Fresh Pineapple Lemonade
Photography 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.
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