When life hands you lemons - you make lemonade!
And when you want a cool, smooth and sweet and easy dessert for the summer, Pink Lemonade Pie can be a favorite!
But wait - is there such a thing as pink lemons? And just where does pink lemonade come from?
Actually, pink lemons DO exist. They were first discovered on a Eureka lemon tree in 1930. Their juices, however, run clear and not pink.
It turns out, the history of pink lemonade is a bit more wonky than simply coming from pink lemons.
First, lemons - the yellow kind we all know of - have been around for centuries. Lemonade, the traditional blend with the juice of the lemons, water, and sugar, dates back to as early the arrival of European immigrants in the 1600s.
The origin of pink lemonade, however, is a bit more obscure, although both tales involve circuses, which had become a popular form of entertainment in the late 1800s. One theory suggests Chicago teen Henry E. Allott, who had run away to join the circus, accidentally dropped red-colored cinnamon candies into a vat of lemonade. The show must go on, and so he sold the pink-hued beverage. Another story suggests that in 1857, after Pete Conklin, also working in a traveling circus, ran out of water for his lemonade, he grabbed a tub of dirty water in which a performer had just finished wringing out her pink-colored tights and dumped it into the lemonade. He sold the drink as "strawberry lemonade," and a new drink was born!
Today, the pink in pink lemonade comes from the dye or fruit juices, such as strawberry, raspberry, grapefruit or cranberry juice, that are added. These juices also make pink lemonade a bit sweeter than regular lemonade.
When life gives you lemon, don't make lemonade. Make pink lemonade . . . – Wanda Sykes
As for the beginnings of Pink Lemonade Pie, I could find nothing.
Now, I remember my Grandmother Robbie (Griswold) McQueen making the pie in the early 70s. With only four ingredients - pink lemonade frozen concentrate, Cool Whip, sweetened condensed milk, and a graham cracker crust - the icebox variation of a Lemon Meringue Pie is perfect for the summer heat.
This is a recipe that is easy, peasy to make. It requires no baking, just a refrigerator for cooling and setting after you mix the ingredients together. The graham cracker crust can be made if you prefer, or you can purchase one at the store. It does not need to be cooked.
For the coming Fourth of July, garnish the top with blueberries, strawberries, or lemons. The pie lasts several days in the refrigerator, and I have even made it ahead and frozen it, or I have frozen individual pieces for eating later.
If you would prefer to download just the recipe onto your phone or laptop, feel free to click on the recipe below.
And many blessings to you and yours this Fourth of July!
Donna Hechler Porter is a real estate agent with Keller Williams Elite Realty in Baytown, Texas. An educator, a published author, and an arm-chair historian, Donna runs a small publishing business in addition to educating people about how to build future wealth through home ownership. Feel free to contact Donna at dhporter@kw.com.
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