What is it about pink that has come to define this generation? My generation. It’s become so synonymous that we finally just started calling it Millennial Pink.
Remember that craze at Starbucks a couple years ago where people were swarming to get their hands on a secret menu pink drink just so they could post a cute pic on Instagram?
Take any item, make it pink, and suddenly it’s so much more than it ever was before. Take for example, pink lemonade. Growing up, any time you were offered the choice between regular or pink lemonade the choice was obvious. The pink lemonade was clearly going to taste far superior to plain yellow. I mean, really.
But, if you turned that tub of pink powder over and stood it right next to the tub of yellow powder, I bet you the ingredients were virtually the same. With the exception of some additional food coloring, of course.
So what is it about pink that makes it taste so good? Because it’s PINK! Duh.
While I may not have the answer to what may be the most important question of our generation, I have come up with a new pink drink. A pink drink that’s not that pale, subtle Millennial Pink, but hot pink bordering on ruby red. I think it might even become the new Millennial Pink, or just make us forget Millennial Pink ever even existed (jk I’m as obsessed with it as you are).
It’s my Roasted Strawberry Pink Lemonade, and honestly, it blows that pink lemonade from your childhood right out of the water. It only has four ingredients and takes almost no effort. Roasting the strawberries concentrates their flavor, so you really taste strawberry and not just lemon, while floral honey adds depth and sweetness without being overpowering. This lemonade is tart, sweet, pink and all-natural. It’s an easy and refreshing drink you’ll want to have all summer long.
Roasted Strawberry Pink Lemonade
Roasting strawberries concentrates their flavor while honey brings natural sweetness to create the ultimate pink lemonade. Drink this tart, sweet, and refreshing drink all summer long!
- 1 lb strawberries
- ½ c lemon juice (~4 lemons)
- ⅓ c honey
- 4 c water
Preheat oven to 350 degrees.
Hull each strawberry, cutting larger ones in half and leaving smaller ones whole. Place the strawberries in a glass or ceramic baking dish and roast in the oven for 20 – 30 minutes.
Once the strawberries have softened and released their juices, remove them from the oven and allow to cool before pressing them through a fine mesh sieve. For this recipe, you will only be using the juice from the strawberries. See the Notes section below for ways to use the strawberry solids.*
Heat 1 c of the water until very hot and add the honey. Stir the honey to dissolve and set aside to cool.
Combine the lemon juice, strawberry juice, water/honey mixture and remaining 3 c of water in a pitcher and store in the refrigerator until very cold. Stir, pour and enjoy!
*Start by pureéing the leftover strawberry solids with a blender or food processor until silky smooth. I used an immersion blender, which worked perfectly. What you’re left with is an ultra-concentrated strawberry pureé. Try stirring it into some yogurt, topping some vanilla ice cream, whipping into some homemade whipped cream, or smearing on a biscuit. No waste, and it’s totally delicious.