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SKU
5095-1-1-1-1

5095 Citric Acid - Pineapple Pink Peppercorn Syrup

Pineapple Pink Peppercorn Syrup

Pineapple Pink Peppercorn Syrup

Makes 3 cups

1 cup turbinado sugar (5176)

1 cup water

¼ cup pink peppercorns (5062), coarsely crushed

pinch of salt

4 cups coarsely crushed fresh pineapple

1 tsp. citric acid (5095)

  1. Place sugar, water, pink peppercorns, and salt in a small saucepan and bring mixture to a simmer over medium-high heat, stirring occasionally.  Remove pot from heat and let sit for 30 minutes.

  2. Place crushed pineapple in a medium bowl.  Pour pink peppercorn syrup through a fine strainer over the pineapple and stir to combine.  Discard spent peppercorns.  Place pineapple mixture in refrigerator overnight to macerate.

  3. The next day, strain pineapple mixture through a fine strainer.  Stir citric acid into the syrup until dissolved.  Serve the crushed pineapple with vanilla ice cream, if desired.  The syrup can be used in cocktails or mixed with sparkling water for a tropical and slightly spicy soda.

Recipe prep time:  10 minutes

Recipe cook time:  10 minutes

Recipe total time: 20 minutes plus macerating overnight

Recipe yield:  3 cups

Recipe level:  easy

Recipe credits:  Fiona Kennedy

More Information
SKU 5095-1-1-1-1
Ingredients

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Prep Time 10 Minutes
Cook Time 10 Minutes
Total Time 20 Minutes
Yield 3 cups
Level Easy
Credits Fiona Kennedy
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