Hazelnut 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 star move here is a quick homemade ginger syrup made with maple syrup and fresh ginger — it steeps on the stovetop until deeply fragrant, then gets strained clean before it ever touches your glass. From there, freshly pressed pineapple juice and a squeeze of lime bring the sunshine, while chilled sparkling water adds a satisfying fizz. Everything in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about — just pure, clean ingredients you can feel good about. Shaking it over ice before pouring gives it a beautifully chilled, slightly frothy finish that looks as good as it tastes. A sprig of mint and a pineapple slice on the rim take it from casual to genuinely impressive without any extra effort. Whether you're hosting or just treating yourself on a weeknight, this one delivers serious flavor with zero compromise.
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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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