Shellfish Free Sparkling Pineapple Ginger Spritzer

Total time40 min

Prep time10 min

Cook time10 min

4.6

(24)

Shellfish 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 depth that bottled juice simply can't match, while a homemade maple-ginger syrup adds warmth and complexity in the best possible way. The syrup comes together quickly on the stovetop — just a gentle simmer and a long steep to coax every bit of spice out of the fresh ginger before it gets strained away. A squeeze of lime ties everything together with a bright, citrusy lift, and the chilled sparkling water gives the whole thing that satisfying effervescence. Every single ingredient here is plant-based and naturally free from any seafood or ocean-derived additives, 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 gorgeous as it tastes — no bartending skills required.

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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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