Untitled Pineapple Arts Mango Weldworks Florida Seltzer Recipe

Make pineapple purée

Core and roughly chop fresh pineapple. In a blender, process until smooth (strain for a smoother texture if desired). Measure 1.5 fl oz and keep chilled.

Make mango purée

Peel and dice ripe mango, blend until smooth. Strain if needed. Measure 1.0 fl oz and keep chilled.

Prepare sweetener

If using granular demerara, make a quick syrup by dissolving 0.75 tbs sugar in 0.75 tbs hot water. Cool. Alternatively use liquid cane sugar measured 0.5 tbs.

In a sterile mixing vessel, combine the pineapple purée (1.5 fl oz) and mango purée (1.0 fl oz). Mix gently to combine.

Add the natural mango extract (0.25 tsp) and pineapple extract (0.125 tsp). Stir until homogenous. These enhance aroma and fruit perception without adding more solids.

Add the prepared sweetener (0.75 tbs demerara syrup or 0.5 tbs liquid cane sugar) and stir to dissolve. Add fresh lime juice (0.5 tbs) and citric acid (0.125 tsp) to balance sweetness and provide bright acidity.

If using pectin for mouthfeel, dissolve the small measured amount (0.25 tsp of a 0.5% solution equivalent) into the blend and mix thoroughly. Add ascorbic acid (0.02 tsp) to help preserve color and sodium benzoate (0.02 tsp) only if shelf-stable product is required. Mix until fully incorporated. Taste and adjust: the finished flavor concentrate should be bright, slightly sweet, and tangy — a little more lime or citric acid can be added to increase tartness.

Measure 12 fl oz of chilled filtered water into a sanitized keg or carbonation-capable vessel, reserving headspace for CO2. Add the entire fruit-flavor base prepared above to the water and stir gently to integrate.

Chill the blended beverage to 38°F (3–4°C) for best carbonation pickup. Force-carbonate with CO2: target a carbonation level of approximately 2.5–3.0 volumes CO2 for a crisp seltzer mouthfeel. For small-batch home use, carbonate using a soda siphon or home kegerator until desired fizz is achieved.

Sanitize the 12 fl oz can and lid. Ensure all surfaces are food-safe and clean.

Under an inert atmosphere if possible (or quickly to minimize CO2 loss), fill the sanitized can with the carbonated pineapple-mango seltzer to within the recommended headspace (about 0.5—1 inch). Immediately seaming or cap the can to preserve carbonation and prevent oxidation.

Invert the sealed can gently once to distribute any surface foam, then place chilled. Chill for at least 24 hours before tasting to allow flavors to marry and carbonation to stabilize.

Serve cold. Open carefully to preserve effervescence. Optionally garnish with a small pineapple wedge or lime twist when pouring into a glass.