Paraben Free Pineapple Ginger Mocktail
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 recognizable — fresh pineapple juice pressed right from the fruit, real lime, maple syrup, and a quick homemade ginger syrup that takes only minutes on the stove. That matters more than it might seem, because many bottled juices, flavored syrups, and store-bought mixers contain preservatives like parabens that can be tricky to spot on a label. Making everything from scratch means you know exactly what's going into your glass. The ginger syrup is a small but brilliant step: simmering the sliced ginger with maple syrup pulls out a deep, spicy warmth that pre-made syrups just can't replicate. Shaking the juice mixture over ice before topping with sparkling water gives it a frothy, refreshing lift that feels genuinely special. Serve it garnished with a pineapple slice and a sprig of mint, and it looks as good as it tastes.
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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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