Coconut Free Pineapple Ginger Mocktail
Bright, tropical, and just a little bit spicy, this mocktail is the kind of drink that makes any occasion feel like a celebration. The star move here is a quick homemade ginger syrup made with maple syrup instead of refined white sugar, which gives the whole drink a subtle warmth and depth you just can't get from a bottle. Fresh pineapple juice — pressed or blended right from the fruit — keeps everything vibrant and naturally sweet, while lime juice cuts through with just the right amount of tartness. A good shake over ice chills it down fast, and the finish of sparkling water keeps every sip light and effervescent. Many store-bought mocktails and flavored mixers sneak in coconut water or coconut-derived sweeteners, so making this from scratch means you know exactly what's in your glass. It comes together in well under half an hour, and the garnish of fresh pineapple or a mint sprig makes it look genuinely impressive. Whether you're hosting or just treating yourself on a weeknight, this one is hard to beat.
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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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