Pineapple sage supplies aroma; this recipe contains added sugar . These are TFA culinary adaptations, checked for quantities and handling against the sources below. They have not been kitchen tested; source comparisons do not certify flavor, shelf life or medical suitability.

Ingredients and Timing

Makes one drink, 5 1/2 fluid ounces of liquids plus leaves, ice and optional lime. Allow 5 minutes with chilled syrup ready; making and cooling syrup adds time. Measure juice rather than relying on half a lime.

  • 8 fresh culinary pineapple sage leaves (Salvia elegans), rinsed
  • 1 fluid ounce (2 tablespoons) lime juice
  • 1/2 fluid ounce (1 tablespoon) prepared, cooled 1:1 simple syrup
  • 4 fluid ounces (1/2 cup) chilled sparkling water
  • Ice to fill a 12-fluid-ounce glass halfway
  • 1 rinsed lime wheel (optional)
Food-grown pineapple sage leaves with lime and sparkling water.
Food-grown pineapple sage leaves with lime and sparkling water.

Method

  1. Rinse the sage and lime before cutting. Confirm the herb is culinary Salvia elegans; do not use an unidentified ornamental sage.
  2. Put the leaves, measured lime juice and cooled syrup in a 12-fluid-ounce glass. Press gently a few times with a muddler.
  3. Add ice to about halfway up the glass, leaving room for all 5 1/2 fluid ounces of liquids.
  4. Add the sparkling water and stir gently. Add the lime wheel if using and serve immediately.

Syrup and Variations

For simple syrup, heat 1/4 cup sugar with 1/4 cup water, stirring until dissolved. Cool promptly in a small heat-safe container; measure the final yield. For honey syrup cipes/grapefruit-thyme-fizz-with-honey -for-bright-spring-days/) syrup use 1/4 cup honey and 1/4 cup warm water instead; this is equal volumes, not equal weights. Use the same 1-tablespoon drink pour. Make either for the day and refrigerate; freeze extra rather than assuming a shelf life.

For a less sweet version, use 1/2 tablespoon syrup and keep the lime unchanged. For a sweeter version, use 1 1/2 tablespoons syrup in a larger glass. If pineapple sage is unavailable, use 2 small rinsed culinary garden sage leaves (Salvia officinalis) and 1/4 fluid ounce pineapple juice instead; this is a stronger herbal flavor, not an exact pineapple-sage match. Alternatively use 4 rinsed mint leaves with 1 tablespoon pineapple juice. For herb ice, put one rinsed, identified pineapple sage leaf in each compartment of a clean ice tray, cover with potable water and freeze. Freezing does not sterilize herbs or establish identity. Optional flowers must be identified food-grown pineapple sage flowers; rinse and use only one as decoration.

Preparing Ahead

For six drinks, mix 12 tablespoons lime juice with 6 tablespoons cooled syrup and keep cold. Muddle 8 leaves per glass at serving and add 1/2 cup sparkling water to each. Do not fill glasses to the rim with ice before adding measured liquids. Refrigerate promptly in small clean containers at 40 F (4 C) or below. Discard after more than two cumulative hours without cold holding, or one hour above 90 F (32 C). Do not wait for a large batch to cool on the counter. Normal smell and appearance do not establish safety.

Gently press identified culinary leaves before adding the sparkling water.
Gently press identified culinary leaves before adding the sparkling water.

NC State Extension distinguishes pineapple sage from similar ornamental sage and describes its late-season flowers. Its garden-sage entry separately supports culinary use of Salvia officinalis leaves. Aroma, color and sourness do not establish preservation or a therapeutic effect.

Sources and Review Limits