Carrageenan Free Pineapple Ginger Mocktail
Bright, tropical, and just the right amount of spicy, this mocktail is the kind of drink that makes you feel like you're somewhere warm even on a Tuesday night. The base is built entirely from fresh ingredients — real pineapple juice pressed from chopped fruit, lime squeezed to order, and a quick homemade ginger syrup made with maple syrup and sliced fresh ginger. That matters because many store-bought juices, flavored sparkling waters, and cocktail mixers sneak in additives like carrageenan as a stabilizer or thickener, making a seemingly simple drink anything but safe. Here, every component is made from scratch, so you know exactly what's going into your glass. The ginger syrup is a small but brilliant step — simmering and steeping the slices pulls out a deep, warming heat that balances the sweetness of the pineapple beautifully. A vigorous shake over ice chills everything down and melds the flavors before the sparkling water goes in, keeping the fizz lively and the drink refreshing. Garnish with a pineapple slice and a sprig of mint and it looks as good as it tastes.
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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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