Lemonade with Pineapple Whipped Cream
Servings: 4
Ingredients
- 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
Pineapple Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup crème fraiche
- 5 teaspoons sugar
- 3/4 cup chilled pineapple juice
Instructions
- 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.
- Simple Syrup
- Combine 1 cup of sugar and 1 cup of water in a saucepan. Heat through and stir until sugar has dissolved.
Pineapple Whipped Cream
- 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.
Notes
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) 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.
5 ounces of fresh lemon juice (juice from about 4 ½ lemons) 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.