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–+ servings
2 jars of Pink Lemonade with fresh strawberries and lemon on the side. There is a large pitcher of more lemonade in the background.

Pink Lemonade

This pink lemonade is 4 ingredients, full of flavor, and perfectly pink (thanks to fresh strawberries).
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Author Elizabeth Swoish
Course Beverage
Servings 8
Calories 106 kcal

EQUIPMENT

  • citrus juicer
  • fine mesh strainer
  • glass pitcher
  • blender or food processor
  • glassware - I used glass jars with lids and straws

INGREDIENTS
  

  • 5 large lemons - washed
  • 1 cup granulated sugar - or allulose for sugar free lemonade
  • 5 strawberries - washed with green tops removed
  • 6 cups water

INSTRUCTIONS
 

  • Firmly roll washed lemons on counter several times to loosen the juices. Cut the lemons in half and juice them with a heavy duty juicer.
  • To a large pitcher add the granulated sugar. Place a fine mesh strainer over the top of the pitcher and pour in the lemon juice. Discard the seeds and pulp.
    Step 1. Add granulated sugar to a large pitcher. Put strainer over top and pour in freshly squeezed lemon juice.
  • Stir together the lemon juice and granulated sugar until it dissolves and becomes a lemon syrup.
    Step 2. Stir together the lemon juice and granulated sugar until the sugar has dissolved completely.
  • Add the water and stir again until it's well combined. Set aside.
    Step 3. Pour the water into the lemon syrup mixture.
  • Add strawberries to a blender or food processor with a 2 tablespoons of water. Puree until the strawberries have broken down completely into a juice. Strain the juice from the seeds and pulp using a fine mesh strainer.
  • Add a small amount of the strawberry puree to the lemonade and stir it well. Add more strawberry puree until it is the perfect pink color.
    Step 5. Pour a small amount of the strawberry puree into the lemonade.
  • Pour into glasses with ice and sip!
    Large pitcher of pink lemonade with a spoon in it for stirring.

RECIPE NOTES

Storing Information:

  • Refrigerated, in an airtight container for 5 to 7 days. 
  • Frozen for up to 2 months.
 

Make it Sugar Free or Reduced Sugar:

  • Sugar Free, use 1:1 allulose sugar in place for granulated sugar.
  • Reduced Sugar, use half allulose and half granulated sugar. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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