This lemonade gets its pink color from healthy juice.
- FOR THE SIMPLE SYRUP:
- ¾ cups Granulated sugar
- 1 cup Water
- 1 Lemon, zested
- FOR THE PINK LEMONADE:
- 1 cup Fresh squeezed lemon juice
- 5 cups Cold water
- 8 teaspoons 100% fresh pomegranate juice
- 4 cups Ice cubes
- 1 Lemon, Sliced, To Garnish
For the simple syrup:
Heat a saucepan over low to medium heat and add the water, sugar and lemon zest. Bring the sugar mixture to a boil and stir. Once the sugar has dissolved, about 6 minutes, remove the syrup from the pan into a heatproof bowl and let cool. Once cooled, pour the syrup through a strainer and into a large measuring cup with a pour spout. Discard the lemon zest that remains in the colander.
For the pink lemonade:
Squeeze and drain the lemons. In a large pitcher, add the strained lemon juice, cooled simple syrup, water and pomegranate juice. Mix and add the ice. Cut a lemon into slices about ½ inch wide, scoop out the seeds if possible, and add them to the pitcher. Serve over additional ice if desired.