Artificial Food Coloring Free Pineapple Ginger Mocktail
Bright, tropical, and fizzing with fresh ginger heat, this mocktail is the kind of drink that makes you feel like you're somewhere warm even on a Tuesday night. Every sip delivers real pineapple sweetness, zippy lime, and a slow, spicy warmth from a homemade ginger syrup that comes together in minutes on the stovetop. Store-bought mocktails and flavored sparkling drinks are notorious for sneaking in synthetic dyes — those vivid reds, oranges, and yellows that have no business being in your glass. Here, the gorgeous golden color comes entirely from fresh-pressed pineapple juice and nothing else. Maple syrup stands in as the sweetener, keeping everything clean and naturally derived from start to finish. The technique is simple — simmer, steep, shake, pour — and the result looks stunning enough to serve at a party without a single drop of artificial anything. Garnish with a pineapple slice or a sprig of mint and it's genuinely hard to believe something this pretty and refreshing has such a short, honest ingredient list.
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Learn more →Ingredients
2 servings
For the ginger syrup
- ¼ cup water
- 2 tbsp maple syrup
- 1-inch piece fresh ginger, peeled and thinly sliced
For the mocktail
- ¾ cup fresh pineapple juice (from about 1 ½ cups chopped fresh pineapple, pressed or blended and strained)
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 thin slices fresh pineapple or lime wedges, for garnish (optional)
- 2 small sprigs fresh mint, for garnish (optional)
Instructions
- 1
Combine the water, maple syrup, and sliced ginger in a small saucepan over medium heat, stirring until the maple syrup dissolves. Bring to a gentle simmer and cook for 3 minutes, until the syrup is fragrant and the ginger flavor is pronounced. Remove from the heat and let steep for 10 minutes.
- 2
Pour the ginger syrup through a fine-mesh strainer into a small bowl or measuring cup, pressing the ginger slices to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature, about 5 minutes.
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