Soy Free Pineapple Mint Lemonade

Total time25 min

Prep time10 min

Cook time5 min

4.7

(21)

Bright, tropical, and just a little unexpected, this homemade lemonade blends fresh pineapple juice, real lemon, and a fragrant honey-mint syrup into something that tastes like a vacation in a glass. A pinch of turmeric and ground ginger give it a subtle warmth that makes the whole drink feel more complex than your average backyard lemonade. Because everything here is made from scratch — fruit, citrus, honey, and spices — there's zero need to scan labels for hidden soy derivatives that sneak into so many bottled drinks and flavored syrups. The honey-mint syrup is a small but brilliant step: steeping fresh mint leaves in warm honey water pulls out a clean, herbal sweetness that you simply can't get from a packet. Blending and straining the pineapple gives you a silky, pulp-free juice that mixes beautifully without any gritty texture. Serve it over a big pile of ice with a sprig of mint and a lemon slice, and it looks as good as it tastes.

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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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