Pineapple Lemonade Recipe – Refreshing Summer Drink with Black Salt

Last Updated on 2 months by Neha Deshmukh

Pineapple Lemonade Recipe – Refreshing Summer Drink with Black Salt

Okay, let’s be real. Summer in India? It demands a good cooler. And honestly, nothing beats a bright, tangy glass of homemade lemonade. This isn’t just any lemonade though – this Pineapple Lemonade with a hint of black salt is seriously special. I first made this when my cousin visited during a particularly scorching heatwave, and it was an instant hit! It’s the perfect balance of sweet, tart, and just a little bit…magical.

Why You’ll Love This Recipe

This pineapple lemonade is unbelievably refreshing. It’s quick to whip up – seriously, 10 minutes is all you need! Plus, the black salt (kala namak) adds a unique, savory depth that elevates it beyond your average lemonade. It’s a flavour bomb, honestly. It’s also super customizable, so you can tweak it to your exact liking.

Ingredients

Here’s what you’ll need to make this sunshine in a glass:

• 1 medium pineapple
• 1 lemon
• 2 tablespoons sugar (approximately 25g)
• ¼ teaspoon black salt (approximately 1.5g)
• 1.5 cups water (approximately 360ml)
• As needed: ice cubes

Ingredient Notes

Let’s talk ingredients! Choosing the right pineapple makes all the difference. Look for a pineapple that feels heavy for its size and smells sweet at the base. The Queen pineapple is fantastic for juicing – it’s smaller, sweeter, and less fibrous.

Now, about that black salt… don’t skip it! It’s not your regular table salt. Black salt has a sulphurous, umami flavour that really complements the pineapple and lemon. It adds a lovely complexity and a subtle savoury note. You can find it at most Indian grocery stores or online. If you absolutely can’t find it, you can use regular salt, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get juicing!

1. First, peel and slice the pineapple into chunks. Don’t worry about getting every last bit of the eye out, but do remove the tough core.
2. Juice the pineapple and lemon. You can use a juicer, or if you don’t have one, a blender works just fine! Just add a little water to help it blend smoothly, then strain the juice through a fine-mesh sieve.
3. Pour the fresh juice into a pitcher. Add the water, sugar, and black salt.
4. Give it a good stir until the sugar and salt are completely dissolved.
5. Now, the important part: taste it! Adjust the sweetness with more sugar, or add a squeeze of lemon juice if you like it extra tart.
6. Fill glasses with ice cubes and pour in the lemonade.
7. Garnish with a pineapple slice or a sprig of mint, if you’re feeling fancy. Serve immediately and enjoy!

Expert Tips

• Chill your glasses: Pop them in the freezer for 10-15 minutes before serving for an extra frosty treat.
• Don’t over-blend: If using a blender, blend in short bursts to avoid making the juice frothy.
• Fresh is best: Freshly squeezed juice really makes a difference in flavour.

Variations

This recipe is a great base for experimentation!

• Spice Level: My friend, Priya, loves to add a tiny pinch of ginger powder for a little kick. It’s surprisingly good!
• Festival Adaptations: During the summer solstice or a particularly brutal heatwave, I like to add a splash of rose water for a floral aroma. It feels extra special.
• Sugar Substitutions: Not a fan of refined sugar? No problem! You can easily substitute with honey or maple syrup. Start with 1-2 tablespoons and adjust to taste. My mom always uses honey – she says it’s healthier.

Serving Suggestions

This pineapple lemonade is perfect on its own, but it also pairs beautifully with:

• Spicy Indian snacks like samosas or pakoras.
• Grilled fish or chicken.
• A light summer salad.
• Just lounging by the pool!

Storage Instructions

This lemonade is best served immediately. However, you can store it in the refrigerator for up to 24 hours. Keep in mind that the flavour may diminish slightly over time. Give it a good stir before serving.

FAQs

Let’s answer some common questions:

• Is this lemonade best served immediately? Absolutely! The flavours are brightest and the fizz (if any) is at its peak when it’s freshly made.
• Can I use canned pineapple juice? You can, in a pinch! But the flavour won’t be as vibrant as using fresh pineapple. If using canned juice, reduce the amount of water slightly.
• What is black salt and why is it used? Black salt, or kala namak, is a volcanic rock salt with a unique sulphurous flavour. It adds a savoury depth to the lemonade that you won’t get with regular salt.
• Can I make a concentrated version of this lemonade? Yes! Just reduce the amount of water. You can then add water to taste when you’re ready to serve.
• How can I adjust the tartness of the lemonade? Simply add more lemon juice for a tarter lemonade, or more sugar for a sweeter one. It’s all about finding your perfect balance!