When life hands you lemons, make 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.

Ingredients

1 cup granulated sugar

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

1 cup caster sugar

2 cups cranberry juice

Method

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.

Claire Allen is a multi-talented entrepreneur, food curator, chef, and influencer and making her mark in the food world. She is SM’s new food columnist and will be sharing her favourite recipes, twice a month.

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