Pineapple and tangelo syrup

Pineapple and tangelo syrup

By
From
The Cocktail Garden
Makes
500 ml
Photographer
Adriana Picker

Ingredients

Quantity Ingredient
250g tangelo
250g pineapple, peeled and roughly chopped
500g caster (superfine) sugar

Method

  1. Grate the zest of the tangelo, then peel the fruit. Finely chop the flesh. Combine the zest and flesh, pineapple and sugar in a zip-lock bag, jiggling them around in the bag until well mixed. Press out as much air from the bag as you can, then seal it. Let it sit at room temperature for 24 hours, gently pressing from time to time and shuffling the ingredients to help dissolve the sugar. Strain the syrup through a fine-meshed sieve, discarding the solids. The syrup can be stored in a jar or bottle in the refrigerator for up to 1 month.
Tags:
cocktails
cocktail
drinks
seasonal
spirits
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again