Brazil Nut Free Sparkling Pineapple Ginger Spritzer

Total time40 min

Prep time10 min

Cook time10 min

4.6

(24)

Brazil Nut Free Sparkling Pineapple Ginger Spritzer

Bright, tropical, and just the right amount of zingy, this sparkling spritzer is the kind of drink that makes any occasion feel a little more festive. Fresh pineapple juice brings natural sweetness and a sunny flavor, while a homemade maple-ginger syrup adds warmth and depth that no store-bought mixer can match. The syrup comes together quickly on the stovetop — just simmer, steep, and strain — so the ginger flavor is bold and clean without any bitterness. A squeeze of fresh lime ties everything together with a citrusy lift before the whole thing gets topped off with chilled sparkling water. Every single ingredient in this drink is naturally free from tree nuts of any kind, so there's zero label-reading stress involved. Serve it over ice with a sprig of mint and a wedge of pineapple, and it looks as good as it tastes. It's equally at home at a weekend brunch, a backyard gathering, or just a Tuesday when you want something a little special.

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Ingredients

4 servings

For the ginger syrup

⅓ cup water
⅓ cup maple syrup
2-inch piece fresh ginger, peeled and thinly sliced

For the spritzer

1 ½ cups fresh pineapple juice (from about ½ medium pineapple, juiced)
2 tbsp fresh lime juice (from about 2 limes)
2 cups sparkling water, chilled

For serving

ice, for serving
fresh mint sprigs, for serving (optional)
pineapple wedges or lime slices, for serving (optional)

Instructions

1
Combine the water, maple syrup, and sliced ginger in a small saucepan over medium heat, stirring until the maple syrup dissolves. Bring to a gentle simmer and cook for 5 minutes, until the syrup is fragrant and the ginger flavor is pronounced.
2
Remove from the heat and let the syrup steep for 20 minutes, until cooled to room temperature. Strain through a fine-mesh strainer into a small bowl or jar, pressing the ginger slices to extract as much liquid as possible; discard the solids.

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