Coconut Free Pineapple Mint Lemonade

Total time25 min

Prep time10 min

Cook time5 min

4.7

(21)

Bright, tropical, and refreshingly herbal, this lemonade is the kind of drink that makes you feel like you're somewhere warm even on an ordinary afternoon. Fresh pineapple gets blended and strained into pure juice, which pairs beautifully with tart lemon, a whisper of turmeric, and a honey-mint syrup that smells absolutely incredible while it steeps. The combination of ginger and turmeric gives it a subtle warmth and a gorgeous golden hue that looks stunning over ice. Many store-bought tropical drinks and flavored lemonades sneak in coconut water or coconut-derived sweeteners, so making this from scratch means you know exactly what's in your glass. The honey syrup comes together in just a few minutes on the stovetop, and the rest is really just blending, straining, and stirring — no special equipment beyond a blender and a fine-mesh strainer. Garnished with fresh mint and lemon slices, it's as pretty as it is delicious, and impressive enough to serve at a gathering without any extra effort.

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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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