Barley Free Pineapple Mint Lemonade
Bright, tropical, and refreshingly herbal, this homemade lemonade is a serious upgrade from anything you'd pour out of a carton. Fresh pineapple gets blended and strained into pure juice, which pairs beautifully with squeezed lemon and a fragrant honey-mint syrup you make right on the stovetop. A pinch of turmeric and ground ginger add a subtle warmth and golden hue that make this drink feel a little special without any extra effort. Every single ingredient here is naturally free from grain-based additives, so there's no label-scanning or second-guessing — just clean, whole-food goodness in a glass. The honey syrup is steeped with fresh mint leaves and then strained, so you get all that cool, aromatic flavor without any bits floating around. Poured over ice and finished with a sprig of mint and a lemon slice, it's the kind of drink that looks like it came from a fancy café but comes together in your own kitchen.
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Learn more →Ingredients
4 servings
For the honey-mint simple syrup
- ¼ cup honey
- ¼ cup water
- ½ cup fresh mint leaves, loosely packed
For the lemonade
- 2 cups fresh pineapple chunks
- ½ cup fresh lemon juice (from about 4 lemons)
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 cups cold water
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Combine the honey and 1/4 cup water in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from heat, add the mint leaves, and let steep for 10 minutes until fragrant. Strain through a fine-mesh strainer into a small bowl or measuring cup, pressing the leaves to extract as much liquid as possible; discard the solids.
- 2
Blend the fresh pineapple chunks in a blender until smooth, then strain through the fine-mesh strainer into the pitcher, pressing firmly to extract all the juice; discard the pulp.
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