Celery Free Pineapple Ginger Mocktail
Tropical, zingy, and completely refreshing, this mocktail brings together fresh pineapple juice, bright lime, and a homemade ginger syrup that you'll want to keep on hand all week. The syrup is the real star — simmered with sliced ginger and sweetened with maple syrup, it delivers a warm, spicy depth that makes this drink feel far more sophisticated than your average juice blend. Everything here is built from whole, straightforward ingredients, so there's no need to scan labels or second-guess what's hiding in a pre-made mix. Shaking the pineapple juice, lime, and ginger syrup over ice before topping with sparkling water gives it that frothy, effervescent finish you'd expect from a proper cocktail bar. It's the kind of drink that looks stunning with a pineapple slice and a sprig of mint tucked into the glass, but honestly tastes just as good straight from a mason jar. Whether you're hosting a crowd or just treating yourself on a weeknight, this one comes together quickly and delivers every single time.
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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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