Low Iodine Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this mocktail brings serious craft-cocktail energy without a drop of alcohol or any of the iodine-heavy ingredients that can make store-bought drinks a minefield. The heart of the recipe is a homemade shrub concentrate — a sweet-tart syrup built from fresh pineapple, honey, ginger, and apple cider vinegar — that you simmer, strain, and let rest in the fridge until the flavors mellow into something almost magical. Coconut water steps in as the mixer, adding a subtle natural sweetness that plays beautifully against the vinegar's brightness. Every single ingredient here is naturally free from iodine concerns, so you can sip without second-guessing the label on a bottle. The 24-hour resting period is worth every minute — it transforms a sharp, punchy liquid into a smooth, complex concentrate that tastes like it came from a fancy bar. Pile on the ice, pour, and finish with a sprig of mint and a pineapple wedge if you want to make it look as good as it tastes. This is the kind of drink that makes guests ask for the recipe before they've even finished their glass.
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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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