Ginger-pineapple spritzer

Kombucha adds a tart fizz to this tropical faux-cocktail.

Fresh pineapple contains bromelain, an enzyme that has been shown to help fight inflammation. “It also provides natural sweetness for this drink, which gets a peppery kick and probiotic boost thanks to the kombucha,” says Denver-based recipe developer Julia Heffelfinger.

Serves 1

Photography by Robert Bredvad. Styling by Ashley Schleeper.


4 cups pineapple, chopped, plus small pineapple wedge for garnish
2 tablespoons fresh lime juice, plus lime wheel for garnish
Ginger kombucha
Angostura bitters (optional)



In a medium saucepan, combine the pineapple, lime juice, and two cups of water; bring to a boil over moderately-high heat and cook until the pineapple begins to break down and the liquid is slightly reduced, about ten minutes.


Let mixture cool slightly then transfer to a blender and puree until smooth. Strain the syrup through a fine mesh sieve set over a pint-size jar, pressing on the solids. Discard the solids and refrigerate until chilled. Reserve two ounces for the cocktail and store the remainder in the fridge for additional drinks.



Fill a highball or tumbler glass with ice. Add two ounces of the pineapple-lime syrup and top with ginger kombucha. Finish with a few dashes of Angostura bitters, if using, and garnish with a pineapple wedge and lime wheel.

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