Skip to main content
Epicurious
Gourmet

Pineapple Lemonade

4.4

(2)

Recipe information

  • Yield

    <p> <lb>Makes 8 drinks.<pb/></lb></p>

Ingredients

2 cups sugar
2 cups unsweetened pineapple juice
2 cups seltzer
1 cup fresh lemon juice
8 lemon slices
8 mint sprigs

Preparation

  1. In a saucepan combine the sugar with 2 cups water, bring the mixture to a boil over moderately high heat, stirring until the sugar is dissolved, and simmer the syrup, undisturbed, for 10 minutes. Let the syrup cool and stir in the pineapple juice, the seltzer, and the lemon juice. Pour the mixture into tall glasses filled with ice cubes and garnish the drinks with the lemon slices and the mint sprigs.

TagsCold DrinkBeveragesLemonadeLemonCitrusFruitMintHerbs & SpicesNonalcoholic5 Ingredients or FewerSimmerGourmet
Read More
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Bicycle Bandit
A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.