Pink Lemonade FROM SCRATCH

INGREDIENTS

• 1 cup (225 g) white granulated sugar
• 1 cup (236 ml) water
• 1 cup (236 ml) lemon juice (About 6 large lemons)
• 8 cups (2 liters) cold water
• ½–1 tsp beet juice
• Ice

DIRECTIONS

1. Combine 1 cup white granulated sugar and 1 cup water in a small saucepan. Simmer over med-low heat until the sugar dissolves. Remove the simple syrup from the heat and let it cool completely.
2. Add the cooled simple syrup to a large pitcher. Then pour in the lemon juice using a strainer to catch any pulp or seeds. After that, add about 8 cups of cold water.
3. To turn the lemonade pink, add ½ tsp of beet juice at a time until you get the pink color that you want. I usually add between ½-1 tsp. Store it in the refrigerator to chill.
4. To serve, pour the lemonade into glasses filled with ice. Garnish with lemon slices and fresh mint or basil.

TIP

• If you don't want to stand around the stove to make the simple syrup you could always just heat up the water using a teapot.  Once it is hot enough and "whistling"; take it off the stove and combine the hot water with the sugar.  Stir until the sugar is dissolved.  Set aside to cool off completely.