Pineapple Lemonade
Pineapple Lemonade Recipe – It’s sweet, it’s fruity, and it makes a refreshing drink with an extra somethin’ somethin’. 😉 You’ll want more than one glass of this perfect summertime chiller.
Did you know that people in Britain highly valued fresh pineapples throughout the 18th and 19th centuries? Yes, because they loved its fruity, exotic taste. And so it became an international symbol of hospitality.
So, whether hosting an all-white party, pool party, or 4th of July celebration, this pineapple lemonade recipe will show your guests how invaluable they are. Be sure to tell them you are serving them the fruit of hospitality in a special concoction. Like most of my drink recipes, I like to keep them quick and sweet so you can run off and enjoy your guests.
How to Tell When a Pineapple Is Ripe
Once a pineapple is harvested, it may continue to soften, but it won’t get any sweeter. Fortunately, there are some telltale signs to let you know if it’s ripe before you buy it. First, check the color; ripe pineapples usually have a golden exterior instead of green. But it’s not always the case.
Next, give it a squeeze. It should be firm with a slight give but not soft. And finally, the best way is to smell the base. A strong scent of sweet pineapple is usually the best way to tell how it will taste.
What You Need
- Simple Syrup – Already having your sugar dissolved helps sweeten the pineapple lemonade to the desired level. That way, undissolved sugar won’t settle to the bottom of the pitcher. Making it on the stove with just sugar and water is easy.
- Pineapple – Fresh chunks of pineapple add a delightful sweetness and a taste of the tropics!
- Lemons and Limes – Freshly squeezed lemon and lime juice provide flavor and tang. I love the combination of the two for a well-balanced lemonade.
- Water – We use just enough to balance the intense fruit flavors.
- Sparkling Moscato Wine – Optionally turn this into a refreshing wine cocktail. The tropical flavors and the bubbly freshness add a special touch perfect for a holiday brunch.
How to Make Pineapple Lemonade
- Simple Syrup – Mix the sugar and water in a medium saucepan and bring to a boil. Stir and simmer until the sugar dissolves (5-7 minutes). Throw in a little mint if desired. Then let it cool.
- Puree – Peel, chop, and puree the pineapple in a blender. (Photos 1-6)
- Mix – Pour pureed pineapple into a large pitcher, followed by the lemon and lime juice. Then, add simple syrup to taste. Stir well. Add the optional sweet sparkling wine, and adjust the strength with cold water if needed. (Photos 7-8)
- Serve – Chill or pour over ice cubes.
Recipe Variations
- Pineapple Juice – No pineapples at home? You can also make this lemonade with 100% pineapple juice.
- Pineapple passionfruit lemonade. Replace a quarter of the pineapple with passionfruit pulp. Then, proceed with the recipe or freeze the pineapple and passionfruit pulp for a delicious frozen pineapple passionfruit lemonade.
- Fruit Add-Ins – Replace a quarter of the pineapple puree with mango or strawberry puree for a fun, fruity twist.
- Add Some Fizz – Looking for a non-alcoholic, bubbly drink? Replace the water and the Moscato with club soda or Sprite. Adjust the amount according to taste.
- Frozen Pineapple Lemonade – Make flavored ice cubes by pouring the lemonade into ice cube trays and freezing. Then, use the ice cubes to flavor water. Or blend the ice cubes into a refreshing slushy.
- Cocktail Options – Add a little gin and replace some of the water with tonic water for a pineapple gin and tonic. Add a shot of vodka for a pineapple martini, or add some coconut cream and rum for a fancy pina colada.
Tips and Tricks
- To soften the lemons in a jiff, pop them in the microwave for about 20 seconds. Let cool before juicing. Or soak them in a bowl of hot tap water for about 15 minutes until the skin softens.
- For instantly cold lemonade, store the pineapple in the fridge before blending it. You can store it whole or chopped.
- No time to refrigerate the lemonade? No worries; just reduce the water a bit and add lots of ice. Or add ice to the glasses instead of the pitcher so you don’t water down the delectable pineapple flavor.
- If you make pineapple lemonade ahead, give it a quick stir to distribute the juices evenly before drinking.
Make-Ahead Instructions
Make entertaining even easier by making this lemonade ahead of time. You can make it the day before and refrigerate it, preferably in an airtight pitcher, until ready to serve. Then give it a quick stir and enjoy!
Serving and Storage Instructions
Pineapple lemonade is absolutely heavenly cold over ice cubes. You can refrigerate leftover lemonade in a pitcher with a lid for 3-5 days. If it has wine, it will ferment the pineapple after a couple of days.😉
You can also freeze pineapple lemonade! Pour it into a plastic airtight container, leaving enough room for expansion, and freeze it for up to 2 months. To defrost, thaw at room temperature or in the refrigerator. Or make a quick and easy summer treat for the kiddos by freezing the lemonade in popsicle molds.
What to Serve With Pineapple Lemonade
When craving a simple snack, I love serving this lemonade with homemade tortilla chips or baked plantain chips and mango salsa. Summer cookouts are better with pineapple lemonade alongside grilled Caribbean coconut shrimp or Caribbean jerk barbecue ribs.
More Thirst-Quenching Beverages to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”RzqiYM9w” upload-date=”2019-09-07T14:04:40.000Z” name=”Pineapple Lemonade” description=”Pineapple Lemonade – It’s sweet, It’s fruity and makes a refreshing drink with an extra something’ something’ – You will want to drink more than one glass.”]
This blog post was originally published in July 2015 and has been updated with additional tips, new photos, and a video
Pineapple Lemonade
Ingredients
Simple Syrup
- ¾ cup (150g) sugar, replace with honey or preferred sweetener
- 2 cups (475ml) water
- mint leaves (optional)
Pineapple Lemonade
- 2 cups (450g) chopped pineapple
- ½ cup (120ml) lemon juice, freshly squeezed
- 2 tablespoons (30ml) lime juice freshly squeezed
- cold water as needed
- ice cubes
- Moscato (optional)
Instructions
Simple Syrup
- Mix the sugar and water in a medium saucepan and bring to a boil. Stir and simmer until the sugar dissolves (5-7 minutes). Throw in a little mint if desired. Then let it cool.
Pineapple Lemonade
- Puree the chopped pineapple in a blender.
- Pour pureed pineapple into a large pitcher, followed by the lemon and lime juice. Then, add simple syrup to taste. Stir well.
- Add the optional sweet sparkling wine, and adjust the strength with cold water if needed.
- Chill or pour over ice cubes.
Tips & Notes:
- You can use fresh pineapples, grab fresh-cut pineapples from the supermarket, and frozen will work as well. Then puree it in the blender.
- If are pressed for time, you can sub with 100% pineapple juice.
- You can use other sweeteners to replace the simple syrup.
- To soften the lemons in a jiff, pop them in the microwave for about 20 seconds. Let cool before juicing. Or soak them in a bowl of hot tap water for about 15 minutes until the skin softens.
- For instantly cold lemonade, store the pineapple in the fridge before blending it. You can store it whole or chopped.
- No time to chill the lemonade? Reduce the water a bit and add lots of ice. Or add ice to the glasses instead of the pitcher so you don’t water down the delectable pineapple flavor.
- If you make pineapple lemonade ahead, give it a quick stir to distribute the juices evenly before drinking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Can’t to wait to try for my friend’s babyshower! Thanks!
Awesome! Do let me know how it works out for you.
As summer is ending, I am taken by summer nostalgia…if I get a hold of a pineapple I will celebrate its end! Also I wonder about making the syrup with jaggery (‘tho I don’t have it): it is a bit healthier than white sugar but especially has a wonderful flavor of its own-but not as invasive as sugar molasses. It’s like honey in sugar form (but not really). I wish I could buy it more easily , it does elevate the quality of almost any sweet on its own. I only find it sometimes in a far away Chinese shop, and then I stock .
Btw I recently made cookies with cornmeal coconut rhum and vanilla (delicious) and thought of you! I think you would have liked them . I’m still fiddling with the recipe (they were a wee crumbly last time…still ate them all).
Gurrrl, you are tempting me . Gosh! I would have liked to try those. You know am into all things coconut.
You know what? I have never taken the time to really give jaggery a try. I think I have seen it somewhere..Can’t remember. Now that you brought it up. I want to know more.
If you can get a hold of it, do it! It goes very well with coconut among other things, so you can’t fail. Btw I have discovered “colored” sugars when discovering American desserts and I think they are really great, they changed the way I bake. I think white sugar on its own is very reliable and doesn’t cover flavors but it tastes “cold”, “metallic” and one-note sweet; so I prefer to mix it with other sugars or ditch it depending on what I bake. Dark brown sugar is excellent with chocolate, coffee and other deep flavors but covers the more delicate ones; for those I think jaggery can be an excellent choice. Unlike white sugar which is always the same chemical you really have to shop around to see which type/brand you like best, they are all different and can vary in quality. Ok you very likely already know this but I must spread the word 😛
I made this for July 4th but added Jack Daniels and lets’ just say, everyone was jolly happy! Thanks for the recipe.
If using honey, do I still boil with water?
I wish I could pin this recipe a million times, I really do. How perfect are these pictures? Seriously you rock! Aside from the stunning photography, you are making me incredibly thirsty too.
Aww thanks Charlene!