Vegetarian Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this pineapple-coconut shrub mocktail is the kind of drink that makes people ask for the recipe before they've even finished their glass. A shrub — a sweetened, vinegar-based syrup — might sound intimidating, but the process here is beautifully straightforward: simmer fresh pineapple with honey and ginger, stir in apple cider vinegar, and let time do the rest. That 24-hour rest in the fridge is where the magic happens, mellowing the sharp vinegar edge into something complex and lightly tart that plays perfectly against the natural sweetness of coconut water. The result is a layered, sophisticated sip that feels far fancier than the ingredient list suggests. It's a great option for anyone who wants something more interesting than juice at a gathering, and the shrub concentrate keeps in the fridge so you can pour a glass whenever the mood strikes. Fresh mint and a pineapple wedge on the rim take it from weeknight treat to dinner-party worthy in about ten seconds.
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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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