Editing Lemonade (section)

=== Pink lemonade ===
{{redirect|Pink lemonade|other uses|Pink Lemonade (disambiguation)}}
A popular variation of traditional lemonade, pink lemonade, is created by adding additional fruit juices, flavors, or [[food coloring]] to the recipe. Most store-bought pink lemonade is simply colored with concentrated grape juice or dyes.<ref name=smithsonianmag>{{cite web |url=https://www.smithsonianmag.com/history/unusual-origins-pink-lemonade-180960145/ |title=The Unusual Origins of Pink Lemonade &#124; History &#124; Smithsonian |publisher=Smithsonianmag.com |date=August 16, 2016 |access-date=October 13, 2019 |archive-date=October 7, 2019 |archive-url=https://web.archive.org/web/20191007033332/https://www.smithsonianmag.com/history/unusual-origins-pink-lemonade-180960145/ |url-status=live }}</ref>  Among those using natural colors, grape is the most popular, but [[cranberry juice]], [[beet juice]] or syrup made from brightly colored fruits and vegetables such as [[rhubarb]], [[raspberries]], [[strawberries]], or [[cherries]] are also used.<ref name=":0">{{Cite news |last=Kim |first=Eric |date=2024-06-26 |title=This Is the Drink of the Summer Every Summer |url=https://www.nytimes.com/2024/06/26/magazine/pink-lemonade-recipe.html |access-date=2024-07-01 |work=The New York Times |language=en-US |issn=0362-4331}}</ref>

The origin stories generally associate pink lemonade's invention with [[Circus|traveling circuses]] in the US.<ref name=":0" />  A 1912 [[obituary]] credited the invention of pink lemonade to circus worker Henry E. "Sanchez" Allott, saying he had dropped in red [[cinnamon]] candies by mistake.<ref name="allotobit">{{cite news |title=Inventor of pink lemonade dead |url=https://timesmachine.nytimes.com/timesmachine/1912/09/18/104907620.pdf |work=The New York Times |page=11 |date=September 18, 1912 |access-date=September 21, 2007 |archive-date=January 9, 2021 |archive-url=https://web.archive.org/web/20210109184903/https://timesmachine.nytimes.com/timesmachine/1912/09/18/104907620.pdf |url-status=live }}</ref>  Another origin story credits another circus worker, Pete Conklin, in 1857. His brother, [[lion tamer]] George Conklin, tells the story in his 1921 memoir, ''The Ways of the Circus''.<ref name=":0" /> According to the story, Conklin's lemonade was a mixture of water, sugar and [[tartaric acid]], with the tub garnished with a single lemon that he repeatedly used for the season.  One day, he ran out of water. Searching desperately, he found a tub of water a [[Trick riding|bareback rider]] had recently used to rinse her pink tights. Adding in the sugar, acid and remaining bits of lemon, he offered the resulting mixture as "strawberry lemonade" and saw his sales double.<ref name="smithsonianmag" /><ref>Nickell, Joe. ''Secrets of the Sideshows'', 978-0813123585, University Press of Kentucky, 2005. pp. 31–32.</ref>

Real lemons were too expensive for the circus, so artificial substitutes were widely used.<ref name=":0" />  In the past, tartaric acid was commonly used to produce the typical tart flavor.<ref name=":0" />  In the modern era, commercially produced lemonade and powdered mixes tend to rely on [[citric acid]].<ref name=":0" />

Though not the term's primary meaning, "pink lemonade" can also describe<ref>{{cite book|last1=Wiles|first1=Briana|year=2016|title=Mountain States Foraging: 115 Wild and Flavorful Edibles from Alpine Sorrel to Wild Hops|publisher=Timber Press|isbn=978-1-60469-678-3|page=232|quote=Spired clusters of red berries are fun for the kids to pick apart and make pink lemonade [with], especially in our not-so-tropical region.}}</ref><ref>{{cite book|last1=Brill|first1="Wildman" Steve|year=2017|title=Foraging New York: Finding, Identifying, and Preparing Edible Wild Foods|publisher=Globe Pequot|isbn=978-1-4930-2428-5|pages=216–217|quote=Strain out the fruit with a fine sieve or cheesecloth-lined colander, sweeten to taste, and enjoy the best pink lemonade you've ever tasted.}}</ref><ref>{{cite book|last1=Gilbert|first1=Rebecca|year=2022|title=Weedy Wisdom for the Curious Forager: Common Wild Plants to Nourish Your Body & Soul|publisher=Llewellyn Publications|isbn=978-0-7387-7207-3|quote=Use a handful or more of sumac berries, fresh or dried, per gallon of water, or to taste. The resulting sour, pink liquid may be used to make sumac 'pink lemonade.'}}</ref><ref>{{cite book|last1=Feghali|first1=Layla K.|year=2024|title=The Land in Our Bones: Plantcestral Herbalism and Healing Cultures from Syria to the Sinai—Earth-based Pathways to Ancestral Stewardship and Belonging in Diaspora|publisher=North Atlantic Books|isbn=978-1-62317-914-4|pages=100–111|quote=Sumac berries infused in water with sweetener added make a wonderful pink lemonade, a recipe I learned from Indigenous communities in my diasporic California home, whose colloquial name for their native sumac tree is 'lemonade berry'.}}</ref><ref>{{cite book|last1=Stewart|first1=Hilary|year=2009|title=Drink in the Wild: Teas, Cordials, Jams and More|publisher=Douglas and McIntyre|isbn=978-1-55054-894-5|page=115|quote=Another method is to crush the seed cones in cold water and allow [them] to sit for several hours, preferrably overnight, then strain and add sugar. This gives a pink lemonade that is ideal for small children to make, since boiling water is not involved.}}</ref> "[[Indigenous peoples of the Americas|Indian]] lemonade", or lemonade made by soaking dried [[sumac]] berries, especially berries of species like ''[[Rhus typhina]]'' ("staghorn sumac"),<ref>{{cite journal|last1=Core|first1=Earl L.|year=1967|title=Ethnobotany of the southern Appalachian aborigines|journal=Economic Botany|volume=21|number=3|pages=198–214|doi=10.1007/BF02860370 |jstor=4252878|bibcode=1967EcBot..21..199C }}</ref> ''[[Rhus aromatica]]'' ("fragrant sumac", "lemon sumac"),<ref>{{cite report|last1=Nesom|first1=Guy|date=20 September 2000|title=USDA NRCS Plant Guide|volume=44|article=Fragrant Sumac, Rhus aromatica Ait., plant symbol = RHAR4|pages=60–80|url=https://plants.usda.gov/DocumentLibrary/plantguide/pdf/pg_rhar4.pdf|publisher=USDA}}</ref> ''[[Rhus glabra]]'' ("smooth sumac", "scarlet sumac"),<ref>{{cite conference|url=https://journals.flvc.org/fshs/article/download/97303/93308|title=Trees and shrubs for environmental education|last1=Craig|first1=Robert M.|last2=Stone|first2=Reba M.|year=1977|book-title=Proceedings of the Florida State Horticultural Society|volume=90}}</ref><ref>{{cite book|last1=Linsenmeyer|first1=Helen Walker|last2=Kraig|first2=Bruce|year=2011|title=Cooking Plain, Illinois Country Style|publisher=SIU Press|isbn=978-0-8093-3073-7}}</ref> or ''[[Rhus integrifolia]]'' ("lemonade sumac", "lemonade berry");<ref>{{cite book|last=Clarke|first=Charlotte Bringle|year=2023|title=Edible and useful plants of California|volume=41|publisher=University of California Press|isbn=978-0-520-03267-5}}</ref> Indian lemonade has a similar pinkish color.{{Cn|date=May 2025}}