Every year there are a few things on the summer to do list that are a must and for me making homemade, fresh lemonade is one of them! I’ve last year I shared recipes for Watermelon Lemonade, Sparkling Raspberry Lemonade and Sparkling Honey Limemade, so this year I decided to add a tropical twist to lemonade by making this incredibly refreshing Pineapple Mango Lemonade!
It is Hawaiian Foods Week after all, so what better way to celebrate! I always love having an excuse to celebrate and I absolutely love Hawaiian food so my family and I will be having our own little backyard luau and I’ll be serving this lemonade with Hawaiian BBQ pork sandwiches (which I’ll be using this King’s Hawaiian BBQ Sauce), and I’ll be using the King’s Hawaiian Sweet Rolls and I’m thinking some kind of Hawaiian slaw or macaroni salad will be the perfect side dish. And for dessert I think the perfect way to end the night would be with these Pina Colada Cupcakes! Now I just need to track down some tiki torches at a local store because what’s a luau without tiki torches? Oh yes, and another must are straw skirts! I love parties like this that make it feel like a mini vacation at home!
I hope you guys find some time to celebrate Hawaiian Foods Week as well and get your party started with these trusted Hawaiian food brands:
o King’s Hawaiian Original Sweet Pineapple BBQ Sauce
o SPAM® Classic
o King’s Hawaiian Original Hawaiian Sweet Rolls
o DOLE Pineapple Slices
o Mauna Loa Dry Roasted Macadamia Nuts
- 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)
- 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.
- Recipe source: Cooking Classy
This is a sponsored conversation written by me on behalf of King’s Hawaiian. The opinions and text are all mine.