Double fruity, extra frosty, and bursting with tangy tropical flavor–this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!
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Is it lemonade? Is it a smoothie? Is it a frosty? YES.
When I was a little tot and the uncommon occasion arose where I got to have a non-water beverage, lemonade was my jam. If it came in pink, I got pink. Did I know why it was pink? Nope. But when you are under the age of ten you don’t ask those kinds of irrelevant questions. It could’ve been purple with sparkly gold swirls and electric blue bubbles for all I cared. If it tasted like lemonade, it was lemonade enough for me.
What I was NOT okay with was limeade. I remember that traumatic citrus drink-swap experience all too vividly. What sort of restaurant offers limeade but not lemonade? One that 7 year old me will never visit again, that’s for sure. Me and limeade are good now, but it’s still not my first choice.
Anyways…lemonade needs to be made with not limes and it needs to be suh-weet! My short lived morning lemon water kick helped me become sorta okay with tangy lemon things, but sugar is a thing and in my frozen lemonade I’m going to use it. By sugar I mean fruit sugar. By fruit sugar I mean pineapple, of the frozen variety if we are going to be specific.
Frozen pineapple is super sweet but way less banana-y in flavor than bananas, which are always the first instinct when it comes to making frozen smoothie-ish things. I also dabbled in a coconut ice cube based version, but it wasn’t sweet enough and those muffin-shaped cubes (because apparently I don’t actually own an ice cube tray) melted in like 8 seconds while I was busy adjusting my camera for the ideal video angle. Ingredients gotta have more stamina than that to do a video shoot with me.
So frozen pineapple won. And the grand prize was being blended up at top speed with lemon juice and coconut milk to create something so thick and creamy and lemon dreamy!
If you aren’t borderline obsessed with coconut milk like me, feel free to swap in your favorite kind of nut/seed/whatever milk. OR…use coconut water! Sure it won’t be as creamy, but it will be especially sweet. And frozen pineapple has more creaminess power all on it’s own than you might expect.
This is one of those measuring-optional recipes, so don’t fret if you add a little more pineapple than called for or only zest 3/4 of the lemon. I like to blend, taste, and then adjust. Not sweet enough? Add more pineapple. Too ice-creamy (as if that exists)? Add more milk. You get me.
You may be wondering if it tastes like lemonade with a hint of pineapple or pineapple with a hint of lemon. That’s something that I’m still pondering too. I think the answer is that they meld so well, it doesn’t even matter. Just pinelemonapple-ing all day. That’s going to be a kombucha flavor one day, just you wait…
So break out your thick straw (or maybe even a spoon) because this one is double-fruity and extra-frosty!
Frozen Pineapple Lemonade
Double fruity, extra frosty, and bursting with tangy tropical flavor--this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!
Combine all the ingredients in a blender.
Blend on until creamy and thick.
Taste and adjust if necessary. If it is too tangy, add more pineapple and milk.
Pour into glasses and enjoy!
Looking for a non-frozen but still fruit-sweetened lemonade? Try THIS recipe out!
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