Pineapple Lemonade
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 minutes mins
Total Time15 minutes mins
Servings: 6 servings
- 1 can (20 ounces) pineapple tidbits in juice or use crushed pineapples in juice
- 1 can (12 ounces) lemonade concentrate, thawed See recipe notes for fresh lemon juice and sugar.
- 4-1/2 cups cold water, divided
- 1 jar (6 ounces) maraschino cherries, chopped optional
- 2 regular or large lemons sliced into circles, seeds removed use for garnish
- crushed ice
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.
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.