Prep. time: 20 minutes
Macerating time: Overnight
Cooking time: A few minutes
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.
- Split the vanilla bean lengthwise and scrape out the seeds with a spoon.
- Peel the pineapple and cut into small pieces.
- 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.
- Add all the pineapple and the lime and lemon juices. Return to a boil and boil another minute.
- Turn off the heat and blend coarsely. Refrigerate overnight to allow the pineapple to fully infuse its flavor into the syrup.
The next day
- Remove the congealed layer of coconut oil from the top. Line a strainer with a cloth and place over a bowl.
- Pour the syrup into the strainer and let it drip through slowly.
- Weigh the strained liquid and weigh out an equal amount of brown sugar.
- Return to a saucepan and boil the syrup, mixing well to completely dissolve the brown sugar.
- Using a funnel, pour the syrup into a bottle.
- Keep refrigerated.
Photo & collaboration: CEDUS
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