Pineapple mint lemonade is refreshing, light, and made with fresh-squeezed lemon juice. With a hint of cooling mint, this lemonade is a necessity on a hot day.
There is nothing better than an ice-cold lemonade on a hot summer day. We love refreshing summer drinks like basil lemonade and honey limeade! This pineapple mint lemonade is refreshing, sweet, and cool - a new summer staple.
Freshly squeezed lemons are the star of the show, combined with subtly sweet pineapple juice. It's topped off with a refreshing mint simple syrup - made with fresh mint leaves.
Serve pineapple mint lemonade while you're cooking up some grilled chicken or pineapple shrimp skewers this summer.
Ingredients and substitutions
- Sugar - Granulated sugar works best in this recipe. I have not tested this recipe using sugar substitutes. I recommend checking your sugar substitute's package directions for correct substitution ratios.
- Mint - Fresh mint can be found at your local grocer in the produce department. If you've got fresh mint from your home garden, this is the perfect recipe for it. Mint can also be substituted with basil, like in my basil lemonade.
- Pineapple juice - Canned pineapple juice works great in this recipe.
- Lemon juice - Fresh squeezed lemon juice is preferred for homemade lemonade. It has a superior flavor compared to bottled lemon juice concentrate. You'll need about six to eight lemons for this recipe, depending on size.
Tips and tricks
- Room temperature lemons are easier to squeeze and release more juice than cold lemons. If your lemons are refrigerated, allow them to come to room temperature before squeezing. To warm up lemons quickly, fill a bowl with warm water and submerge your lemons. After about 30 minutes, they'll be ready to squeeze.
- Using your palm, roll each lemon on the countertop before slicing and squeezing. This helps loosen the juices from the flesh of the lemon.
- Use a handheld lemon juicer or citrus juicing machine to get the most juice from your lemons.
- Strain lemon juice to remove excess pulp and seeds.
- Muddle mint leaves lightly with a wooden spoon while stirring to release flavor into the simple syrup.
- Make your lemonade a few hours ahead of serving and allow to chill in the refrigerator for best flavor. Otherwise, adding ice to warm lemonade can dilute the flavor.
Storing
How long does homemade lemonade last? Lemonade will keep for about 3 to 4 days stored in the refrigerator, but flavor is best within about a day of preparing. Flavor and quality continue to decrease each day.
Freezing
Want to make a batch of pineapple mint lemonade concentrate to freeze for later? Prepare the simple syrup as directed, then add to the pineapple juice and lemon juice, omitting the water in the second section.
Freeze your pineapple mine lemonade concentrate in a freezer-safe container for three months or more. To thaw, transfer to the refrigerator to thaw overnight, or transfer to the countertop to thaw for several hours. Add the listed water to your concentrate, stir, and serve.
Recommended
📖 Recipe
Pineapple Mint Lemonade
Ingredients
Mint simple syrup
- ½ cup granulated sugar
- ½ cup water
- ½ cup mint leaves, packed
Lemonade
- 2 cups pineapple juice
- 1 cup lemon juice
- 2 cups water
Instructions
- In a saucepan over medium heat, add granulated sugar, water, and mint leaves. Bring to a boil and stir until sugar dissolves. Lightly muddle mint leaves with a wooden spoon. Simmer for 1 minute, then remove from heat. Allow to steep until room temperature, about 15-20 minutes.
- Meanwhile, add pineapple juice, lemon juice, and water to a pitcher.
- When cooled, pour simple syrup mixture through a sieve to remove mint leaves. Stir as much simple syrup as needed into lemon mixture to achieve desired sweetness.
- Refrigerate, or serve over ice and enjoy. Optionally garnish with additional mint leaves and lemon wedges.
Equipment Recommendations
Notes
- 6-8 lemons will make about 1 cup of lemon juice, depending on size.
- Homemade lemonade will keep for 5 to 7 days in the refrigerator.
If I want to reduce the amount of sugar, would I also be reducing the amount of water and mint when boiling?
Hi Jessica, I'd reduce the amount of sugar and water when making your simple syrup. No need to reduce the mint!