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.
For the lemonade: