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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.

  • 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


  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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