Rye Free Pineapple Mint Lemonade

Total time25 min

Prep time10 min

Cook time5 min

This vibrant, golden lemonade is the kind of drink that makes you feel like you're somewhere warm and unhurried, even if you're just standing in your own kitchen. Fresh pineapple is blended and strained for a silky, tropical base that pairs beautifully with bright lemon juice and a homemade honey-mint syrup that's genuinely worth the extra ten minutes it takes to steep. A pinch of turmeric and ground ginger give the whole thing a subtle warmth and a gorgeous color that looks almost too pretty to drink — almost. Every single ingredient here is naturally grain-free, so there's no label-scanning or substitution stress involved; it's just real, whole food doing its thing. The honey syrup comes together quickly on the stovetop and adds a floral sweetness that store-bought simple syrups can't really compete with. Serve it over a big glass of ice with a sprig of mint and a lemon slice, and it's instantly the most impressive thing on the table.

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Ingredients

4 servings

For the honey-mint simple syrup

¼ cup honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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