I'll admit that I was dragging my sandal-clad feet into this work week. Weekends are awfully hard things to let go of.
However, we are here nonetheless on this cool, springy Monday. And, as the adage goes, "when life gives you Mondays, make lemonade."
Okay, I took some artistic license, but it's my blog so I do what I want.
Oh, if only I had possessed the power of caramelized pineapple when I was a curly-haired seven-year-old I just know that my primitive lemonade stands would have been veritable gold mines.
Just imagine all of the Barbies and bubble gum I could have bought...
This tart, caramely concoction is absolutely worth shelling out a couple of quarters for.
Maybe I have a problem. But like, at least it's a deliciously refreshing problem.
I dreamed up this particular lemonade because I needed to fill my new tumbler treasures with something extra special.
Seriously though, how amazing are these vintage glasses? I kind of lost my mind when I found them tucked in a corner of a little out-of-the-way antique shop.
After a bit of caramelizing, juicing, and blending, I knew that I had found a drink as addicting as my beloved tumblers are dazzling.
I should mention that this lemonade is for pulp lovers. Sure, you could pour the whole thing through a fine mesh strainer, but as someone who relishes a pulpy glass of orange juice, I delight in the fine bits of caramely pineapple.
The caramelized fruit adds a richness and depth to an otherwise simple glass of lemonade that is subtle, but unmistakable.
This just might be my favorite lemonade yet.
Even a working lunch at a cluttered desk becomes a tropical escape when a glass of this lemonade rests at your side.
Take a quick escape, one sip at a time.
We can brighten up this week with a sip of something extra special. Pretty glassware and gilded paper straws never hurt either.
This life is sweet and short, and I think every day deserves to be a celebrated occasion.
Yes, even Mondays.
CARAMELIZED PINEAPPLE LEMONADE
MAKES 1/2 GALLON
1 medium, ripe pineapple, peeled and cut into wedges
2 tablespoons coconut oil
1 cup granulated sugar
1/2 cup honey
4 cups cold, filtered water
1 1/2 cups freshly squeezed lemon juice
Place a large, nonstick frying pan over medium high heat and add 1 tablespoon of coconut oil. Once the oil has melted, add half of the pineapple wedges, making sure that all pieces can lay flat on the surface of the pan. Sprinkle with 1/2 cup granulated sugar.
Cook, without stirring, for 3-4 minutes, until the bottoms of the pineapple wedges are browned and caramelized. Flip each piece and cook for an additional 3-4 minutes on the opposite side. Pour the pineapple, along with the syrup, into the base of your blender. Repeat the caramelization process with the remaining oil, pineapple wedges, and sugar.
Cook's Note: If the pineapple or syrup appears to be browning very quickly, reduce heat to medium so that the sugar does not burn.
Once all the pineapple has been caramelized and added to the blender, add honey and blend until very smooth.
Pour the blended mixture, filtered water, and fresh lemon juice into a large pitcher and stir until well combined. Refrigerate for at least one half hour, until chilled.
Stir well, then pour over ice and enjoy!
Cook's Note: Lemonade can be made up to two days in advance.