This pineapple and chamomile lemonade is my current go-to non-alcoholic drink, and it’s a real crowd-pleaser no matter the age range or the season!
The combination of pineapple, chamomile, lemon, and honey is sweet, sour, tropical, and pleasantly floral. There’s something about the mildly floral, apple-like flavor of chamomile tea that is enhanced by honey and fresh pineapple juice.
Btw, this is also delicious with an ounce or two of rum, gin, or vodka for those of you who aren’t abstaining from alcohol. Some herbal teas aren’t safe for pregnancy, and I have come across internet sources advising women to avoid chamomile during pregnancy. So if you’re pregnant, definitely talk to your doctor before drinking any herbal teas.
You can use any honey for the honey syrup, but I recommend checking out the honeys from Bee Seasonal. They were kind enough to gift me with a sampler last year, and I’ve really enjoyed the Marmeleiro Brazilian Quince Honey in this recipe.
What kind of pineapple juice should I use?
Definitely avoid sweetened pineapple juice. Freshly pressed or even muddled/strained juice is the ideal, but store-bought unsweetened, pure pineapple juice is your next best option.
How to make honey syrup
Honey syrup is just honey mixed with water so that it’s easy to incorporate into cocktails or other drinks. To make the honey syrup, simply combine equal parts honey and water in a measuring cup or glass jar. No need to heat, just stir until the honey dissolves! Using warm water will speed up the process, but it only takes a few minutes anyway. I typically make a small batch (1/2 cup honey to 1/2 cup water) to ensure it gets used up before it goes bad. Store honey syrup in a sealed jar in the refrigerator for up to 2 weeks.
Pineapple Chamomile Lemonade
- 2 oz Organic chamomile tea
- 2 oz Pineapple juice
- 1 oz Freshly squeezed lemon juice
- 1 oz Honey syrup (I used Marmeleiro Brazilian Quince Honey from Bee Seasonal)
- Add all ingredients to a cocktail shaker and fill 3/4 with ice.
- Shake until chilled, about 12 seconds. Strain into a glass filled with ice. Garnish with pineapple fronds and an edible orchid, if desired.