Fresh Pineapple Lemonade
Photography by Manja Wachsmuth.
A lovely twist on classic lemonade, this makes a great base for a refreshing long drink anytime of the day or use as a base for alcoholic cocktails.
INGREDIENTS
1 ripe pineapple
2 whole lemons
juice 3-4 large lemons (you need 1 cup lemon juice)
2 teaspoons grated fresh ginger
½ cup caster sugar
To serve
chilled soda water
white rum or gin, optional for an alcoholic drink
ice cubes
mint for garnish
METHOD
Peel and quarter the pineapple. Remove and discard the tough core then chop roughly. Trim the ends off the lemons then quarter. Remove the pips and slice thinly.
Place half the chopped pineapple and half the sliced lemon in a blender. Add half the lemon juice, fresh ginger and sugar. Process until smooth. It will still have a little texture. Repeat with the remaining ingredients then combine both batches.
To serve: Place ice cubes in glasses and half fill with the pineapple lemonade base. Add alcohol if using and top up with soda water and add a sprig of mint for garnish. Makes 4 cups of lemonade base
Cook’s tip: Pour one cup of the pineapple lemonade base into an ice cube tray and freeze. By using the base as ice, the drinks don’t get diluted as they would if using water ice cubes.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.