Cooking, styling and shooting for my blog is a very happy place for me. I like having full creative control and discovering new recipes in the process. Sometimes the recipes are inspired from nostalgic memories like this Serrano Lime Mignonette from Mike’s and my last night in Ireland. But, sometimes they’re inspired by something new, like my upcoming work trip to St. Barths!  Today I’m introducing you to this beach-inspired, deliciously charred pineapple lemonade with basil.

Charred Pineapple Lemonade

Photography Tips for Drinks

I decided to shoot this tasty drink outside, because the weather was beautiful and the overcast skies produced a gorgeous, soft natural light.

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Read More About: My Favorite Lenses for Food Photography

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Recipe Notes for Charred Pineapple Lemonade

This recipe is hands-down delicious! The flavors of grilled pineapple and lemon over ice with a healthy splash of rum immediately make me think of the beach, which is exactly where I’m heading… for work!

I’m beyond excited to share that Mike and I are leaving for St. Barths on Saturday, where I am going to be cooking, styling and shooting two island-inspired recipes in a breathtaking villa provided by WIMCO Villas. Being able to do my work from anywhere in the world makes me feel so incredibly happy… changes in latitudes, changes in attitudes, right?

WIMCO VILLA INSTAGRAM TAKEOVER

While we’re in St. Barth’s, I’m also going to be taking over the WIMCO Villa’s gorgeous Instagram account, sharing stories and images of our stay and capturing all the magic and beauty of the Caribbean. Follow along if you’d like, or just follow my Instagram because I’ll be sharing lots of beautiful images there too.

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Read More About: St. Barth’s with Wimco Villas

Print

CHARRED PINEAPPLE LEMONADE

Ingredients

• 6-8 ounces pineapple, sliced
• 3 cups hot water (possibly more, depending on taste)
• 3 tablespoons granulated sugar
• 3/4 cup fresh lemon juice (4 large lemons)
• Fresh basil leaves for garnish

Instructions

1. Heat grill pan over medium-high heat.
2. Add pineapple slices and cook 5 minutes per side, until char marks appear.
3. Add a couple of lemon halves and grill for 3 minutes or until char marks appear.
4. Set grilled pineapple and lemon halves aside to cool.
5. Combine 3 cups hot water and sugar in a pitcher. Stir to combine until sugar is dissolved. The original recipe calls for 4 cups of hot water, however I thought it diluted the flavors a bit and found 3 cups to be plenty.
6. Blend pineapple, fresh lemon juice and grilled lemon juice in a Vitamix or blender until smooth.
7. Pour pineapple mixture through a mesh strainer into the pitcher with sugar mixture.
8. Discard any solids.
9. Stir well until fully blended and serve over ice with fresh basil leaves.
10. Add a splash of rum or tequila, if desired.

This post contains affiliate links which means if you click or make a purchase through my site, I might make a small commission at no extra cost to you. I only promote products that I actually use and support. 

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All images ©Regan Baroni 2017.