A few weeks ago I went for lunch at a local spot called “This End Up” with a couple of friends, a restaurant well-known for their delicious sandwiches and extra fancy sodas. Totally obsessed with all things tropical, I couldn’t help ordering a pineapple soda to go with my coconut bacon BLT, and it totally blew me away. I left in a haze, my mind churning with ideas for how I might attain pineapple syrup and make tropical drinks from home.
But then I thought wait, why not just made some?!
Pineapple syrup isn’t something you see around often, but it’s surprisingly easy to make, and it tastes heavenly in soda, cocktails, poured over ice cream, or even in iced tea (stay tuned for some magical recipes this week from Bicyclette and I!)
1 Pineapple (cut, peeled, cored, and cubed)
4 cups cane sugar (plus a little extra)
2 cups water
Toss the cubed pineapple in cane sugar and leave it in a covered bowl overnight in the fridge. The next morning, pour the cubes and liquid from the fruit into a blender and pulse until smooth.
Strain the pineapple puree using a sifter or cheese cloth, applying pressure to extract as much juice as possible. Set aside the juice, and use the remaining pulp for popsicles or in baked goods!
Pour the sugar and water into a pot on the stove and bring it to a boil (stir frequently to keep from burning). Continue boiling the mixture until all of the sugar is dissolved and the liquid starts to thicken. Once thick and syrupy, remove the pot from the stove.
Once the syrup has cooled slightly, pour in the pineapple juice and stir until well-mixed, and you’re done! Store syrup in an airtight container in the fridge for up to a month, and use it on everything!