MSG Free Pineapple Ginger Mocktail

Total time25 min

Prep time10 min

Cook time5 min

4.6

(4)

Bright, tropical, and fizzing with fresh ginger heat, this mocktail is the kind of drink that makes you feel like you're somewhere warm even on a Tuesday night. Every ingredient here is whole and unprocessed — fresh pineapple juice pressed right from the fruit, real lime, maple syrup, and a quick homemade ginger syrup that you steep on the stovetop in under 15 minutes. That matters because flavored syrups, bottled juices, and pre-mixed mocktail bases are common hiding spots for additives you'd rather avoid, and this recipe sidesteps all of that entirely. The ginger syrup is the secret weapon: a short simmer with sliced fresh ginger pulls out a warm, spicy depth that bottled ginger flavor simply can't match. Shaking everything over ice before topping with sparkling water gives it a frothy, restaurant-quality finish that feels genuinely special. Garnished with a pineapple slice and a sprig of mint, it's as pretty as it is refreshing — and completely clean from start to finish.

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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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