Pineapple Ice

The sugar syrup can be made up to 3 days ahead and refrigerated in an airtight container. The pineapple-lemon mixture can be combined with the cooled syrup and refrigerated overnight before adding the ice water and freezing. Once frozen, the ice is best consumed within 1 week for optimal texture.

Store in an airtight, freezer-safe container for up to 2 weeks. The ice will harden significantly in the freezer; let it sit at room temperature for 5-10 minutes before scooping, or briefly pulse in a food processor to restore a scoopable granita-like texture. For best results, press plastic wrap directly onto the surface before sealing to prevent ice crystals from forming.