Citric Acid Free Pineapple Mint Lemonade
Most commercial lemonades and fruit drinks are loaded with added citric acid as a preservative, making them a minefield for anyone who needs to avoid it. This recipe sidesteps that entirely by squeezing fresh lemons and blending real pineapple chunks, so every drop of tartness comes straight from whole fruit rather than a lab-derived additive. The honey-mint simple syrup brings a floral, herbal sweetness that feels far more interesting than plain sugar, and steeping the fresh mint leaves in warm honey water pulls out every bit of fragrance before it hits the pitcher. A pinch of turmeric and ground ginger round out the flavor with a subtle warmth that makes this feel like something you'd pay twelve dollars for at a wellness café. Blending and straining the pineapple gives the drink a silky, juice-bar texture without any pulpy bits getting in the way. Poured over ice with a sprig of mint, it's bright, cooling, and genuinely refreshing — the kind of drink that disappears faster than you expect.
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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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