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Pink Lemonade

Author Jen


  • 2 1/2 cup Sugar
  • 2 cup Lemon Juice
  • 1 1/2 cup Cranberry Juice
  • 5 cup Water
  • Lemon Slices for garnish


  • Combine sugar with a cup of water and heat over hich heat just until it boils and sugar is dissolved.
  • Remove from heat and allow to cool and refigerate for 1 hour.
  • Add sugar syrup, juices and 4 cups of water to pitcher.
  • Stir to mix well and refrigerate until ready to serve.
  • Serve over ice and garnished with lemon slice.