Seed Oil Free Pineapple Ginger Mocktail

Total time25 min

Prep time10 min

Cook time5 min

4.6

(4)

Bright, tropical, and just a little spicy, this pineapple ginger mocktail is the kind of drink that makes you feel like you're somewhere warm even on a Tuesday evening. Every ingredient here is exactly what it sounds like — fresh pineapple juice pressed from real fruit, lime squeezed by hand, ginger simmered into a fragrant maple syrup, and sparkling water to bring it all together. There's no flavored syrup from a bottle, no mystery additives, and absolutely nothing derived from industrial seed oils, which can sneak into pre-made drink mixes and store-bought syrups more often than you'd expect. The homemade ginger syrup is the real star — just water, maple syrup, and fresh ginger cooked down until deeply aromatic, then strained clean. Shaking the juice and syrup over ice before topping with sparkling water gives it a frothy, chilled finish that feels genuinely special. Garnish with a pineapple slice and a sprig of mint and it looks as good as it tastes. This is the kind of clean, from-scratch drink you'll want to make on repeat all summer long.

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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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