picnic pink lemonade

For reasons I cannot adequately put my finger on, if you show up to a potluck or picnic this weekend with carafes of freshly-squeezed lemonade, you will be welcomed and adored, but if you show up with the same carafes of freshly-made pink lemonade, people will actually freak out. Why is pink lemonade so much more exciting than the pale yellow that accurately depicts the lemons from which it is derived? It’s a mystery to me as well but I — a person who does not own a single pink garment and likes to consider myself immune to pastel-tinted charms — will always reach for it first.

auditioning many types of pink
a model of lemon-juicing efficiency

Also fun is to ask a roomful of a people what makes pink lemonade pink, well aside from the Red Dye #40 in most bottled versions, and to realize that none of use really know. We’ve discussed it here a couple summers ago and while many of the suggestions are sound and probably delicious — grenadine! hibiscus! pink lemons! — I tend to gravitate instead to the fresh berries that hit the markets during the peak lemonade season ahead. Or, uh, distant-origin strawberry, blackberries and raspberries that were on sale this past weekend. Er, it’s not like we were growing lemons in our New York City fire escapes anyhow, as much fun as it would be.

water and sugar, ready for later
lemon juice

As I tend to do, I got a little carried away with my pink lemonade studies, curious to see exactly how much of each berry one would need to make a carafe of charmingly tinted lemonade and now my fridge looks like a flower patch or bridal shower. If that’s not an auspicious start to lemonade season, I don’t know what is.

strawberries raspberriesblackberries strained berry purees

pink lemonade, three ways
pink lemonade, three pinks

One year ago: Carrot Salad with Tahini and Crisped Chickpeas
Two years ago: Lobster and Potato Salad
Three years ago: Rhubarb Snacking Cake
Four years ago: Spring Salad with New Potatoes
Five years ago: Strawberry Brown Butter Bettys
Six years ago: Strawberry Shortcakes
Seven years ago: Strawberry Rhubarb Pie, plus the updated version
Eight years ago: Strawberry Rhubarb Crumble (still the star of the Memorial Day weekend show, along with this lemonade)

And for the other side of the world:
Six Months Ago: Twice-Baked Potatoes with Kale
1.5 Years Ago: Cauliflower with Brown Butter Crumbs</a
2.5 Years Ago:
Dijon-Braised Brussels Sprouts
3.5 Years Ago: Cauliflower-Feta Fritters with Pomegranate

Pink Lemonade

Yield: 1 generous quart or 4 to 4 1/4 cups

3 cups cold water
1/4 cup plus 1 tablespoon granulated sugar, divided
1 cup (about 5 ounces) fresh raspberries, blackberries or sliced strawberries
1 cup lemon juice (from 4 to 6 lemons, depending on size and juicer efficiency)

In a 1-liter carafe, combine water and 1/4 cup granulated sugar and shake it several times. Set this aside in the fridge to chill and dissolve while you prepare the other ingredients.

Combine your berry of choice with remaining tablespoon of sugar; it’s best to let the strawberries sit with the sugar for 10 minutes to get the color and juices flowing; blackberries and raspberries can be used right away. Blend the berries and sugar until fully pureed, and then a minute longer. Press through a fine-mesh strainer if you, like me, prefer your lemonade without seeds. You should have a generous 1/4 cup of each puree.

Remove sugar water carafe from the fridge; if sugar hasn’t fully dissolved, give it a few more shakes and it will. Add lemon juice and berry puree. For the pink hues you see above, use 1 tablespoon blackberry puree, 2 tablespoons raspberry puree or 4 tablespoons (or all) of the strawberry puree. If you don’t mind a dark red/purple color and want a stronger black- or raspberry flavor, you can use all of the puree. Extra puree makes an ideal yogurt or yogurt popsicle stir-in, or can be used for additional batches of pink lemonade, because this will go on repeat.

Give the carafe another shake, and drink right away or chill until your next picnic.

A whole bunch of things about lemonade, from an obsessive:

  • My magical lemonade formula: Despite the fact that we are shameless, unequivocal lemonade junkies around here, it has still taken me forever to find what I consider the ideal lemonade formula, one that was neither too sweet or diluted, and is in fact strong enough to hold up when poured over a glass of ice or finished, as I prefer it, with glugs of seltzer. I’ve auditioned it [3 cups water to 1 cup lemon juice and 1/3 cup granulated sugar] on lots of people this summer with little complaint, but I could also see some people enjoying it with as little as 1/4 cup or as much as 1/2 cup sugar. If you are not going to put yours on ice, you might like a splash or two of extra water.
  • Down with simple syrup! I also insisted that it be as quick to make as possible, and I did this by omitting the process of making simple syrup because who wants to cook and then cool down syrup when you could just sweetened the ‘ade directly and give it 15 minutes to dissolve with a couple shakes? Not me.
  • Gadget love: I realize that most people don’t invest in such ridiculous single-use devices as an electric citrus juicers, especially people with tiny kitchens, but ours has paid for itself ten times over in grapefruit, orange and lime juices as well in four years we’ve had it. Plus, it’s so effective, I routinely get a full cup of juice out of 3 1/2 juicy lemons. We have this one (because I had fond memories of my grandmother’s in Florida growing up, with the spout you could place you glass under and say “more please!”) but if I were buying it again today, I don’t think I could resist the price of this well-reviewed one instead.
  • Choosing lemons: I often find lemons on sale in netted bags that seem a little soft but are perfect inside. These are ideal for lemonade as the price is often reduced and I get a lot of juice out of each, more so than with the firmer ones that often tend to have thick skin and little flesh within. I also get more juice out of them if they’re at room temperature.
  • What to do with extra lemon peels: I love cooking with whole lemons (i.e. juice, flesh and peel) and there are a few recipes in the archives that highlight this: a Shaker Lemon Pie, a Whole Lemon Tart, Whole Lemon Bars (in The Smitten Kitchen Cookbook), and this absolutely-due-for-a-refresh crazy good Strawberry-Lemon Sorbet. Alas, what you’ll have leftover is just the peels, which means there’s no time like the present to make gobs of candied lemon peels. This technique will work just fine with lemons, and if you don’t want to dip them in chocolate, just roll them in sugar when you’re done.
  • Planning ahead: If I know I’m going to want to make lemonade but am busy with other things, I’ll go ahead at put a carafe with just the water (3 cups) and sugar (1/3 cup) in the fridge to dissolve and chill whenever I think of it, and simple pour in the fresh juice at the last minute… or, you know, whenever I’m done putting the kid to work. [Another bonus of those electric juicers: a cinch of little hands to use. And fun. And less work for us!]
  • Carafes: Finally, those are 1 liter Weck juice jars. I love the charming double-clamp old-school jars for canning, but for actual food storage, I always buy additional plastic “keep fresh” covers. Perhaps less Pinterest-ready, but a lot less fussy for regular use, too.

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115 comments on picnic pink lemonade

  1. Robby

    Just wanted to say that I have had an older version of that well reviewed Black & Decker juicer for at least 8 years. It is a workhorse (I do large food events at my church) and hasn’t slowed yet. Best $12 I have spent in some time.

  2. JessB

    Yum, yum, yum! Down w Red Dye #40! I have two little girls that will be drinking beautiful juice this weekend…I may have a little vodka in mine.

  3. Rebekah

    I must be a weirdo, because I like simple syrup. However, I make big bottles and keep them in our “bar” for cocktails as well as the spur-of-the-moment lemonades, so it’s nowhere near as inconvenient as making it specifically for lemonade. Deb, can I assume I could sub an equal measure of my simple syrup for the sugar in your recipe?

  4. Kelly

    I did a version of this last weekend (although I admit to using frozen limeade concentrate). I made a rasberry/strawberry and a cherry puree and then just put them in squeeze bottles so people could add their own berry choice to the limeade. It was a big hit.

  5. i usually don’t like berries because i guess i’m a freak of nature, but i do loooove a berry lemonade. i look forward to making this for my rooftop!

  6. My former roommate had an old electric citrus juicer, and I miss it so much! Fresh lemon drops on command. Heaven.
    I think it’s time to buy our own.

  7. So, I’m also thinking of sumac-ade or whatever you want to call it (made from staghorn sumacs). I’m a cautious forager, but I think this is the year to try it. I wonder how it will compare as far as looks and taste. We definitely have to try this/these versions, though. Looks like the perfect summer experimentation.

  8. Did you know that the company “Weck” has been THE German company to produce glasses to preserve food in? To the point where the verb “einwecken” (literally: to weck), means preserving food until today, regardless of what kind of glasses you use.

  9. Susan

    I like to rub a few strips of the citrus zest into the sugar in the recipe (then discard the strips) for extra flavor. I do that for lots of other applications, as well. I keep a small baggy of zest strips in my freezer so that I can flavor things when I don’t actually have the fruit available. So handy.

  10. Liz

    Sparkly Jules I like stevia for this kind of thing you cans ee if you like it.

    I used to drink the limonada all the time in Mexico and thought they juiced those tiny key limes until a friend showed me how they make it. Cut the limes in chunks and throw them int he blender with water, then strain an sweeten to taste. I make all my lemonade this way now and I will just throw in some pink fruit in the blender. The flavor is different from the peel so some may not like it.

  11. Aileen

    Thank you, schlachtplatte! I just moved to Germany and I love those little Weck jars – that’s a new verb for me.

  12. deb

    Katharine — Right, yes. Now fixed!

    Laurie — No, I don’t bother. I don’t mind it getting a little diluted from ice, in fact, the recipe anticipates it.

    Robby — Great to know, thanks.

    Rebekah — I’d say more than 1/3 cup simple syrup, mostly because 1 cup sugar + 1 cup water usually comes out to 1 1/4? 1 1/2 cups? I can never remember, but more than 1 cup simple syrup. However, with simple syrup, it’s easy enough to add it to taste. It totally makes sense, of course, if you keep it around. But as I don’t, when a simple drink recipe wants me to start by cooking and cooling syrup, it always feels like too much work.

  13. ashley

    I’ve looked online and haven’t been able to figure this out – maybe you could help. Could I use my Breville juice fountain juicer to make lemonade or do you need to use a citrus juicer? I use it to juice lemons in green juice all the time, but that flavor is a bit more intense than lemonade. I was thinking that maybe if I cut the rind off it could work? Would love your thoughts!

    1. deb

      ashley — I’m not familiar with this machine, but online (PDF) it says “Citrus fruit can be juiced in the Juice Fountain if peeled first.”

  14. Toni

    When I was a kid we always made lemonade pink and sweetened it by adding loganberry syrup. But I think that may be a local thing. It makes lemonade the perfect shade of pink. :)

  15. Tina

    > Why is pink lemonade so much more exciting than the pale yellow that accurately depicts the lemons from which it is derived?

    I’ve said it before and I’ll say it again. Because red (and shades thereof) is the most delicious color!

  16. Mima Isono

    looks so fresh, great for summer. I’ll try this recipe & also add my fave: spearmint leaves. Thanks so much for sharing

  17. Jenny

    What a coincidence, I just made this yesterday based on your cucumber lemonade recipe (which I have been obsessed with lately)! I added some water while I pureed the strawberries/blackberries to thin the puree out a bit because it was pretty thick when I first tried to get it through the strainer. The final product is SO delicious and the most beautiful color- also coming from someone who is generally not a fan of pink, though the timing is apt because we just found out that this being I’m growing is a girl :)

  18. Naomi Snider

    I have taken to freezing lemons when they go on sale. Cutting them in half first, then storing in a foodsaver bag. I found that when these lemons are thawed, they yield much more juice than usual, and they seem to be easier to juice. I take out the amount of lemons I need, and drop them into some warm water for about 5 or 10 minutes and they’re ready to go.

  19. Athena Barnjak

    Deb, I’ve always used Ball jars for canning–is there a fundamental difference with the Weck? Theyre awfully pretty!

  20. Lauren

    A quick tip for obtaining maximum juice from citrus fruit ( thanks to years working in restaurants) roll the fruit around on your kitchen table or counter and apply moderate to heavy pressure with the palm of your hand on all sides and the ends too.This breaks the “juice sacs” and increases yield.

    I drink lemonade daily. Lucky to have that as a prescription to help me avoid kidney stones.The teensy one I had was so agonizing I would have taken any drug prescribed gladly, how super that it was my all time favorite drink that was my “medication”. We should all be so lucky! I will be adding some pinkness to my daily summertime dose. Thanks for making it so easy for us to find the quantities we need to add of each fruit. And info on juicers to boot! You are the BEST!

  21. I adore pink lemonade and must confess I’m a pink-a-holic for sure as evidenced by my recent post for Sparkling Strawberry Sangria – a delightful pitcher of pinkness lol:) I look forward to trying your recipe and possibly incorporating it into a cocktail – thanks for sharing ~ Cheers:)

  22. PG

    Perfect timing — I made lemonade just yesterday because I had a lemon denuded of its peel (which had been grated into your recipe for blueberry lemon yogurt cake) and didn’t want to waste it. With a similar cheap ass instinct, links to some of your recipes that use the non juice part of a lemon would be great to include in this post (as you’ve sometimes done about egg yolks in posting a recipe that uses only the whites).

  23. karen

    If you ever need food testers to try out recipes in their own kitchen to give you feedback, sign me up! I don’t even like lemonade and juice that much, but I want to make your recipe. That pretty much goes for everything you post. I found your blog when my son was born 3 years, it’s been a sanity saver and a fun time waster. I know you’re posts will slow down here in a little bit with your little addition. But just wanted to thank you so much for your site!

  24. Audrey

    Lemonade needs the zest to give it a lemon flavour. The juice only gives sour.
    I put the zest or strips of rind in the glass with sugar, add boiling water. When sugar has dissolved add lemon juice and ice to fill the glass and cool it down. Instant lemonade!

  25. my grandmother always peeled potatoes at the coffee table covered with newspaper. man, i still have such strong sensory memories attached to that even after all these years!

  26. Andrea

    Quick question. Could I use frozen berries instead? Should I defrost them first? Can’t always get berries here in Spain.
    Thanks in advance

  27. Patricia

    Thank you so much :-)! Lemonade making is not a very Dutch thing … But I love it and will make your pink lemonade with my own strawberries this season (from my tiny city garden)! Weck is THE make in Europe for canning etc. I also store beans, nuts etc. in the jars: pretty and airtight :-)!
    PS I love your posts and pics :-)!

  28. Amanda

    I can’t find anything to back me up on this with my quick google search, but I’ve heard that the Victorians invented pink lemonade as a way to make it prettier. I also remember hearing that they just made it pink with red dye. I much prefer raspberries to flavor my pink lemonade though!
    I made a huge amount of pink lemonade for a baby shower in one of those gallon jugs with a spigot on it. I put a bag of frozen berries in to chill it, which made it look cute, but the spigot meant that no one had to deal with thawing berries in their drink.

  29. Denise

    Looks like a fabulous recipe but where, oh, where did you get the Weck bottle??? I have many Weck jars but have never seen a bottle…

  30. Michelle

    Sweetened syrup keeps in the fridge for a LONG time (You can even freeze it). It really isn’t that big of a deal to make a big batch ahead of time. Then you have sweetener for lots of things – iced tea, lemonade, etc and people can sweeten to their hearts content. One thing I like to do is throw some lemon zest in with that simple syrup while it is cooking/cooling. Bumps the lemony taste up quite a bit and is GREAT for iced tea. Of course, I’ve been known to throw all kinds of things in that simple syrup – mint, rosemary (great in mixed drinks), berries, etc You can set out one pitcher of iced tea and one pitcher of lemonade and let your guests go crazy with flavor combinations. Just saying…. Thanks for the post!

  31. I love the simplicity of ingredients in this recipe! And that there isn’t 3 cups of sugar (I feel like most lemonade recipes I see just tend to get ridiculous).

    Also – so funny that pink lemonade is so much more exciting than the regular kind. We’re just all so darn excited about novelty things :)

  32. cR

    WAY too red orange-y! I want a nice cool bluish pink, icy. Snapple’s pink lemonade used to be the perfect frosty tint, but they changed to a much warmer hue. Maybe the addition of a little blueberry puree would do the trick … or yikes, green lemonade!

  33. Anna

    This is great! I was hoping you would do a post on lemonade. I used to try to deduce your lemonade formula from the vermontucky lemonade recipe. I did this for years:-)

  34. AngelaS

    Another hint for getting heaps of juice out of citrus is to zap them in the microwave first, about 15-20 seconds……. Till they are warm anyway.
    Is there much difference between traditional lemonade and making it with pink grapefruit, then it’s more citrusy than adding berry fruit.

  35. Anna C

    We just had some Watermelon Cucumber Lemonade from Aldi. It was a fabulous pink and refreshing flavor. I just checked the label… surprisingly, no dye! Vegetable juice extracts for color, cucumber essence, watermelon juice, stevia, water, lemon juice, sugar, and citric acid. So all in all not too bad!

  36. smugexpat

    Growing up in TX we used concentrated grape juice to pink our lemonade. I never heard of any other way to do it.

  37. Elana

    We make pink lemonade every weekend, and instead of stirring the sugar into the water, I make a simple syrup of the water and sugar, add fresh mint leaves and a mixed fruit flavored tea from dried fruits and leaves – you can try different tea flavors like cherry, berry, hibiscus etc., the mixed cocktail seems to go over best in our house.
    Once the syrup cools, I just strain it and add to the lemon juice and then add the water right into the pitcher.

  38. Daisy

    It always makes me smile when I see that you use the Weck jars. This really reminds me of my childhood and of my of grandmother, who also used to use the Weck jars to preserve fruits and vegetables from her garden and her home-made jam! Weck is a German company, that exists for more than 100 years and “einWECKen” is a (rather old) German word for “preserving (self-made things)”! Thanks for your marvelous recipes! Daisy from Germany

  39. Sandra

    There’s an ice cream shop here in Wisconsin that makes a lemonade/vanilla ice cream drink that is soooo yummy and so simple. I had never had one or even heard of that combo before moving here. Anyone else familiar with this summery treat?

  40. Margaret

    I love very juicy lemonade, so typically make it one glass at a time: two heaping teaspoons of sugar dissolved in a couple tablespoons of water, then fill the rest of the glass with juice. I’ll throw some berries in next time!

  41. deb

    Denise — I ordered them from the Weck website, but paid shipping. I saw this morning that you can also buy them on Amazon with free shipping. But, these comes in packs of 3s and 6s.

    Andrea — Frozen berries should be just fine here.

    audrey — Thank you. That means a lot.

    PG — Great point. Actually, if you have more time, and as suggested here by others, I love an intense lemon peel simple syrup for drinks or even sweetening lemonade. It’s a different flavor profile, but if you love that bitter zesty taste, it will be as up your alley as it is mine. Adding more suggestions up top now. Thanks.

    Athena — Just different canning styles. Ball and other American-style jars have single-use canning lids that indent/seal. Weck uses rubber gaskets, glass lids and metal clamps to seal the jars; only the rubber ring is considered single-use for canning. When the canning process is complete, the edge of the rubber ring tips downward. You can read more about the process on my favorite canning blog. And of course, they are pretty. They come in lovely shapes (this is the juice jar, but there are many others), but are also more expensive.

    Karen — Sorry for the delay but it does work for me. Is it still not working for you?

  42. After all the years with the red dye. You brilliantly post this. Thank you so much..Its such a wonderful break. strawberries all the way.

  43. Sofia

    1. How long is it going to last in the fridge?
    2. Can we use just strawberry puree? If yes, will it have to be made from 5 ounces of strawberries?
    Thank you very much!

  44. This lemonade is so refreshing and tasty, perfect for summertime! My kids really love it and I guess it is a lot more healthy than anything you can buy in the grocery store… Thanks for it.

  45. Perfect timing for this post and recipe! We’ve been experimenting with pink lemonade in our kitchen as well as a spiked version (with vodka) will be the featured cocktail/beverage at our daughter’s 4th of July wedding next month. Thanks to your obsession and details, I don’t think any further experimentation will be necessary!

  46. Julia

    My new favorite pink lemonade is pinked up with cranberry. Admittedly, because I am a lazy bum, I use both lemonade and cranberry juice from a bottle. But I suspect that you could come up with something more creative and equally delicious.

  47. Pam

    I don’t know if you are a frequent Fresh Direct person as I am, but I noticed last week they actually sell a pink lemon. I haven’t ordered them yet, but suspect I will since I love the idea!

  48. GC

    This looks so great! :) I was wondering if it is possible to use watermelon juice instead of berries for the pink color?

  49. Hayley

    I know this may sound strange, but my mother always put a splash of vanilla extract in her homemade lemonade (and fruit salads too!) Try it, wonder if your mind will be blown like mine when after all these years I figured out what it was… :)

  50. I love lemonade, whatever colour. Your recipe sounds delicious. With all the lemons available from my friends (something about growing lemons, my husband and I have no luck, 2 trees 5 years and still no lemons!) and I will be sure to grab some strawberries before they are finished and give it a try. :)

  51. I love pink lemonade! It reminds me of swimming in the pool during the summertime when I was little. But I haven’t had it since then! I love the idea of using berries to color it, rather than using the pink flavored powdery mix (which is still pretty good, by the way…). Really fun post! Thanks for the idea!
    xx Lane

  52. Jess

    I am making a double batch with fresh farmer’s market strawberries, and 2 cups of sliced strawberries gave me over a cup of purée!! Guess I will have to make more for us (this batch is for a friend who just had a baby!) :)

  53. Lemonade is definitely one of summer’s greatest pleasures for me. As much as I cook and as much as I love lemonade, I’m amazed I don’t make lemonade from scratch more often. I’ll definitely have to try this recipe – it looks fabulous!

  54. Mary K.

    In case anyone else wondered about adapting for limeade — I tweaked the above formula and got a tasty, plenty tart pink limeade with: 2 c lime juice, 5 c water, a very generous 2/3 c simple syrup (2/3s and then a hearty splash to top off), and 10 T of strained strawberry puree. I used plain grocery-store berries and aging Costco limes, so that might account for why I needed more puree and more sugar than the recipe proportions call for — with nice greenmarket berries you’d probably need less sugar.

  55. Ethel Bourbon

    I like this idea so much that I think I will try to make a bunch of the puree, strain it, and freeze it in ice cube trays. Then store the cubes in a zipper bag in the freezer. Then when it’s time to whip up lemonade, I can just toss in a few cubes of frozen berry goodness to make a delicious pink beverage!

  56. Elizabeth

    Something that you might want to try: When I make lemonade I stir the sugar in the lemon juice to dissolve it. It seems to dissolve much faster than it would in water.

  57. Nina

    When I was pregnant, I, too, consumed great quantities of lemonade. Because I was lazier, I would buy the concentrate from Trader Joe’s, and then add a dash or two of orange blossom water after pouring it into the glass (a trick I picked up from Sofra []). So tasty!

  58. Julie

    I just made the regular, non-pink type and I love how easy it is and how delicious! I think I’m now addicted. I used Myer lemons, 1/4 cup sugar and I zested one lemon in one long ribbon using a vegetable peeler. I put the zest ribbon into the lemonade. I think it added flavor and maybe even color to the finished product. I’ll be making another quart tomorrow! Thanks so much!!

  59. Megan

    Hi Deb, just checking on those stay fresh lids. Can you tell me if they’re leakproof? I can’t seem to find any information on that on Weck’s website. Lots of thanks!

    1. deb

      Megan — Nope. I would not turn these sideways. They’re good for keeping things fresh and covered but don’t have a strong enough grip (on the juice carafes/jars at least) to hold on if the liquid was overturned.

  60. Mark

    All I can think about is how good this would be with some gin or vodka. “Hello, my name is Mark and I’m (fill in the blank)”

  61. Lee

    I made this today… used the raspberries for color. My hubby, who loves lemonade, but usually dilutes it, thought it a bit strong, so I used an additional cup of water. PERFECT for us! Love it!

  62. Sam

    You know what’s funny is that the content on your site is as crammed as I’d imagine your apartment to be. The font is small and all the text is centralized into one medium-width column. This is not a bad thing, but I do wonder if it was a conscious decision to reflect your kitchen space in your blog space?

  63. KatieK

    I am now making fresh lemonade every other day. We love Arnold Palmers and it’s pretty darn tasty as a mixer for bourbon. I bought a juicer, but figure it’ll pay for itself pretty quickly instead of buying “Simply Lemonade” every couple of days. Plus real cane sugar and 25% real juice instead of the touted 11% in the Simply Lemonade. I also don’t do the simple syrup; the sugar dissolves on its own with a couple of shakes.

  64. Erika

    This recipe (or the idea it sparked) has saved me. I’m in my first trimester and nauseated at the thought of basically every food except watermelon, including almost every beverage (how did you maintain this blog? I can’t even deal w photos of food, let alone preparing or writing about it). And then this popped up in my feed and I thought…huh…that actually sounds pretty good. Admittedly I went out and bought newmans own lemonade. But mixing 1/3 lemonade, 2/3 seltzer has meant that I actually have been consuming enough fluid. Thank you!!!

  65. Katie

    Another way to get a beautiful pink lemonade is to make lavender lemonade. Boil the water and sugar, steep the lavender buds in a sachet for 15 minutes then add your lemon juice. It will turn pink.

  66. Marjorie

    Years ago I used to help friends who had a juicing business in the Pike Place Market in Seattle. One juice they made was lemonade. They would use 4 parts lemon, 1 part orange and 1 part lime! It was the best I have ever had and I still make it this way today.

  67. Emily

    Have made this several times with lemonade but tried it with limes today. Strawberry limeade was. Big hit with the kids!