Pineapple Ginger Turmeric Lemonade
When it comes to this Pineapple Ginger Turmeric Lemonade, it's most certainly a fresh crowd-pleasing drink recipe that's perfect for those summer days ahead. Made a slight spicy ginger kick, this lemonade is bursting with a delicious pineapple and lemon combo along with the health benefits of turmeric + black pepper (aiding in curcumin absorption). This recipe is completely natural, easy to make, and stimulates the tastebuds.
Servings 4 servings
- 5-6 cups fresh water
- 2-3 cups peeled + chopped ginger root (Depending on the amount of Ginger flavor desired)
- 1 1/2 cups lemon juice (That's about 7-8 large lemons!)
- 2 cups pineapple juice (See Notes!)
- 1/2 cup Agave + more if needed! (See Notes!)
- 1 1/2 tsps turmeric powder (See Notes!)
- 1/4 tsp black pepper
In a medium pot over medium-high heat, add water and let it begin to boil. Once boiling, add chopped ginger and boil for 10-15 minutes.
After the 10-15 minute mark, turn off the heat and cover the mixture, allowing everything to steep for about 10-15 minutes to ensure that flavors are fully infused and potent.
Once fully steeped, add in the sweetener, turmeric, and black pepper, whisking until well incorporated.
In a large pitcher, add the ginger-turmeric mixture followed by the lemon juice and pineapple juice, stirring everything together until well combined.
To serve—add an ice cube or two into prepared glass(es), followed by lemonade and add a slice of lemon and mint as garnish, if desired.
Sip and enjoy!
PINEAPPLE: If you decide not to use store-bought pineapple juice, you can always use 2 cups of fresh pineapple chunks and them to blender along with freshly steeped ginger-turmeric mixture. Blend for 1-2 minutes until smooth and pineapples are fully broken down. Continue recipe.
SWEETENER: You can always use ‘honey’, pure cane sugar, or maple syrup instead of using Agave. This makes for a more subtle sweet taste. For Vegan honey option—Bee Free Honee, click link.
TURMERIC: For health benefits of using turmeric, ensuring that it is paired with black pepper, helps to aid in curcumin absorption.
SWEETNESS: Add more maple syrup or Agave for more sweetness if needed, 1 Tbsp at a time.
STORAGE: Keep any leftovers in the refrigerator, tightly covered in your pitcher or in a sealed mason jar. Best if consumed within a few days.