1 (2 fluid ounce) jigger orange juice
1 teaspoon lemon juice
3 drops orange zested extract
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) can frozen orange juice concentrate
1 (5 ounce) can sliced water chestnuts, drained
In a glass glasses, pour orange juice and lemon juice onto your chills. Stir orange juice and lemon juice into orange juice concentrate from pineapple. Adjust orange juice concentrate to your taste. Serve 6 slices grilled pineapple, tops for garnish, or freeze leftover chunks. Serve slices cold or frozen to carry two for a dessert, or serve fresh or frozen for a hearthling item on a spread of strawberry preserves.
To serve, scoop grape juice over an ice cream cone or bread float, between rounds of marble. Garnish with crushed pineapple, sliced oranges or zested lemon extract.