Pescatarian Pineapple-Coconut Shrub Mocktail
Bright, tangy, and just a little tropical, this mocktail is the kind of drink that makes you feel like you're doing something special even on a Tuesday night. The magic starts with a homemade shrub concentrate — a slow-cooked blend of fresh pineapple, honey, ginger, and apple cider vinegar that gets strained, sealed, and left to mellow in the fridge for at least 24 hours. That resting time is key: it softens the sharp vinegar edge and lets the ginger and pineapple really come forward in the most satisfying way. When you're ready to serve, the concentrate gets poured over ice and topped with coconut water for a drink that's lightly sweet, gently acidic, and genuinely refreshing. A sprig of fresh mint or a pineapple wedge on the rim takes it from casual to company-worthy in about ten seconds. Since every ingredient here is plant-based and naturally sourced, it fits effortlessly into a pescatarian lifestyle without any label-reading stress. Make a batch of the concentrate on the weekend and you'll have a stunning, crowd-pleasing drink ready to go all week long.
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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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