Citric Acid Free Sparkling Pineapple Ginger Spritzer
This refreshing spritzer is the kind of drink that makes you feel like you're sitting somewhere tropical, even if you're just in your kitchen on a Tuesday. Fresh pineapple juice forms the sweet, sunny backbone of the drink, while a homemade maple-ginger syrup adds warmth and depth that no bottled mixer could replicate. The small effort of simmering and steeping the ginger pays off enormously — the syrup comes out fragrant, slightly spicy, and perfectly balanced against the bright citrus notes from fresh lime juice. For anyone navigating citric acid sensitivities, the challenge with fruity drinks is usually the hidden additives and preservatives lurking in store-bought juices and flavored sparkling waters, but this recipe sidesteps all of that by starting entirely from scratch. Every element here is whole and identifiable, from the pineapple you juice yourself to the plain sparkling water you pour over ice. A gentle stir before serving keeps the bubbles lively, and a sprig of fresh mint or a wedge of pineapple on the rim makes it feel genuinely special. It's the kind of crowd-pleasing drink you'll want to make again and again.
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Learn more →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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