Pineapple and Lemongrass Shrub


Pineapple and lemongrass lead to a taste sensation! This is a must try mocktail.

Prep time: 10 mins


1 Pack of frozen pineapple (or one fresh pineapple cut into cubes)

1 Lemongrass stalk (sliced)

120g demerara sugar

50ml water

120ml Willy’s Apple Cider Vinegar


  1. In a saucepan add your sliced pineapple, lemongrass, sugar and water and stir on a low heat for up to 5 minutes, crushing the pineapple as you go to release the juices.
  2. When the sugar and pineapple mix has started to caramelise add in your ACV and stir whilst still crushing the pineapple. This can take around 10 minutes.
  3. Take off the heat and leave overnight with a cloth over the pan. 
  4. The following day place a fine-mesh strainer/sieve with a muslin cloth over a bowl and pour in the pulp.
  1. Let everything drain on its own. Do not press (as tempting as it is) through the strainer otherwise you’ll end up with the pulp in the syrup. 
  2. Do not discard your pulp, keep it for popping on top of ice cream or on a dessert of your choice, it’s a gorgeous flavour.
  3. Pour your syrup into a glass jar (kilner is ideal) and store the shrub in the fridge for up to 1 month.
  4. To make your cocktail, simply place 5 tbsp of your pineapple shrub mixture followed by crushed ice and a tonic water and serve with pineapple cubes and blackberries and some lovely fresh thyme/rosemary and a drizzle more of your pineapple shrub mix on top. A perfect summer cocktail.

Pineapple and lemongrass mocktail