Homemade Pineapple-Rosemary-Ginger Soda

This DYI soda is naturally sweet, slightly savory, and sensational. Pineapple is loaded with Vitamin C, manganese and a good source of vitamins B1, B6 and folate.

Yields: 6 servings

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2 cups diced pineapple
2 sprigs rosemary (about 3 inches long), plus more for garnish, optional
3 Tbsp chopped ginger
4 Tbsp agave nectar
1 Tbsp lemon juice
1/2 cup filtered water
Seltzer or soda water


Place pineapple, 2 sprigs rosemary, ginger, agave, lemon juice, and filtered water in a medium-size saucepan. Cover and bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 5 minutes, mashing a bit with a wooden spoon to break up the pineapple. Remove from heat and let mixture rest for 30 minutes.
Remove and discard rosemary sprigs and any loose rosemary needles, then transfer the mixture to a blender or food processor and pulse until pineapple is macerated but not blended smooth. Pour through a strainer lined with a double layer of cheesecloth and squeeze to extract as much liquid as possible.
Per serving: 70 cal, 0 g fat, 19 g carbs, 0 mg sodium, 2 g fiber, 0 g protein


To serve, pour 1/4 cup syrup into a tall glass, top with 6 to 8 ounces chilled seltzer or soda water, and stir. Garnish with rosemary sprigs, if desired.


Chill in a sealed glass jar in the fridge. Syrup will stay fresh for up to a week.

Tagged:   gluten-free plant-based recipes