Cranberry Lemonade Vibrant Drink (Printable version)
A refreshing blend of tart cranberries and zesty lemon, ideal for a cooling summer bev.
# What you need:
→ Fruit
01 - 1 cup fresh or frozen cranberries
02 - 1 cup freshly squeezed lemon juice (about 4 to 6 lemons)
→ Sweetener
03 - 3/4 cup granulated sugar (adjust to taste)
→ Water
04 - 4 cups cold water
→ Garnish (optional)
05 - Lemon slices
06 - Fresh mint leaves
07 - Ice cubes
# How To:
01 - Combine cranberries, 1 cup water, and sugar in a small saucepan. Bring to a simmer over medium heat and cook for 7 to 8 minutes, stirring occasionally until cranberries burst and sugar dissolves.
02 - Remove from heat and allow to cool slightly. Strain through a fine-mesh sieve into a large pitcher, pressing to extract all liquid. Discard solids.
03 - Add freshly squeezed lemon juice and remaining 3 cups cold water to the pitcher. Stir thoroughly to combine.
04 - Taste and add more sugar if desired. Refrigerate for at least 1 hour before serving.
05 - Serve over ice, garnished with lemon slices and fresh mint leaves if preferred.
# Expert Advice:
01 -
- It's naturally vegan and gluten-free, so everyone at your table can enjoy it without a second thought
- The color alone is worth making—that deep ruby red is practically edible magic and impresses every single time
- Takes just 20 minutes from start to finish, yet tastes like you fussed over it for hours
02 -
- Don't skip the cooling step before straining—I once tried to rush it and burned my hands badly enough that I couldn't juice lemons for a week, which was ironic and painful
- The magic happens when you press the cranberries through the sieve gently but firmly; I learned that you extract double the flavor this way compared to just letting it drip
03 -
- Invest in a good citrus juicer; it cuts your lemon-squeezing time in half and your hands will thank you
- Use a fine-mesh sieve, not a colander—the difference in clarity and smoothness of the final drink is remarkable