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Drink recipe · from the recipe book

Pineapple Cucumber Mint Ginger Fizz

A bright, gingery fizz built on a mint-and-ginger syrup, with strained pineapple and cucumber juice topped with bubbly sparkling water.

Pineapple Cucumber Mint Ginger Fizz

Ingredients

  • 1⅓ cups chunks220 gPineapplecut into chunks
  • ½ medium (8 in.)150 gCucumberpeeled and chopped
  • 1½ tbsp chopped8 gFresh mintleaves picked
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • ¼ cup60 gWater
  • 1 tbsp15 gGranulated sugar
  • ½ lemon, juiced25 gLemon juice
  • 1 cup (240 ml)240 gSparkling water (club soda)chilled

Steps

  1. Make the ginger syrup: in a small pot, bring the water, sugar and ginger to a simmer over medium heat, stirring until the sugar dissolves, then simmer 2 minutes.
  2. Take the pot off the heat, stir in the mint and let it steep 3 minutes, then strain the syrup into a bowl and stir in the lemon juice; set the bowl in a larger bowl of ice to cool quickly.
  3. While the syrup cools, blend or mash the pineapple and cucumber until smooth, then press through a fine sieve into a pitcher, discarding the pulp.
  4. Stir the cooled ginger-mint syrup into the pineapple-cucumber juice.
  5. Divide the juice mixture between two glasses filled with ice, pouring half into each.
  6. Top each glass with half of the chilled sparkling water (club soda), stir gently and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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