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Pink Lemonade

This recipe makes a stronger lemonade than usual as it will be diluted by the water from the melting ice cubes as it sits. Since there are so many lemons to be juiced, consider recruiting your kids to help out.

  • Yield: Makes 5 quarts
Pink Lemonade

Source: Martha Stewart Kids, Summer


  • 4 cups sugar
  • 8 cups water
  • 5 1/2 cups freshly squeezed lemon juice (35 to 40 lemons)
  • 10 cups ice cubes
  • 2 cups cranberry juice


  1. Make simple syrup: In a medium saucepan over medium-high heat, combine sugar and the water. Stir until sugar is completely dissolved and mixture just begins to boil. Remove from heat; cover pan, and let cool completely.

  2. Strain lemon juice through a fine mesh sieve into a large punch bowl or serving container. Stir in simple syrup. Just before serving, add ice cubes and cranberry juice.


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