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.
- 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
- 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.