Pineapple-orange juice adds a more complex flavor to plain lemonade. Keep a batch in the fridge during the hot summer months.
- 1½ cups water
- 1 cup superfine sugar
- 2 cups crushed ice
- ⅛ teaspoon salt
- 2 6-ounce cans pineapple-orange juice
- ½ cup freshly squeezed lemon juice
In medium saucepan, combine water and superfine sugar. Bring to a boil; cook and stir until sugar is dissolved, about 2 minutes.
Place crushed ice in large bowl and pour sugar water over ice. Stir until most of the ice is dissolved and mixture is cold.
Pour into a pitcher and add salt, pineapple-orange juice, and lemon juice.
Mix thoroughly and serve over ice.