Pink Lemonade for the Secret Recipe Club

Pink Lemonade for the Secret Recipe Club

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Secret Recipe Club

This was my first go at the Secret Recipe Club, and I was so excited to get started! I was assigned to the lovely Lick the Spoon Blog, run by delightful Louise. I was so impressed by the items on her blog and flipped through the pages looking for what I would recreate. When I saw the lemonade, I knew instantly that it would be the recipe for this post. It looked absolutely refreshingly, thirst quenching and I loved all the pink and pretty in her post. Check it out, the flowers and presentation were just lovely. 

The weather in South Florida has already turned from too warm to too hot and I’m almost always thirsty. I thought this was a great treat because I’ve never actually made lemonade before, that I can recall, and I was sure it would be a hit. I know it’s still spring in most places, but here it’s already summer hot. I like that you’d be able to recreate this as a low-calorie/sugar-free option as well, and replace Splenda for the sugar. I will try that next time. 

I made a single batch to start, but after tasting the results, I know I will be mixing this up quite a bit this summer! I think it would be fantastic with an ice cold citrus vodka for a signature cocktail for a summertime soiree. 

Pink Lemonade
Serves 4
A delightfully refreshing classic.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 cup sugar
  2. 3 lemons, juiced (1/2 cup)
  3. 4 cups cold water
  4. drop or two of red food colouring
Instructions
  1. Put the sugar and 1 cup of water into a large saucepan and place over medium heat. Boil for five minutes. Then add remaining water and remove from heat. Add the lemon juice and stir through the water. Leave to cool and serve with ice.
Notes
  1. Garnish with a fresh lemon wheel and a coordinating straw.
Adapted from LickThatSpoon
Adapted from LickThatSpoon
annadishes.com http://www.annadishes.com/

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Use the fresh juice from three lemons, getting every bit you can. I like to leave the pulp in, but you can always strain it if you prefer it without. To get the lemons ready to be juiced, roll them back and forth a few times on a hard surface to get them ready.

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When cooking the sugar and water, make sure you don’t leave it unattended, and stir continuously to prevent burning. 

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 I used three healthy squeezes of the food coloring, and it was a little darker than I’d wanted, but still a lovely shade of pink. 

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I thought the paper straws with pink dots were the perfect touch! They go beautifully, I think, and are safer for the environment. 

 

 

I will most definitely be back to check out more on Lick the Spoon. The sweets look divine and I can’t wait to try some of them. 

 

Cheers! 

 signature-best

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We finally hosted our first Thanksgiving at our new house this year and we wanted everything to be covered.

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