High Fructose Corn Syrup Free Pineapple Ginger Mocktail
Bright, tropical, and just a little spicy, this mocktail is the kind of drink that makes you feel like you're somewhere warm even on a regular Tuesday. The secret is a quick homemade ginger syrup made with maple syrup instead of the processed sweeteners that sneak into so many store-bought mixers and bottled syrups. That swap matters — conventional cocktail syrups and flavored sparkling drinks are notorious for hiding high fructose corn syrup, so making everything from scratch here puts you fully in control. Fresh pineapple juice pressed right from the fruit and two limes squeezed to order give this drink a clean, vibrant sweetness that no bottle can replicate. A vigorous shake over ice chills everything down and melds the ginger heat with the citrusy pineapple in a way that feels genuinely sophisticated. Topped with sparkling water and garnished with mint or a pineapple slice, it looks stunning in a tall glass and tastes even better than it looks. This is the kind of recipe that converts people who think "mocktail" means boring.
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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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