Lychee Pineapple Lemonade Recipe

Blend pineapple and lychee

Place the pineapple chunks and 8 whole drained lychees into a blender. Add 1 tablespoon of the reserved lychee syrup. Pulse on high until smooth and slightly frothy, about 30–45 seconds. If the mixture is too thick, add 2–3 tablespoons of cold water to help it blend.

Strain (optional)

For a smooth lemonade, pour the blended fruit through a fine-mesh sieve into a large pitcher, pressing on solids with a spoon to extract juice. Discard solids. If you prefer pulp, skip straining and pour blended mixture directly into the pitcher.

Add lemon and pink lemonade

Add the fresh lemon juice and the chilled pink lemonade to the pitcher with the strained (or unstrained) fruit base. Stir gently to combine.

Dissolve sugar: If using granulated sugar, combine the sugar with 1/4 cup of the cold water in a small bowl and stir until mostly dissolved (or use a quick simple syrup prepared by heating equal parts sugar and water until dissolved and then cooling). Add the dissolved sugar or 2 tablespoons of ready simple syrup to the pitcher, taste, and adjust sweetness as needed (add up to 1 more tablespoon).

Dilute and chill: Add the remaining cold water to the pitcher if the lemonade tastes too strong. Stir well, then add ice cubes to the pitcher or directly to serving glasses to chill. Stir again briefly so flavors integrate.

Prepare garnishes: Thread lychee halves and pineapple wedges onto cocktail picks and lightly bruise mint sprigs between your palms to release aroma.

Serve: Fill 4 tall glasses with ice. Pour the lychee pineapple lemonade evenly into glasses. Garnish each glass with a mint sprig and a fruit skewer. Optionally float a whole peeled lychee on top of each glass for a pretty presentation.