Yeast Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this mocktail is the kind of drink that makes you forget you're not sipping something from a fancy cocktail bar. The heart of it is a homemade shrub concentrate — a sweet-tart syrup built from fresh pineapple, honey, ginger, and apple cider vinegar — that gets better the longer it sits in the fridge. Shrubs are a brilliant move for anyone avoiding yeast, since the vinegar delivers that complex, slightly funky depth you'd normally get from fermented ingredients, without any active yeast in sight. After at least 24 hours of chilling, the vinegar edge mellows beautifully and the tropical fruit flavors really come forward. When you're ready to serve, just pour the concentrate over ice and top it with coconut water for a drink that's lightly fizz-free but still feels celebratory. Fresh mint and a pineapple wedge on the rim take it from weeknight treat to dinner-party worthy in about ten seconds. It's proof that a thoughtfully made mocktail can be every bit as exciting as anything with a pour spout.
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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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