Gluten Free Pineapple Mint Lemonade
This vibrant, golden drink is the kind of thing that makes a regular afternoon feel like a backyard party. Fresh pineapple is blended and strained into pure juice, then layered with bright lemon, a whisper of turmeric, and a touch of ginger for a flavor that's tropical, tangy, and just a little unexpected. A homemade honey-mint syrup — made by steeping fresh mint leaves right in warm honey water — brings a floral sweetness that no store-bought bottle can match. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress involved; it's just good, clean flavor from start to finish. The turmeric gives the lemonade a gorgeous warm hue and a subtle earthiness that balances the citrus beautifully without overpowering it. Serve it over a big glass of ice with a sprig of mint and a lemon slice, and it looks as impressive as anything you'd order at a restaurant.
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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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