Pineapple Lemonade is a delicious blend of pineapples and lemonade. Tangy, cold and refreshing. Easy to make with simple ingredients.
About twenty years ago, I ordered pineapple lemonade at a favorite family-owned fish restaurant. After the first sip, I was in love with the combination of pineapples and lemonade sweetened to perfection.
Fascinating Lemonade Facts
National Lemonade Day is August 20, 2020.
On August 20, 1630, the first lemonade “soft drink” debuted in Paris. It was made from sparkling water and lemon juice sweetened with honey.
In 1940, frozen lemonade made its debut in Naples, Italy.
The earliest documented lemonade stands were created by a young entrepreneur named Edward Bok. He set the stands up in Brooklyn street cars from 1873 to 1876.
Lemonade stands were first mentioned in news media by the New York Times in 1879.
Alex Scott, four years old, started the nonprofit Alex’s Lemonade Stand in 2000 to seek a cure for her cancer. She lived only 4 more years and raised more than $1 million for cancer research. Today, her organization has since raised more than $25 million nationwide for children’s cancer research.
The “ade” in lemonade means the product is not 100 percent juice.
Commercial pink lemonade is a combination of regular lemonade and grape juice.
Chopped maraschino cherries (optional) add a splash of flavor and pretty color.
You can use either crushed or pineapple tidbits in this recipe. Always good to have options. 🙂
My recipe tastes very similar to the restaurant’s version made with crushed pineapples.
DISCLOSURE: Not sponsored. I purchased pictured ingredients on sale. Excellent in this recipe.
Pictured ingredients are not sponsored. Delighted to share products I used.
To make a lovely presentation, serve Pineapple Lemonade in a pretty punch bowl or in a gorgeous pitcher.
Pairs well with seafood (especially fried fish), fried chicken, barbecue, a good sandwich or with any favorite meal.
Pineapple Lemonade is a delicious blend of pineapples and lemonade. Tangy, cold and refreshing. Easy to make with simple ingredients.Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 6servings
Ingredients
1can (20 ounces)pineapple tidbits in juiceor use crushed pineapples in juice
1can (12 ounces)lemonade concentrate, thawedSee recipe notes for fresh lemon juice and sugar.
2regular or largelemons sliced into circles, seeds removeduse for garnish
crushed ice
Instructions
Pour pineapple tidbits (or crushed pineapples), thawed lemonade concentrate, 3-1/2 cups of water into a medium-sized punch bowl or pitcher.
Stir until well combined. Taste. If too strong, add remaining 1 cup of water. Stir and taste again. If desired, add 1/4 cup of water (optional).
For a splash of red color and more flavor, stir in chopped maraschino cherries and juice (optional).
Add sliced lemons (minus seeds). Chill in refrigerator at least 2 hours before serving over crushed ice.
TIP: To serve immediately, use semi-frozen pineapples (crushed or tidbits), frozen sliced lemons and cold water.
Notes
Use 1 cup of fresh squeezed lemon juice instead of lemonade concentrate. Sweeten with simple syrup which is a combination of 1/2 cup of white granulated sugar dissolved in 1 cup of hot water. Add 3 more cups of water to pineapples, lemon juice and simple syrup. Stir and taste. Add more sugar and lemon juice if desired.
