Pineapple Lemonade

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This easy Pineapple Lemonade recipe is bright, refreshing and bursting with tropical flavor! This thirst-quenching drink combines sweet pineapple with tart lemon for a delightful twist on classic lemonade. Perfect for barbecues, summer parties, picnics and warm afternoons!

Course Beverage, Drinks

Cuisine American

Keyword pineapple lemonade

Prep Time 15

Total Time 15

Servings

Calories 138kcal

Author Trish - Mom On Timeout

Ingredients

Simple Syrup

1 cup water
1 cup granulated sugar

Pineapple Lemonade

1 cup lemon juice freshly squeezed if possible (about 55 to 6 lemons)
2 cups pineapple chunks fresh, frozen or canned
1½ cups simple syrup cooled, from above
3 cups water
2 cups ice

Garnishes

lemon slices or wedges
pineapple chunks or wedges

Instructions

Prepare Simple Syrup

Start by making a simple syrup. Add 1 cup of water and 1 cup of sugar to a small saucepan. Stir on medium to medium low heat until all of the sugar has completely dissolved and the mixture looks clear. Set aside to cool.
1 cup water, 1 cup granulated sugar

Assembly

Add the lemon juice and pineapple chunks to your blender and blend for 30 to 60 seconds, or until all of the pineapple has been broken down. If using frozen pineapple, add an additional cup of water.
1 cup lemon juice, 2 cups pineapple chunks
Strain the mixture from the blender into your pitcher, discarding the frothy pulp. (Or, if you don't mind the pulp, pour the mixture into your pitcher.)
Stir in the cooled simple syrup, the remaining 2 to 3 cups of water and the ice.
1½ cups simple syrup, 3 cups water, 2 cups ice
Pour into glasses, garnish as desired, and enjoy!
lemon slices, pineapple chunks

Notes

Storage Information

Refrigerator: Store leftover pineapple lemonade in an airtight container in the fridge for up to 4 days. Gently shake or stir well before serving again because some natural separation may occur as it sits. Note: For the best flavor and consistency, store the lemonade without ice and add ice to individual glasses just before serving. This prevents the drink from becoming diluted in the refrigerator.
Make In Advance: Pineapple Lemonade can be prepared up to one day in advance. Make the recipe as directed, refrigerate it without the ice and add fresh fruit garnishes shortly before serving.
Freezer: To freeze, pour the lemonade into freezer-safe containers, leaving space at the top for expansion. Freeze for up to two months and thaw overnight in the refrigerator. Stir well before serving. You can also freeze the lemonade in ice cube trays and add the cubes to glasses without diluting the drink.

Using Pineapple Juice

This recipe can also be made with pineapple juice! Swap in 1 to 2 cups of canned or fresh pineapple juice in place of the pineapple in this recipe. This eliminates the blender and straining which makes for an easier recipe but the flavor isn’t ‘quite’ as good. Sometimes the pineapple juice in the can imparts a metallic flavor but can definitely be used in a pinch.

Tools and Equipment (affiliate links): Fine Mesh Strainer | Blender | Measuring Cups

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Use a fine-mesh strainer for the smoothest lemonade. Pressing too firmly on the pulp may push more solids into the pitcher.

Nutrition