Pineapple syrup Recipe
Pineapple syrup

Prep. time: 20 minutes
Macerating time: Overnight
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

This syrup is widely used in Martinique and other French Caribbean islands as an ingredient in punch and pastries. It can simply be diluted in a glass of water to make a refreshing drink or a non-alcoholic punch for kids.

Recommended proportion for 1 drink: 1 part syrup to 7 to 10 parts still or carbonated water.

For 1 litre / 4 cups syrup

- 1 medium ripe pineapple
- 750 ml / 3 cups water
- 125 g grated coconut
- 1 vanilla bean
- juice of 1/2 lime
- juice of 1 lemon
- 100 g fine sugar
- approx. 100 g brown sugar
  1. Split the vanilla bean lengthwise and scrape out the seeds with a spoon.
  2. Peel the pineapple and cut into small pieces.
  3. In a saucepan, bring the water to a boil for 1 minute with the 100 g fine sugar, grated coconut, and the vanilla bean and seeds.
  4. Add all the pineapple and the lime and lemon juices. Return to a boil and boil another minute.
  5. Turn off the heat and blend coarsely. Refrigerate overnight to allow the pineapple to fully infuse its flavor into the syrup.

The next day

  1. Remove the congealed layer of coconut oil from the top. Line a strainer with a cloth and place over a bowl.
  2. Pour the syrup into the strainer and let it drip through slowly.
  3. Weigh the strained liquid and weigh out an equal amount of brown sugar.
  4. Return to a saucepan and boil the syrup, mixing well to completely dissolve the brown sugar.
  5. Using a funnel, pour the syrup into a bottle.
  6. Keep refrigerated.
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  Photo & collaboration: CEDUS

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