Celery Free Pineapple Mint Lemonade
This vibrant, golden drink is the kind of thing that makes people stop mid-sip and ask what's in it. Fresh pineapple is blended and strained right into the pitcher, giving the lemonade a tropical sweetness that store-bought juice just can't replicate. A homemade honey-mint syrup adds floral depth, while a pinch of turmeric and ginger give the whole thing a warm, slightly spiced edge that feels almost wellness-forward without being fussy. The result is bright, refreshing, and just complex enough to feel special. Every single ingredient here is naturally free of celery and celery derivatives — no sneaky seasonings, no blended spice mixes to second-guess. It's a gorgeous option for warm-weather entertaining or an afternoon treat when you want something that looks as good as it tastes.
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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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