Stories abound about the origins of pink lemonade, but at its core, the fruit drink is just regular lemonade dyed pink with some kind of natural or artificial red coloring. We chose the all-natural route by making a raspberry-infused simple syrup and adding just the right amount to freshly squeezed lemonade to give it a rosy hue without overpowering the lemon flavor.
Game plan: You can make the raspberry syrup up to 1 week ahead and refrigerate it in a container with a tightfitting lid.
This recipe was featured as part of our summer ingredients photo gallery.
Watch Amy Wisniewski of the CHOW Test Kitchen make this simple, summery lemonade in an episode of our video series The Easiest Way.
- 1Place the raspberries, sugar, and water in a small saucepan over medium-high heat and bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer until the raspberries are just starting to fall apart, about 10 to 12 minutes. Meanwhile, place a fine-mesh strainer over a medium heatproof bowl; set aside.
- 2Pour the raspberry mixture through the strainer and gently push on the solids to release all of the liquid; discard the solids. Let the syrup cool slightly, about 15 minutes. Refrigerate uncovered until cold, about 30 minutes more.
For the lemonade:
- 1Place the raspberry syrup in a pitcher. Add the cold water and lemon juice and stir to combine. Refrigerate until ready to serve.
- 2To serve, pour over ice and garnish with lemon slices or fresh raspberries, if desired.