Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY





Cranberries are known to be quite sour, but in this recipe, add some extra sweetness by mixing in a little tangerine juice. The end result is nearly impossible to have just one helping of!



  • 1 Cup cold, filtered water
  • 1 Cup sugar
  • 12 ounces of fresh cranberries


  • 1 Cup freshly-squeezed tangerine juice
  • ½ Cup freshly-squeezed lemon juice (3–4 lemons)
  • 2 Cups cold, filtered water

What to Do


  1. Combine sugar, cranberries, and 1 cup of water in a medium saucepan.
  2. Stir until the sugar is dissolved and then bring to a boil over medium/high heat.
  3. Lower the heat to heat and simmer until the berries have burst. Using a wooden spoon, mash the berries into the syrup.
  4. Strain the syrup into a large bowl. Mash any cranberries caught by the strainer to release as much cranberry flavor as possible.
  5. Allow syrup to cool.


  1. Juice your lemons and tangerines.
  2. Place a strainer over a large bowl. Pour the juices through to remove pulp and seeds. Using a spatula, press down on the pulp to remove any juice that’s still caught in the pulp.
  3. Combine lemon juice, tangerine juice, water, and ¾ cup of the cooled cranberry syrup.
  4. Stir well and taste. Continue to add cranberry syrup until your lemonade is just sweet enough.
  5. Pour into a serving pitcher, add plenty of ice, and garnish with lemon or tangerine slices.