Turmeric Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this pineapple-coconut shrub mocktail is the kind of drink that makes you forget you're not sipping something from a beach bar. A shrub is a drinking vinegar syrup — fruit, sweetener, and acid slow-cooked together — and the result here is a concentrate so layered and complex it almost feels like a craft cocktail. Fresh pineapple and ginger simmer down with honey until everything is soft and fragrant, then apple cider vinegar is stirred in and the whole thing rests in the fridge for 24 hours so the sharp edges mellow into something smooth and craveable. Topped off with coconut water over ice, it's lightly sweet, pleasantly tart, and has that subtle ginger warmth running through every sip. Many store-bought mocktails and flavored drinks sneak in golden spice blends that can be a real problem if you're avoiding certain warming spices, but every ingredient here is straightforward and easy to verify. The shrub concentrate keeps well in the fridge, so you can make a batch ahead and pour glasses all week long. Finish with a sprig of mint and a pineapple wedge and it looks as good as it tastes.
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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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