While I napped last weekend, Isobel and Dada conspired. Pink lemonade was requested and while I lay on the couch dreaming about $1 a bag deals at a local rummage sale, Isobel and Anthony cruised the aisles of our faithful grocery store for the necessary ingredients for lemonade that would appeal to Isobel’s frou frou little heart.
Although we’re hardly experiencing weather that requires a cool, refreshing drink, Isobel has been begging for pink lemonade for so long that I can’t even remember where she first heard about it. Some cartoon, I imagine, because I don’t even like lemonade and Anthony has firmly set up camp within the rugged wilds of Mountain Dew. But lemons are in season right now, which means they are abundant, cheap and delicious, and all it takes is a few seconds in the microwave plus the addition of some whiskey and you have yourself a delicious hot toddy. I hate lemonade, but all I’ve ever tried have been the sickeningly syrupy sweet concoctions from concentrate. Homemade lemonade is amazing with its tart, yet sweet, flavor. The cranberry juice adds the perfect counterbalance. I had to force myself to stop drinking it, because mama doesn’t need lots of sugary drinks, either.
We still have some in the fridge because it is a sugary drink and I’m not overly fond of Isobel drinking the sweet stuff. I’ve been doling it out stingily and have poured some into our Popsicle molds to enjoy when the weather heats up a bit. We follow Simply Recipe’s version almost exactly.
- 1 cup sugar
- 4 cups water
- 1 cup cranberry-raspberry 100% juice blend
- 1 cup lemon juice
- Heat sugar and 1 cup of water, stirring occasionally, until completely dissolved. Remove from heat and set aside.
- Juice your lemons (I think we used about 4), and add to your simple syrup mixture. Add the cranberry-raspberry juice and remaining juice. Adjust seasonings to taste. If too sweet, add more lemon juice. If too sour, add more sugar. Chill, or add ice, and it’s ready to serve.
Don’t ask about the funnel. I have no idea.