Combine 1 cup white granulated sugar and 1 cup water in a small saucepan. Simmer over med-low heat until the sugar dissolves. Remove the simple syrup from the heat and let it cool completely.

Add the cooled simple syrup to a large pitcher. Then pour in the lemon juice using a strainer to catch any pulp or seeds. After that, add about 8 cups of cold water.

To turn the lemonade pink, add ½ tsp of beet juice at a time until you get the pink color that you want. I usually add between ½-1 tsp. Store it in the refrigerator to chill.

To serve, pour the lemonade into glasses filled with ice. Garnish with lemon slices and fresh mint or basil.