Pink Lemonade

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Pink Lemonade
95 min.
16
55kcal

Suggestions


Looking for a refreshing beverage that perfectly balances sweet and tart flavors? Look no further than this delightful Pink Lemonade! Ideal for warm summer days, picnics, or any gathering, this vibrant drink is not only visually appealing but also incredibly easy to make. With its beautiful pink hue, it’s sure to impress your guests and become a favorite at any event.

This Pink Lemonade is a versatile beverage that caters to a variety of dietary preferences. It’s vegetarian, vegan, gluten-free, and dairy-free, making it a guilt-free indulgence for everyone. Plus, with a low FODMAP profile, it’s suitable for those with specific dietary restrictions. Each serving contains just 55 calories, allowing you to enjoy a refreshing drink without worrying about your calorie intake.

The star of this recipe is the luscious raspberry syrup, which adds a burst of fruity flavor and a stunning color to the classic lemonade. The combination of freshly squeezed lemon juice and the natural sweetness of raspberries creates a harmonious blend that tantalizes the taste buds. Whether you’re sipping it by the pool, serving it at a barbecue, or enjoying it at a family gathering, this Pink Lemonade is sure to be a hit. So gather your ingredients, and let’s get started on this deliciously refreshing drink!

Ingredients

  • cup granulated sugar 
  • 16 servings ice cubes 
  • medium optional: lemon thinly sliced for garnish
  • cup juice of lemon freshly squeezed (from 7 medium lemons)
  • ounces raspberries 
  • cups water cold

Equipment

  • bowl
  • sauce pan
  • sieve

Directions

  1. Place the raspberries, sugar, and water in a small saucepan over medium-high heat and bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer until the raspberries are just starting to fall apart, about 10 to 12 minutes. Meanwhile, place a fine-mesh strainer over a medium heatproof bowl; set aside.
  2. Pour the raspberry mixture through the strainer and gently push on the solids to release all of the liquid; discard the solids.
  3. Place the raspberry syrup in a pitcher.
  4. Add the cold water and lemon juice and stir to combine. Refrigerate until ready to serve.To serve, pour over ice and garnish with lemon slices or fresh raspberries, if desired.

Nutrition Facts

Calories55kcal
Protein1.13%
Fat1.8%
Carbs97.07%

Properties

Glycemic Index
7.6
Glycemic Load
8.89
Inflammation Score
-1
Nutrition Score
1.1095652162381%

Flavonoids

Cyanidin
1.62mg
Petunidin
0.01mg
Delphinidin
0.05mg
Pelargonidin
0.03mg
Catechin
0.05mg
Epigallocatechin
0.02mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.02mg
Eriodictyol
2.19mg
Hesperetin
4.09mg
Naringenin
0.25mg
Luteolin
0.13mg
Myricetin
0.04mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:55.28kcal
2.76%
Fat:0.12g
0.18%
Saturated Fat:0.01g
0.06%
Carbohydrates:14.55g
4.85%
Net Carbohydrates:14.09g
5.12%
Sugar:13.18g
14.65%
Cholesterol:0mg
0%
Sodium:7.68mg
0.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.17g
0.34%
Vitamin C:10.41mg
12.62%
Fiber:0.47g
1.86%
Copper:0.03mg
1.61%
Manganese:0.03mg
1.4%
Folate:4.54µg
1.13%
Source:Chow