Pineapple Pink Lemonade (Printer-friendly)

Tropical pineapple meets tangy lemon in this vibrant pink beverage.

# What You'll Need:

→ Fruit

01 - 2 cups fresh pineapple chunks, drained if canned
02 - 1 cup fresh strawberries, hulled and halved

→ Lemonade Base

03 - 1 cup freshly squeezed lemon juice (approximately 4–5 lemons)
04 - ½ cup granulated sugar
05 - 4 cups cold water

→ Optional Garnishes

06 - Pineapple wedges
07 - Lemon slices
08 - Fresh mint leaves
09 - Ice cubes

# Directions:

01 - Combine pineapple chunks and strawberries in a blender. Blend until completely smooth, ensuring no large fruit pieces remain.
02 - Pour the blended fruit mixture through a fine-mesh sieve into a large pitcher. Press firmly with a spoon to extract maximum juice. Discard the remaining pulp.
03 - Add freshly squeezed lemon juice and granulated sugar to the strained fruit puree. Stir continuously until sugar fully dissolves.
04 - Pour in cold water and mix thoroughly. Taste the lemonade and add additional sugar if preferred sweetness level is not achieved.
05 - Refrigerate the mixture for at least 30 minutes to allow flavors to meld and drink to reach optimal serving temperature.
06 - Fill serving glasses with ice cubes. Pour chilled pineapple pink lemonade over ice. Decorate with pineapple wedges, lemon slices, and fresh mint leaves.

# Expert Advice:

01 -
  • The pineapple natural sweetness means you need less sugar than regular lemonade
  • Strawberries give it that gorgeous pink color without any artificial dyes
  • It comes together in ten minutes flat but tastes like you planned it for days
02 -
  • Straining the fruit puree is non negotiable unless you want a thick, pulpy drink
  • The flavors deepen after an hour in the fridge, so make it ahead if you can
  • Fresh pineapple enzymes can prevent gelatin from setting if you ever want to turn this into a dessert
03 -
  • Roll your lemons on the counter before juicing them to maximize every drop
  • If your pineapple isn't quite ripe enough, let the fruit puree sit in the fridge overnight before adding the lemonade base

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