A MOTHER reader shares her pineapple zucchini tropical drink recipe.
Just thought I’d share a recipe with you. It’s my pineapple zucchini tropical drink recipe. Start with four quarts of zucchini, peeled, seeded and diced into one-inch cubes. Add 1 1/2 cup lemon juice, one 46 oz. can of pineapple juice (unsweetened) and three cups of sugar. Combine all ingredients in a pot and simmer for 20 minutes. Let cool and put in jars. Yields three to four quarts or six to eight pints. It takes about three weeks for the zucchini to be fully pineapple-flavored.