Cinnamon Free Pineapple Ginger Mocktail
Bright, tropical, and refreshingly zingy, this mocktail is the kind of drink that makes you feel like you're somewhere warm even on a gray afternoon. Fresh pineapple juice brings natural sweetness and a juicy depth, while a homemade maple-ginger syrup adds a gentle heat that builds beautifully without any spice blends or flavored syrups that could sneak in unwanted ingredients. For anyone navigating warm-spice sensitivities, store-bought mocktail mixes and flavored sparkling waters can be a minefield — this one keeps everything clean and from-scratch so you know exactly what's in your glass. The syrup comes together in minutes on the stovetop, and once it's steeped and strained, the rest is just shaking and pouring. A hit of fresh lime juice ties the whole thing together with a bright, citrusy edge, and the sparkling water gives it that satisfying fizz. Garnished with a pineapple slice or a sprig of mint, it looks as good as it tastes — impressive enough for guests, easy enough for a Tuesday night.
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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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