Pink Lemonade

WHEN life hands you lemons, make pink lemonade. My pink lemonade is like drinking a glass of sunshine. This recipe is made easier with the kitchen craft lemon squeezer.

1 cup granulated sugar

2½ cups fresh lemon juice, plus lemons – thinly sliced crosswise for garnish

1 cup caster sugar

2 cups cranberry juice

Bring granulated sugar and 1 cup water to a boil, in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.

Add lemon juice, superfine sugar, cranberry juice and 1½ cups off water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.

To serve, add ice cubes to fill and garnish with lemon slices.