Author note: This recipe was featured in The Dallas Morning News along with two other state fair inspired recipes: mini dijon corndogs (click here for the recipe) and doughnut ice cream sandwiches (click here for the recipe).

5 ounces of fresh lemon juice (juice from about 4 ½ lemons)

1 1/2 cups simple syrup, cooled (recipe below)

4 cups water

pinch of salt

pineapple whipped cream (recipe below)

maraschino cherries, for topping

fresh pineapple slices, for topping

1. Combine all ingredients into a large pitcher. Stir and place in the fridge to chill.
2. Serve over ice and topped with pineapple whipped cream, maraschino cherry and pineapple slice.

Simple Syrup

1. Combine 1 cup of sugar and 1 cup of water in a saucepan. Heat through and stir until sugar has dissolved.

Pineapple Whipped Cream

Author note: I prefer to use the juice from canned pineapple. To chill it, I place the can in the fridge about 3 hours before I need to use it.

1 cup heavy whipping cream

1/4 cup crème fraiche

5 teaspoons sugar

3/4 cup chilled pineapple juice

1. Place all ingredients into a large bowl. With an electric mixer, whisk at a rapid speed until the cream is airy and fluffy. Place in the fridge until ready to be used. This can be made up to a day in advance.