This is a not too sweet, not too tart pineapple lemonade - thus the name 'just right pineapple lemonade'. Feel free to use store-bought lemonade for even faster preparation.
Ingredients
- 8 cups water , divided
- 0.75 cups white sugar
- 1 fresh pineapple
- 1.5 cups fresh squeezed lemon juice
Instructions
-
1
Combine 1 cup water and sugar in a saucepan and bring to a gentle simmer over medium-high heat, stirring often. Simmer until sugar is dissolved. Remove from heat and allow simple syrup to cool.
-
2
Cut off pineapple crown and remove the outer skin. Cut pineapple flesh into chunks and add to a high-capacity blender (such as Vitamix). Pour in 2 cups water and blend until liquefied.
-
3
Pour liquefied pineapple juice into a pitcher. Add remaining water, lemon juice, and simple syrup. Stir before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Colonial Pumpkin Bars
Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use.
Cinnamon Chicken
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Korean Fried Pork With Stir-Fried Celery
I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with steamed white rice.