This year I chose to add a tropical wind to lemonade by making this inconceivably invigorating Pineapple Mango Lemonade! Consistently there are a couple of things on the mid year daily agenda that are an unquestionable requirement and for me making custom made, crisp lemonade is one of them!
I generally love having a reason to celebrate and I completely love Hawaiian nourishment so my family and I will have our own little terrace luau. I'll be serving this lemonade with Hawaiian BBQ pork sandwiches and I'm figuring some sort of Hawaiian slaw or macaroni plate of mixed greens will be the ideal side dish.
A flawlessly reviving, simple tom make late spring beverage. Made with a heavenly mix of three flavorful juices - lemon juice, pineapple juice and mango nectar. Sweet and somewhat tart thus fulfilling!
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Ingredients
- 1 1/4 cups freshly squeezed and strained lemon juice, chilled
- 3 1/2 cups cold water
- 3/4 cup +2 Tbsp granulated sugar
- 1 (46 oz) can Dole Pineapple juice, chilled
- 1 (32 oz) bottle Mango nectar (100% juice), chilled
- Frozen pineapple chunks or mango chunks (optional)
- Ice
Instructions
- In 1 gallon pitcher or larger whisk together lemon juice, water and sugar until sugar has dissolved.
- Stir in pineapple juice and mango nectar. Add pineapple and mango chunks and ice. Serve cold.
For more detail : bit.ly/37gwGNG
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