Brazil Nut Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this pineapple-coconut shrub mocktail is the kind of drink that makes people ask what's actually in it. A shrub is a drinking vinegar syrup, and this one is built by gently simmering fresh pineapple with honey and ginger until everything softens and melds together beautifully. The apple cider vinegar goes in off the heat, then the whole concentrate chills for at least 24 hours so the sharp vinegar edge rounds out into something complex and slightly sweet. When you're ready to serve, a splash of that concentrate over ice with coconut water creates a layered, lightly tropical sip that feels far more sophisticated than anything from a bottle. Brazil nuts show up in a surprising number of packaged nut blends and flavored beverages, so making your own from scratch with these clean, whole ingredients is a genuinely smart move. A sprig of fresh mint and a pineapple wedge on the rim take it from casual to impressive without any extra effort. Make a batch of the concentrate ahead of time and you've got a crowd-pleasing mocktail ready to go whenever you need it.
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Learn more →Ingredients
4 servings
For the shrub concentrate
- 2 cups fresh pineapple, roughly chopped
- ⅓ cup honey
- ¼ cup water
- 1 tbsp fresh ginger, peeled and thinly sliced
- ⅓ cup apple cider vinegar
For serving
- 2 cups coconut water
- ice, for serving
- fresh mint leaves, for garnish (optional)
- fresh pineapple wedges, for garnish (optional)
Instructions
- 1
Combine the chopped pineapple, honey, water, and ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until the honey is fully dissolved and the pineapple begins to soften and release its juices, about 8–10 minutes.
- 2
Remove the pan from the heat and let the mixture cool for 5 minutes. Pour in the apple cider vinegar and stir to combine.
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