Pineapple, lime and mint syrup

Pineapple, lime and mint syrup

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg pineapple, peeled, cored and chopped
230g caster sugar
250ml water
2 limes, juiced
5g mint leaves, torn

Method

  1. Put the pineapple in a blender and blend until smooth, then strain into a saucepan. (Alternatively, put the pineapple through a juicer.)
  2. Add the remaining ingredients and place over low heat, stirring until the sugar dissolves. Increase the heat to medium and cook, stirring occasionally, for 10–20 minutes, until syrupy.
  3. Pour the hot syrup into warm sterilised jars or bottles and seal immediately. Store in a cool, dark place for up to 3 months. Refrigerate after opening.

Cook’s note

  • Syrups are thicker than cordials – they’re delicious on top of ice-cream or yoghurt, blended into smoothies, or swirled through cake or muffin batters.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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