Make a quick simple syrup. Combine 1/2 cup sugar with 1/2 cup water in a small saucepan. Warm over medium heat, stirring just until the sugar dissolves. Remove from heat and cool. This helps sweeten the lemonade evenly.

Prep the lemons. Roll lemons on the counter to release more juice. Cut in half and juice until you have about 1 cup. Strain out seeds and most pulp for a smoother sip.

Blend the pineapple. Add pineapple chunks to a blender with 1 cup of water. Blend until very smooth. If you prefer pulp-free lemonade, strain through a fine mesh sieve. For a fuller body, keep the puree as is.

Combine the base. In a large pitcher, mix the pineapple puree, lemon juice, and simple syrup. Stir well. Taste and decide if you want to add the remaining 1/4 cup sugar (dissolve it in a little warm water first) or keep it lighter.

Adjust with water. Add 3 to 4 more cups of cold water, stirring as you go. Taste for balance. You’re aiming for bright and refreshing, not overly sweet or sharp. If too tangy, add a splash more syrup or water. If too sweet, add more lemon juice or water.

Chill and serve. Refrigerate for at least 30 minutes so the flavors settle. Serve over plenty of ice. Garnish with lemon slices, pineapple wedges, or mint. For a fizzy version, top glasses with sparkling water just before serving.

Optional flavor lift. Add a pinch of salt to sharpen flavors, a few torn mint leaves, or a touch of grated fresh ginger for gentle heat.