There’s nothing quite like the bright, refreshing taste of In-N-Out’s Pink Lemonade on a hot day.
Whether you’re sitting in your car with a Double-Double and fries or recreating the vibe at home, this iconic drink is the perfect combination of citrusy tartness and just the right amount of sweetness. It’s the kind of lemonade that tastes nostalgic and bold — not too sugary, not too sour, and always thirst-quenching.
This copycat In-N-Out Pink Lemonade recipe captures that same balance of sweet and tart with a simple homemade syrup, fresh lemon juice, and a splash of fruit juice for that signature pink color.
It’s easy to make by the pitcher for cookouts, backyard burgers, or just to sip by the pool. It’s also a hit with kids, and you can easily turn it into a sparkling lemonade or grown-up cocktail if you’re feeling creative.
Why You’ll Love This Recipe
This lemonade is bold and tangy with a bright, natural pink hue — no food dye required. It uses fresh lemons and real juice, and you can control the sweetness to suit your taste.
It’s quick to prepare, budget-friendly, and a great alternative to store-bought drinks that often contain artificial ingredients. Plus, it’s family-friendly, picnic-approved, and just plain delicious.
What You’ll Need
- 1 cup fresh lemon juice (about 4–6 lemons)
- ¾ cup granulated sugar
- 1 cup water (for the simple syrup)
- 4 cups cold water (for mixing)
- ½ cup cranberry juice or white grape juice with a splash of cherry juice (for pink color)
- Ice cubes (for serving)
- Optional garnishes: lemon slices, mint sprigs
Pro Tips
- Use fresh-squeezed lemons – Bottled juice just doesn’t give the same vibrant, clean flavor.
- Warm the sugar in water – Making a simple syrup ensures your sugar fully dissolves and blends smoothly into the lemonade.
- Adjust sweetness – Taste before chilling and add more sugar or water to get the balance just right.
- Chill before serving – Letting the lemonade rest in the fridge for 30–60 minutes improves flavor and makes it ultra-refreshing.
- Serve over ice – This drink is meant to be served cold and crisp, ideally in a frosty glass.
Tools Required
- Citrus juicer or reamer
- Small saucepan
- Measuring cups
- Wooden spoon or whisk
- Large pitcher
- Strainer (optional, to remove pulp or seeds)
- Serving glasses
Substitutions and Variations
- Sugar substitute: Use honey, agave, or stevia to taste if you prefer a lower-glycemic sweetener.
- Juice variation: Cranberry juice gives a classic pink hue, but you can use raspberry, cherry, or even a splash of pomegranate juice.
- Sparkling version: Replace half of the water with sparkling water or club soda for a fizzy twist.
- Grown-up version: Add vodka or gin for a light, refreshing cocktail.
- Frozen lemonade: Blend with ice for a frosty version on especially hot days.
Make-Ahead Tips
This lemonade keeps well in the fridge for up to 5 days. Store it in a sealed pitcher or jar.
You can also prep the simple syrup and juice lemons in advance, then mix everything just before serving. If serving for a party, double or triple the batch — it goes fast!
Instructions
1. Make the simple syrup
In a small saucepan, combine 1 cup of water with ¾ cup of sugar. Heat over medium heat, stirring occasionally until the sugar is completely dissolved. Remove from heat and let cool.
2. Juice the lemons
While the syrup cools, juice 4–6 lemons until you have 1 cup of fresh lemon juice. Strain out the seeds and pulp if desired.
3. Combine ingredients
In a large pitcher, combine the cooled simple syrup, fresh lemon juice, and ½ cup cranberry juice. Add 4 cups of cold water and stir well.
4. Chill
Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld and the drink to chill thoroughly.
5. Serve
Pour over glasses filled with ice. Garnish with lemon slices or mint if desired.
Leftovers and Storage
Store any leftover pink lemonade in the fridge for up to 5 days. Keep it covered in a pitcher or airtight jar to maintain freshness. Shake or stir before serving again, especially if the juice separates slightly.
Recipe FAQ
1. Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch — adjust to taste.
2. What gives it the pink color?
Cranberry juice is the classic choice, but any red fruit juice will work — even cherry or raspberry.
3. How can I make this less sweet?
Reduce the sugar in the syrup or add extra water to dilute. Taste before chilling and adjust as needed.
4. Can I freeze this lemonade?
Yes, freeze it in ice cube trays and blend later for frozen lemonade, or store as concentrate without the water for future use.
Sip the Sunshine, Anytime
With just a few simple ingredients and less than 15 minutes of prep, this In-N-Out Pink Lemonade copycat brings that perfect balance of sweet, tart, and refreshing to your kitchen.
Whether you’re sipping it with a burger, packing it for a picnic, or just cooling down on a hot afternoon, this lemonade is sure to hit the spot.
Try it out, make it your own, and let me know how it turned out. Did you keep it classic or add a twist? Leave a comment and share your version of this refreshing fan favorite.
