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Thanksgiving Lemonade Recipe
Ash Tyrrell

Thanksgiving Lemonade Recipe

I first made this Thanksgiving lemonade when I needed a non-alcoholic drink that still felt festive enough for the holiday table. I love how the tart lemon juice plays off the warm cinnamon and cloves, with a splash of cranberry for that classic autumn color.
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Total Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar – forms the base of the syrup that sweetens the whole pitcher evenly
  • 1 cup water – helps dissolve the sugar into a smooth pourable syrup
  • 1 cinnamon stick – infuses the syrup with that warm Thanksgiving-spice aroma
  • 3 whole cloves – a little goes a long way so don't add more than a few
  • 1 cup fresh lemon juice from 6-8 lemons – always squeeze fresh, bottled juice tastes flat
  • 1 cup unsweetened cranberry juice – gives the lemonade its rosy fall color and tart depth
  • 3 cups cold water – balances the tartness without watering down the flavor
  • 1 orange thinly sliced – adds a citrusy aroma and looks lovely floating in the pitcher
  • Fresh cranberries for garnish – a simple way to make the drink look festive
  • Ice for serving – use plenty so the lemonade stays cold through dinner

Method
 

  1. I start by combining the sugar, water, cinnamon stick, and cloves in a small saucepan over medium heat. I stir occasionally until the sugar fully dissolves, which takes about 5 minutes. Once it's clear and fragrant, I pull it off the heat and let the spices steep for another 10 minutes before straining.
  2. While the syrup cools, I roll each lemon firmly on the counter to loosen the juice inside. I cut them in half and squeeze with a citrus juicer, straining out any seeds as I go. This fresh juice is what gives the drink its bright, honest lemonade recipe with lemon juice flavor, so I never skip this step.
  3. In my pitcher, I combine the strained spiced syrup, fresh lemon juice, and cranberry juice. I stir well so the colors blend into a warm amber-pink shade. This is the point where the drink really starts to smell like Thanksgiving.
  4. I pour in the cold water and give everything one more good stir to combine. Then I slide in the orange slices and pop the pitcher in the fridge for at least an hour. Chilling lets the flavors settle together instead of tasting sharp or separated.
  5. When I'm ready to serve, I fill glasses with ice and pour the lemonade right over the top. I finish each glass with a few fresh cranberries floating on top for that holiday presentation. It's ready to enjoy the moment it hits the ice.

Notes

  • I always use room-temperature lemons before juicing, since they yield noticeably more juice than cold ones.
  • I like making the syrup a day ahead so I'm not rushing right before guests arrive.
  • I taste as I go and adjust the cranberry juice slightly if I want it more tart or more sweet.
  • I never skip straining the spices out, or the lemonade ends up with a gritty, overpowering bite.
  • I keep a second batch of syrup in the fridge during the holidays, since this drink disappears fast.