I know this is out of season right now but I just had to try this recipe for pink lemonade. This recipe was submitted by one of my readers, Jonathan Kent. I had never made pink lemonade before and when I saw the recipe I found it interesting and decided to try it. Mr. Kent had informed me that he had to do a lot of trial and error to get this recipe perfect. I pretty much followed his recipe completely, except I did not have a juicer so I hand squeezed the lemons. For the blueberries, they should be well-rounded tablespoons as seen in the picture. The end result was good but I did find the lemonade to be a tad bit sweet, so if you are not a fan of sweet lemonade, I would recommend cutting down on the sugar a little bit. Even though it is out of season I would recommend trying this one or stick it away for the warmer weather. Enjoy.

Pink Lemonade Recipe

Save Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Bobby

Ingredients

Scale

1 2/3 cups fresh lemon juice (from 6–7 lemons)
8 cups of water
1 2/3 cup sugar (or less, depending on how you like it)
3 strawberries (ends removed and cut in half)
2 rounded tablespoons blueberries

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan combine sugar and 1 cup of water. Bring to a boil and stir to dissolve sugar. Allow the mixture to cool until it has reached room temperature. Then refrigerate until chilled.
Juice lemons (removing seeds but keeping the pulp). Set aside. In a blender combine the blueberries, strawberries, and 1 cup of water. Blend well.
In a pitcher, pour in the lemon juice. Place a mesh strainer over the pitcher and pour the blueberry/strawberry mixture into the strainer.
Use a large spoon to squeeze most of the liquid into the pitcher and leave most of the pulp in the strainer.
Remove the strainer and stir in chilled water/sugar mixture and 6 cups of water. Mix well and put into the refrigerator until chilled.