mardi 2 février 2016

How To 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.

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To Blackberry Lemonade

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