5176 Turbinado Sugar - 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)
- 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.
- 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.
- 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
|Prep Time||10 Minutes|
|Cook Time||10 Minutes|
|Total Time||20 Minutes|