A lemonade with more to offer: ripe pineapple brings natural sweetness, fresh ginger provides a sharp spice, and lime delivers the necessary acidity. Not just a simple mixed drink, but a balanced interplay of fruit, spice, and fizz. Perfect for hot days or as an alcohol-free base for long drinks. Add a splash of white Rum if you like – but it tastes just as good neat.
Here’s what you need for the Pineapple-Ginger Lemonade
1 ripe pineapple (approx. 800 g fruit flesh)
1 piece of ginger (approx. 5 cm)
Juice of 2 limes
4 tbsp agave syrup
1 litre sparkling water
Ice cubes or crushed ice for serving
This is what matters
The trick lies in straining: many recipes leave the purée simply in the water, but the fibres of the pineapple and the coarse ginger pieces quickly make the lemonade pulpy. A fine sieve removes everything unwanted without losing aroma. For a sharper taste, you can briefly press the ginger through a garlic press before blending – this releases more juice and less bite. And: agave syrup dissolves better than sugar, but if you don’t have any, you can simply use sugar syrup (1:1 sugar and water).
Variations
- Pineapple-Ginger Spritz — For an alcoholic version, add 4 cl white Rum and 2 cl lime juice to the purée, then top up with Prosecco or dry sparkling wine. The ratio of fruit to fizz remains the same, but the alcohol adds more depth to the drink.
- Spicy kick — For an even more intense taste, add 1 tsp freshly grated ginger directly into the glass – but be careful, it’s fiery! Alternatively, stir in a few drops of ginger syrup (from the Asian grocery store) for heat without fibres.
- Green variation — Blend in a few mint or basil leaves for a fresh, slightly bitter note. This works especially well if the pineapple is very sweet.
Frequently asked questions
Can I prepare the lemonade in advance?
Yes, but without the sparkling water. The purée keeps in the fridge for 1–2 days, though it will darken over time. Mix with water and ice just before serving to prevent it from tasting flat.
Why does my lemonade taste watery?
Either too much water or too little purée. The ratio should be about 1 part purée to 3 parts water. Or the ice was too large – crushed ice cools faster and dilutes less.
Can I use frozen pineapple?
Yes, but use less water, as frozen fruit releases liquid when thawed. Use about 200 ml less water and adjust to taste.
How long does ginger keep?
Fresh ginger keeps in the fridge for 2–3 weeks if stored dry and unpeeled. For longer storage, it can also be frozen and grated as needed – the heat remains intact.
