Pineapple Mint Infused Water
Bright, cooling, and naturally aromatic. Pineapple brings gentle tropical sweetness while mint adds lift and freshness — clean hydration with real character.
Prep Time : 10 min
Rest Time : 1- 4 hr
Servings : 16
10 min
1- 4 hr
16
Ingredients
Infusion Base
• 1 cup fresh pineapple, blended smooth
• 500 ml ice-cold water (for initial dilution)
• 80 g honey — this one on Amazon
• 2 pinches fine sea salt
• 25–30 fresh mint leaves, lightly clapped
Final Build
• 2.5 L ice-cold water
• 2 cups fresh pineapple slices
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Directions
- Build the Pineapple Base
Blend the pineapple until completely smooth, then pour it into a large pitcher, add 500 ml of ice-cold water, the honey, and the fine sea salt, and stir thoroughly until the honey is fully dissolved and the mixture is uniform and lightly aromatic. - Add Mint
Lightly clap the mint leaves between your palms to release aroma without bruising them, add them to the pitcher, and stir gently once or twice — the goal is fragrance, not extraction. - Dilute and Build
Pour in the remaining ice-cold water to reach a total volume of about 3.2 liters, stir gently to combine, then add the pineapple slices for visual clarity and a slow, clean secondary infusion. - Infusion
Refrigerate for at least 1 hour for a bright, refreshing flavor; for a more pronounced pineapple–mint profile, infuse up to 4 hours, but stop there or the mint will lose freshness and turn grassy. - Serve
Serve well chilled straight from the pitcher, or over ice if preferred, keeping the fruit in the water for aroma and presentation.
*Notes :
- Blending part of the pineapple is essential — slices alone won’t carry flavor at this dilution.
- Mint must be clapped, not muddled; crushed mint kills freshness and adds bitterness.
- Salt is subtle but critical — it sharpens pineapple sweetness and lifts mint without tasting salty.
- This should read as infused water, not juice.
- Best consumed within 24 hours.
Nutrition Facts
( per ~200 ml serving )
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
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Pineapple Mint Infused Water
Ingredients
Method
- Blend the pineapple until completely smooth, then pour it into a large pitcher, add 500 ml of ice-cold water, the honey, and the fine sea salt, and stir thoroughly until the honey is fully dissolved and the mixture is uniform and lightly aromatic.
- Lightly clap the mint leaves between your palms to release aroma without bruising them, add them to the pitcher, and stir gently once or twice — the goal is fragrance, not extraction.
- Pour in the remaining ice-cold water to reach a total volume of about 3.2 liters, stir gently to combine, then add the pineapple slices for visual clarity and a slow, clean secondary infusion.
- Refrigerate for at least 1 hour for a bright, refreshing flavor; for a more pronounced pineapple–mint profile, infuse up to 4 hours, but stop there or the mint will lose freshness and turn grassy.
- Serve well chilled straight from the pitcher, or over ice if preferred, keeping the fruit in the water for aroma and presentation.
Notes
- Blending part of the pineapple is essential — slices alone won’t carry flavor at this dilution.
- Mint must be clapped, not muddled; crushed mint kills freshness and adds bitterness.
- Salt is subtle but critical — it sharpens pineapple sweetness and lifts mint without tasting salty.
- This should read as infused water, not juice.
- Best consumed within 24 hours.