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Fresh Pineapple Lemonade

Bright, tropical, and sharply refreshing. Fresh pineapple brings natural sweetness and acidity, balanced with lemon and a subtle ginger lift — clean, vibrant, and summer-ready.

fresh pineapple lemonade with ice, lemon slices, and pineapple cubes

Prep Time : 15 min

Cook Time : 5 min

Servings : 8

Prep Time :

15 min

Cook Time :

5 min

Servings :

8

Ingredients

Pineapple Lemonade 

• 1 kg fresh pineapple flesh, cubed (core removed)


• ¼–⅓ cup (50–70 g) white sugar


• 1 cup (240 ml) water


• 4–5 medium lemons, freshly squeezed


• 4–5 cups (960–1200 ml) ice-cold water


• ⅛ tsp fine sea salt


• ½ tsp freshly grated ginger (added to syrup at the end)

To Serve

•  Ice


• Lemon slices


• Fresh pineapple cubes (optional)

Directions

  1. Blend the Pineapple
     Add the cubed pineapple to a blender and blend until completely smooth.
    Strain through a fine-mesh sieve, pressing gently to extract the juice.
    Discard the pulp and set the pineapple juice aside.
  2. Make the Simple Syrup
     In a small saucepan, combine the sugar and 1 cup water.
    Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
    Remove from heat and stir in the freshly grated ginger.
    Let steep for 5 minutes, then strain out the ginger and cool completely.
  3. Juice the Lemons
     Juice the lemons until you have about ¾ to 1 cup (180–240 ml) of fresh juice.
    Remove any seeds.
  4. Assemble the Lemonade
     In a large pitcher, combine the pineapple juice, lemon juice, cooled ginger syrup, and 4 cups ice-cold water.
    Add the fine sea salt and stir well.
  5. Adjust Carefully
     Taste and adjust with more syrup or lemon juice only if needed — avoid adding plain sugar directly.
  6. Chill
     Refrigerate for 1–2 hours until fully cold and flavors are integrated.
  7. Serve
     Fill glasses with ice, pour over the chilled pineapple lemonade, and garnish with lemon slices and pineapple cubesif desired.

*Notes : 

  • Always strain pineapple juice — fiber dulls clarity and balance.
  • Ginger should be subtle, not spicy — add it off heat, never boil it hard.
  • Pineapple varies in sweetness; start with ¼ cup sugar and scale up only if needed.
  • Best consumed within 24 hours for peak freshness.

Nutrition Facts 

( per ~200 ml serving )

Calories

~90 kcal

Protein

 0 g

Fat

0 g

Carbs

~23 g

Calories

~90 kcal

Protein

 0 g

Fat

0 g

Carbs

~23 g

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fresh pineapple lemonade with ice, lemon slices, and pineapple cubes

Fresh Pineapple Lemonade

Bright, tropical, and sharply refreshing. Fresh pineapple brings natural sweetness and acidity, balanced with lemon and a subtle ginger lift — clean, vibrant, and summer-ready.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Drinks
Calories: 90
Ingredients Method Notes

Ingredients
  

PINEAPPLE LEMONADE
  • 1200 g fresh pineapple flesh cubed; core removed
  • 50-70 g white sugar
  • 240 ml water
  • 4-5 item medium lemons freshly squeezed
  • 960-1200 ml ice-cold water
  • 0.125 tsp fine sea salt
  • 0.5 tsp fresh ginger freshly grated; added to syrup at the end

Method
 

  1. Add the cubed pineapple to a blender and blend until completely smooth. Strain through a fine-mesh sieve, pressing gently to extract the juice. Discard the pulp and set the pineapple juice aside.
  2. In a small saucepan, combine the sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and stir in the freshly grated ginger. Let steep for 5 minutes, then strain out the ginger and cool completely.
  3.  Juice the lemons until you have about ¾ to 1 cup (180–240 ml) of fresh juice. Remove any seeds.
  4.  In a large pitcher, combine the pineapple juice, lemon juice, cooled ginger syrup, and 4 cups ice-cold water. Add the fine sea salt and stir well.
  5.  Taste and adjust with more syrup or lemon juice only if needed — avoid adding plain sugar directly.
  6.  Refrigerate for 1–2 hours until fully cold and flavors are integrated.
  7.  Fill glasses with ice, pour over the chilled pineapple lemonade, and garnish with lemon slices and pineapple cubesif desired.

Notes

  • Always strain pineapple juice — fiber dulls clarity and balance.
  • Ginger should be subtle, not spicy — add it off heat, never boil it hard.
  • Pineapple varies in sweetness; start with ¼ cup sugar and scale up only if needed.
  • Best consumed within 24 hours for peak freshness.