Pescatarian Pineapple Mint Lemonade

Total time25 min

Prep time10 min

Cook time5 min

4.7

(21)

This vibrant, golden drink is the kind of thing that makes a regular afternoon feel like a backyard party. Fresh pineapple gets blended and strained into pure, tropical juice, then layered with bright lemon, a whisper of turmeric, and a touch of ginger for a flavor that's refreshing and just a little unexpected. The honey-mint simple syrup is the secret weapon here — steeping fresh mint leaves in warm honey water creates a fragrant, floral sweetness that store-bought syrups simply can't match. Everything comes together in one pitcher with a quick whisk and stir, making it as easy to pull off as it is impressive to serve. Naturally plant-based and completely free of any seafood or meat concerns, this is the kind of recipe that fits effortlessly into a pescatarian lifestyle without any label-reading stress. Poured over ice with a sprig of mint and a lemon slice, it looks like something from a fancy café menu — but you made it yourself in about fifteen minutes.

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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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