A refreshing and tart drink, this twist on classic lemonade adds a whole new level of fruity and smoky flavors. It can be adapted easily to be made on your outdoor grill. We found that cooking the pineapple over charcoal lent an extra smoky depth that mezcal fans will appreciate. It can be customized to your preference when it comes to sweetness, or feel free to add a boozy spin with a dash of silver rum or tequila. Enjoy this fruit-forward lemonade on a warm spring day accompanied by your favorite cookout bites. For aesthetic flair, add a chunk of pineapple or a slice of lemon to the rim of your glass.

Hayley Sugg
Hayley Sugg
Recipe by Cooking Light April 2017

Gallery

Hector Manuel Sanchez

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high. Add pineapple slices in a single layer, and cook 5 to 6 minutes on each side, until dark char marks appear. Set grilled pineapple slices aside to cool.

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  • Combine 4 cups hot water and sugar in a large pitcher, and stir with a whisk until sugar is dissolved.

  • Process pineapple and lemon juice in a blender until relatively smooth.

  • Pour pineapple mixture through a fine-mesh strainer into pitcher with sugar mixture; discard solids. Stir well until fully blended. Serve over ice.

Nutrition Facts

45 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 12g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 7mg; calcium 10mg; sugars 10g; added sugar 6g.
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