This recipe makes a stronger lemonade than usual as it will be diluted by the water from the melting ice cubes as it sits.
- Yield: Makes 5 quarts
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
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.
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.