Chilled Pineapple Rosemary Infusion Mocktail Recipe
This refreshing non-alcoholic drink combines sweet pineapple with fresh rosemary for a sophisticated and cooling beverage perfect for warm days.
Equipment
- Large pitcher (64 oz/2L capacity)
- Fine-mesh strainer
- Muddler or wooden spoon
- Sharp knife
- Cutting Board
- Measuring cups and spoons
- Ice cube trays
- Tall serving glasses
Ingredients
- 4 cups fresh pineapple chunks
- 6 sprigs fresh rosemary plus extra for garnish
- 4 cups cold filtered water
- 2 tablespoons honey or agave nectar
- 1/2 cup fresh lime juice about 4 limes
- Club soda for serving
- Ice cubes
- Pineapple wedges for garnish
Instructions
- Wash the rosemary sprigs and pat them dry.
- Cut the pineapple into 1-inch chunks if using fresh fruit.
- Place pineapple chunks and rosemary sprigs in the pitcher. Add honey and muddle gently to release the flavors.
- Pour in the cold water and lime juice. Stir until honey dissolves completely.
- Cover and refrigerate for 2-4 hours to let flavors infuse.
- Remove rosemary sprigs and strain the mixture to remove any pulp.
- Fill tall glasses with ice cubes. Pour the infusion until glasses are 3/4 full.
- Top with club soda and stir gently.
- Garnish with fresh rosemary sprigs and pineapple wedges.
Notes
The infusion keeps fresh in the refrigerator for up to 3 days.
Replace honey with agave nectar for a vegan version.
For a stronger rosemary flavor, let the mixture infuse for up to 6 hours.
Frozen pineapple can replace fresh fruit when needed.
Make ice cubes with the infusion to prevent dilution when serving.