Fresh Pineapple Syrup Recipe

1. 1

   Toss the pineapple and lemon rind with the sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours (or up to 12 hours if timing is an issue).

2. 2

   Strain fruit scraps through a fine-mesh stainless steel strainer set over a nonreactive bowl, pressing and mashing on the fruit with a flexible spatula to extract as much syrup as possible; discard scraps. Use immediately or refrigerate syrup for up to 3 months in a glass bottle or pint jar.

No additional tips available.