Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

1955 Circus Pink Lemonade With Raspberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sourced from a 1955 circus advertisement, this vintage pink lemonade recipe with raspberries uses crushed fresh raspberries and maraschino cherry juice to produce a naturally rosy color and layered fruit flavor, with no food dye required. The recipe builds from a lemon-rind simple syrup, boiled for seven full minutes to concentrate sweetness and infuse citrus depth into the base before a single berry is added. Served over ice in tall glasses with a maraschino cherry garnish, this recipe serves 8 and was originally made for summer community events like YMCA fundraisers and outdoor carnivals.

  • Total Time: 25 Minutes
  • Yield: 8 Servings 1x

Ingredients

Units Scale
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 tablespoons grated lemon rind
  • 1 cup fresh lemon juice
  • 1/2 cup maraschino cherry juice
  • 1 quart (4 cups) cold water
  • 1 cup raspberries, crushed
  • 6 to 8 maraschino cherries or fresh raspberries, for garnish
  • Fresh mint for garnish

Instructions

  1. Combine the 1/2 cup of water and sugar in a small saucepan over low heat. Stir continuously until the sugar fully dissolves.
  2. Raise the heat to a full boil and boil for 7 minutes without stirring. Remove from heat and allow the syrup to cool completely to room temperature before continuing.
  3. In a large pitcher, combine the cooled syrup, grated lemon rind, lemon juice, maraschino cherry juice, 1 quart of cold water, and crushed raspberries. Stir well until fully combined.
  4. Fill tall glasses with ice and pour the lemonade over the ice.
  5. Top each glass with a sprig of mint, maraschino cherries, or raspberries and serve immediately.

Notes

  • The syrup must cool fully before mixing with the raspberries, or the heat will cook the berries and muddy the flavor.
  • Fresh lemon juice is strongly recommended. Bottled juice lacks the brightness this recipe depends on.
  • Maraschino cherry juice comes directly from a standard 10-ounce jar of maraschino cherries. No separate purchase needed.
  • To make ahead: prepare the syrup up to 5 days in advance and refrigerate in a sealed jar. Mix the full lemonade up to 24 hours before serving.
  • To scale for a larger crowd: multiply all ingredients proportionally. The syrup batch triples easily in a medium saucepan.

Find it online: https://recipe-rewind.com/vintage-circus-pink-lemonade/

>