Sesame Free Pineapple Mint Lemonade

Total time25 min

Prep time10 min

Cook time5 min

4.7

(21)

Bright, tropical, and impossibly refreshing, this homemade lemonade blends fresh pineapple juice, real lemon, and a fragrant honey-mint syrup into something that tastes far more special than anything from a bottle. The honey-mint syrup is a small but brilliant touch — steeping fresh mint leaves in warm honey water coaxes out every bit of herbal sweetness before it ever hits the pitcher. A pinch of turmeric and ground ginger add a subtle warmth and golden hue that make this feel almost like a wellness elixir, except it actually tastes incredible. Every ingredient here is straightforward and naturally free from sesame in any form, so there's no label-scanning or cross-contamination anxiety to deal with — just pure, clean flavor. Blending and straining the pineapple chunks gives you a silky, pulp-free juice that integrates beautifully with the lemon and spices. Serve it over a big glass of ice with a sprig of mint and a lemon slice, and it's instantly the most photogenic drink on the table.

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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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