PINK LEMONADE

16 Jun

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Pink lemonade is a rose-tinted beverage made from lemon juice, sugar, water, and some sort of red or pink dye (natural or artificial) for coloring. Natural food colorings typically used include cranberry juice, grenadine, and crushed strawberries.

Real pink lemons, called variegated pink-fleshed Eureka lemons, do exist. But pink lemonade usually isn’t made with their juice.

The pink drink first appeared in the United States around the mid-1800s, though its origins and inventor are sometimes disputed. In one story, red cinnamon hearts accidentally were added to a batch of lemonade at a carnival concession. But according to carnival historian Joe Nickell in his 2005 book Secrets of the Sideshows, a man named Pete Conklin who ran a circus lemonade and peanut concession actually was the one who invented the drink. One day in 1857, while Conklin was making regular lemonade, he ran out of water. In desperation, he used the pink water from a tub that one of the bareback riders had used to wash her red tights. Unfazed, Conklin added some lemon slices and sold the concoction as “strawberry lemonade,” promptly doubling his sales.

Hmmm.. not feeling interested in this lovely pink lemonade…. are you ?? Dont worry the modern version is totally diffrent. 

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INGREDIENTS:-

  • #    1 1/4 cup sugar
  • #     1 cup water
  • #     1 cup sweetened cranberry/ strawberry / raspberry juice
  • #      1 cup lemon juice

METHOD:-

Make sugar syrup by heating sugar and  water in a small saucepan until the sugar is completely dissolved. Remove from heat. After it is cooled, stir the lemon juice and cranberry juice. Store lemonade in a airtight dry bottle and keep in the refrigerator.  For making a glass of pink lemonade, just add 2 tsp juice to a glass of water.

For the raspberry syrup:

  • 1 cup raspberries
  • 1 cup sugar
  • 1 cup water

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.

Pour the raspberry mixture through the strainer and gently push on the solids to release all of the liquid; discard the solids. Let the syrup cool slightly, about 15 minutes. Refrigerate and store.

 

you may also like ICE TEA , LASSI , PEACH TANGO , PLUM JUICE.

 

 

 

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