Shellfish Free Pineapple Mint Lemonade
Bright, tropical, and just herby enough to feel special, this lemonade is the kind of drink that makes a regular afternoon feel like a backyard party. Fresh pineapple gets blended and strained for a silky, pulp-free juice that pairs beautifully with tart lemon and a homemade honey-mint syrup that takes only minutes to pull together. A pinch of turmeric and ground ginger add a subtle warmth and gorgeous golden hue without overpowering the fruity freshness. Every single ingredient here is naturally free from any seafood or shellfish concerns — no label-reading required, just pure, wholesome produce and pantry staples. The honey syrup is a step above plain sugar, lending a floral depth that makes this taste far more elevated than the effort involved. Serve it over a big pile of ice with a sprig of mint and a lemon wheel, and it looks as stunning as it tastes.
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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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