Pineapple Lemonade


1 large pineapple
4 large lemons
2 cups sugar
6 cups water


  • In a saucepan combine 2 cups sugar and 2 cups water, and cook for couple minutes to make light syrup. Add 4 cups of cold water to the syrup, than cover and cool completely in the fridge.
  • Pare and grate a ripe pineapple, add a juice of 4 lemons and chilled syrup and water mixture.
  • Serve in the tall glasses with ice, garnish with maraschino cherry or strawberry and serve immediately.

Makes 10 to 12 servings.

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Did You Know?
The lemon is a small evergreen tree (Citrus limon) originally native to Asia, and is also the name of the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% (approximately 0.3 mole per liter) citric acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Because of the tart flavor, many lemon-flavored drinks and candies are available, including lemonade.

The lemon was first recorded in literature in a tenth century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150.