Pineapple Mint Syrup
"From Karen Solomon cookbook "Can it, Bottle it, Smoke it" I will use this syrup for my kombucha's second fermentation. Good for homemade sodas and cocktails."
Original is 3 cups servings
Ingredients
Nutritional
- Serving Size: 1 (597.3 g)
- Calories 979.2
- Total Fat - 1.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 13.8 mg
- Total Carbohydrate - 252.5 g
- Dietary Fiber - 5.5 g
- Sugars - 237.8 g
- Protein - 2.2 g
- Calcium - 52.7 mg
- Iron - 1.3 mg
- Vitamin C - 188 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the pineapple and both sugars to coat in a large, covered pot and let it macerate, stirring occasionally to help the sugar dissolve, for at least 12 but no more than 24 hours. The fruit will shrink in size and release its juice and the sugar will dissolve in the liquid. If necessary, cover the bowl loosely with a kitchen towel tied with string to protect the sweet syrup from insects.
Step 2
When the fruit has macerated, move the pot to the stovetop. Tie the mint together at the stems with kitchen string and dunk the leaves into the fruit and syrup. Cover the pot and bring to a gentle boil over high heat, then lower the heat and simmer for 3 minutes. Turn off the heat and let the mixture steep, still covered, for 30 minutes.
Step 3
Remove the mint and squeeze out as much of its liquid as you can through a sieve back into the pot. Strain the pineapple from the liquid and save it for another use (such as eating). Stir in the lemon juice.
Step 4
Pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks. For long-term storage, pour into canning jars and process for 10 minutes. Canned, it will last for 1 year.
Tips
No special items needed.
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