Dairy Free Pineapple Mint Lemonade
This vibrant, sunshine-colored drink is the kind of thing you want to sip on a hot afternoon when you need something more interesting than plain lemonade. Fresh pineapple is blended and strained right into the pitcher, giving the base a tropical sweetness that pairs beautifully with bright lemon juice. A honey-mint simple syrup — made by steeping fresh mint leaves in warm honey water — adds a cool, herbal note that makes every sip feel a little fancy. A pinch of turmeric and ground ginger round things out with a subtle warmth and a gorgeous golden hue. Since every ingredient here is naturally plant-based, there's nothing to swap or second-guess — no dairy hiding in a syrup or creamer to worry about. It's refreshing, naturally sweetened, and genuinely impressive to set out for guests over a big bowl of ice.
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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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