This could be the ultimate summer quencher, with a respectable kick. It employs a classic “BROJASH” mnemonic formula for making a full-flavored drink: a berry, a root, an oil, a juice, an acid, a sugar, and an herb.

This drink delivers sharp, clean, citrus flavor enhanced with crisp forest botanicals. An immediate, mouth-watering bite of fresh lemon and tart pomegranate cuts through dryness on the palate. As the initial citrus wave clears, the cold-extracted sumac berry tea introduces a smooth, green-apple-like malic acidity that rounds out the sharper citric edges, creating a layered and refreshing fruit structure.

Galangal root and elderflower provide an aromatic lift without adding heavy weight or cloying sweetness. The subtle pine and ginger notes of the galangal create a light cooling sensation, while the elderflower and honey add a gentle floral aroma. Kept at a restrained sugar level, the drink is remarkably clean, cool and thirst quenching without any lingering syrupy finish.

Pink Lemonade List of Ingredients (19 Liters)

INGREDIENT	NAME	AMOUNT
Berry	Sumac (Rhus glabra)	20 gr
Root	Galangal (Alpinia galanga) dry chips	15 g
Oil	Lemon extract	10 ml
Juice	Pomegranate	1 liter
Juice	Lemon	1 liter
Acid	Lemon, sumac	Included above
Sugar	Agave nectar	400 gr
Sugar	Raw cane	650 gr
Sugar	Wildflower honey	100 gr
Herb	Elderflower (Sambucus sp.)	15 gr
Spirits	50% ABV Elderberry eau de vie	1.5 liters
Carbonated water		To make 19 liters
Sea salt		2 gr

Procedure

This beverage is best made in a vessel such as a five-gallon (19 liter) cornelius keg. If that option is not available, it’s possible to make it as a syrup to be added to individual glasses at the time of serving.

Begin by mixing the spirit with 8 liters of filtered water in the preparation vessel. Add the lemon extract. Next, massage the sumac berries in a bowl under 1 liter of cold water to dissolve the malic acid from the hairs on their surface. Soak them for 2 hours, then strain the water and filter it through a coffee filter to remove any fine hairs remaining in it.

Bring 2 liters of water to a boil in a large pot and add the galangal chips, reduce heat and simmer for a minute, then let cool to about 180F (80C). Add the elderflowers, cover the pot and let steep for 20 minutes. Strain the liquid and return it to the pot along with the sugar, agave nectar, and honey. Heat the mixture enough to dissolve the sugar, cool and mix in the sumac tea, lemon juice, pomegranate juice, and salt. Add this syrup to the diluted spirit. Top up to 19 liters in the keg. Chill and force carbonate the keg. The recipe calls for eau de vie, but 100 Proof vodka is a good substitute. The final alcohol content will be about 6 percent ABV. Of course, the spirit can be left out to make a virgin beverage. It will still taste great!

Because of its high natural acidity (citric and malic acids) and very low sugar content (~3.8%–5% sugar), this pink lemonade recipe cuts through thirst far better than heavy juices or sugary sodas. The blend of pomegranate tannins, piney galangal, and elderflower gives it a complex, dry mouthfeel that feels elevated and adult. It serves as an excellent alternative to wine or cider at dinners and summer barbecues. Its crisp acidity and clean, non-cloying finish make it a great pairing for rich, savory foods such as grilled meats, outdoor barbecues, or spiced dishes where a heavy beer or wine might feel overwhelming.