I ordered this drink as an afterthought at a local Mexican place a few weeks ago and after one sip I was hooked. Afterwards, I spent more time than I should probably admit
Double dog dare you.
Makes 1 pitcher, about 2 quarts.
For the printable recipe, click here.
1/2 cup sugar
3 3/4 cup water, divided
zest and juice of 1 lime, plus 1 lime sliced into wedges
1 cup lemon juice (from 5-6 lemons)
1 cup pureed fresh pineapple (from about 1/4 of a pineapple)
1 large handful ice
In a small saucepan, heat the sugar and 3/4 cup of the water until the sugar melts.
Place the lime zest in the bottom of a 2 quart pitcher. Pour the warm sugar syrup over the zest and let cool. Stir in the lemon juice, pureed pineapple, lime wedges and remaining 3 cups water. Stir in the ice and let the lemonade get cold. You can drink the lemonade right away, but if you let it sit overnight, the lime wedges impart an extra lime-y tartness that we found to be quite delicious.
Serve in cold glasses with an additional wedge of lime.