I've always enjoyed homemade lemonade whenever I've had any, but never thought to make it myself until Saraidy made some for
in September. It was so simple to make and so delicious! I've wanted to make some more ever since, but then the winter rolled in and it just didn't seem to be befitting of the cold weather.
So then I though, heck, maybe the dreary weather can be my lemons, and dammit, I'm going to make lemonade!
But in addition to being home-made it's of course meg-made, so what am I going to do to it...there are two obvious choices here... make it sparkle or make it pink! I went with pink!
girly I know, but having a little daughter allows me to fully embrace the pink (until she tells me otherwise!) so I just go with it these days, and make no apologies for doing so!
There are so many different ways to make Lemonade Pink, including using beetroots, raspberries, grapefruit, blood orange or cranberry juice. I wanted to make the more traditional Pink Lemonade with cranberry juice and as I couldn't find one that I liked the sound of fully (some too lemony, some too sugary), I combined a few different recipes to come up one that sounded juuuuuust right.
Juice of 8 lemons
4 piece of lemon peel sections
1/2 cup sugar
1/2 cup cranberry juice
6 cups water
1. In a small saucepan combine sugar, lemon peel sections and 1/2 cup water and bring to the boil slowly. Simmer until the sugar has fully dissolved and turn off the heat.
2. In a large jug combine the rest of the water (easier if its cold already), the freshly squeezed lemon juice (strained to remove pips and pulp) and cranberry juice.
3. Remove lemon peel from the sugar syrup and add to lemonade.
4. Serve chilled and enjoy!
Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!