Handcrafted Pineapple Syrup – A Naturally Delicious and Versatile Treat
At GAEA, we believe in the value of self-creation. It is not only important to understand what is inside—crafting it yourself enhances your creativity and gives you full ownership of the final result. Pineapple, for example, is a superfruit rich in vitamin C and a natural aid for digestion due to its slightly sour character. Its balanced sweetness and tartness make it exceptionally refreshing. This simple, delicious pineapple syrup is ideal for use in cocktails, at gatherings, or in the kitchen. Creating it yourself is not only rewarding but also an enjoyable experience.
Handcrafted Pineapple Syrup – 1 Litres
Artisan Pineapple Syrup – 1 Litre Final Residue (Before Sugar)
Ingredients
-3–4 whole ripe pineapples (depending on size, enough to fill ~5-litre pan when cut)
-1 litre water (to help initial cooking)
-1 kg sugar (added later, per litre of final liquid)
-10–15 tablespoons white vinegar (acts as natural acid for balance and preservation)
-Pinch of salt, to taste
Instructions
1. Prepare the Pineapples
Remove the skin and top from the pineapples, then cut into small pieces. The core can remain.
2. Cook the Pineapples
Place the cut pineapple pieces in a 5-litre pan and add 1 litre of water. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, stirring frequently.
3. Blend the Pineapples
When the pineapple softens, use a steel blender to fully blend it in the hot water. Keep the temperature just below boiling. Check the texture and repeat blending if necessary. Add a little water only if the mixture becomes too thick to blend.
4. Strain and Reduce
Cool the mixture to about 50°C, then strain through a fine steel sieve, pressing gently with a spoon to extract as much liquid as possible. For a smoother liquid, strain again through a finer sieve.
Return the strained liquid to the pan and simmer gently until it reduces to about 1 litre. This concentrated pineapple liquid is now ready for sugar.
5. Add Sugar, Vinegar, and Salt
Once the liquid reaches the desired volume, add 1 kg sugar, 10–15 tablespoons vinegar, and a pinch of salt. Stir until fully dissolved. Bring briefly to a gentle boil, then remove from heat.
- Notes:
-Vinegar acts like citric acid: it balances sweetness, enhances flavor, and slightly preserves the syrup.
-Adding salt and vinegar after boiling protects delicate aromas and flavor compounds.
-The longer the syrup ages, the more flavors meld, resulting in a rich, rounded taste.
6. Cool and Bottle
Cool the syrup to 50°C, stirring occasionally.
Pour into clean glass bottles (avoid plastic). Portions may be frozen for later use.
7. Storage and Aging
Refrigerate the syrup. It tastes good immediately but improves over 1–2 weeks as flavors integrate. Sugar, salt, pineapple acids, and vinegar gradually harmonize, softening sharp notes and creating a complex, gourmet flavor.
Syrup can be stored for 3 months or longer if refrigerated.
Aging allows sugar to invert, aroma compounds to fully integrate, and subtle browning or flavor-building reactions to occur—resulting in a richer, smoother, more refined syrup. Vinegar (acetic acid) both preserves the syrup by lowering pH and enhances flavor by balancing sweetness, enabling better aroma release and longer-term stability.
From Drinks to Dishes: Classic to Fusion with Pineapple Syrup
Tropical Pineapple Syrup: Cocktails and Culinary Creations
Bar – From Piña Colada to Coffee
In bars, a homemade concentrated pineapple syrup can be used instead of lime to provide a tangy, fruity balance in cocktails. Bring back the Piña Colada with this homemade syrup—combine coconut cream, rum, and a dash of pineapple syrup. Shake well with ice for a surprisingly foamy and intense result. Serve in a retro-style champagne coupe for a sophisticated touch.
For coffee, try a creative approach with Arabica espresso: add a dash of pineapple syrup, shake well with ice, and serve chilled. The result is exceptionally fresh, aromatic, and delicious.
Kitchen – Sweet-Sour Notes for Gourmet Creations
Adding a gourmet touch elevates flavors and creates memorable culinary experiences. Poached turbot in a beurre blanc made from coconut, curry, and dashes of pineapple syrup delivers a sophisticated fusion experience. Grouse marinated in bourbon whisky, pan-fried, and served with Boeuf au Jus with pineapple syrup, stir-fried spinach, and potato gnocchi offers a bold, flavorful combination. Pineapple syrup can also be drizzled over cold starters or salads, providing endless options to enhance flavors subtly. For warm starters, try crispy deep-fried spring rolls served with a fresh, sweet pineapple syrup dip for a playful yet refined touch.
