Pink Lemonade… So refreshing and perfect for summertime. This month, my focus was on all of the wonderful things we can do with lemons – and we’re starting off with this delicious recipe for pink lemonade. First, because it’s awesome – I love to mix up a pitcher, add just a touch of vodka, and have a “grown-up” afternoon by the pool. Second, I use the ingredients from this pink lemonade recipe to create a pink lemonade cake next week!
I’ve made a pink lemonade cake in the past, and I wasn’t in love with it – first of all, one of the ingredients was frozen pink lemonade concentrate – Now, I just don’t understand the point of a scratch cake when you’re adding something like frozen concentrate or (and I know it makes me a baking snob) Jello. This sent me on a quest to find out exactly what makes pink lemonade pink, anyway?
There are two schools of thought here – either strawberries or raspberries. After doing a little research, the addition of raspberries seemed like the most authentic, and I knew they’d pair wonderfully with the lemon juice to make a pitcher full of pink lemony goodness!
This recipe makes a ton of raspberry simple syrup, which keeps quite nicely in an air tight container in the fridge. This is a good thing, since we’ll need about 1/2 cup next week!
As a bonus this week, we’re also making candied lemon peels – you can make candied peels of nearly any citrus fruit and they’re great for garnishes and also for eating by themselves – I’ve made them for the Christmas holidays in the past, and they were a big hit!
This video contains the tutorial for the Raspberry Simple Syrup and also the Candied Lemon Peels – They were easy to make in the same tutorial so the same video will be posted on both recipes!
- 6 oz Raspberries One little container
- 2 cup Granulated Sugar
- 2/3 cup Water
- 6 cups Cold Water
- 1 cup Freshly Squeezed Lemon Juice About 7 medium lemons
- 1 cup Raspberry Simple Syrup
Raspberry Simple Syrup
- Put the Raspberries, Sugar and Water in a saucepan and heat on medium-high.
- Heat to a boil, stirring occasionally.
- Simmer 10-12 minutes - the raspberries should just be falling apart.
- Pour the raspberry mixture through a fine strainer into a heat-proof bowl. Set aside to cool a bit.
- Once cool, place in an air tight container in the fridge to cool completely before making Lemonade (about 30 minutes to an hour)
- Put one cup of raspberry simple syrup in a pitcher.
- Add the lemon juice.
- Add the water and fill with ice.
- Stir gently and serve.
I usually add about 3 jiggers of vodka to this recipe to make the adult version - Also, you can garnish with fresh raspberries or the candied lemon peels mentioned earlier!