Pink Lemonade
by Abigail Johnson Dodge
Strawberries lend a bright pink color and a sweet berry contrast to the tart lemon flavor in this quintessential summer drink.
Find more quintessential summer drink recipes on our Guide to Drinks & Entertaining.
Serves six to eight.
Yields about 7 cups.
To learn more, read the article:
Think Pink Lemonade
1-1/2 cups granulated sugar
1 cup coarsely chopped fresh strawberries (about 6 oz.)
Zest of 2 lemons, peeled off in strips with a vegetable peeler (avoid the white pith)
2 cups fresh lemon juice
Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.
Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.
Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.
The lemonade can be served immediately over ice or refrigerated for up to two days.
Garnish options, by the glass or by the pitcher:
Sliced strawberries, melon, or
peaches.
Whole blueberries, raspberries,
or pitted cherries.
Sprigs of fresh thyme, verbena, mint,
or rosemary.
Lemongrass slices or straws, lemon
or lime slices, or ginger slices.
nutrition information (per serving):
Size
:
based on eight servings;
Calories
(kcal):
170;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
0;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
45;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
0;
Cholesterol
(mg):
0;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 80
, pp. 58
August 1, 2006
