Pitaya Lemonade Recipe

Pitaya Lemonade

1. 1

   Make pitaya puree (if not using pre-made)

   If you don't have pre-made pitaya puree, halve 1 medium dragon fruit (about 8–10 oz), scoop flesh into a blender, and puree until completely smooth (about 20–30 seconds). Measure out 1 cup of puree and reserve any extra for another use.

2. 2

   Juice the lemons

   Roll 4–5 medium lemons on the counter to loosen juices, cut in half, and juice until you have 1 cup (about 8 fl oz) of fresh lemon juice. Strain to remove seeds and excess pulp if a clearer lemonade is desired.

3. 3

   Combine base ingredients

   In a large pitcher (at least 2 liters), pour 1 cup pitaya puree, 1 cup fresh lemon juice, and 3 tablespoons simple syrup. Add a pinch (about 1 tsp) of kosher salt if using; this brightens flavor. Stir vigorously to combine the puree with the lemon juice and syrup until uniform in color.

4. 4

   Add water and chill

   Pour 3 cups cold water into the pitcher and stir gently until the mixture is homogeneous. Taste and adjust sweetness or strength: add up to 2 more tablespoons simple syrup for sweeter lemonade or up to 1 cup more water for a milder drink.

5. 5

   Prepare serving glasses

   Fill serving glasses with ice (about 1/3 to 1/2 cup ice per 8 oz glass). If using pitaya cubes or small fruit pieces, distribute them across glasses now (about 1–2 tablespoons per glass).

6. 6

   Serve

   Pour the pitaya lemonade over the ice into glasses. Garnish each glass with a lemon slice and 2–3 mint leaves. Stir once in the glass before serving so the pitaya color is evenly distributed.

7. 7

   Make ahead and store

   Pitaya lemonade keeps in a sealed pitcher in the refrigerator for up to 48 hours. Stir or gently shake before serving, as natural separation may occur.