Paraben Free Sparkling Pineapple Ginger Spritzer
Bright, tropical, and fizzy, this sparkling spritzer is the kind of drink that makes any afternoon feel like a celebration. Fresh pineapple juice brings natural sweetness and a sunny tang, while a homemade ginger syrup — built from real sliced ginger simmered with maple syrup — adds warmth and depth that no bottled mixer can replicate. The lime juice ties everything together with just enough citrus bite to keep each sip lively and refreshing. Making your own ginger syrup is the secret weapon here, and it's genuinely simple: a quick simmer, a 20-minute steep, and a strain is all it takes. Because every ingredient is whole and recognizable — fresh fruit, sparkling water, maple syrup — you never have to second-guess what's actually in your glass. Store-bought flavored drinks and syrups often hide preservatives and synthetic additives that can be tricky to avoid, so mixing this from scratch puts you fully in control. Poured over ice and topped with chilled sparkling water, it's effervescent without being overly sweet, and the optional mint and pineapple garnish make it look genuinely stunning. This is the kind of drink you'll want to batch up for guests and watch disappear in minutes.
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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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