Barley Free Pineapple Ginger Mocktail
Bright, tropical, and just a little spicy, this mocktail is the kind of drink that makes any occasion feel like a celebration. The homemade ginger syrup is the real star — simmered with maple syrup until deeply fragrant, it brings a warm, zingy backbone that store-bought syrups rarely match. Fresh pineapple juice and lime keep everything vibrant and tangy, while chilled sparkling water adds a satisfying fizz that makes each sip feel genuinely refreshing. Because every ingredient here is naturally grain-free and built from whole, recognizable components, there's no need to scrutinize labels for hidden grain-derived additives or sweeteners. Shaking the juice and syrup over ice before topping with sparkling water gives the drink a beautifully chilled, slightly frothy texture that looks as good as it tastes. A pineapple slice or sprig of mint on the rim takes it from casual to genuinely impressive with almost zero extra effort. Whether you're hosting a crowd or just treating yourself, this is the kind of recipe you'll come back to all summer long.
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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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