Explore this recipe
Category
Cuisine
Required Equipment
- Blender
- Fine-mesh sieve
- Large pitcher
Utilized Devices
Cooking Techniques
- blending
- muddling/pulsing
- straining
Ingredients
- 600 gPineapple chunks
- 240 mlCoconut water
- 60 mlFresh lime juice
- 30 mlAgave nectar
- 15 gGinger — sliced
- 20 gThai basil leaves
- 480 mlSparkling water
- 200 gIce
Instructions
Blend pineapple, coconut water, lime juice, agave, and ginger until completely smooth, 30 to 45 seconds.
Add Thai basil leaves and pulse 3 or 4 times to bruise without pureeing them fully.
Strain the mixture through a fine-mesh sieve into a pitcher, pressing to extract juices.
Stir in sparkling water just before serving.
Pour over ice, garnish with pineapple spears and extra basil leaves, and serve chilled.
Chef Tips
- ⭐Use frozen pineapple if fresh isn’t available; reduce ice accordingly.
- ⭐Chill glasses beforehand for an extra frosty sip.
- ⭐Swap sparkling water for ginger beer for a spicier mocktail.
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Nutritional Highlights
- ✓Hydrating coconut water base
- ✓Vitamin C from pineapple and lime
- ✓Naturally vegan and low-sugar
Dietary Notes
Compliant With
FAQ
Can I make it ahead?
Blend the base up to 24 hours ahead and keep chilled; add sparkling water right before serving to preserve fizz.
What’s a good spirit pairing?
Add 1 1/2 oz blanco tequila or white rum per serving for a light cocktail variation.
Nutrition
| Calories | 80 |
| Protein | 1 g |
| Carbs | 21 g |
| Fat | 0 g |