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–+ servings
Close-up glass of cranberry lemonade with lemon slice and cranberries
Sophie Lane

Cranberry Lemonade

This cranberry lemonade blends tart cranberries with fresh lemon juice for a vibrant, refreshing drink. It’s simple to make, adaptable for parties or cocktails, and naturally colorful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 glasses
Course: Beverage
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups fresh or frozen cranberries
  • ½ cup sugar adjust to taste
  • 3 cups water divided
  • ½ cup freshly squeezed lemon juice about 3 lemons
  • Ice cubes as needed
  • Garnish: lemon slices fresh cranberries, mint leaves

Equipment

  • Saucepan
  • Strainer
  • Pitcher
  • Wooden Spoon
  • Citrus juicer

Method
 

  1. In a saucepan, combine cranberries, 1 ½ cups water, and sugar. Simmer over medium heat until cranberries burst (about 8–10 minutes).
  2. Strain the mixture into a bowl or pitcher, discarding solids. Let cool.
  3. Stir in fresh lemon juice and the remaining 1 ½ cups of cold water.
  4. Taste and adjust sweetness if needed.
  5. Chill in the refrigerator or serve immediately over ice.
  6. Garnish with lemon slices, fresh cranberries, or mint before serving.

Nutrition

Calories: 90kcalCarbohydrates: 23gProtein: 0.4gFat: 0.1gSodium: 5mgFiber: 2gSugar: 19g

Notes

For a detox version, replace sugar with honey or stevia and use unsweetened cranberry concentrate.
To make cranberry lemonade punch, double the recipe and add sparkling water or ginger ale.
For an adult twist, add 1–2 oz vodka per serving and garnish with frozen cranberries.
Make ahead: Store the cranberry syrup in the fridge for up to 5 days and mix with lemon juice when ready.

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