Recipe courtesy of Nancy Fuller

Pink Lemonade

Name: Pink Lemonade
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 10 cups
Ingredients: 7 cups cold water; 2 cups freshly squeezed lemon juice (about 10 large lemons); 2 tablespoons unsweetened cranberry juice; 1 cup superfine sugar; One 6-ounce container fresh raspberries

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 10 cups

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Ingredients

7 cups cold water

2 cups freshly squeezed lemon juice (about 10 large lemons)

2 tablespoons unsweetened cranberry juice

1 cup superfine sugar

One 6-ounce container fresh raspberries

Directions

Combine the water, lemon juice, cranberry juice and sugar in a large pitcher. Stir with a wooden spoon until the sugar is dissolved. Add the raspberries. Serve in tall glasses over ice.