Prep the fruit: Peel, core, and roughly chop the pineapple. Juice the lemons and set the juice aside. If you like pulp-free lemonade, strain the lemon juice to remove seeds and excess pulp.

Make a quick syrup (optional but recommended): In a small saucepan, warm 1/2 cup water with your sugar or honey over low heat, stirring until dissolved. This creates a smooth, simple syrup that blends evenly. Let it cool.

Blend the pineapple: Add the pineapple and 1 to 2 cups cold water to a blender. Blend until completely smooth. If your blender is small, work in batches.

Strain for a smoother drink: Pour the pineapple puree through a fine-mesh strainer or cheesecloth into a large pitcher, pressing to extract as much juice as possible. This step removes fibrous bits for a cleaner texture. You can skip it if you don’t mind a thicker drink.

Combine flavors: Add the fresh lemon juice, cooled simple syrup, and a pinch of salt to the pitcher. Stir well. Add 2 to 3 more cups of cold water, adjusting to reach your preferred strength.

Taste and tweak: Taste the lemonade. If it’s too tart, add a little more syrup. If it’s too strong, add more water. If it needs brightness, a splash more lemon perks it up.

Chill: Refrigerate for at least 30 minutes so the flavors meld and the drink gets cold. The taste improves as it rests.

Serve: Fill glasses with ice. Pour in the pineapple lemonade and garnish with mint, lemon slices, or pineapple wedges. Stir before pouring if the mixture has settled.