** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Roll whole lemons to break up pulp and get more juice.
Cut lemons in half.
Squeeze on juicer and remove seeds.
2. Put juice in 2 quart pitcher.
Add sugar.
Add grape juice.
3. Fill pitcher with water.
Stir until mixed.
Serve with ice cubes.
Comments on Homemade Pink Lemonade Recipe:
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Posted by a Visitor - September 12, 2012
In the ingredients, you put in 2 quarts of water. I put everything in the pitcher before squeezing the lemons and put in 2 quarts of water exactly. So it ended up being more water than should have been. Also, the amount of sugar (1/4 cup) I found was not enough. It was quite watered down and tart, so I put in 1-1/4 cups sugar total.
Posted by a Visitor - March 26, 2012
Sounds good.
Dietary Notes:
This recipe is low-sodium with 16.5mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Citric Acid allergies.
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