I was asked to bring was lemonade. What more could be more fitting for sweet baby girls then pink lemonade?
We are actually big pink lemonade drinkers in our house. I first became addicted to pink lemonade the summer I was pregnant with Little Tot. I remember from the moment I became pregnant, no matter how much water I drank I was always in a state of parched. Pink lemonade was the only thing that seemed to satiate my constant thirst.
I would love to be all Suzy Homemaker and pretend that the only lemonade we drink in our house is freshly squeezed. That would be a big ol’ lie. We drink almost a jug a day. There is no way I’m standing over a juicer every night to squeeze two pounds of lemons. It’s powdered drink mix for us.
But for a special occasion – like two little pink bundles of joy – I can spring for freshly squeezed. It’s actually pretty easy to make and you can adjust the measurements to make it as sweet or as tart as you like.
This recipe was featured in the April / May 2013 issue of eat.drink.MISSISSIPPI.
Homemade Pink Lemonade
- ½ cup sugar
- 4 lemon peel segments
- 5-1/2 cups water, divided
- 2 cups freshly squeezed lemon juice (about 10-12 lemons)
- ¼ cup cranberry juice
- ⅛ teaspoon salt
- In a small saucepan, combine sugar, lemon peel segments, and ½ cup water. Bring to a boil over medium high heat. Simmer until sugar is dissolved, then remove from heat.
- In a large pitcher, combine remaining water, lemon juice, cranberry juice, and salt.
- Remove lemon peel segments from the simple syrup. Add to lemonade. Stir to combine.
- Pour lemonade through a fine mesh sieve to remove any pulp, if desired.
- Serve chilled.