Pineapple Limeade Food

PINEAPPLE LIMEADE

Steps:

• Mix sugar, pineapple juice and lime juice; stir until sugar is dissolved.
• Chill for at least 4 hours.
• When ready to serve, add the chilled soda.
• Serve in glasses and garnish with lime slices.

PINEAPPLE LIMEADE

Steps:

• Stir together first 3 ingredients and add rum.
• Cover and freeze for 8 hours.
• Stir in sparkling water just before serving.
• Note: Thaw mixture slightly before adding sparkling water, if omitting rum.

LIMEADE

Steps:

• Combine all ingredients in a glass with ice cubes.

PINEAPPLE LIMEADE

Steps:

• Cut the limes into small pieces and reserve 4 slices for garnish. Strain the juice from the pineapple slices and combine with the reserved pineapple juice. Set aside 4 pineapple slices for garnish and roughly chop the remainder.
• In a pitcher muddle the limes and stir in the sugar. Add the chopped pineapple, and muddle a bit more. Stir in the pineapple juice and 1 cup water. Add tequila, if desired.
• Serve in ice filled glasses garnished with pineapple and lime slices.

PINEAPPLE WITH LIME AND COCONUT

Steps:

• Combine coconut flakes with lime zest. Toast in a small skillet or in a toaster oven until coconut is golden brown remove from heat to a plate and reserve. Add lime juice, water, sugar and ginger to the pan or a small sauce pot. Bring to a bubble and dissolve the sugar. Remove syrup from heat and let stand.
• Cut pineapple into bite-size chunks and arrange on a plate. Peel and slice the kiwi into thin disks and arrange on pineapple. Scatter lime-scented toasted coconut over the fruit and drizzle the syrup down over the fruit in a slow, even stream.

PINEAPPLE LIMEADE

Steps:

• In a pitcher combine limes, mint leaves and sugar. Muddle with a wooden spoon to extract the juice from the limes and to break up the mint leaves. Stir in pineapple juice and seltzer. Pour into glasses filled with ice.

PINEAPPLE LIME JAM

Steps:

• Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour.
• After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
• Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates.
• Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam.
• Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly.
• Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam.
• Allow the jam to cool for 5/10 minutes.
• Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth.
• Apply lids then rings and tighten rings to fingertip tight.
• Process in water bath for your altitude time.
• P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.

PINEAPPLE LIMEADE

Steps:

• Mix sugar and juices in large plastic or glass pitcher. Pour half of mixture into another pitcher.
• Just before serving, stir sparkling water into juice mixture. Serve over ice. Garnish with lime slices.

LIME PINEAPPLE SALAD

Steps:

• Dissolve packages of lime gelatin mix in 2 cups boiling water, remove from heat and stir well. Add 2 cups cold water and stir.
• Place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. When gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator.
• (To insure cream cheese is soft enough I microwave it for 20 seconds.) With an electric mixer beat softened cream cheese in a separate bowl and add small amounts by tablespoons into gelatin while beating. Add mayonaise.
• By hand, stir in drained pineapple, marshmallows and pecans. Pour into a 2 or 3 quart pyrex dish or plastic container and place in refrigerator. Let mixture get completely cold for at least 4-5 hours before serving.
• May be dipped out of container or served cut in squares topping a lettuce leaf.
• Enjoy!

LEMONADE PINEAPPLE PUNCH

Steps:

• Combine all ingredients except for soda and chill until serving time. Just before serving, add soda.
• Looks pretty in a punch bowl topped with sliced oranges or marichino cherries.

CRUSHED PINEAPPLE-ROSEMARY LIMEADE

Steps:

• Pulse pineapple in a food processor until very finely chopped (but not pureed).
• Muddle honey, rosemary, and lime juice in a sturdy pitcher until fragrant. Add pineapple and club soda and stir to combine. Serve over ice and garnish with rosemary.