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A glass of rosy cranberry lemonade with ice
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Cranberry Lemonade Recipe

A tart rosy lemonade made with unsweetened cranberry juice, lemon juice, and a simple sugar syrup.
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Prep Time 10 minutes
Cook Time 3 minutes
Cooling and chilling 1 hour 20 minutes
Total Time 1 hour 33 minutes
Servings: 6 glasses
Calories: 90.6
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/2 cup granulated sugar 100 g
  • 4 cups water divided; 1/2 cup for syrup and 3 1/2 cups cold
  • 1 cup unsweetened cranberry juice 253 g; pasteurized
  • 3/4 cup lemon juice 183 g; fresh squeezed, or pasteurized for higher-risk guests
  • ice for serving

Equipment

  • 1 Small saucepan
  • 1 Pitcher 2-quart capacity
  • 1 Citrus juicer and strainer if using fresh lemons

Method
 

  1. If using fresh lemons, wash them under running water before cutting. Juice and strain out seeds; measure 3/4 cup. Use pasteurized lemon juice when serving people at higher risk from foodborne illness.
  2. Combine sugar with 1/2 cup water in a small saucepan. Heat gently, stirring, for about 3 minutes until completely dissolved. Remove from heat and cool about 20 minutes.
  3. Combine cooled syrup, cranberry juice, lemon juice, and remaining 3 1/2 cups cold water in a clean 2-quart pitcher. Stir thoroughly. Cover and refrigerate at least 1 hour until cold.
  4. Divide into 6 servings, about 1 cup each, and add ice at serving time. Keep extra lemonade refrigerated. Refrigerate within 2 hours, or 1 hour above 90°F, and use within 2 days for best quality.

Video

Notes

Nutrition is estimated per one-sixth batch using generic USDA unsweetened cranberry juice; actual bottled juice varies. Water and ice add no macronutrients. Use pasteurized lemon juice for higher-risk guests.
Video credit: Ellen’s Homemade Delights, Fresh Cranberry Lemonade. Ellen cooks and strains fresh cranberries with sugar and adds lemon extract. This version uses bottled unsweetened cranberry juice, a separate simple syrup, more lemon juice relative to water, and no extract. Follow this recipe’s quantities and syrup method.