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Pink Lemonade

Photo: Kate Sears; Styling: Megan Hedgpeth

Hands-on time 10 mins
Total time 12 mins

Serves 8


  • 3/4 cup sugar
  • 1 tablespoon raspberries
  • 1 cup fresh lemon juice
  • Raspberries, for garnish, optional

Nutrition Information

  • calories 80
  • fat 0.0 g
  • satfat 0.0 g
  • protein 0.0 g
  • carbohydrate 21 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • sodium 1 mg

How to Make It

  1. Combine sugar and 3/4 cup water in a saucepan over medium heat. Cook until sugar is dissolved, about 2 minutes. Remove syrup from heat.

  2. Blend together berries and 1 cup water. Strain through a fine-mesh sieve into a large pitcher.

  3. Add syrup, lemon juice and 6 cups cold water to pitcher; stir to combine. Drop a few raspberries in each glass to garnish, if desired.