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