In case you haven’t heard, today is “National Pink Day.”
No, it is not really a national holiday, nor does it support breast cancer or any other cause. It’s just a day to celebrate the color pink!
How to celebrate? Well, obviously for those in fashion, you can wear it, paint your nails or even color your hair. For the rest of us, we suggest a simple celebration with a tall glass of Old-Fashioned Pink Lemonade and a slice of Pink Lemonade Cheesecake.
Sound good? Here are the recipes from That Creative Mom Cooks!
Old-Fashioned Pink Lemonade
1 cup granulated sugar
2 1/2 cups fresh lemon juice
1 1/2 cups superfine sugar
7 cups water
2 cups cranberry juice
3 lemons, thinly sliced
1 small jar marachino cherries
To create the simple syrup, combine the granulated sugar and 1 cup of water in a medium sauce pan and bring to a boil. Stir until the sugar is dissolved. Refrigerate for 1 hour.
In a tall pitcher or punch bowl, combine the syrup, 6 cups water and the remaining ingredients. Stir until the sugar has dissolved. Add in lemon slices for decoration.
Serve in tall iced tea glasses with ice and a couple of marachino cherries. Garnish the glass with the remaining lemon slices.
Pink Lemonade Cheesecake
1 (18.25 ounce) box white cake mix
1 cup sour cream
1 (6 ounce) can pink lemonade frozen concentrate, thawed
3 ounces softened cream cheese
1/4 cup granulated sugar
1 cup sour cream
Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan or Bundt pan.
In a large bowl, combine the cake ingredients, blending until moistened, then beat mixture at high speed for 4 minutes. Pour batter into prepared pan and bake 50 to 60 minutes. Use a wooden pick to check for doneness. Cool upright in pan.
Blend topping ingredients. Remove the cake from the pan and ice with topping. Refrigerate until serving time.