Pineapple Syrup
Bar Prep • syrup
Description
A bright, versatile pineapple syrup (pineapple simple syrup) made with fresh pineapple juice and sugar. Use to sweeten tropical cocktails, tiki drinks, punches, or non-alcoholic beverages. Fresh-tasting with a pronounced pineapple aroma and optional citrus for balance.
History
Fruit syrups have long been used in cocktails and punches; pineapple syrup is a staple of tropical and tiki-style drinks dating from early 20th-century Caribbean and Pacific-influenced cocktails. This at-home version adapts the classic simple syrup method using fresh pineapple juice for bright flavor.
Instructions
Step 1.
Ingredients:
- 1 cup (240 ml) fresh pineapple juice (from about 1/2 medium pineapple) or strained canned pineapple juice
- 1 cup (200 g) granulated sugar
- 1 tablespoon fresh lime juice or 1/8 teaspoon citric acid (optional — brightens flavor and helps preservation)
- 1 cup (240 ml) fresh pineapple juice (from about 1/2 medium pineapple) or strained canned pineapple juice
- 1 cup (200 g) granulated sugar
- 1 tablespoon fresh lime juice or 1/8 teaspoon citric acid (optional — brightens flavor and helps preservation)
Step 2.
Steps:
1. Prepare juice: If using fresh pineapple, core and roughly chop, then crush or blend and strain through a fine mesh sieve or cheesecloth to yield 1 cup (240 ml) juice.
2. Combine sugar and juice: In a small saucepan combine the pineapple juice and granulated sugar. Add lime juice or citric acid if using.
3. Heat gently: Warm the mixture over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not boil aggressively; a gentle simmer for 2–4 minutes is fine to meld flavors and slightly concentrate the syrup.
4. Cool: Remove from heat and let cool to room temperature. Taste and adjust: add a touch more lime for brightness or a pinch of salt if needed.
5. Strain: For a very clear syrup, strain through a fine mesh sieve or cheesecloth into a clean container to remove any solids or foam.
6. Bottle and chill: Transfer to a clean airtight bottle or jar. Refrigerate immediately.
1. Prepare juice: If using fresh pineapple, core and roughly chop, then crush or blend and strain through a fine mesh sieve or cheesecloth to yield 1 cup (240 ml) juice.
2. Combine sugar and juice: In a small saucepan combine the pineapple juice and granulated sugar. Add lime juice or citric acid if using.
3. Heat gently: Warm the mixture over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not boil aggressively; a gentle simmer for 2–4 minutes is fine to meld flavors and slightly concentrate the syrup.
4. Cool: Remove from heat and let cool to room temperature. Taste and adjust: add a touch more lime for brightness or a pinch of salt if needed.
5. Strain: For a very clear syrup, strain through a fine mesh sieve or cheesecloth into a clean container to remove any solids or foam.
6. Bottle and chill: Transfer to a clean airtight bottle or jar. Refrigerate immediately.
Step 3.
Notes: For a thicker, more shelf-stable syrup, simmer a little longer to reduce volume (but avoid cooking until caramelized). To extend refrigerator shelf life by a couple of weeks, add 1 tablespoon of neutral spirit (vodka) per cup of finished syrup.
Storage
Keep refrigerated in a clean, airtight glass bottle or jar. Use within 10–14 days. Can be frozen in ice cube trays for up to 3 months. Optionally add 1 tbsp vodka per cup of syrup to extend refrigerated shelf life by ~2–3 weeks.