Eggless Maple Pineapple Mint Lemonade
This sparkling sipper is the kind of drink that makes a regular afternoon feel like a backyard party. Fresh pineapple is blended and strained into pure, golden juice, then layered with muddled mint, bright lemon, and a maple simple syrup that adds just enough sweetness without any refined sugar. The whole thing gets a lift from chilled sparkling water, so every sip is fruity, herby, and effervescent all at once. Naturally free from eggs in every single step, this is one of those recipes where the dietary concern is simply a non-issue — no swaps, no substitutions, just clean, vibrant ingredients doing all the work. It's a little more hands-on than a standard lemonade, but the blending, straining, and muddling are genuinely fun and the payoff is a drink that looks stunning in the glass. Dress it up with a pineapple wedge and a sprig of fresh mint and it's instantly the most impressive thing on the table.
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Learn more →Ingredients
4 servings
For the maple simple syrup
- ¼ cup maple syrup
- ¼ cup water
For the lemonade
- 2 cups fresh pineapple chunks (from about ½ small pineapple)
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 16 fresh mint leaves, plus more for garnish
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lemon slices (optional)
- 4 small pineapple wedges (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the syrup is fully dissolved, about 2 minutes. Remove from the heat and let cool for 15 minutes until no longer warm to the touch.
- 2
Blend the pineapple chunks until smooth, then strain through a fine-mesh strainer into a pitcher, pressing the pulp to extract as much juice as possible. Discard the solids. You should have about 1 cup of pineapple juice.
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